Shelf stable sauce for acidified starch
View Patent ↗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.
1. 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.
2. The shelf-stable acidified starch and cheese sauce meal of claim 1 , 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.
3. The shelf-stable acidified starch and cheese sauce meal of claim 1 , wherein the cheese-based sauce component includes about 0.3 to about 2.0 percent of the monobasic phosphate salt on a dry basis.
4. The shelf-stable acidified starch and cheese sauce meal of claim 1 , wherein the pH of the separate cheese-based sauce component is about 5.8 to about 6.1.
5. The shelf-stable acidified starch and cheese sauce meal of claim 1 , wherein the pH of the cheese-based sauce component is about 5.8 to about 6.1 after being combined with the acidified starch component.
6. The shelf-stable acidified starch and cheese sauce meal of claim 1 , wherein the dibasic phosphate salt includes disodium phosphate, dipotassium phosphate, and mixtures thereof.
7. The shelf-stable acidified starch and cheese sauce meal of claim 1 , wherein the monobasic phosphate salt includes monosodium phosphate, monopotassium phosphate, and mixtures thereof.
8. The shelf-stable acidified starch and cheese sauce meal of claim 1 , wherein the edible acid is lactic acid.
9. The shelf-stable acidified starch and cheese sauce meal of claim 1 , wherein the acidified starch component is pasta.
10. The shelf-stable acidified starch and cheese sauce meal of claim 1 , wherein the cheese-based sauce component is an Alfredo-based cheese sauce.
11. 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.
12. The cheese based sauce of claim 11 , wherein the sauce includes at least about 0.5 percent edible acid.
13. The cheese-based sauce of claim 11 , wherein the dibasic phosphate salt includes disodium phosphate, dipotassium phosphate, and mixtures thereof.
14. The cheese-based sauce of claim 11 , wherein the monobasic phosphate salt includes monosodium phosphate, monopotassium phosphate, and mixtures thereof.
15. The cheese-based sauce of claim 11 , wherein the edible acid is lactic acid.
16. The cheese-based sauce of claim 11 , wherein the cheese base is an Alfredo-based cheese sauce.
17. 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.
18. The shelf-stable acidified starch and cheese sauce meal of claim 17 , wherein the pH of the separate cheese-based sauce component is about 5.8 to about 6.1.
19. The shelf-stable acidified starch and cheese sauce meal of claim 17 , wherein the pH of the cheese-based sauce component is about 5.8 to about 6.1 after being combined with the acidified starch component.
20. The shelf-stable acidified starch and cheese sauce meal of claim 17 , wherein the dibasic phosphate salt includes disodium phosphate, dipotassium phosphate, and mixtures thereof.
21. The shelf-stable acidified starch and cheese sauce meal of claim 17 , wherein the monobasic phosphate salt includes monosodium phosphate, monopotassium phosphate, and mixtures thereof.
22. The shelf-stable acidified starch and cheese sauce meal of claim 17 , wherein the edible acid is lactic acid.
23. The shelf-stable acidified starch and cheese sauce meal of claim 17 , wherein the acidified starch component is pasta.
24. The shelf-stable acidified starch and cheese sauce meal of claim 17 , wherein the cheese-based sauce component is an Alfredo-based cheese sauce.