Cheese sauce

Details Cheese sauce Cheese sauce

1985-05-02

1986-02-04

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426589, 426573, 426578, 426658, 426661, A23C 1909

Patent

active

045685550

ABSTRACT:
Cheese sauce which is shelf stable, has good mouth feel and has superior tolerance to heat. The cheese sauce includes 5 to 15 weight percent of cheese, 0.1 to 0.7 weight percent of lactic acid, 0.2 to 0.6 weight percent of a nontoxic edible alkali metal salt or a nontoxic edible alkaline earth metal salt, 0.05 to 0.5 weight percent of a dairy protein, 0.5 to 5.0 weight percent of natural cheese flavor, 4.0 to 7.0 weight percent of at least one starch, 0.03 to 0.08 weight percent of carrageen gum, 0.2 to 0.4 weight percent of locust bean gum and guar gum, and 70 to 85 weight percent of water. The weight ratio of the carrageen gum, locust bean gum, guar gum and starch to the water is between 0.05 and 0.11. The weight ratio of the carrageen gum, locust bean gum and guar gum to the starch is between 0.03 and 0.12. The weight ratio of the carrageen gum to the locust bean gum and guar gum is between 0.07 and 0.4. The process of preparing the improved cheese sauce is also unique.

REFERENCES:
patent: 2871127 (1959-01-01), Barch
patent: 3075842 (1963-01-01), Shaver
patent: 3189464 (1965-06-01), Heinemann
patent: 3741774 (1973-06-01), Burkwall
patent: 3836683 (1974-09-01), Hoos et al.
patent: 4303691 (1981-12-01), Sand

Affiliated with

Also associated with

Rating

Cheese sauce does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Cheese sauce, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Cheese sauce will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2339908