Back to results
US 12,070,043 B2Granted
Imitation cheese with improved melt
AssigneeKraft Foods Group Brands LLC
InventorsPatricia J. Diego, Brian E. LeVine, Stacey Ann Hirt, Judith Gulten Moca, Andrew Edward McPherson
Life of this patent
Estimating the term…
Abstract
An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.
Claims14
An imitation cheese composition comprising:
- about 6 wt. % to about 15 wt. % liquid, non-interesterified/non-hydrogenated vegetable oil based on the total imitation cheese composition;
- about 3 wt. % to about 8 wt. % fractionated vegetable oil based on the total imitation cheese composition;
- corn-derived food starch;
- and
- about 2 to about 12 wt % potato-derived food starch,
- wherein the composition has a solid fat to liquid fat ratio of about 0.3 to about 0.7 at about 25° C.
3 more elements
An imitation cheese composition comprising:
- liquid, non-interesterified/non-hydrogenated vegetable oil;
- fractionated vegetable oil;
- corn-derived food starch;
- and
- about 2 wt % to about 12 wt % potato-derived food starch,
- wherein the imitation cheese composition has an in-process viscosity of about 10,000 to about 30,000 cps. at about 160° F. and a melted diameter of about 1-1.75 inches when a ¼ inch thick disc of the imitation cheese composition is prepared having an initial diameter of about ⅞ inch and is heated for four minutes over a double broiler with a rolling boil,
- wherein the composition has a solid fat to liquid fat ratio of about 0.3 to about 0.7 at about 25° C.
4 more elements
Dependencies are inferred from the claim text.