Plant-based cream cheese products and methods of making plant-based cream cheese products

Abstract

Provided herein are plant-based cheese products, in particular cream cheese-type products. The plant-based cheese product is in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickener, and a fat component. The plant-based cheese has a paintable texture and an opaque appearance under both refrigerated and heated conditions.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application is a continuation-of-patent application of U.S. application No. 18 / 081,189, filed on December 14, 2022, which is a continuation-in-part application of U.S. application No. 17 / 837,632, filed on June 10, 2022, which claims the benefit of U.S. provisional application No. 63 / 209,838, filed on June 11, 2021, the entire contents of which are incorporated herein by reference. Technical Field

[0002] The present application generally relates to plant-based soft cheese products, including plant-based cream cheese products. Background Art

[0003] Some commercially available plant-based cheese products have been able to replicate certain properties of dairy-based cream cheese products. However, plant-based cheese cream products generally do not have the appearance, taste or texture that dairy-based cream cheese should have, including spreadability. In fact, some plant-based cream cheese products do not have a smooth, creamy texture and may be difficult to spread. In addition, currently available plant-based cream cheese products often have an off-flavor or aftertaste. These plant-based cream cheese products have not been widely accepted by consumers who expect to replicate the cooking and eating experience of dairy-based cheese. BRIEF DESCRIPTION OF THE DRAWINGS

[0004] Figure 1 is a schematic diagram of a method for making a plant-based cheese product according to some embodiments;

[0005] Figure 2 is a photograph of a base with a cream cheese-type plant-based food spread thereon;

[0006] Figure 3 are photos of two exemplary cream cheese-type plant-based foods;

[0007] Figure 4 is a photograph of a substrate on which cream cheese-type plant-based foods of Examples and Comparative Examples are spread;

[0008] Figure 5 and Figure 6 is an optical microscope image of a comparative example cream cheese-type plant-based food, with a scale bar of 100 μm;

[0009] Figure 7 is an optical microscope image of a comparative example cream cheese-type plant-based food, with a scale bar of 100 μm;

[0010] Figure 8 and Figure 9This is an optical microscope image of an example cream cheese-type plant-based food, with a scale bar of 100 μm;

[0011] Figure 10 and Figure 11 This is an optical microscope image of an example cream cheese-type plant-based food, with a scale bar of 100 μm;

[0012] Figure 12 : is a fat droplet size distribution graph of cream cheese type plant-based foods of Examples and Comparative Examples, which shows the frequency distribution percentage (Y-axis) as a function of sample diameter (μm, X-axis);

[0013] Figure 13 : is a fat droplet size distribution graph of cream cheese-type plant-based foods of Examples and Comparative Examples, which shows the cumulative distribution percentage (Y-axis) as a function of sample diameter (μm, X-axis);

[0014] Figure 14 is a macroscopic photograph of a substrate on which cream cheese-type plant-based foods of Examples and Comparative Examples are spread;

[0015] Figure 15 is a light intensity graph of example and comparative example cream cheese-type plant-based foods, which shows sample light intensity (Y-axis) as a function of line position (X-axis);

[0016] Figure 16 is a graph of average intensity of example and comparative example cream cheese type plant-based foods, which shows the average intensity (Y axis) of the samples as a function of area (X axis);

[0017] Figure 17 is a graph generated by rheometer temperature scanning of the cream cheese type plant-based food of Example and Comparative Example, which shows the change of the hardness (Pa, Y axis) of the sample with the temperature (°C, X axis);

[0018] Figure 18 is a graph generated by rheometer temperature scanning of the cream cheese type plant-based food of Example and Comparative Example, which shows the change of the viscosity (Pa·s, Y axis) of the sample with the temperature (°C, X axis);

[0019] Figure 19 is a graph generated by rheometer temperature scanning of the cream cheese type plant-based food of Example and Comparative Example, which shows the change of Tanδ (Y-axis) of the sample with temperature (°C, X-axis);

[0020] Figure 20 are photos of cream cheese-type plant-based foods of Examples and Comparative Examples;

[0021] Figure 21is a scatter plot showing a* (green-red) values ​​(Y-axis) and b* (blue-yellow) values ​​(X-axis) of the cream cheese-type plant-based foods of Examples and Comparative Examples; and

[0022] Figure 22 : is a bar graph showing the L* (lightness) values ​​of the cream cheese-type plant-based foods of Examples and Comparative Examples.

