Retort-stable low solid cheese base composition
AssigneeRecot, Inc.
InventorsDavid F. Duval, Kim C. Kruhmar, Charles E. Ratcliff
Life of this patent
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Abstract
A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.
Claims30
A retort-stable low cheese content, low acid cheese base composition comprising about 5.0% to about 25% by weight of natural cheese, the remainder of the cheese base composition comprising starch, fat and water, said cheese base composition comprising less than about 1% by weight of reducing sugar and less than 40% by weight of total solids, and being formulated without added gums whereby said cheese base composition, when packaged in sealed glass jars, is stable to retort heating at a temperature above about 250.degree. F.
A cheese base composition of claim 6 or 7, wherein the starch is selected from the group consisting of waxy starch, modified heat resistant waxy starch and combinations thereof.
Dependencies are inferred from the claim text.