Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
US6893675B1 · kind B1 · utility
10Cited by
79References
98Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 25, 2001 |
| Grant date | May 17, 2005 |
| Priority date | — |
| Expiry date | Feb 1, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L9/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An acidified imitation cheese sauce or pudding is prepared comprising a thickener, an acidulant in an amount not grater than about 0.5% equivalents of glacial acetic by weight of the composition, and a protein in an amount of less than 1% by weight of the composition. The acidified composition has a pH of not more than 4.6, moisture in an amount of at least about 55% by weight of the composition, a moisture phase acidity level of not more than about 1.5%, and organoleptic properties similar to a low acid cheese sauce or low acid pudding. Methods for the preparation of the acidified composition are also provided herein.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.