Imitation cheese products containing modified starch as partial

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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426661, A23C 2000

Patent

active

044991169

ABSTRACT:
An imitation cheese product, which is functionally equivalent to a caseinate-based imitation cheese product, contains selected edible modified starches as replacements for up to 80% by weight of the caseinate present in the cheese product. Suitable starches include pregelatinized converted starches having a water fluidity (WF) of about 5-90 and an amylose content of at least about 15% to below 40% and selected derivatives and/or crosslinked products thereof. Suitable converted starches include fluidity starches prepared by acid- or enzyme-conversion or oxidized starches prepared by treatment with up to about 2% active chlorine. The starches may be pregelatinized by drum-drying and jet-cooking, or jet-cooking and spray drying.

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G. Downey and K. J. Burgess, "Modification of the Aqueous Solubility of Edible Fibers Composed of Casein and Carrageenan", 1979, I. J. Food Sc. Technol. 3, #1, pp. 33-42, (CA93 24650n).
Nahrung 21, #7, p. 617 (CA88 36051y), H. Schmandke and G. Muschiolik, "The Effect of Dialdehyde Starch on the Rehydration of Textured Protein", 1977.

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