Cheese Anticake for Enhanced Melt
OwnerGary Francis Smith, Wibul Charintranond +3inventors
InventorsGary Francis Smith, Wibul Charintranond, Paul V. Gass, Brian E. LeVine, Andrew E. McPherson
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Abstract
Particulate natural cheese products having a modified starch composition as an anticaking agent as well as methods of melting the shredded cheese product are provided. The modified starch anticaking agent provides intact starch granules including amylopectin and substantially no amylose for the particulate cheese. During heating, the natural cheese melt is resistant to separation, and retains desirable organoleptic properties such as texture and flavor in the final product.
Claims23
A particulate natural cheese product comprising:
- a natural cheese including a plurality of particulate natural cheese pieces each having an outer surface thereof;
- a modified starch applied to the particulate natural cheese pieces, the modified starch providing intact starch granules including amylopectin and substantially no amylose on the natural cheese pieces effective as an anticaking agent;
- and
- a uniform melt of the natural cheese and a uniform distribution of the amylopectin with substantially no intact starch granules and substantially no starch agglomerates of the amylopectin when the shredded natural cheese is melted.
A method of melting a particulate natural cheese product having a modified starch anticaking agent thereon, the method comprising:
- providing a particulate natural cheese including a plurality of natural cheese pieces each having an outer surface thereof, the particulate natural cheese pieces including a modified starch providing intact starch granules including amylopectin and substantially no amylose on the natural cheese pieces effective as an anticaking agent;
- heating the particulate natural cheese for a time and temperature effective to melt the cheese into a melted mixture with a uniform melt of the natural cheese and a uniform distribution of the amylopectin with substantially no intact starch granules and substantially no starch agglomerates of the amylopectin in the melted cheese
Dependencies are inferred from the claim text.