Dry mix for use in the manufacture of vegan cheese, use of the dry mix, vegan cheese, food product, and process for the manufacture of vegan cheese.

Abstract

The invention relates to a dry blend for use in manufacturing vegan cheese, a vegan cheese made therefrom, and a method of producing the same. The invention further provides for the use of the dry blend to manufacture vegan cheese, a vegan cheese the dry blend, a food product comprising the vegan cheese, and a process for manufacturing vegan cheese comprising the dry blend.

Description

/ 23 Dry mix for use in the manufacture of vegan cheese, use of the dry mix, vegan cheese, food product, and process for the manufacture of vegan cheese. CROSS-REFERENCE TO RELATED ORDERS

[001] This application claims the benefit of US provisional patent application No. 63 / 489,228, filed March 9, 2023, which is incorporated herein by reference in its entirety. FIELD OF THE INVENTION

[002] The invention relates to a dry mix for use in the manufacture of vegan cheese, a vegan cheese made from the same and a method of producing the same. BACKGROUND OF THE INVENTION

[003] A growing number of people are avoiding dairy products, for example, due to lactose intolerance, veganism, environmental concerns, or other health concerns or beliefs. There is therefore a growing consumer demand for alternatives to traditional dairy cheese.

[004] Alternative cheeses have been developed previously. For example, document US2019059408 describes a cheese analogue product with modified starches selected from corn-derived modified starch, tapioca-derived modified starch, sago-derived modified starch, or combinations thereof. Document EP4048079 A1 describes a high-protein cheese analogue with a protein content exceeding about 10% by weight. The cheese analogues comprise pea starch plus a legume protein isolate or legume protein concentrate. Document WO2020210195 discloses dairy compositions based on vegetable protein comprising acacia gum.

[005] However, there is still an unmet need for vegan cheese products that closely mimic the rheological properties and Petition 870250080519, dated 09 / 08 / 2025, p. 12 / 43 / 23 aesthetics of dairy cheese and that present an acceptable flavor profile. BRIEF DESCRIPTION OF THE INVENTION

[006] The invention provides a dry mix for use in the manufacture of vegan cheese, the dry mix comprising a vegetable protein, a waxy starch and a non-waxy starch.

[007] Vegetable protein may be derived from a legume and is preferably pea protein. The dry mix optionally comprises from 4% by weight to 25% by weight of vegetable protein.

[008] Waxy starch may be derived from a cereal, tuber or root. Preferably, the waxy starch comprises native and / or modified waxy starch. If modified, the waxy starch may be waxy starch modified with n-octenylsuccinic anhydride.

[009] Non-waxy starch can be native and / or modified non-waxy starch. If modified, non-waxy starch can be acid-diluted and / or acetylated non-waxy starch.

[0010] The dry mix optionally comprises from 50% by weight to 86% by weight of waxy starch and from 14% by weight to 30% by weight of non-waxy starch.

[0011] The ratio of waxy starch to non-waxy starch in the dry mix can be between 5:1 and 2:1.

[0012] Additionally, the dry mixture optionally comprises lecithin.

[0013] In another aspect, the invention provides for the use of the dry mixture disclosed herein for making vegan cheese.

[0014] In a further aspect, the invention provides a vegan cheese comprising a vegetable protein, a waxy starch and a non-waxy starch.

[0015] In a further aspect, the invention provides a food product comprising the vegan cheese disclosed herein. Petition 870250080519, dated 09 / 08 / 2025, p. 13 / 43 / 23

[0016] In a further aspect, the invention provides a process for making vegan cheese comprising: combining a dry mix with water and oil to obtain a mixture, the dry mix comprising a vegetable protein, a waxy starch and a non-waxy starch; heating the mixture; pouring the heated mixture into a mold; and cooling the mixture to form a block of vegan cheese.

[0017] Additionally, the process optionally includes a pre-mixing step of dry ingredients to obtain a dry mix, the dry ingredients comprising a vegetable protein, a waxy starch and a non-waxy starch. BRIEF DESCRIPTION OF THE FIGURES

[0018] In order that the present disclosure may be more easily understood, preferred embodiments thereof will now be described, by way of example only, with reference to the accompanying drawings, in which: Figure 1 is a bar graph showing the peak tensile strength of melted vegan cheese made with waxy corn starch versus potato starch containing amylose and pea starch containing amylose.

[0019] Figure 2 is a diagram illustrating how to interpret a texture profile analysis (TPA).

[0020] Figure 3 is a bar graph showing the adhesiveness of a vegan cheese block made with waxy corn starch compared to potato starch containing amylose.

[0021] Figure 4 is a bar graph showing the gelling capabilities of pea protein in combination with different salts.

