4results about "Food genetic modification" patented technology

Provided herein are compositions that are edible and suitable for use in food products, comprising recombinant crosslinked alpha casein, including for example, recombinant crosslinked alpha-s1-casein. Controlling and tailoring crosslinking approach leads to tailoring and improvement of particular product properties and quality attributes of the composition. For example, in dairy-like edible compositions containing only alpha-s1-casein as a dairy protein source, crosslinked recombinant alpha-s1-casein, in comparison with the same non-crosslinked recombinant alpha-s1-casein, enables a more desirable and higher quality product attribute, closer to animal-derived product attributes. Crosslinking has been found to surprisingly improve key analogue cheese properties, including stretch, melt onset, bite resistance, chewiness, and firmness. Surprisingly, crosslinking also enables the reduction of the amount of casein required to achieve desirable levels of key cheese properties.

Provided herein are mozzarella cheese analogue compositions and the methods of making the same using one or more recombinant proteins.