Imitation cheese products

Details Imitation cheese products Imitation cheese products

1984-10-09

1987-08-04

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426576, 426582, 426602, A23D 500, A23L 104, A23C 2002

Patent

active

046845330

ABSTRACT:
Imitation cheese products are disclosed which consist essentially of from about 0.5 to about 3.0 weight percent kappa carrageenan, from about 1.5 to about 12.0 weight percent gelatin, from about 3 to about 30 weight percent of an edible fat and from about 40 to about 65 weight percent water, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

REFERENCES:
patent: 3397995 (1968-08-01), Elenbogen
patent: 4089981 (1978-05-01), Richardson
patent: 4303691 (1981-12-01), Sand et al.
patent: 4414236 (1983-11-01), Moran et al.
Food Engineering, "New Approach to Imitation Cheese", Jun. 1977.
Taranto & Yang, "Morpholological and Textural Characterization of Soybean Mozzarella Cheese Analogs", Scanning Electron Microscopy pp. 483-492 (1981).
MacMullan, E. A. et al., "The Precipitation Reaction of Carrageenan with Gelatin", J. Colloid Science, 18 pp. 526-537 (1963).
Yang & Taranto, "Textural Properties of Mozzarella Cheese Analogy Manufactured from Soybeans", J. F. S. vol. 47, pp. 906-910, (1982).

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