Imitation cheeses containing enzymatically debranched starches in lieu of caseinates
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorsJames P. Zallie, Chung-Wai Chiu
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Abstract
The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylpectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses.
Claims20
An imitation cheese, consisting essentially of water;
- fat or oil;
- cheese additive(s);
- gelatinized starch which has been enzymatically treated with an enzyme capable of cleaving alpha-1,6-D-glucosidic linkages of the starch to partial debranch the starch and yield a mixture, comprising partially debranched amulopectin and short chain amylose, which mixture provides the texture, thermoreversibility and emulsification characteristics of caseinates in imitation cheese;
- and one or more edible caseinate(s), wherein up to 80% of the caseinate(s) have been replaced with the starch.
An imitation cheese, consisting essentially of water;
- fat or oil;
- cheese additive(s);
- gelatinized waxy maize, potato or tapioca starch which has been enzymatically treated with an enzyme capable of cleaving alpha-1,6-D-glucosi linkages of the starch to partially debranch the starch and yield a mixture, comprising partially debranched amylopectin and short chain amylose which mixture provides the texture, thermoreversibility and emulsification characteristics of caseinates in imitation cheese;
- and, optionally, one or more edible caseinate(s), wherein up to 100% of the caseinate(s) have been replaced with the starch.
An imitation cheese, consisting essentially of water;
- fat or oil;
- cheese additive(s);
- a starch blend, comprising 30 to 70 parts of (a) a gelatinized waxy maize, potato or tapioca starch, which starch has been enzymatically treated with an enzyme capable of cleaving alpha-1,6-D-glucosidic linkages of the starch to partially debranch the starch and yield a mixture, comprising partially debranched amylopectin, short chain amulose and amylopectin, and (b) 30 to 70 parts of corn starch which has been treated with from 0.5 to 3% octenyl succinic anhydride to form the starch ester derivative and enzymatically treated with an enzyme capable of cleaving alpha-1,6-D-glucoid linkages of the starch to partially debranch the starch and yield a mixture, comprising long chain amylose, partially debranched amylopectin, short chain amylose and amylopectin, which starch blend provides the texture thermoreversibility and emulsification characteristics of caseinates in imitation cheese;
- and, optionally, one or more edible caseinate(s), wherein up to 100% of the caseinate(s) have been replaced with the starch.
An imitation cheese, consisting essentially of water;
- fat or oil;
- cheese additive(s);
- gelatinized starch which has been enzymatically treated with an enzyme capable of cleaving alpha-1,6-D-glucosidic linkages of the starch fully debranch the starch and yield a mixture, comprising short chain amylos which mixture provides the texture, thermoreversibility and emulsification characteristics of caseinates in imitation cheese;
- and one or more edible caseinate(s), wherein up to one-third of the caseinate(s) have been replaced with the starch.
Dependencies are inferred from the claim text.