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US 12,514,260 B2Granted
Emulsifying salt-free and starch stabilized cheese
AssigneeKraft Foods Group Brands LLC
InventorsAndrew Edward McPherson, Tori Ann Boomgaarden, Brian E. LeVine, Gary Francis Smith
Life of this patent
Estimating the term…
Abstract
Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.
Claims19
A processed cheese comprising:
- a natural cheese or a mixture of natural cheeses providing from about 5 weight percent to about 30 weight percent dairy protein;
- about 30 weight percent to about 80 weight percent water;
- about 0.5 weight percent or less of emulsifying salts;
- about 0.1 weight percent to about 10 weight percent of a non-crosslinked modified starch having a degree of substitution of less than about 0.2 D.S. and containing amylopectin and substantially no amylose;
- and
- a uniform distribution of amylopectin with substantially no intact starch granules and substantially no starch agglomerates with less than about 0.1 weight percent amylose so that the processed cheese has substantially no amylose therein, the amylopectin and amylose from the modified starch in a form and in a ratio effective to provide substantially no texture or flavor to the processed cheese,
- wherein the modified starch is a monosubstituted hydroxypropylated waxy corn starch, and wherein the modified starch has a profile such that if the modified starch were to be mixed with water to form an 8 percent (w/w) starch paste and the starch paste were to be heated between about 65° C. to about 95° C., the heated starch paste would exhibit an initial viscosity increase of about 2500 cps to about 3000 cps within a first 5 minutes of heating followed by a continuous viscosity decrease to below about 1000 cps during a following 10 minutes of heating.
4 more elements
A method of preparing an emulsifying salt-free processed cheese, the method comprising the steps of:
- heating a blend of water and a non-crosslinked modified starch having a degree of substitution of less than about 0.2 D.S. and containing amylopectin and substantially no amylose to its gelatinization temperature to form a cooked starch paste;
- blending the cooked starch paste and natural cheese or a mixture of natural cheeses with water to form a cheese mixture where the cheese mixture contains about 0.5 weight percent or less of emulsifying salts;
- and
- heating the cheese mixture to form the emulsifying salt-free processed cheese, the amount of modified starch containing amylopectin and substantially no amylose being effective to form the processed cheese having a uniform distribution of amylopectin with substantially no intact starch granules and substantially no starch agglomerates and less than about 0.1 percent amylose so that the processed cheese has substantially no amylose in the processed cheese,
- wherein the modified starch is a monosubstituted hydroxypropylated waxy corn starch, and wherein the modified starch has a profile such that if the modified starch were to be mixed with water to form an 8 percent (w/w) starch paste and the starch paste were to be heated from about 65° C. to about 95° C., the starch paste would exhibit an initial viscosity increase of about 2500 cps to about 3000 cps within a first 5 minutes of heating, followed by a continuous viscosity decrease to below about 1000 cps during a following 10 minutes of heating.
2 more elements
A processed cheese comprising:
- a non-calcium-reduced natural cheese or a mixture of non-calcium-reduced natural cheeses providing from about 5 weight percent to about 30 weight percent dairy protein;
- about 30 weight percent to about 80 weight percent water;
- about 0.5 weight percent or less of emulsifying salts;
- about 0.1 weight percent to about 10 weight percent of a non-crosslinked monosubstituted hydroxypropylated waxy corn starch having a degree of substitution of less than about 0.2 D.S. and having a profile such that if the modified starch were to be mixed with water to form an 8 percent (w/w) starch paste and the starch paste were to be heated between about 65° C. to about 95° C. the heated starch paste would exhibit an initial viscosity increase of about 2500 cps to about 3000 cps within a first 5 minutes of heating followed by a continuous viscosity decrease to below about 1000 cps during a following 10 minutes of heating.
1 more element
Dependencies are inferred from the claim text.