[0022] Figure 5 is a line graph showing the adhesive strength of melted vegan cheese as a function of distance. DETAILED DESCRIPTION OF THE INVENTION

[0023] This document describes a dry mix for use in the manufacture of vegan cheese, a method for making it, and a cheese. Petition 870250080519, dated 09 / 08 / 2025, p. 14 / 43 / 23 vegan produced from this.

[0024] As used herein, the term “dry mix” is a mixture of two or more dry ingredients, said mix containing 12% moisture by weight or less, and preferably 8 to 12% moisture by weight or less.

[0025] As used herein, the term “vegan cheese” is a cheese alternative that is a non-dairy food composition intended to mimic a dairy cheese. Dry mix

[0026] The dry mixture comprises or consists of a vegetable protein, a waxy starch and a non-waxy starch.

[0027] The term “waxy starch” is used here to refer to starch that has a low amylose content, such as starch comprising 5% or less by weight of amylose, 3% or less by weight of amylose, 2% or less by weight of amylose, or no amylose. Preferably, waxy starch comprises 5% or less by weight of amylose. Waxy starch may comprise from 0 to 5% by weight of amylose, or from 0 to 4% by weight of amylose, or from 0 to 3% by weight of amylose, or from 0 to 2% by weight of amylose, or from 0 to 1% by weight of amylose, or from 0.5 to 5% by weight of amylose. The term “non-waxy starch” is used here to refer to starch that contains more than 5% by weight of amylose.

[0028] The ingredients in the dry mix individually impart particular rheological characteristics to the vegan cheese made from the dry mix, as described herein. Overall, the ingredients give the vegan cheese a good texture, superior melting characteristics and mouthfeel, as well as desirable color and flavor.

[0029] Vegetable protein is preferably derived from a legume. A legume is a plant of the Fabaceae family, or the fruit or seed of such a plant. A non-exhaustive list of suitable legumes includes peas, beans, soybeans, chickpeas, peanuts, lentils, lupins, carob, Petition 870250080519, dated 08 / 09 / 2025, page 15 / 43 / 23 carob, tamarind, alfalfa, and clover. Preferably, the vegetable protein is pea protein. Vegetable protein advantageously provides the desirable yellow color and opacity to vegan cheese, while also improving emulsification and oil release during melting, thus enhancing the mouthfeel. Vegetable protein also improved the chewiness and firmness (i.e., consistency) of vegan cheese. It may also be desirable, from a dietary point of view, to have protein in vegan cheese in order to make it nutritionally closer to dairy cheese. The term “Vegetable Protein,” as used herein, does not include protein that may be included within the waxy or non-waxy starch components of the dry mix.

[0030] The dry mix may comprise from 4% by weight to 25% by weight of vegetable protein, preferably from 5% by weight to 20% by weight, more preferably from 6% by weight to 19% by weight, more preferably from 6% by weight to 15% by weight, and most preferably from 6% by weight to 10% by weight. Preferably, the dry mix comprises less than 10% vegetable protein.

[0031] Beyond theory, waxy starch advantageously has a low amylose content, which improves the melting ability of vegan cheese. Waxy starch can be derived from any cereal, root, legume, or tuber, or a combination thereof. Preferably, the waxy starch is selected from the group consisting of waxy corn starch, waxy wheat starch, waxy rice starch, waxy tapioca starch, waxy potato starch, and combinations of any two or more thereof. More preferably, the waxy starch is derived from a cereal. Even more preferably, the waxy starch is waxy corn starch.

[0032] Native and / or modified forms of waxy starch may be used in the dry mix. The waxy starch may be modified by any chemical and / or physical process known in the art. Preferably, the starch Petition 870250080519, dated 09 / 08 / 2025, p. 16 / 43 / 23 ceroso is waxy starch modified with n-octenyl succinic anhydride.

[0033] Waxy starch may comprise a mixture of starches. Preferably, waxy starch comprises native waxy starch, waxy starch modified with n-octenylsuccinic anhydride, or combinations thereof.

[0034] The dry mixture may comprise from 50% by weight to 86% by weight of waxy starch. Preferably, the dry mixture comprises from 55% by weight to 80% by weight, more preferably from 60% by weight to 80% by weight, even more preferably from 63% by weight to 80% by weight, and most preferably from 60% by weight to 65% by weight of waxy starch.

[0035] Native and / or modified forms of non-waxy starch may be used in the dry mix. Non-waxy starch may be derived from any cereal, root, legume or tuber or combination thereof. Preferably, non-waxy starch is selected from the group consisting of potato starch, corn starch or pea starch, or combinations thereof. More preferably, non-waxy starch is potato starch. Non-waxy starch may comprise a mixture of starches.

