Synergistic combination cheese extender
AssigneeBeatrice Foods Co.
InventorsRobert L. Kasik, Marvin A. Peterson
Life of this patent
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Abstract
A cheese extender comprised of a congealed mixture of a synergistic combination of sodium caseinate and potassium caseinate, fat and water. The weight ratios of the caseinates to fat are from 1:2 to 2:1 and the weight ratios of water to the total of the caseinates and fat are from 1:2 to 3:1. The ratios of the sodium caseinate to potassium caseinate are 4:1 to 1:4. The ingredients are heated to at least partially solvate the caseinates and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture and mouth-feel.
Claims33
A cheese extender composition comprising a congealed mixture of:
- a synergistic combination of sodium caseinate and potassium caseinate;
- a fat having a melting point of 130.degree.F. or less;
- and water;
- the weight ratio of the synergistic combination to fat being from 1:2 to 2:1, the weight ratio of water to the total of the synergistic combination and fat being from 1:2 to 3:1, and the ratio of sodium caseinate to potassium caseinate in the synergistic combination being from 4:1 to 1:4, whereby the composition exhibits the stringy characteristic, texture and mouth-feel similar to that of natural mozzarella cheese.
A composition comprising a synergistic combination of sodium caseinate and potassium caseinate and a fat having a melting point of 130.degree.F. or less;
- the weight ratio of the caseinates to fat being 1:2 to 2:1;
- wherein the ratio of sodium caseinate to potassium caseinate is 4:1 to 1:4 and the composition is reconstituteable with water in a weight ratio of water to the total of the caseinates and fat of between 1:2 and 3:1 to provide a congealed mixture having properties similar to natural mozzarella cheese.
Dependencies are inferred from the claim text.