Methods and compositions for consumables
AssigneeImpossible Foods Inc.
InventorsPatrick O'Reilly Brown, Monte Casino, Lynn S. Voccola, Ranjani Varadan
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Abstract
Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.
Claims30
A composition comprising a non-dairy milk having at least 85% of its insoluble solids removed and a cross-linking enzyme, wherein said non-dairy milk is selected from the group consisting of almond milk, cashew milk, brazilnut milk, chestnut milk, coconut milk, hazelnut milk, macadamia nut milk, pecan milk, pistachio milk, walnut milk, and combinations thereof.
A composition comprising covalently crosslinked plant derived proteins, a crosslinking enzyme, and a cheese-starter culture, wherein said plant derived proteins are not soy derived, and wherein said composition is free of animal proteins.
A cheese replica comprising a gelled emulsion of one or more cross-linked proteins derived from plants, one or more fats, a cross-linking enzyme, and a cheese-starter culture, wherein said proteins are not soy derived, and wherein said cheese replica is free of animal proteins.
A cheese replica comprising
- (a) almond milk,
- (b) macadamia nut milk,
- (c) lactic acid bacteria,
- (d) a transglutaminase, and
- (e) water.
Dependencies are inferred from the claim text.