# US 7,611,743 B2 · Low protein cream cheese > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 7,611,743 B2 - Document ID: US7611743B2 - Status: Granted - Kind: B2 - Application number: 11/062,376 - Filed: 2005-02-22 - Published: 2005-09-29 - Granted: 2009-11-03 - Earliest claimed: 2004-03-24 - Assignees: Kraft Foods Global Brands LLC - Inventors: Isabelle Marie-Francoise Laye; Alice S. Cha; Jimbay P. Loh; Ted Riley Lindstrom; Ana Patricia Rodriguez - Web page: https://patentgrep.com/patent/US7611743B2 ## CPC - A23C 19/0765: {Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products} - A23C 19/0912: {Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form} - A23L 29/206: of vegetable origin - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - 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) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking properties. In order to obtain such a cream cheese composition with acceptable baking properties, a stabilizer composition is added to the low protein cream cheese. The stabilizer composition comprises a first stabilizer and a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar. ## Claims ### Claim 1 A low protein cream cheese composition comprising: (a) about 33 to about 40 percent fat; (b) about 50 to about 55 percent moisture; (c) less than about 6.5 percent protein; and (d) a stabilizer composition comprising about 0.1 to about 0.5 percent of a first stabilizer and about 0.01 to about 0.15 percent of a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar, the relative amounts of the fat, the moisture, the protein and the first and the second stabilizer being balanced such that the low protein cream cheese composition provides a cheesecake having a yield stress of above 625 pascals at the center of the cheesecake. ### Claim 2 (depends on 1) The low protein cream cheese composition of claim 1, wherein the first stabilizer is carob gum at about 0.15 to about 0.35 percent and the second stabilizer is xanthan gum at about 0.06 to about 0.15 percent. ### Claim 3 (depends on 1) The low protein cream cheese composition of claim 1, wherein the low protein cream cheese composition contains about 5 to about 6 percent protein and the cheesecake is a New York style cheesecake. ### Claim 4 (depends on 2) The low protein cream cheese composition of claim 2, wherein the low protein cream cheese composition contains about 5 to about 6 percent protein. ### Claim 5 (depends on 1) The low protein cream cheese composition of claim 1, wherein at least 25 percent of the protein is whey protein. ### Claim 6 (depends on 2) The low protein cream cheese composition of claim 2, wherein at least 25 percent of the protein is whey protein. ### Claim 7 (depends on 3) The low protein cream cheese composition of claim 3, wherein at least 25 percent of the protein is whey protein. ### Claim 8 (depends on 4) The low protein cream cheese composition of claim 4, wherein at least 25 percent of the protein is whey protein. ### Claim 9 (depends on 1) The low protein cream cheese composition of claim 1, wherein the first stabilizer is carob gum, wherein the second stabilizer is xanthan gum, and wherein the stabilizer composition further comprises a third stabilizer selected from the group consisting of carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar. ### Claim 10 (depends on 5) The low protein cream cheese composition of claim 5, wherein the first stabilizer is carob gum, wherein the second stabilizer is xanthan gum, and wherein the stabilizer composition further comprises a third stabilizer selected from the group consisting of carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar. ### Claim 11 (depends on 6) The low protein cream cheese composition of claim 6, wherein the first stabilizer is carob gum, wherein the second stabilizer is xanthan gum, and wherein the stabilizer composition further comprises a third stabilizer selected from the group consisting of carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar. ### Claim 12 (depends on 7) The low protein cream cheese composition of claim 7, wherein the first stabilizer is carob gum, wherein the second stabilizer is xanthan gum, and wherein the stabilizer composition further comprises a third stabilizer selected from the group consisting of carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar. ### Claim 13 (depends on 8) The low protein cream cheese composition of claim 8, wherein the first stabilizer is carob gum, wherein the second stabilizer is xanthan gum, and wherein the stabilizer composition further comprises a third stabilizer selected from the group consisting of carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar. ### Claim 14 (depends on 1) The low protein cream cheese composition of claim 1 wherein the amounts of the fat, the moisture, the protein and the first and the second stabilizer are in relative amounts to provide a cheesecake made with the low protein cream cheese composition a yield stress of in the range of about 800 to about 1200 pascals at the center of the cheesecake, the low protein cream cheese providing the cheesecake with a yield stress higher than a yield stress in a cheesecake made with the same ingredients in the same amounts but using one of the first and second stabilizers. ### Claim 15 (depends on 14) The low protein cream cheese composition of claim 14, wherein the first stabilizer comprises carob gum and the second stabilizer comprises xanthan gum. ### Claim 16 (depends on 15) The low protein cream cheese composition of claim 15, wherein the low protein cream cheese composition contains about 5 to about 6 percent protein and the cheesecake is a New York style cheesecake. ### Claim 17 A low protein cream cheese composition comprising: (a) about 33 to about 40 percent fat; (b) about 50 to about 55 percent moisture; (c) less than about 6.5 percent protein; and (d) a stabilizer composition comprising about 0.1 to about 0.5 percent of a first stabilizer comprising carob gum and about 0.01 to about 0.15 percent of a second stabilizer comprising xanthan gum, the relative amounts of the fat, the moisture, the protein and the first and the second stabilizer being balanced such that the low protein cream cheese composition provides a cheesecake having a yield stress in the range of about 800 to about 1200 pascals at the center of the cheesecake, the low protein cream cheese providing the cheesecake with a yield stress higher than a yield stress in a cheesecake made with the same ingredients in the same amounts but using one of the first and second stabilizers. ### Claim 18 (depends on 17) The low protein cream cheese composition of claim 17, wherein the low protein cream cheese composition contains about 5 to about 6 percent protein and the cheesecake is a New York style cheesecake. ### Claim 19 A method of making a cheesecake, the method comprising: (1) providing a low protein cream cheese product, the low protein cream cheese product comprising (a) about 33 to about 40 percent fat; (b) about 50 to about 55 percent moisture; (c) less than about 6.5 percent protein; and (d) a stabilizer composition comprising about 0.1 to about 0.5 percent of a first stabilizer and about 0.01 to about 0.15 percent of a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar, the relative amounts of the fat, the moisture; (2) combining the low protein cream cheese product with cheesecake ingredients to provide a cheesecake mixture; (3) introducing the cheesecake mixing into a cheesecake crust to provide an unbaked cheesecake; and (4) baking the unbaked cheesecake to provide a cheesecake having a yield stress of above 625 pascals at the center of the cheesecake. ### Claim 20 (depends on 19) The method of claim 19, wherein the first stabilizer is carob gum at about 0.15 to about 0.35 percent and the second stabilizer is xanthan gum at about 0.06 to about 0.15 percent. ### Claim 21 (depends on 19) The method of claim 19, wherein the low protein cream cheese composition contains about 5 to about 6 percent protein and the cheesecake is a New York style cheesecake. ### Claim 22 (depends on 19) The method of claim 19, wherein at least 25 percent of the protein is whey protein.