Method for processing fat-containing food sauce

A method for preparing an aqueous sauce containing fat which hardens at a temperature above 60.degree. F., comprising:

• preparing a fat phase mixture comprising at least a portion of the fat, as melted fat, and an emulsifier comprising from 0.1 to 0.5% lecithin;
• combining said fat phase mixture with from 0.1 to 4.2% vegetable oil and from about 0.5 to 0.2% xanthan gum to form said sauce;
• heating the vegetable oil/xanthan gum-containing sauce to a temperature of at least about 180.degree. F.;
• mixing the heated sauce to obtain a homogeneous emulsion;
• and thereafter cooling the sauce to a temperature below 55.degree. F.

An improved method for preparing a packaged fat-containing sauce, said sauce comprising an aqueous liquid and a fat component which at least partially solidifies at 60.degree. F., the process comprising:

• preparing a fat phase mixture comprising at least a portion of the fat component of the sauce and an emulsifier, the emulsifier comprising a member selected from the group consisting of lecithin, polyoxyethylene (20) sorbitan monooleate, polyoxyethylene (20) sorbitan monostearate, egg yolk and mixtures thereof and is incorporated in an amount of from about 0.1 to about 0.5%;
• mixing into the fat phase, ingredients effective to form an aqueous phase;
• preparing a dispersion of a hydrophilic colloid in a vegetable oil carrier, wherein the hydrophilic colloid comprises a member selected from the group consisting of carageenan, locust bean gum, xanthan gum and mixtures thereof and is incorporated at a level of from about 0.05 to about 0.02% as a dispersion in from 0.1 to 4.2% vegetable oil;
• adding the dispersion of hydrophilic colloid and vegetable oil to the mixture of fat phase and aqueous phase ingredients;
• heating the resulting sauce with agitation to a temperature effective to obtain a uniform consistency and reduce the count of microbiological organisms to a predetermined level;
• thereafter cooling the sauce to a temperature below 55.degree. F.;
• holding said sauce at a temperature below about 55.degree. F. for at least four hours;
• and, then, conveying said sauce into a package.