Caseinate replacement composition for imitation cheese and proce

Details Caseinate replacement composition for imitation cheese and proce Caseinate replacement composition for imitation cheese and proce

1994-06-29

1996-01-23

Pratt, Helen

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426583, 426575, 426576, 426578, A23C 2000

Patent

active

054863759

ABSTRACT:
The caseinate replacement composition for imitation cheese is made of a granular hydroxypropylated, high amylose starch having a degree of substitution of greater than 0.04, gelatin and a gum such as pectin and carrageenan. The gum is used to decrease the amount of gelatin necessary and to improve the texture of the overall cheese analog. The caseinate replacement composition replaces all or a portion of the caseinate in the imitation cheese.

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Food Processing Magazine, Jul. 1972, "Foods of Tomorrow-New Generation of Texture Protein".

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