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公开(公告)号：US20230126786A1
公开(公告)日：2023-04-27
申请号：US18087552
申请日：2022-12-22
发明人： Tracy Joella Sanborn , Mary C. Doyle , Lacey Ann Thomas , Alexis Marie Fye , Samy Darwan , Andrew Edward McPherson
IPC分类号： A23C20/02 , A23L29/212 , A23L29/256
摘要： A plant-based cheese product is provided. The plant-based cheese products have an appearance, cold texture, and melting characteristics similar to a dairy-based cheese. The cheese products include a plant-based protein, at least a first starch and a second starch, a fat component, and an acidulant. The first starch comprises a hydrophobic starch. The second starch comprises a modified starch. The fat component has a solid fat content in the range of 30% to about 60% at 50° F. and 0% to about 10% at 92° F. A flexibility enhancing agent may also be included.
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2.发明申请Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat 审中-公开乳化无盐奶酪及其制备方法与剪切和非剪切脂肪混合公开(公告)号：US20140255584A1
公开(公告)日：2014-09-11
申请号：US13789404
申请日：2013-03-07
IPC分类号： A23C19/084
CPC分类号： A23C19/082 , A23C19/08 , A23C2250/054
摘要： Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
摘要翻译： 本文从剪切和非剪切量脂肪的混合物中获得无盐乳制品，加工干酪的乳化和制备这种无乳化无乳化加工干酪的方法，以形成具有独特双峰粒度分布的奶酪产品。 方法和奶酪在加工奶酪中实现脂肪对蛋白质的稳定性，其在不加乳化盐的情况下提供良好的熔融性和低加油量。
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公开(公告)号：US20240215598A1
公开(公告)日：2024-07-04
申请号：US18563086
申请日：2022-04-29
发明人： Tracy Joella Sanborn , Mary C. Doyle , Lacey Ann Thomas , Alexis Marie Fye , Samy Darwan , Andrew Edward McPherson
IPC分类号： A23C20/02
CPC分类号： A23C20/025
摘要： A plant-based cheese product is provided. The plant-based cheese products have an appearance, cold texture, and melting characteristics similar to a dairy-based cheese. The cheese products include a plant-based protein, at least a first starch and a second starch, a fat component, and an acidulant. The first starch comprises a hydrophobic starch. The second starch comprises a modified starch. The fat component has a solid fat content in the range of 30% to about 60% at 50° F. and 0% to about 10% at 92° F. A flexibility enhancing agent may also be included.
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4.发明申请EMULSIFYING SALT-FREE CHEESE AND METHOD OF MAKING THEREOF HAVING A BLEND OF SHEARED AND NON-SHEARED FAT 有权乳化无盐奶酪及其制造方法，具有剪切和非剪切脂肪的混合物公开(公告)号：US20160227806A1
公开(公告)日：2016-08-11
申请号：US15134017
申请日：2016-04-20
IPC分类号： A23C19/082
CPC分类号： A23C19/082 , A23C19/08 , A23C2250/054
摘要： Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
摘要翻译： 本文从剪切和非剪切量脂肪的混合物中获得无盐乳制品，加工干酪的乳化和制备这种无乳化无乳化加工干酪的方法，以形成具有独特双峰粒度分布的奶酪产品。 方法和奶酪在加工奶酪中实现脂肪对蛋白质的稳定性，其在不加乳化盐的情况下提供良好的熔融性和低加油量。
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公开(公告)号：US09833008B2
公开(公告)日：2017-12-05
申请号：US15134017
申请日：2016-04-20
IPC分类号： A23C19/082 , A23C19/08
CPC分类号： A23C19/082 , A23C19/08 , A23C2250/054
摘要： Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
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