Invention Grant
- Patent Title: Processed cheese without emulsifying salts
- Patent Title (中): 无乳化盐的加工干酪
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Application No.: US14964203Application Date: 2015-12-09
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Publication No.: US09532584B2Publication Date: 2017-01-03
- Inventor: Gary Francis Smith , Edwin Rivera
- Applicant: Kraft Foods Group Brands LLC
- Applicant Address: US IL Chicago
- Assignee: Kraft Foods Group Brands LLC
- Current Assignee: Kraft Foods Group Brands LLC
- Current Assignee Address: US IL Chicago
- Agency: Fitch, Even, Tabin & Flannery LLP
- Main IPC: A23C19/00
- IPC: A23C19/00 ; A23C19/08
Abstract:
The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.
Public/Granted literature
- US20160081362A1 PROCESSED CHEESE WITHOUT EMULSIFYING SALTS Public/Granted day:2016-03-24
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