Patent ID: 8206771

Claim:
Process for preparing a stable dairy-based sauce comprising fat and/or oil and a dairy component and wherein the sauce contains less than 1.5% of reducing sugars, which process involves the subsequent steps of: (a) preparing a mixture containing all the following ingredients: (i) 1-25% oil and/or fat, on the basis of weight of the sauce, (ii) 1-20% of dairy component, on the basis of weight of the sauce, wherein the dairy component comprises cheese or a mixture of cheese and cream, (iii) 0.5-5% modified starch, on the basis of weight of the sauce, (iv) 0.01-2% xanthan gum and/or carrageenan, on the basis of weight of the sauce, (v) 0.1-5% egg yolk emulsifier, on the basis of weight of the sauce, (vi) 0.1-4% salt, on the basis of weight of the sauce, (vii) 50-85% water, on the basis of weight of the sauce, wherein the sauce contains less than 1% of lactose (b) packing, further comprising a sterilization step after step (b), and wherein the mixture, prior to packing is not subjected to temperatures above 40° C.; and wherein between steps (a) and (b) the mixture is subjected to de-aerating.