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US 11,109,606 B2Granted
Vegan cheese analogue
AssigneeCoöperatie AVEBE U.A.
InventorJacob Bergsma
Life of this patent
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Abstract
The invention pertains to a cheese analogue, comprising water, a root or tuber starch, native potato protein and a fat component. The cheese analogue of the invention has an improved stretch and body, and less off-taste, than known imitation cheese types. The invention further pertains to a method of making said cheese analogue, as well as to food products comprising the cheese analogue.
Claims14
A cheese analogue, comprising water, a waxy root or tuber starch, native potato protein and a fat component, wherein the waxy root or tuber starch comprises at least 90 wt. % amylopectin;
- wherein the total quantity of waxy root or tuber starch is 10-24 wt. % of the total composition;
- and wherein the cheese analogue exhibits stretch of at least 35 cm at 80° C., at least 70 cm at 50° C., or at least 40 cm at 25° C., under standard conditions.
Dependencies are inferred from the claim text.