# US 2014/0193566 A1 · Gel Particles in Cheese

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- Number: US 2014/0193566 A1
- Document ID: US20140193566A1
- Status: Published application
- Kind: A1
- Application number: 14/240,236
- Filed: 2011-08-23
- Published: 2014-07-10
- Earliest claimed: 2011-08-23
- Assignees: Peter HAEFELI
- Inventors: Peter Haefeli
- Web page: https://patentgrep.com/patent/US20140193566A1

## CPC

- A23C 19/0925: {Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols}
- A23C 19/06: Treating cheese curd after whey separation; Products obtained thereby
- A23C 19/09: Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)

## Abstract

The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type.

## Claims

### Claim 1

A cheese, containing gel particle inclusions, which are different in flavor, texture, color and origin compared to the bulk cheese.

### Claim 2 (depends on 1)

The cheese of claim 1, wherein the Cheese is of fresh-, soft-, semi-hard or hard cheese type containing gel particle inclusions.

### Claim 3 (depends on 2)

The cheese of claim 2, comprising at least one further constituent of the gel particle inclusions selected from the group consisting of nutrients, biopolymers structure-forming agents, fats and oils, dietary and non-dietary fibers, flavorings, aromas, colorings and combinations thereof.

### Claim 4 (depends on 3)

The cheese of claim 3, wherein gel particles may have an additional sub-microstructure in form of droplets, insoluble particles or gas bubbles.

### Claim 5 (depends on 1)

The cheese of claim 1, wherein the biopolymers of the gel particle inclusions are polysaccharides or proteins.

### Claim 6 (depends on 1)

The cheese of claim 1, wherein the flavor or taste of the gel particle inclusions is sweet and/or sour and/or salty.

### Claim 7 (depends on 5)

The cheese of claim 5, wherein the polysaccharides are starches, namely of plant origin including cocoa starches and hydrocolloids are xanthan, carrageenan, locus gum or microcrystalline cellulose, the biopolymers are present in an amount in the range from 0.01 to 40% by weight and optionally containing fats in the amount of up to 30% by weight.

### Claim 8 (depends on 1)

The cheese of claim 1, wherein the gel network of the gel particle inclusion is build up by cocoa and milk proteins only, and other typical chocolate ingredients are present.

### Claim 9 (depends on 1)

The cheese of claim 1, wherein sweetener of the gel particle inclusions can be of nutritive or non-nutritive, natural or artificial nature in the range of 0.01 to 50% by weight.

### Claim 10 (depends on 1)

The cheese of claim 1, wherein gel particle inclusions are of spherical or irregular shape and in the size range of 0.1 to 30 mm.

### Claim 11 (depends on 1)

The cheese of claim 1, where gel particles consists of an agglomeration of very small gel particles (below 100 μm).

### Claim 12 (depends on 1)

The cheese of claim 1, wherein fruit-, vegetable-, nuts- or meat/mish puree or pieces are added to the gel particle inclusions.

### Claim 13 (depends on 1)

The cheese of claim 1, where gel particle inclusions have an additional sub-structure such as liquid or crystallized fat droplets, insoluble particles or air hubbies or made in the form of a sweet confectionary or dessert, or as a product having a savory or spicy flavor and/or contain coffee or tea extracts and/or may contain alcohol.

### Claim 14 (depends on 1)

The cheese of claim 1, where gel particle inclusions are dried prior to adding to the curd.

### Claim 15

A method for manufacturing of cheese, containing gel Particles being different in flavor, texture, color and origin compared to the bulk cheese, the method comprising adding and mixing of said gel particles to a cheese curd, pressing out whey and draining, soaking and ripening the cheese.

### Claim 16 (depends on 3)

The cheese of claim 3, wherein the biopolymers of the gel particle inclusions are polysaccharides or proteins.

### Claim 17 (depends on 4)

The cheese of claim 4, wherein the gel network of the gel particle inclusion is build up by cocoa and milk proteins only, and other typical chocolate ingredients are present.