Patent ID: 6086937
Filing Date: 2000-07-11
Classification: A23D,A23L

Abstract:
A fat continuous composition suitable for the preparation of sauces, which in addition to fat comprises a flavour and a protein, characterised in that the composition is a sauce base comprising 5-80 parts by weight of a vegetable fat or fat blend, the total fat composition having a trans unsaturated fatty acids residue level of less than 4%, 0.5-15 parts by weight of water dispersible dry milk ingredients, 1-20 parts by weight of a starch or starch-like product selected from the group consisting of, a starch derivative, modified starch and hydrolyzed starch, up to 40 parts by weight of water, and taste and/or flavour compounds, said sauce base having been treated with a gas selected from the group consisting of air, carbon dioxide and nitrogen.