Proteinaceous food product

Details Proteinaceous food product Proteinaceous food product

1980-10-10

1981-12-01

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426576, 426656, 426582, 426613, A23C 2000

Patent

active

043036910

ABSTRACT:
A proteinaceous food product simulating cheese, comprising a blend of (a) soy protein selected from the class consisting of soy isolate, cold insoluble soy fraction, and combinations thereof, (b) gelatin, (c) a hydrocolloid gum preferably including either xanthan-locust bean gum mixtures and carrageenans, (d) fat, and (e) water. Other desirable ingredients include an emulsifier, salt, chelating agent, coloring agent and flavoring.

REFERENCES:
patent: 3891777 (1975-06-01), Boyer
patent: 3891778 (1975-06-01), Boyer
patent: 4073948 (1978-02-01), Chandler
Food Engineering, Jun. 1977, p. 37, New Approach to Imitation Cheese Uses Carrageenan for Desirable Texture.
Marine Colloids, Inc. Carrageenan in Imitation Cheese, Prel. Bulletin.
Marine Colloids, Inc., Carrageenan in Imitation Cheese, 10-1977, #877.
Lin, C. F., Food Colloids, Avi Press, Westport Conn., 1977, pp. 320-346.
Lin, C. F., Macromolecules 3 (3) 269-274 (1970).
Chem. Abstracts, vol. 73, 45742s (1970).
MacMullan, E. A. et al., Colloid Science, vol. 18, pp. 526-537 (1963).
Anon., "Superior Stabilization of Co Hage Cheese Dressing with GFS", Kelco Co. Tech. Bull. F-68.
Anon., "GFS in Cream Cheese Neuftschel", Kelco Co. Tech. Bull. F-69.
Anon., "GFS in Pasteurized Process Cheese Spread", Kelco Tech. Bull., F-70.
Kovacs P. "Xanthan Gum", Food Trade Review 43 (11) 17-22 (1973).
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Kovacs P., Useful in Compatibility of Xanthan Gum with Galactomannan Food Tech. 27 (3) 26-29 (1973).
Anon., "Colloid-O-Scope", Marine Colloids Inc. 11 (pp. 2 & 3) 1965.
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Haga, S. et al., Nippon Shokuhin Kogyo Gakkaishi 25 (4) 231-234 (1978).

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