[0036] Non-waxy starch can be modified by any chemical and / or physical process known in the art. Non-waxy starch is preferably an acid-diluted starch. Acid thinning is a known process of partial hydrolysis of native starch in the presence of an inorganic acid. Typically, acid-diluted starches are prepared by treating an aqueous starch paste with an inorganic acid (typically HCl or H2SO4) for a suitable reaction time at a temperature below the starch gelatinization temperature. Acid dilution alters the amylose content and viscosity of the starch. Non-waxy starch can alternatively or additionally be modified by acetylation (“acetylated starch”). Acetylation is a known method that is typically carried out by esterification of native starch with acetic anhydride.

[0037] Non-waxy starch may comprise or consist of a Petition 870250080519, dated 09 / 08 / 2025, p. 17 / 43 / 23 starch that has been acid-diluted and acetylated. Preferably, the non-waxy starch is an acid-diluted and acetylated potato starch. C*Stretch 35326 (Cargill Incorporated) is a commercially available acid-diluted and acetylated potato starch. It was surprisingly found that the inclusion of an acid-diluted and acetylated starch in the dry mix reduced the stickiness of the melted vegan cheese, suppressing melting and increasing gelation, thus improving the mouthfeel.

[0038] Non-waxy starch may be present in the form of inner legume fiber. Preferably, the inner legume fiber is inner pea fiber. Inner pea fiber is extracted from pea flour and comprises soluble and insoluble fibers, non-waxy starch (less than 60%) and protein (less than 15%).

[0039] The dry mix may comprise from 14% to 30% by weight of non-waxy starch. Preferably, the dry mix comprises from 18% to 27% by weight, and more preferably from 20% to 25% by weight, of non-waxy starch. Preferably, the non-waxy starch is present in an amount less than 30% by weight of the dry mix, more preferably less than 27% of the dry mix, and most preferably less than 25% by weight of the dry mix.

[0040] The ratio of waxy starch to non-waxy starch can be from 5:1 to 2:1, and preferably from 3:1 to 2:1.

[0041] Waxy starch and / or non-waxy starch may comprise a mixture of starch(es) with non-starch ingredients.

[0042] The dry mix may also comprise lecithin. It has been unexpectedly found that, when used in combination with an acid-diluted and acetylated starch, lecithin further contributes to reducing the stickiness of melted vegan cheese, while simultaneously increasing the melting capacity of the vegan cheese. Preferred sources of lecithin are sunflower, soy, and canola. The dry mix may comprise from 1% by weight to Petition 870250080519, dated 08 / 09 / 2025, page 18 / 43 / 23 5% by weight of lecithin, and preferably 2% by weight to 3% by weight of lecithin.

[0043] The dry mix may also comprise one or more salts, such as calcium chloride. Surprisingly, a combination comprising vegetable protein (e.g., pea protein) and calcium chloride has been found to improve gelation, thus reducing the stickiness of vegan cheese, compared to the use of other salts, as shown in Figure 5. Unexpectedly, calcium chloride has also been found to improve the emulsification stability of vegan cheese immediately after cooking, as it reduced oil separation at approximately 165 °F. The improved emulsification stability, in turn, improved the gratable ability of the vegan cheese block after cooling and solidification. Alternatively, the dry mix does not comprise salts, and the salts are added during the vegan cheese production process.

[0044] The dry mix may also comprise other ingredients, including, but not limited to, flavorings or seasonings (e.g., table salt), colorings, bulking agents, preservatives, emulsifiers, texturizers, or thickening agents. Cheese

[0045] The dry mix described herein can be used to manufacture a vegan alternative to any type or variety of dairy cheese. In a non-limiting example, vegan cheese is a vegan alternative to mozzarella cheese.

[0046] The desirable properties for vegan cheese differ depending on the intended food application. For example, a vegan alternative to mozzarella cheese should have suitable characteristics of elasticity, melting and firmness when heated, so that it can be used as a pizza topping.

[0047] Vegan cheese comprises the dry mixture described herein. Petition 870250080519, dated 08 / 09 / 2025, page 19 / 43 / 23 combined with other ingredients including, but not limited to, water and oil.

[0048] Vegan cheese comprises 17% to 29% by weight of the dry mixture, preferably 20% to 25% by weight, and more preferably 22% to 24% by weight. The dry solids content of vegan cheese is selected to optimize melting and stretching properties.

[0049] Any food-grade oil can be used in vegan cheese. Preferably, the oil is coconut oil. Coconut oil has several advantages. For example, it has unexpectedly been found to provide greater firmness to the vegan cheese block, making it easier to grate, as well as improving the mouthfeel. In addition, coconut oil is generally perceived as being more sustainable than some other oils, making it more “label-friendly”.

[0050] Vegan cheese comprises 19% to 33% by weight, preferably 22% to 30% by weight, more preferably 24% to 28% by weight, or most preferably about 26% by weight of oil. The oil content is selected to optimize melting and elasticity, while limiting the drying out of the melted vegan cheese.

