Cheese Sauce Composition for Emulsifier-Free Heat-Stable Consistency

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Solution Overview

Problem

Existing cheese sauces struggle to maintain high consistency and shape during cooking without using emulsifiers, which are often detrimental to health.

Innovation Solution

A cheese sauce composition comprising raw cheese, modified starch, and xanthan gum, prepared by mixing and heating the ingredients, followed by retort sterilization, to achieve a gooey texture and stability without emulsifiers.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If emulsifiers are used to improve consistency and emulsion stability of cheese sauce, then the sauce maintains better texture and stability, but health risks and negative effects increase due to additive usage

Engineering Contradiction:

Improveemulsion stabilityVSAvoidhealth risks from additives

Core Design Contradiction:

Stability of the object's compositionVSObject-affected harmful factors

Solution Approach 1:

The patent removes emulsifiers and other artificial additives from the cheese sauce formulation, extracting the harmful elements while retaining the desired functionality through natural ingredients like modified starch and xanthan gum

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent changes the compositional parameters by using modified starch and xanthan gum instead of traditional emulsifiers, achieving similar stabilizing effects through alternative substances with different chemical properties

Inventive Principle:

Principle #35Parameter changes

2Stability of the object's composition

If high-consistency cheese sauce is prepared to maintain gooey texture without running down, then the sauce provides desired texture, but consistency and shape are difficult to maintain during cooking by heating

Engineering Contradiction:

ImproveconsistencyVSAvoidheat resistance during cooking

Core Design Contradiction:

Stability of the object's compositionVSTemperature

Solution Approach 1:

The patent uses a composite thickening system combining modified starch and xanthan gum, where the two materials work synergistically to provide heat-stable consistency that neither ingredient could achieve alone

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

Instead of trying to prevent breakdown during heating, the patent inverts the approach by using ingredients specifically selected for their heat-stable thickening properties, where the consistency is designed to be maintained through the heating process rather than degraded

Inventive Principle:

Principle #13The other way round (Inversion)

3Ease of manufacture

If traditional cheese sauce recipes are used without modified starch and xanthan gum, then the preparation process is simpler, but the sauce fails to maintain high consistency and shape retention after cooking

Engineering Contradiction:

Improvepreparation simplicityVSAvoidconsistency control

Core Design Contradiction:

Ease of manufactureVSManufacturing precision

Solution Approach 1:

The patent modifies the compositional parameters by incorporating specific amounts of modified starch and xanthan gum, transforming the sauce from a variable-consistency product to one with controlled, predictable thickness that maintains shape during cooking

Inventive Principle:

Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The cheese sauce maintains excellent consistency, emulsion, and storage stability, allowing long-term use as a topping for various foods while avoiding health risks from emulsifiers.

Implementation Method 1

blending modified starch and xanthan gum, thereby completing the present disclosure... it is possible to provide a high-consistency, gooey cheese sauce that readily maintains consistency and shape even during cooking by heating

Methodology Applied

Scientific EffectViscosifying effect:

Implementation Method 2

heating the composition... heating, and (c) sterilizing the heated composition by retort heating

Methodology Applied

Scientific EffectGelatinization:

Implementation Method 3

comprising xanthan gum and modified starch, which are combined in specific amounts, and therefore, it is possible to provide a high-consistency cheese sauce composition that readily forms a consistency without comprising emulsifiers and further exhibits excellent shape and consistency retention even after cooking by high-temperature heating

Methodology Applied

Scientific EffectHydrocolloid formation:

Implementation Method 4

sterilizing the heated composition by retort heating

Methodology Applied

Scientific EffectPasteurization:

Data Source

PatentEP4706406A1Cheese sauce composition and manufacturing method therefor

Publication Date: 2026.03.11 CJ CHEILJEDANG CORP

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AI summary

Provided are a cheese sauce composition comprising raw cheese, modified starch, and xanthan gum; a method of preparing a cheese sauce, the method comprising the steps of: (a) obtaining a composition for preparing the cheese sauce by mixing raw cheese, xanthan gum, modified starch, and purified water, (b) heating the composition, and (c) sterilizing the heated composition by retort heating; and a cheese sauce which is prepared by the preparation method.