초록

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.

대표청구항 ▼

What is claimed is: 1. A squeezable cheese condiment comprising: (a) an emulsion comprising at least one component that is an oil-in-water phase; wherein oil makes up from about 5.0 to about 65.0% by weight of the condiment; (b) acidulant; wherein the acidulant is a mixture of hydrochloric acid or

What is claimed is: 1. A squeezable cheese condiment comprising: (a) an emulsion comprising at least one component that is an oil-in-water phase; wherein oil makes up from about 5.0 to about 65.0% by weight of the condiment; (b) acidulant; wherein the acidulant is a mixture of hydrochloric acid or phosphoric acid, and lactic acid wherein the mixture is substantially free of acetic acid and comprises no more than about 40.0% by weight of lactic acid; and (c) cheese component; having an amount of protein of less than about 5.0% by weight of the condiment; wherein the squeezable cheese condiment is stable at ambient temperature without requiring thermal processing, has a pH of about 2.75 to less than about 3.75; and the emulsion is one where at least about 50.0% by weight of the cheese flavoring is added to the oil, water, or both and water before the emulsion is formed; wherein said squeezable cheese condiment is non-tart. 2. The squeezable cheese condiment according to claim 1 wherein the oil is avocado, coconut, corn, cottonseed, fish, flaxseed, grape, olive, palm, peanut, rapeseed, safflower, sesame, soybean, sunflower oil, or a mixture thereof. 3. The squeezable cheese condiment according to claim 1 wherein emulsion comprises an emulsifier with an HLB of greater than about 11.0. 4. The squeezable cheese condiment according to claim 1 wherein the emulsion comprises an emulsifier selected from the group consisting of polysorbate 60 and an egg yolk derived phospholipid. 5. The squeezable cheese condiment according to claim 1 wherein the emulsion comprises a fat substitute in addition to oil or a fat substitute in lieu of oil. 6. The squeezable cheese condiment according to claim 1 wherein the squeezable cheese condiment has a pH from about 2.75 to about 3.45. 7. The squeezable cheese condiment according to claim 1 wherein the squeezable cheese condiment further comprises a modified, non-modified, instant or cook-up starch, or a mixture thereof. 8. The squeezable cheese condiment according to claim 1 wherein the squeezable cheese condiment has a viscosity from about 60,000 cps to about 300,000 cps. 9. The squeezable cheese condiment according to claim 1 wherein the squeezable cheese condiment further comprises particulates of meat, vegetables, fruit or a combination thereof. 10. The squeezable cheese condiment according to claim 1 wherein the cheese component is natural cheese flavor cheese powder, enzyme modified cheese melted cheese, shredded cheese, natural cheese flavor or a mixture thereof. 11. 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; wherein oil makes up from about 5.0 to about 65.0% by weight of the condiment; (b) acidulant; wherein the acidulant is a mixture of hydrochloric acid or phosphoric acid, and lactic acid wherein the mixture is substantially free of acetic acid and comprises no more than about 40.0% by weight of lactic acid; and (c)cheese component; having an amount of protein of less than about 5.0% by weight of the condiment; wherein the squeezable cheese condiment is stable at ambient temperature without requiring thermal processing, has a pH of about 2.75 to less than about 3.75; and the emulsion is one where at least about 50.0% by weight of the cheese flavoring is added to the oil, water, or both oil and water before the emulsion is formed; wherein said squeezable cheese condiment is non-tart. 12. The food product in combination with a squeezable cheese condiment according to claim 11 wherein the food product is a vegetable, meat, or fruit. 13. The food product according to claim 11 wherein the squeezable cheese condiment can be heated to about 60째 C. to about 70째 C. without breaking emulsion.