[0051] Vegan cheese comprises 42% to 56% by weight, and preferably 49% to 51% by weight of water.

[0052] Vegan cheese may comprise from 1% to 6% by weight, preferably from 1% to 4% by weight, more preferably from 1% to 3% by weight, and most preferably about 1.5% by weight of vegetable protein.

[0053] Vegan cheese may comprise from 12% to 20% by weight, and preferably from 14% to 19% by weight of waxy starch.

[0054] Vegan cheese can comprise from 3.5% to 7% by weight in Petition 870250080519, dated 08 / 09 / 2025, page 20 / 43 / 23 weight, and preferably from 4.5% by weight to 6% by weight of non-waxy starch.

[0055] Vegan cheese may also comprise one or more salts, such as calcium chloride.

[0056] Vegan cheese may also contain other ingredients, including, but not limited to, flavorings or seasonings (e.g., table salt), colorings, bulking agents, preservatives, emulsifiers, texturizers, acid(s) or thickening agents.

[0057] At room temperature or lower, vegan cheese may be in the form of a block, ball, crumbled (i.e., grated), sliced, or otherwise fragmented. Vegan cheese making process

[0058] To produce vegan cheese, the dry mix described here is mixed with other ingredients, including, but not limited to, water and oil.

[0059] The process may involve a preliminary step of obtaining the dry mix components and mixing them using known mixing techniques until they are well incorporated to form the dry mix. Mixing is preferably carried out at room temperature.

[0060] Once the dry mix has been obtained, the dry mix can be combined with water and oil using any suitable equipment known in the art to form a mixture. Preferably, the water and oil are combined with the dry mix under stirring. The water and oil can be added simultaneously or sequentially.

[0061] The mixture is then heated, preferably to a temperature of 65 to 90 °C, for up to 10 minutes in total. The heating duration is preferably in a range of 3 to 8 minutes in total. The temperature may be increased in stages and maintained for a few minutes at each stage. Preferably, the mixture is heated under stirring. More preferably, the mixture is heated under high shear. Petition 870250080519, dated 08 / 09 / 2025, page 21 / 43 / 23

[0062] The heated mixture can then be poured into a mold and refrigerated for 7 to 14 days, preferably 10 to 14 days. Surprisingly, it has been found that when refrigerated for 10 to 14 days, the vegan cheese has a superior texture for grating, as well as good melting properties.

[0063] After cooling, the block can be crushed (i.e., grated) or sliced ​​as needed. Examples

[0064] The present invention will now be described with reference to the following non-limiting examples. Example 1: Process for producing vegan mozzarella-style cheese

[0065] 1. Create a dry mix by mixing dry ingredients at room temperature in a bowl with a wooden spoon until well combined.

[0066] 2. Place room temperature water in the cheese pilot cooker (Blentech CC-0010) and start stirring.

[0067] 3. Add the dry mixture to the water. Start with the stirring speed at 1 to 3 and increase as needed, up to stirring speed 9.

[0068] 4. Add acid to Blentech. Mix for 5 to 10 minutes.

[0069] 5. Slowly add the oil to the Blentech over a period of 5 to 10 minutes. Add about 1 / 4 cup at a time. Mix for 5 minutes after adding all the oil.

[0070] 6. Start heating using indirect steam while stirring at speed setting 9. Turn off the steam as soon as the temperature reaches 150 °F.

[0071] 7. After the entire mass reaches 150 °F, restart the steam. Heat until the temperature reaches 175 °F. Maintain for 2 min.

[0072] 8. Turn off the steam and pour the sample into a mold for Petition 870250080519, dated 08 / 09 / 2025, page 22 / 43 / 23 to constitute a 3.5 kg block in the refrigerator.

[0073] 9. Leave the block in the refrigerator for 5 to 10 days.

[0074] 10. Grate the cheese (optional). Example 2: Recipe development and sensory testing

