| abstract |
Aerated or aeratable oil-based cheese composition with 70% or greater overrun is capable of withstanding hot extrusion and is capable of withstanding a baking temperature when included as a filling within a cereal collet. The composition includes a base of bland, stable hydrogenated vegetable oil, finely powdered cheese solids, polyglycerol monostearate as an aerating agent, a protein based stabilizing agent such as modified whey or non-fat dry milk, and lecithin for controlling viscosity and aiding in the blending of the lipid and solid ingredients. Optional ingredients include stearine, mono and diglycerides, flavoring aids or additions such as citric acid powder and powdered salt, and whey solids used as a filler. |