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US 2026/0123643 A1Published application
Plant-based cheese of the half-hard type
AssigneeFlora Food Global Principal B.V.
InventorJochen EFFEY
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Abstract
The invention provides a plant-based cheese of the half-hard type comprising from 5 to 35 wt. % of a vegetable fat, from 20 to 40 wt. % (modified) starches; from 1 to 7 wt. % (phospholipid) w/o emulsifier, the remainder (up to 100 wt. %) being water, wherein the wt. % are calculated on the total composition, and a method for its preparation.
Claims17
A plant-based cheese of the half-hard type, comprising
- 5-35 wt. % of a vegetable fat;
- 1-45 wt. % starches and/or modified starches;
- 1-7 wt. % of a lecithin selected from the group consisting of soy lecithin, sunflower lecithin, cottonseed lecithin, rape seed lecithin, and any combination thereof;
- the remainder up to 100 wt. % being water, wherein the wt. % are calculated on the total composition.
1 more element
A method of preparing a plant-based cheese analogue composition comprising the steps of:
- mixing starches, optional proteins, a lecithin selected from the group consisting of soy lecithin, sunflower lecithin, cottonseed lecithin, rape seed lecithin, and combinations thereof, fat and water;
- providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion;
- and
- providing a plant-based cheese analogue.
1 more element
Dependencies are inferred from the claim text.