[0075] Samples of grated vegan cheese were prepared using the process of Example 1 according to recipes 1 to 13 in Table 1. 50 g of each cheese were then spread on a pizza base with 30 g of tomato sauce. The pizzas were then baked in an oven at 425 °F for 8 minutes. The baked pizzas were tasted by a sensory panel and the performance of each vegan cheese sample was evaluated. A rating from 1 to 10 was given to each sample (10 being the most preferred and 1 the least preferred). Table 1: Vegan cheese recipes Ingredient Description % by weight Sensory Panel Rating Sensory Panel Comments Recipe 1: Base Recipe Water 49.34 7 Good melting properties, unpleasant sticky mouthfeel. Coconut oil 26.00 C*Gel 04230 (native waxy corn starch) 17.25 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.75 Sodium chloride 1.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.16 Recipe 2: Modified Potato Starch Water 53.69 4.5 Sticky mouthfeel reduced, but prevented melting. Coconut oil 26.00 C*stretch 35326 (acidified and acetylated potato starch) 12.92 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Sodium chloride 1.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.16 Recipe 3: Lecithin Petition 870250080519, dated 08 / 09 / 2025, page 23 / 43 / 23 Water 47.34 3 Reduced sticky sensation in the mouth, but with increased melting and oil release. Transparent and with a slippery texture. Coconut oil 26.00 C*Gel 04230 (native waxy corn starch) 17.22 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Emulpur SF (lecithin) 2.00 Sodium chloride 1.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.20 Recipe 4: Pea proteins Water 44.03 6 Reduced sticky sensation in the mouth, with increased oil release (better emulsification) and improved color closer to dairy cheese.Coconut oil 26.00 C*Gel 04230 (native waxy corn starch) 17.22 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Puris 870 MV (pea protein) 4.50 Calcium chloride 0.55 Sodium chloride 1.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.46 Recipe 5: Tapioca starch Water 49.34 5 Good melting characteristics Coconut oil 26.00 CreamGel 70001 (native tapioca starch) 17.22 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Sodium chloride 1.50 Vitex AAC 53 N1 (mixture (acidic, liquid) 0.20 Recipe 6: Potato starch Water 49.34 4 Some melting occurred with some dry pieces on top Coconut oil 26.00 C*Gel LM 30012 (native low moisture potato starch) 17.22 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Sodium chloride 1.50. Petition 870250080519, dated 08 / 09 / 2025, page 24 / 43 / 23 Recipe 7: Hard corn starch (dent) Water 49.34 3 Poor melting characteristics Coconut oil 26.00 Cargill Gel 03420 (native hard corn starch) 17.22 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Sodium chloride 1.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.20 Recipe 8: Pea starch Water 49.34 1 Poor melting characteristics Coconut oil 26.00 Cosucra pea starch 17.22 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Sodium chloride 1.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.20 Recipe 9: With pea protein Water 49.43 9 Decreased melting and increased opacity, chewiness and firmness compared to the formulation without pea protein (recipe 11).Coconut oil 26.00 C*Gel 04230 (native waxy corn starch) 9.00 C*stretch 35326 (acidified and acetylated potato starch) 5.46 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Calcium chloride 0.55 Puris 870 MV 1.50 Sodium chloride 1.50 Lecithin 0.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.32 Recipe 10: No pea protein Water 49.61 7.5 Good melting characteristics, fine texture, transparency in some places Coconut oil 26.00 C*Gel 04230 (native waxy corn starch) 9.00. Petition 870250080519, dated 08 / 09 / 2025, page 25 / 43 / 23 C*stretch 35326 (acidified and acetylated potato starch) 5.46 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 7.79 Sodium chloride 1.50 Lecithin 0.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.14 Recipe 11: With lecithin Water 48.87 8 Decreased stickiness, increased oil release, improved melting and decreased opacity compared to the formulation without lecithin (recipe 13).Coconut oil 26.00 Lecithin 0.50 C*Gel 04230 (native waxy corn starch) 10.79 C*stretch 35326 (acidified and acetylated potato starch) 6.46 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.74 Sodium chloride 1.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.14 Recipe 12: Without lecithin Water 49.34 5 Some melting characteristics with unmelted strands on the surface, opaque, high strand identity Coconut oil 26.00 C*Gel 04230 (native waxy corn starch) 10.79 C*stretch 35326 (acidified and acetylated potato starch) 6.46 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.75 Sodium chloride 1.50 Vitex AAC 53 N1 (acidic mixture, liquid) 0.16 Recipe 13: Combination Water 48.58 8 Good melting, low stickiness, good consistency and chewiness, good color, good opacity.Some undesirable flavor and gritty texture compared to Recipe 10. Coconut oil 26.00 Puris 870 MV 3.00 Calcium chloride 0.55 C*Gel 04230 (native waxy corn starch) 8.47. Petition 870250080519, dated 08 / 09 / 2025, page 26 / 43 / 23 C*stretch 35326 (acidified and acetylated potato starch) 5.23 C*EmTex12688 (pregelatinized waxy corn starch nOSA) 5.75 Lecithin 0.50 Sodium chloride 1.5 Vitex AAC 53 N1 (acidic mixture, liquid) 0.42 1Vitex AAC 53 N is an acidic mixture comprising citric acid and lactic acid. Example 3: Dry mix

