Shelf stable sauce for acidified starch
AssigneeKraft Foods Group Brands LLC
InventorsYeong-Ching Albert Hong, Lynell Morales, John Pasch
Life of this patent
Estimating the term…
Abstract
A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the meal includes an acidified starch component having a pH of about 4.6 or below and a separate cheese-based sauce component having a pH between about 5.7 and about 6.2. The sauce component is to be combined with the acidified starch component when the meal is ready to be consumed. In another aspect, a buffering composition is blended into the separate cheese-based sauce component and includes blends of dibasic phosphate salts, monobasic phosphate salts, and an edible acid where the cheese-based sauce component has a total dry weight of phosphate salt between about 3 and about 5 percent.
Claims24
A shelf-stable acidified starch and cheese sauce meal comprising:
- an acidified starch component having a pH of about 4.6 or below;
- a separate cheese-based sauce component to be combined with the acidified starch component when the meal is ready to be consumed, the separate cheese-based sauce component having a pH between about 5.7 and about 6.2;
- a buffering composition blended into the separate cheese-based sauce component and including a dibasic phosphate salt, a monobasic phosphate salt, and an edible acid;
- a total dry weight of phosphate salt between about 3 and about 5 percent in the cheese-based sauce component;
- an amount of the dibasic phosphate salt in the buffering composition sufficient to increase the pH of the acidified starch component when the separate cheese-based sauce component is combined therewith when the meal is ready to be consumed;
- an amount of the monobasic phosphate salt and the edible acid in the buffering composition so that the pH of the separate cheese-based sauce component is between about 5.7 and about 6.2 when separate from the acidified starch component;
- and
- wherein the cheese-based sauce component includes about 3 to about 4.7 percent of the dibasic phosphate salt on a dry basis.
A shelf-stable cheese-based sauce for use on acidified foods, the shelf-stable cheese-based sauce comprising:
- a cheese base;
- a buffering composition blended into the cheese base and including dibasic phosphate salt, monobasic phosphate salt, and an edible acid;
- a total dry weight of phosphate salt between about 3 and about 5 percent;
- about 3 to about 4.7 percent dibasic phosphate salt and about 0.3 to about 2 percent monobasic phosphate salt so that the shelf-stable cheese based sauce has a pH between about 5.7 and about 6.2;
- and
- wherein the buffering composition is effective to maintain a pH of a combined sauce and acidified food between about 5.4 and about 5.7 when blended with acidified foods.
A shelf-stable acidified starch and cheese sauce meal comprising:
- an acidified starch component having a pH of about 4.6 or below;
- a separate cheese-based sauce component to be combined with the acidified starch component when the meal is ready to be consumed;
- a buffering composition blended into the separate cheese-based sauce component and including a dibasic phosphate salt, a monobasic phosphate salt, and an edible acid;
- a total dry weight of phosphate salt between about 3 and about 5 percent in the cheese-based sauce component;
- an amount of the dibasic phosphate salt in the buffering composition sufficient to increase the pH of the acidified starch component when the separate cheese-based sauce component is combined therewith when the meal is ready to be consumed;
- an amount of the monobasic phosphate salt and the edible acid in the separate cheese-based sauce component so that the pH of the separate cheese-based sauce component is between about 5.7 and about 6.2 when separate from the acidified starch component;
- wherein the amount of dibasic phosphate salt is effective to increase the pH of the combined meal to about 5.4 to about 5.7 when the cheese-based sauce component is combined with the acidified starch component when the meal is ready to be consumed;
- wherein the separate cheese-based sauce component includes about 3 to about 4.7 percent of the dibasic phosphate salt on a dry basis;
- and
- wherein the separate cheese-based sauce component includes about 0.3 to about 2.0 percent of the monobasic phosphate salt on a dry basis.
Dependencies are inferred from the claim text.