Synergistic combination cheese extender

Details Synergistic combination cheese extender Synergistic combination cheese extender

1975-04-28

1976-03-02

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426573, 426582, 426585, 426613, 426657, A23J 302

Patent

active

039418910

ABSTRACT:
A cheese extender comprised of a congealed mixture of a synergistic combination of sodium caseinate and potassium caseinate, fat and water. The weight ratios of the caseinates to fat are from 1:2 to 2:1 and the weight ratios of water to the total of the caseinates and fat are from 1:2 to 3:1. The ratios of the sodium caseinate to potassium caseinate are 4:1 to 1:4. The ingredients are heated to at least partially solvate the caseinates and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture and mouth-feel.

REFERENCES:
patent: 3635737 (1972-01-01), Baron
patent: 3674500 (1972-07-01), Nagasawa et al.

Affiliated with

Also associated with

Rating

Synergistic combination cheese extender does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Synergistic combination cheese extender, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Synergistic combination cheese extender will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1278599