[0076] A dry mix was prepared by mixing the dry ingredients shown in Table 2 using routine methods until completely incorporated. Table 2: Dry mix recipe 1________________________________________ Ingredient Description % by weight Grams Emulpur SF (sunflower lecithin) 2.25 17.48 C*Gel 04230 (native waxy maize starch) 40.54 315.00 C*Stretch 35326 (diluted acid, acetylated potato starch) 24.59 191.06 C*EmTex 12688 (pre-gelatinized waxy maize starch) 25.86 200.93 Puris 870MV (pea protein) 6.76 52.53 Total 100.00% 777.00 Example 4: Dry mixture

[0077] A dry mixture with calcium chloride was prepared by mixing the dry ingredients shown in Table 3 using routine methods until completely incorporated. Table 3: Dry mix recipe 2_______________________________________ Ingredient Description % by weight Grams Emulpur SF (sunflower lecithin) 2.06 20.00 C*Gel 04230 (native waxy maize starch) 37.12 360.07 C*Stretch 35326 (diluted acid, acetylated potato starch) 22.52 218.44 C*EmTex 12688 (pre-gelatinized waxy maize starch nOSA) 23.67 229.65 Puris 870MV (pea protein) 6.19 60.01 Sodium chloride 6.19 60.01 Calcium chloride 2.25 21.81 Total 100.00% 970.00 Example 5: Vegan cheese Petition 870250080519, dated 08 / 09 / 2025, page 27 / 43 / 23

[0078] A vegan cheese was prepared using the process from example 1 and the dry mix from example 3. Table 4: Vegan cheese recipe 1_____________________________________ Vegan Cheese Recipe: Ingredient Description % by weight Grams Water 50.05% 1,751.75 Coconut oil 26.00% 910.00 Dry mix 22.2% 777.00 Sodium chloride 1.50% 52.5 Vitex AAC 53 N (Lactic acid, water, citric acid, natural flavors; Dilution = 77-85 ml of 0.1 N NaOH, liquid) 0.25% 8.75 Total 100% 3,500.00 Example 6: Vegan cheese

[0079] A vegan cheese was prepared using the process from example and the dry mix from example 4. Table 5: Vegan cheese recipe 2_____________________________________ Vegan Cheese Recipe: Ingredient Description % by weight Grams Water 49.50 1,980.00 Coconut oil 26.00 1,040.00 Dry mix 24.25 970.00 Vitex AAC 53 N (Lactic acid, water, citric acid, natural flavors; Dilution = 77-85 ml of 0.1 N NaOH, liquid) 0.25 10.00 Total 100.00 4,000.00 Example 7: Amylose content and melting characteristics

[0080] The vegan cheese samples were prepared according to recipes 1, 6, and 8 in Table 1. The effect of amylose on the melting characteristics was tested by comparing the peak tensile strength. The peak tensile strength was measured using the following method: 1. Grate the block of vegan cheese using a grater with 0.5 cm holes. The strands should be 4 to 5 cm long.

[0081] 2. Place a 3 cm long hose clamp over a 13 in. x 9 in. form. This is the fitting for Petition 870250080519, dated 08 / 09 / 2025, page 28 / 43 / 23 cheese stretching. Place 2 g of vegan cheese strands perpendicularly over the hose clamp.

[0082] 3. Connect a small clamping tip (4 cm) and a 5 kg load cell to a Texture Analyzer HD Plus instrument. Calibrate the tip height and set the return height to 21 mm.

[0083] 4. Melt the cheese by placing the mold in a Venticell oven. 220 °C for 1 minute.

[0084] 5. Connect the cheese stretching structure to the instrument Texture Analyzer HD Plus. Place weights on the edges of the melted cheese.

[0085] 6. Perform a tensile test with a test and post-test speed of 10 mm / s to a final distance of 40 mm.

[0086] 7. Record the peak stress force (g) that occurred during the test.

[0087] As shown in Figure 1, the peak tensile strength was greater when low-amylose waxy starch was used (recipe 1) compared to high-amylose potato starch (recipe 6) or pea starch (recipe 8). Generally, samples that did not melt well (visual observation) were found to have low peak tensile strength. Example 8: Amylose content and adhesion

[0088] Vegan cheese samples were prepared according to recipes 1 (waxy starch) and 6 (potato starch containing amylose) in Table 1. The effect of amylose on adhesion (stickiness) was tested by comparing texture profile analyses. Texture profile analysis (TPA) is a compression test designed to simulate chewing. The area of ​​negative force between compressions represents adhesiveness, as shown in Figure 2. The results in Figure 3 demonstrate that the addition of amylose decreased the stickiness of the cold-solidified block sample. The stickiness of the cold-solidified block affects its grating ability. Adhesiveness was measured by: Petition 870250080519, dated 08 / 09 / 2025, page 29 / 43 / 23 1. Using a wire cheese cutter, cut 1 cm cubes from a block of vegan cheese.

