Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1996-09-09
1998-09-15
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426582, 426585, 426602, 426613, A23L 2002
Patent
active
058076018
ABSTRACT:
An imitation cheese composition is made with less than 2% protein and/or less than 1% casein protein and comprises a) about 3% to about 30% starch; b) about 0% to about 30% edible lipid material; c) about 20% to about 60% water; d) about 0.5% to about 25% non-starch carbohydrates; and e) about 0.5% to about 5% hydrocolloid stabilizers; and optionally contains up to about 2% cheese flavor and up to about 2% color.
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Carpenter Robert N.
Finnie Kevin J.
Olsen Robert L.
Pratt Helen
Schreiber Foods, Inc.
Shurtz Steven P.
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