EDIBLE COMPOSITION COMPRISING A CHEESE INGREDIENT AND METHOD OF MANUFACTURING SUCH COMPOSITION

摘要

The invention provides an edible composition comprising: at least 35 wt. % of a transparent aqueous phase having a pH of less than 5.5, wherein the aqueous phase has a light transmission of at least 70% using a 1 cm cuvette at wavelength of 400-750 nm and at room temperature; at least 0.5 wt. % of gelled pieces with a minimum weight of 0.1 g; and up to 60 wt. % of one or more additional ingredients; wherein the gelled pieces comprise a continuous gelled water phase and a dispersed particulate material, wherein the dispersed particulate material comprises at least 30 wt. % of a cheese ingredient selected from the group consisting of cheese, curd, processed cheese and enzyme modified cheese. The gelled pieces retain their eating properties even when stored in direct contact with the acidic aqueous phase under ambient conditions for several months. The taste and texture of the gelled pieces advantageously resembles that of natural cheese.