Processed cheese made with soy

Details Processed cheese made with soy Processed cheese made with soy

2005-05-17

2005-05-17

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

C426S580000, C426S634000, C426S656000, C426S520000

Reexamination Certificate

active

06893674

ABSTRACT:
A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.

REFERENCES:
patent: 3982025 (1976-09-01), Hashimoto et al.
patent: 4080477 (1978-03-01), Tsumura et al.
patent: 4303691 (1981-12-01), Sand et al.
patent: 4349576 (1982-09-01), Lehnhardt et al.
patent: 4678676 (1987-07-01), Ishizuka et al.
patent: 5858449 (1999-01-01), Crank et al.

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