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Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product

A colorant and composition technology, applied in the field of powdered cheese composition, can solve the problems of uneven color of cheese sauce, lack of overall taste of cheese sauce, changing the taste of cheese sauce, etc.

Pending Publication Date: 2018-01-02
KRAFT FOODS GRP BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While natural colors are known, they may alter the flavor of the cheese sauce, may cause the sauce to be uneven in color, and / or may cause the cheese sauce to lack the desired creaminess and overall mouthfeel desired by consumers

Method used

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  • Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product
  • Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036]Two powdered cheese compositions were made and spray dried in a continuous cooker. Each powdered cheese composition was prepared by mixing various cheese ingredients with cheese and emulsifying salt in a cooker. Initially, the mixture was heated to 175°F. Then, the wet whey blend was added to each mixture. The colorant blend of the comparative example was added to the first mixture (Comparative Example 1 in Table 1), while the colorant blend according to various embodiments described herein was added to the second mixture (Table 1 Example 1) in 1. The pigments provided in Table 1 will be in % by weight of the colorant, and will be in ppm based on the weight of each of the powdered compositions of Comparative Example 1 and Example 1.

[0037]

[0038] Bring the mixture to 180°F. Citric acid was added to each slurry as a pH adjuster. Each slurry was then heated to 185°F and held for 2 minutes to pasteurize. The slurry is then cooled to below about 80°F and spray d...

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PUM

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Abstract

According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blendincludes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight basedon the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.

Description

technical field [0001] This specification relates generally to naturally sourced colorants, colorant blends and powdered cheese compositions for the production of cheese spreads, and more particularly to naturally sourced colorants and colorant blends and to colorant blends comprising powdered cheese composition. Background technique [0002] Typically, cheese powder includes colorants and / or dyes of synthetic origin to provide the cheese with rich color that may be lost in dehydrated cheese powder. However, consumers now expect products to have more natural ingredients and contain fewer colorants, flavors and preservatives of synthetic origin. While natural colors are known, they may alter the flavor of the cheese spread, may cause the spread to be uneven in color, and / or may cause the spread to lack the desired creaminess and overall mouthfeel desired by consumers. [0003] Accordingly, there is a need for alternative naturally derived colorants, colorant blends comprisi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C20/00
CPCA23C19/086A23C19/0904A23C20/00A23L5/43A23L5/44A23L23/00A23L23/10A23C19/082A23P10/40A23C19/0925A23P10/47A23C19/09
Inventor A·L·恩格尔克B·C·麦克雷彻J·B·托品卡
Owner KRAFT FOODS GRP BRANDS LLC
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