Method for preparing a suspension salad dressing or juice product

Claim 1

A method for preparing an edible suspension wherein particulate ingredients are indefinitely suspended without the need for stirring to maintain uniform dispersion of said ingredients, said edible suspension including the following ingredients in weight percent: Water: 63 to 75 5% to 10% weak acetic acid solution: 12 to 25 Dextrose: 4 to 10 Salt: 1.6 to 2 Thickening agent: 0.40 to 0.67 Dry flavorings: 0.4 to 4.0, wherein the method comprises: combining about one-half of the water with the 5% and 10% weak acetic acid solution, adding a buffering agent to the diluted solution sufficient to elevate its pH value above 3.5, separately mixing and blending the dextrose, thickening agent, and dry flavorings together, thereafter heating the diluted and buffered acetic acid solution from ambient temperature up to approximately 88° C. (190° F.), gradually adding the dry ingredients into the heating solution while the solution passes through the temperature range of between about 49° C. (120° F.) to about 71° C. (160° F.), simultaneously agitating the mixture while heating to prevent ingredient coagulation, and thereafter cooling the mixture down to an ambient temperature in approximately 1 to 2 hours by adding the other half of the water while simultaneously stirring the cooling mixture.

Claim 2

A method for preparing an edible suspension wherein particulate ingredients are indefinitely suspended without the need for stirring to maintain uniform dispersion of said ingredients, said edible suspension including the following ingredients in weight percent: Water: 63 to 75 5% to 10% weak acetic acid solution: 12 to 25 Dextrose: 4 to 10 Salt: 1.6 to 2 Thickening agent: 0.40 to 0.67 Dry flavorings: 0.4 to 4.0, wherein the method comprises: combining about one-half of the water with the 5% and 10% weak acetic acid solution, adding a buffering agent to the diluted solution sufficient to elevate its pH value above 3.5, separately mixing and blending the dextrose, thickening agent, and dry flavorings together, thereafter heating the diluted and buffered acetic acid solution from ambient temperature up to approximately 88° C. (190° F.), gradually adding the dry ingredients into the heating solution while the solution passes through the temperature range of between about 49° C. (120° F.) to about 71° C. (160° F.), simultaneously agitating the mixture while heating to prevent ingredient coagulation, and thereafter cooling the mixture down to an ambient temperature in approximately 1 to 2 hours by adding the other half of the water while simultaneously stirring the cooling mixture.

Claim 22

A method for an edible uniform suspension of concentrated fruit or vegetable solids, including the following ingredients by weight percent: Water: 63 to 75 Concentrated fruit or vegetable solids: 12 to 25 Thickening agent: 0.4 to 0.67, wherein the method comprises: combining the water with the concentrated solids, thereafter heating the combination from ambient temperature up to approximately 190° F., gradually adding the thickening agent into the heating solution in a temperature range of between 120° F. to 160° F., simultaneously agitating the mixture while heating to prevent ingredient coagulation, and thereafter cooling the mixture down to ambient temperature in approximately 1.5 hours, while simultaneously stirring the cooling mixture.

Claim 23

A method for an edible uniform suspension of concentrated fruit or vegetable solids, including the following ingredients by weight percent: Water: 63 to 75 Concentrated fruit or vegetable solids: 12 to 25 Thickening agent: 0.4 to 0.67, wherein the method comprises: combining the water with the concentrated solids, thereafter heating the combination from ambient temperature up to approximately 190° F., gradually adding the thickening agent into the heating solution in a temperature range of between 120° F. to 160° F., simultaneously agitating the mixture while heating to prevent ingredient coagulation, and thereafter cooling the mixture down to ambient temperature in approximately 1.5 hours, while simultaneously stirring the cooling mixture.