[0089] 2. Connect a 2.5 cm flat tip to an instrument Texture Analyzer HD Plus. Calibrate the tip height and set the return distance to 21 mm.

[0090] 3. Perform a texture profile analysis (TPA) measurement with a pre-test and test speed of 2 mm / s, a post-test speed of 5 mm / s, a strain mode of 30%, a time of 0.5, and a firing force of 5 g.

[0091] 4. The instrument will calculate the adhesiveness as the area of ​​negative force between the two compressions. Example 9: Color Analysis

[0092] The vegan cheese samples were prepared according to recipes 1 and 9 in Table 1. A HunterLab LabScan XE colorimeter analysis was performed using the following method. The results are shown in Table 6.

[0093] 1. Using a wire cheese cutter, cut a cube of 3.5 cm of a block of vegan cheese.

[0094] 2. Place the block in a HunterLab glass analysis cup.

[0095] 3. Using a plate with a 2 cm hole, standardize the colorimeter with a black and a white plate.

[0096] 4. Place the sample cup in the instrument, ensuring that the block completely covers the orifice. Place the black light-blocking cup over the sample cup and start the test using illuminant D65 at a 10° angle.

[0097] Note: The L value represents the darkness to lightness (1 to 100) of the sample. The a value represents the variation from green to red (-128 to 127) of the sample. The b value represents the variation from blue to yellow (-128 to 127) of the sample. Petition 870250080519, dated 08 / 09 / 2025, page 30 / 43 / 23 Table 6: Color Analysis Sample L ab Recipe 1 87.16 -1.16 4.61 Recipe 9 86.08 -0.15 9.02 Example 10: Stickiness

[0098] The vegan cheese samples were prepared according to recipes 1 and 9 in Table 1. The stickiness of the samples was evaluated using the method below. The results, shown in Figure 5, show that the addition of amylose, lecithin, and pea protein decreases the stickiness of the melted sample fragments.

[0099] 1. Grate the vegan cheese block using a grater with 0.5 cm holes. The strands should be 4 to 5 cm long.

[00100] 2. Place 2g of vegan cheese chunks in a 9-inch x 9-inch pan.

[00101] 3. Connect a circular textured probe with a checkered pattern (10 cm in diameter) and a 5 kg load cell to a Texture Analyzer HD Plus instrument. Place the corresponding textured base below the probe and calibrate the probe height. Set the return height to 10 mm.

[00102] 4. Melt the cheese by placing the mold in a Venticell oven. 220 °C for 1 minute.

[00103] 5. Use a spatula to remove the cheese from the mold and place it in the center of the textured base.

[00104] 6. Set the firing force to 5 g, the applied force to 500 g, and the contact time to 10 seconds. Perform an adhesion test with a pre-test speed of 0.5 mm / s and a post-test speed of 10 mm / s up to a final distance of 40 mm.

[00105] When used in this descriptive report and in the claims, the terms “includes,” “comprising,” and variations thereof mean that the specified features, steps, or whole numbers are included. Petition 870250080519, dated 08 / 09 / 2025, page 31 / 43 / 23 terms should not be interpreted in such a way as to exclude the presence of other resources, steps or components. Furthermore, the phrase “consisting essentially of” shall be understood as including those elements specifically cited and those additional elements that do not materially affect the basic and innovative characteristics of the invention. The phrase “consisting of” excludes any unspecified element.

[00106] Furthermore, when the features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also described in this way in terms of any individual member or subgroup of members of the Markush group. Each of the more restricted species and subgeneric groupings that fall within the generic disclosure also forms part of the invention. This includes the generic description of the invention with a negative caveat or limitation that removes any subject matter from the genus, regardless of whether the excised material is specific or not.

[00107] Throughout this document, particularly in terms of providing a written description, all values ​​expressed in a range format should be interpreted flexibly to include not only the numerical values ​​explicitly cited as the limits of the range, but also to include all individual numerical values ​​or sub-intervals covered within that range as if each numerical value and sub-interval were explicitly stated. Any listed range can easily be understood as describing and allowing the same range to be subdivided into at least halves, thirds, quarters, fifths, tenths, etc.For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted as encompassing not only about 0.1% to about 5%, but also the individual values ​​(e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, or 3.3% to 4.4%) within the indicated range. As will also be understood by those skilled in the art, all language, such as “up to,” “by,” etc. Petition 870250080519, dated 09 / 08 / 2025, p. 32 / 43 / 23 less than”, “greater than”, “less than” and similar terms, includes the cited number and refers to ranges that can be subsequently decomposed into subranges, as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member.

