| abstract |
PROBLEM TO BE SOLVED: To provide a low cheese high starch cheese sauce with a smooth, long lasting and extensible chewy similar to a high cheese content sauce. SOLUTION: Based on the weight of cheese sauce, 1-2 5% by weight of cheese and 3 to 10% by weight of homogenized modified starch or a homogenized mixture of modified and non-modified starch, up to 40% by weight of non-modified starch, based on the weight of the mixture. A cheese sauce comprising an oil-in-water emulsion containing a mixture, and a method for producing the same. |