公开(公告)号：US20220408748A1

公开(公告)日：2022-12-29

申请号：US17592872

申请日：2022-02-04

申请人： General Mills, Inc.

发明人： James Fudge ,  Matthew Larsen ,  Joshua Hemann ,  Wenyi Wang ,  Aaron Wlaschin ,  Michelle Manderfeld ,  Brent Wyrick ,  Molley Glidden

IPC分类号： A23C20/00 ,  A23C19/093 ,  A23C19/068 ,  A21D13/41

摘要： A pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.