Methods for treating a divided cheese product and compositions thereof
AssigneeAllied Blending LP
InventorsAshok Patel, John Fannon, Randy Schmelzel
Life of this patent
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Abstract
Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.
Claims22
An anticaking agent for cheese, comprising:
- 46-70 wt. % one or more dairy ingredients chosen from milk permeate powder, whey permeate powder, dried whey, and combinations thereof;
- and
- 30-64 wt. % one or more non-dairy ingredient chosen from cellulose, sugarcane fiber, calcium sulfate, calcium phosphate, dicalcium phosphate, silicon dioxide, starch, dextrose monohydrate, glucose oxidase, natamycin, potassium sorbate, mineral oil, high oleic sunflower oil, and combinations thereof;
- and
- wherein the anticaking agent when applied at a loading of between 3 wt. % and 5 wt. % relative to divided cheddar cheese, has little to no visibility on the divided cheddar cheese, prevents caking of the divided cheddar cheese, and browns similarly to the divided cheddar cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes.
An anticaking agent chosen from
- a first composition comprising 20.5 wt. % whey permeate powder, 79 wt. % potato starch, 0.1 wt. % silicon dioxide, and 0.4 wt. % mineral oil;
- a second composition comprising 48 wt. % whey permeate powder, 2 wt. % calcium sulfate, 48 wt. % corn starch, and 2 wt. % tricalcium phosphate;
- a third composition comprising 68.8 wt. % whey permeate powder, 30.1 wt. % sugarcane fiber, 0.12 wt. % silicon dioxide, and 1 wt. % mineral oil;
- a fourth composition comprising 28.5 wt. % whey permeate powder, 2 wt. % calcium sulfate, 67.5 wt. % potato starch, 0.35 wt. % silicon dioxide, and 1.75 wt. % mineral oil;
- or
- a fifth composition comprising 21.9 wt. % whey permeate powder, 2 wt. % calcium sulfate, 60 wt. % potato starch, 4.6 wt. % high oleic sunflower oil, 10 wt. % dextrose, 0.05 wt. % glucose oxidase, 0.04 wt. % natamycin, and 1.5 wt. % silicon dioxide;
- wherein the anticaking agent when applied at a loading of between 3 wt. % and 5 wt. % relative to divided cheddar cheese has little to no visibility on the divided cheddar cheese, prevents caking of the divided cheddar cheese, and browns similarly to divided cheddar cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes.
Dependencies are inferred from the claim text.