# US 2022/0030901 A1 · Cream cheese

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- Number: US 2022/0030901 A1
- Document ID: US20220030901A1
- Status: Published application
- Kind: A1
- Application number: 17/389,797
- Filed: 2021-07-30
- Published: 2022-02-03
- Earliest claimed: 2020-07-31
- Assignees: Savencia SA
- Applicants: Savencia SA
- Inventors: Fabien Durand; Virginie PADEL; Alice CIBRARIO
- Web page: https://patentgrep.com/patent/US20220030901A1

## CPC

- A23C 20/025: {mainly containing proteins from pulses or oilseeds}
- A23L 9/20: Cream substitutes
- A23C 11/106: {Addition of, or treatment with, microorganisms (A23C20/025 takes precedence)}
- A23D 7/003: {Compositions other than spreads (characterised by ingredients other than fatty acid triglycerides A23D7/0053)}
- A23D 7/0053: {Compositions other than spreads}
- A23L 9/24: {containing non-milk fats and non-milk proteins, e.g. eggs or soybeans}
- A23L 19/11: {Cassava, manioc, tapioca, or fermented products thereof, e.g. gari}
- A23L 19/13: {Mashed potato products}
- A23L 25/30: {Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products (A23L25/10 and A23L25/40 take precedence)}
- A23L 29/015: {Inorganic compounds}
- A23L 29/04: {Fatty acids or derivatives}
- A23L 29/065: {Microorganisms (addition of bacteria for nutritional purposes A23L33/135)}
- A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)
- A23L 33/105: Plant extracts, their artificial duplicates or their derivatives
- A23L 33/115: Fatty acids or derivatives thereof; Fats or oils
- A23L 33/22: Comminuted fibrous parts of plants, e.g. bagasse or pulp
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)

## Abstract

The invention relates to a vegetable Cream Cheese, that is to say a product formulated with vegetable raw materials that reproduces the features of a dairy Cream Cheese in terms of texture and organoleptic profile.

## Claims

### Claim 1

A vegetable food product similar to Cream Cheese, comprising:
crushed nuts, preferably in the form of a puree;
with the addition of:
at least one vegetable fat;
at least one source of starch;
at least one source of vegetable dietary fibres;
a natural acidifying ingredient; and
water;
wherein the vegetable food product contains no added additives and has a median particle size D50 of less than 50 microns.

### Claim 2 (depends on 1)

The vegetable food product according to claim 1, further comprising (percentages expressed by weight with respect to the total weight of the product):
from 5 to 40% of crushed nut puree;
from 5 to 30% of vegetable fat;
up to 8% of saturated fatty acids;
up to 1.5% of food salt;
optionally, up to 1% of ferments;
0.5% to 20% of a source of starch;
up to 30% of other raw materials such as vegetable or fruit purees or pieces, cereals, seeds, flavours, Lithothamnium powder or herbs;
up to 8% of vegetable dietary fibres;
up to 3.5% of acidifier such as concentrated lemon juice; and
between 50% and 75% water.

### Claim 3 (depends on 1)

The vegetable food product according to claim 1, further comprising (percentages expressed by weight with respect to the total weight of the product):
from 10 to 30% of crushed nut puree;
from 5 to 20% of vegetable fat;
up to 3% saturated fatty acids;
up to 1% of food salt;
optionally, up to 1% of ferments;
1% to 15% of a source of starch;
up to 30% of other raw materials such as vegetable or fruit purees or pieces, cereals, seeds, flavourings, Lithothamniun powder or herbs;
up to 8% of vegetable dietary fibres;
up to 1.2% acidifier such as concentrated lemon juice; and
between 50% and 75% water.

### Claim 4 (depends on 1)

The vegetable food product according to claim 1, further comprising:
a dry extract content of between 20 and 50%; and
a white colour, a smooth appearance, a spreadable rheology, a smooth texture and a fresh to fermented/acidic taste.

### Claim 5 (depends on 1)

The vegetable food product according to claim 1, wherein the nut is almond.

### Claim 6 (depends on 1)

The vegetable food product according to claim 1, wherein the vegetable fat is a fluid vegetable oil.

### Claim 7 (depends on 6)

The vegetable food product according to claim 6, wherein the fluid vegetable oil is selected from rapeseed oil, sunflower oil or olive oil or a mixture thereof.

### Claim 8 (depends on 1)

The vegetable food product according to claim 1, wherein the source of starch is rice flour and/or potato or manioc starch.

### Claim 9 (depends on 8)

The vegetable food product according to claim 8, wherein the rice flour is pregelatinised.

### Claim 10 (depends on 1)

The vegetable food product according to claim 1, wherein the vegetable dietary fibres are selected from non-texturizing soluble fibres including inulin, fructooligosaccharides, and resistant dextrins and or any other indigestible oligosaccharide of low molar mass, soluble and having a neutral taste.

### Claim 11 (depends on 1)

A method for preparing the product according to claim 1, comprising the following steps:
A) optionally, preparing a fermented vegetable raw material by fermenting part or all of crushed nuts, in their rehydrated and thermally-treated form prior to inoculation of the ferments;
B) mixing the raw materials, which may include the fermented vegetable raw material obtained in step A), via vigorous shearing, and optionally preheating;
C) thermally treating the mixture at a temperature between 75 and 90° C. for 1 to 10 minutes under vigorous shearing;
D) optional degassing and homogenising;
E) optionally overrun;
F) optionally, adding raw materials, preferably vegetable;
steps E) and F) can be reversed;
G) hot dosing at a temperature above 70° C. of the finished product in its packaging or in an intermediate container;
H) cooling between 4 and 10° C.; and
I) optionally, in the case of dosing in an intermediate container, adding other raw materials, including vegetable flavouring, and/or ferments and then cold dosing the product into its final packaging.

### Claim 12 (depends on 2)

The vegetable food product according to claim 2, further comprising (percentages expressed by weight with respect to the total weight of the product):
from 10 to 30% of crushed nut puree;
from 5 to 20% of vegetable fat;
up to 3% saturated fatty acids;
up to 1% of food salt;
optionally, up to 1% of ferments;
1% to 15% of a source of starch;
up to 30% of other raw materials such as vegetable or fruit purees or pieces, cereals, seeds, flavourings, Lithothamniun powder or herbs;
up to 8% of vegetable dietary fibres;
up to 1.2% acidifier such as concentrated lemon juice; and
between 50% and 75% water.

### Claim 13 (depends on 2)

The vegetable food product according to claim 2, further comprising:
a dry extract content of between 20 and 50%; and
a white colour, a smooth appearance, a spreadable rheology, a smooth texture and a fresh to fermented/acidic taste.

### Claim 14 (depends on 3)

The vegetable food product according to claim 3, further comprising:
a dry extract content of between 20 and 50%; and
a white colour, a smooth appearance, a spreadable rheology, a smooth texture and a fresh to fermented/acidic taste.

### Claim 15 (depends on 2)

The vegetable food product according to claim 2, wherein the nut is almond.

### Claim 16 (depends on 3)

The vegetable food product according to claim 3, wherein the nut is almond.

### Claim 17 (depends on 4)

The vegetable food product according to claim 4, wherein the nut is almond.

### Claim 18 (depends on 2)

The vegetable food product according to claim 2, wherein the vegetable fat is a fluid vegetable oil.

### Claim 19 (depends on 3)

The vegetable food product according to claim 3, wherein the vegetable fat is a fluid vegetable oil.

### Claim 20 (depends on 4)

The vegetable food product according to claim 4, wherein the vegetable fat is a fluid vegetable oil.