Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Reexamination Certificate
2005-02-08
2010-02-02
Wong, Leslie (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
C426S034000, C426S036000, C426S519000, C426S520000, C426S573000, C426S580000
Reexamination Certificate
active
07655267
ABSTRACT:
The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.
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Cha Alice Shen
Loh Jimbay P.
Rodriguez Ana Patricia
Fitch Even Tabin & Flannery
Kraft Foods Global Brands LLC
Wong Leslie
LandOfFree
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