[00108] As used herein, the singular forms “a”, “an”, “the”, and “the” and similar referents in the context of the description of the elements (especially in the context of the following claims) include plural referents, unless the context clearly indicates otherwise. For example, the reference to “a substituent” encompasses a single substituent as well as two or more substituents, and the like. It is understood that any singular term may include its plural counterpart, and vice versa, unless otherwise indicated in the present invention or clearly contradicted by the context.

[00109] As used herein, the terms “for example,” “as an example,” “such as,” or “including” are intended to introduce examples that further clarify the more general subject matter. Except where otherwise specified, these examples are provided only as an aid to understanding the applications illustrated in this disclosure, and are not intended to be limiting in any way.

[00110] As used herein, “about” will be understood by those skilled in the art and will vary to some extent depending on the context in which it is used. If there are uses of the term that are not clear to those skilled in the art, given the context in which it is used, “about” will mean up to plus or minus 10 percent of the particular term.

[00111] Furthermore, it should be understood that the phraseology or terminology employed in the present invention, and not otherwise defined, is for descriptive purposes only and not for limitation. Any use of section headings is intended to aid in reading the document and should not be interpreted as limiting; information that is relevant to a section heading may occur within or outside the particular section. In the case of uses Petition 870250080519, dated 09 / 08 / 2025, p. 33 / 43 / 23 Inconsistencies between this document and the documents incorporated by reference, the usage in the incorporated reference shall be considered supplementary to that in this document; for irreconcilable inconsistencies, the usage in this document shall prevail.

[00112] The invention may also consist broadly of the parts, elements, steps, examples and / or features referred to or indicated in the descriptive report individually or collectively in any and all combinations of two or more of said parts, elements, steps, examples and / or features. In particular, one or more features in any of the embodiments described herein may be combined with one or more features of any other embodiment(s) described herein.

[00113] Protection may be sought for any assets disclosed in any one or more published documents referenced herein in combination with this disclosure.

[00114] Although certain exemplary embodiments of the invention have been described, the scope of the appended claims is not intended to be limited to those embodiments alone. The claims should be interpreted literally, intentionally and / or to encompass equivalents. Petition 870250080519, dated 09 / 08 / 2025, pp. 34 / 43

Claims

1 / 3 CLAIMS 1. Dry mix for use in the manufacture of vegan cheese, the dry mix being characterized by the fact that it comprises a vegetable protein, a waxy starch and a non-waxy starch.

2. Dry mixture according to claim 1, characterized in that the waxy starch has an amylose content of 5% by weight or less.

3. Dry mix according to claim 1, characterized in that the vegetable protein is derived from a legume.

4. Dry mixture according to claim 1 or 3, characterized in that the vegetable protein is pea protein.

5. Dry mix according to any of the preceding claims, characterized in that it comprises from 4% by weight to 25% by weight of vegetable protein.

6. Dry mixture according to any of the preceding claims, characterized in that the waxy starch is derived from a cereal, tuber or root.

7. Dry mixture according to any of the preceding claims, characterized in that the waxy starch comprises a native and / or modified waxy starch.

8. Dry mixture according to claim 7, characterized in that the modified waxy starch is waxy starch modified with n-octenylsuccinic anhydride.

9. Dry mixture according to any of the preceding claims, characterized in that the non-waxy starch comprises a modified and / or native non-waxy starch.

10. Dry mixture according to claim 9, characterized in that the modified non-waxy starch is an acid-diluted and / or acetylated non-waxy starch. Petition 870250080519, dated 08 / 09 / 2025, page 35 / 43 2 / 3 11. Dry mixture according to any of the preceding claims, characterized in that it comprises from 50% by weight to 86% by weight of waxy starch and from 14% by weight to 30% by weight of non-waxy starch.

12. Dry mixture according to any of the preceding claims, characterized in that the ratio of waxy starch to non-waxy starch is between 5:1 and 2:

1.

13. Dry mixture according to any of the preceding claims, characterized in that it additionally comprises lecithin.

14. Use of the dry mix as defined in any of the preceding claims, characterized by the fact that it is for making vegan cheese.

15. Vegan cheese, characterized by the fact that it comprises a vegetable protein, a waxy starch and a non-waxy starch.

16. Vegan cheese according to claim 15, characterized in that it additionally comprises calcium chloride.

17. Food product, characterized in that it comprises vegan cheese as defined in claim 15 or 16.

18. Process for the manufacture of vegan cheese, characterized in that it comprises: i. combining a dry mix with water and oil to obtain a mixture, the dry mix comprising a vegetable protein, a waxy starch and a non-waxy starch; ii. heating the mixture; iii. pouring the heated mixture into a mold; and iv. cooling the mixture to form a block of vegan cheese.

19. Process according to claim 18, characterized in that it further comprises a pre-mixing step of dry ingredients to obtain a dry mixture, the dry ingredients comprising a vegetable protein, a waxy starch and a non-waxy starch.

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