A savory, smooth-textured, bakeable and shelf-stable product is prepared as a
three-phase
formulation, including an aqueous liquid phase, a dispersed fat phase and a solids
phase, preferably containing a savory ingredient, preferably a cheese flavoring
component, in significant proportion. The liquid phase is present in sufficient
quantity to suspend and disperse the fat and solids phases and to have sufficient
dissolved solids and humectants to raise the viscosity for this phase sufficiently
to result in a creamy texture for the final product. The savory flavor ingredients
are present as undissolved solids of sufficiently small particle size to provide
the proper flavor release for the flavor and a texture consistent with the savory
flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel
and a flavor release that endures until the palate is essentially clean. The product
can be applied to unbaked doughs prior to baking and retain their desired properties
after baking. The product can also be packaged for use as is with any number of
complimentary foods.
