Publish Time: 2025-03-18 Origin: Site
Cheese sauce is a kind of liquid or semi-liquid sauce made of cheese as the main raw material through heating, emulsification and homogenization process, which is widely used in food processing and catering industry. Its main ingredients include natural cheese, milk or cream, butter, emulsifier and thickener, which give it a smooth and thick texture and rich milk flavor. During the production process, the cheese gradually melts under heating conditions, is fully mixed with other dairy products and emulsifiers, and is treated by high shear homogenization to make the fat and water phases evenly distributed to form a stable emulsified system to prevent oil and water separation. The characteristics of cheese sauce are viscous but flowable, easy to spread or pour, and can be combined with various foods, such as hamburgers, pasta, French fries, corn chips, etc., to add mellow milk flavor and rich taste. In industrial production, cheese sauce can adjust the fluidity, drawing effect and flavor ratio according to different application requirements, making it suitable for fast food, pre-prepared dishes, baking and food processing and other fields.
Cheese sauce can be divided into the following main types according to different formulas, uses and physical properties:
Basic cheese sauce (standard type)
This cheese sauce is based on natural cheese, with milk, cream, butter and emulsified salt, and is heated and homogenized to form a smooth and delicate sauce. It has a rich taste and moderate fluidity, suitable for foods such as burgers, sandwiches, pasta, baked potatoes, etc.
Highly meltable cheese sauce
This type of cheese sauce has a good drawing effect when heated, usually with mozzarella cheese or other drawable cheeses, and its ductility is enhanced by a special emulsification formula. It is widely used in pizza, baked foods and hot processed foods.
Flowable cheese sauce
This type of cheese sauce has strong fluidity and is suitable for dipping or pouring, such as French fry dip and corn chip cheese dip (Nacho Cheese). In order to maintain stability and fluidity, the ratio of thickener and emulsifier is usually adjusted to keep a good taste when heated or at room temperature.
Low-fat cheese sauce
For health needs, this type of cheese sauce reduces the use of cream and butter, uses low-fat ingredients such as skim milk or whey protein, and uses thickeners and emulsifiers to maintain the texture of the sauce. Suitable for low-calorie diets or fitness foods.
Flavored cheese sauce
Add spices, chili, garlic powder, vanilla, smoked flavors, etc. to the basic cheese sauce to form different flavors, such as spicy cheese sauce, Mexican-style cheese sauce, smoked cheese sauce, etc., mainly used for specialty foods or fast food seasoning.
Cheese sauce for industrial processing
Mainly used in the food manufacturing industry, such as quick-frozen foods, pre-prepared dishes, canned foods, etc., usually have a long shelf life, need to be optimized in terms of stability and processing adaptability, and may add additional preservatives or modified starch to ensure rheology and storage stability.
3.1 Raw material preparation
Cheese pretreatment: Cut the cheese into small pieces or shave it into crumbs for uniform heating and melting.
Liquid ingredients: prepare liquid ingredients such as milk, cream, and butter, and heat them to 40-50°C in advance for subsequent mixing.
Emulsifiers and thickeners: weigh phosphates, sodium citrate, modified starch and other ingredients in advance to make them easier to disperse.
3.2 Heating, melting and premixing
Heat the vacuum emulsifier jacket to 70-80°C and keep stirring at a low speed.
Add milk, cream, and butter in turn to make them initially blended.
Slowly add cheese shreds during stirring to gradually melt and mix evenly.
3.3 High shear emulsification and homogenization
Start the high shear homogenizer mixer to thoroughly emulsify the cheese, oil and water phase to form a delicate and uniform cheese sauce.
Gradually add emulsifying salts (such as phosphates, sodium citrate) and thickeners (such as modified starch, xanthan gum), and continue homogenizing to make the structure of the cheese sauce more stable.
Continue heating to 85-90°C to ensure that the cheese is fully emulsified.
3.4 Vacuum treatment and degassing
Turn on the vacuum system to remove bubbles from the sauce and improve the fineness and fluidity of the sauce.
Continue stirring for 3-5 minutes under vacuum to make the sauce more evenly mixed.
3.5 Cooling and storage
Turn off the heating, turn on the cooling system, and reduce the temperature of the cheese sauce to 65-75°C for filling.
After filling, it can be further cooled to room temperature or refrigerated temperature (0-10°C) to ensure the stability of the sauce.
Compared with traditional stainless steel heating and mixing tanks, the use of a vacuum emulsifier mixer machine to produce cheese sauce has several obvious advantages:
Efficient emulsification and homogenization: IMMAY's vacuum emulsifier mixer is equipped with a high shear homogenizer mixer at the bottom, which helps to quickly break cheese particles, fully emulsify ingredients such as cheese, cream, and butter, and obtain a more delicate and stable sauce structure.
Vacuum degassing: The vacuum environment can prevent the entry of bubbles during stirring, reduce oxidation, and improve the smoothness and storage stability of the cheese sauce.
Integrated heating and cooling: Vacuum emulsifier mixers usually have jacket heating and cooling functions, which can accurately control the temperature to avoid overheating and cause cheese protein denaturation, while improving heat exchange efficiency and speeding up the cooling process.
Improve product uniformity: Because the vacuum environment can prevent bubbles and stratification during the emulsification process, high shear homogenization can reduce the size of fat particles, making the sauce taste smoother and more ductile.
The production of cheese sauce is an art that combines science and technology. It not only depends on the selection of raw materials, but also relies on precise processing technology. To create a smooth, delicate, rich and stable cheese sauce, you can't do without an efficient, precise and stable professional emulsification equipment. As an industry-leading cheese sauce production equipment manufacturer, IMMAY focuses on providing excellent vacuum emulsifier mixers to help food processing companies break through technical barriers and improve product quality.
Our vacuum emulsifying mixer machine integrates high shear homogenization, vacuum degassing and precise temperature control to ensure that the cheese sauce is more thoroughly emulsified, the taste is more delicate, and the storage is more stable. Whether it is a restaurant chain, a food processing company, or a large-scale industrial production line, we can provide customized solutions to help you stand out in the market competition!
Choosing IMMAY means choosing efficient production, quality assurance and industry-leading equipment support. We have a variety of models of vacuum emulsifier mixer machines for sale to meet your different production needs. Contact us now and let IMMAY become a powerful engine on your cheese sauce production line to help your business reach greater heights!