Cheesecake filling
AssigneeCoöperatie AVEBE U.A.
InventorsHarm Jaap Helmens, Jerôme Vlaanderen
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Abstract
The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase-treated starch for the stabilization of a whey-bound fresh cheese.
Claims8
A cheesecake filling comprising a whey-bound fresh cheese having 1-6 wt. % milk protein based on the weight of the cheese, comprising as a first starch type a granular starch and as a second starch an amylomaltase [EC 2.4.1.25] treated starch, wherein the quantity of granular starch is 1.5 to 6 wt. % and wherein the quantity of amylomaltase-treated starch, which amylomaltase-treated starch has been treated with 0.5-5 ATU/g amylomaltase, is 1-6 wt. %, based on the weight of the cheese, and the weight ratio between the granular starch and the amylomaltase-treated starch is between 1:3 and 3:1, and wherein the cheesecake filling contains at least 10 wt. % of whey-bound fresh cheese, and the cheesecake filling is baked prior to consumption, to a temperature of at least 130° C., for a period of at least 30 minutes.
Dependencies are inferred from the claim text.