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US 2004/0170747 A1Published application
Stable cheese condiment
AssigneeUnilever Bestfoods, North America
InventorsBernard Charles Sekula, Hector Arturo Iglesias
Life of this patent
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Abstract
A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation.
Claims20
A squeezable cheese condiment comprising:
- (a) an emulsion comprising at least one component that is an oil-in-water phase;
- (b) acidulant;
- and
- (c) cheese component
- wherein the squeezable cheese condiment is stable at ambient temperature, not tart at a pH below about 3.75, and at least about 50.0% by weight of the cheese component is added to the oil, water, or both and water before the emulsion is formed.
2 more elements
A food product in combination with a squeezable cheese condiment where the squeezable cheese condiment comprises:
- (a) an emulsion comprising at least one component that is an oil-in-water phase;
- (b) acidulant;
- and
- (c) cheese component
- wherein the squeezable cheese condiment is stable at ambient temperature, not tart at a pH below about 3.75, and at least about 50.0% by weight of the cheese component is added to the oil, water, or both oil and water before the emulsion is formed.
2 more elements
A method for making a squeezable cheese condiment that is stable at ambient temperature comprising the steps of:
- (a) making a starch and water composition;
- (b) adding cheese component to the composition, to oil or to both the composition and to oil;
- and
- (c) combining the composition and the oil after the cheese component has been added.
1 more element
Dependencies are inferred from the claim text.