[0023] Certain actions and / or steps may be described or depicted in a particular order of occurrence, but those skilled in the art will understand that such specificity with respect to order is not actually required. The terms and expressions used herein have the ordinary technical meanings assigned to them by those skilled in the art, unless a different specific meaning is otherwise specified herein. DETAILED DESCRIPTION

[0024] Described herein are plant-based cheese products, which in some embodiments may be in the form of soft plant-based cheese products, such as plant-based cream cheese products or plant-based cheese spreads. As used herein, the term "plant-based" refers to products or ingredients that do not contain animal-based proteins (such as dairy proteins) and contain proteins of plant origin.

[0025] In one embodiment, the plant-based cheese product has an appearance, taste, and texture similar to dairy-based cream cheese. In one aspect, the plant-based cheese product is in the form of a stable emulsion. In this aspect, the fat droplets are evenly dispersed in the plant-based cheese product and phase separation (coagulation) does not occur or occurs to a minimal extent when stored at refrigerated temperatures for at least about 4 weeks, at least about 8 weeks in another aspect, and at least about 12 weeks in another aspect.

[0026] Dairy-based cream cheese is typically characterized by a soft, smooth texture and a relatively high fat content (e.g., a fat content of about 23-35% by weight of the finished product). However, the plant-based cream cheese products provided herein provide the soft texture and spreadability required for conventional dairy-based cream cheese products, and in some ways, effectively achieve this with a lower fat content than conventional dairy-based cream cheese products. In addition, since the plant-based cheese products disclosed herein may not contain animal-based proteins (including dairy-based proteins), animal-based proteins cannot be relied upon to produce the desired texture, including the spreadability of conventional cream cheese at refrigerated temperatures. On the contrary, it was unexpectedly discovered that a plant-based cheese product can be obtained by combining plant-based proteins, stabilizers, starch-based thickeners, and fat components, whose properties are consistent with consumers' expectations of dairy-based cream cheese products. Other features of the plant-based cheese product are that it has an ideal opaque appearance under refrigerated temperatures and warming conditions, such as the temperature at which the product may be eaten (e.g., cream cheese on toasted bagels). The plant-based cheese products described herein are uniquely capable of maintaining their opacity under elevated temperature conditions (e.g., up to about 55°C).

[0027] In some embodiments, the plant-based cream cheese product includes a plant-based protein, a stabilizer, a starch-based thickener, and a fat component. In some embodiments, the method for manufacturing a plant-based cheese product includes mixing water, a plant-based protein, a thickener, a stabilizer, and a fat component to form a mixture. In some instances, the method further includes heating the mixture to a temperature in the range of about 150°F to about 200°F (such as by direct steam injection) to pasteurize the mixture; and homogenizing the heated mixture to form a plant-based cheese product in the form of a stable emulsion. In other instances, the method may include heating the mixture to a temperature in the range of about 150°F to about 200°F by direct steam injection to pasteurize the mixture; and homogenizing the heated mixture to form a plant-based cheese product. Heating (such as by injecting steam (directly or indirectly)) can be performed before homogenization. The method may further include cooling the plant-based cheese product to a refrigeration temperature.

[0028] In other embodiments, a method for manufacturing a plant-based cheese product includes adding a plant-based protein to water to form a first mixture. The method may also include melting a fat component and adding the melted fat component, a stabilizer, and a thickener to the first mixture and mixing to form a second mixture. The second mixture is then heated to pasteurize the mixture, followed by homogenization of the second mixture to form a plant-based cheese product in the form of a stable emulsion. In some instances, heating includes directly injecting steam into the second mixture to pasteurize the second mixture, and homogenizing the second mixture to form the plant-based cheese product. In other instances, the method includes indirectly steam heating the second mixture to pasteurize the second mixture (e.g., by using a heat jacket to heat the container), and homogenizing the second mixture to form the plant-based cream cheese product. Steam heating (direct or indirect) can be performed before homogenization. In some methods, direct and indirect steam injection have been found to provide slightly different final color and flavor differences for plant-based cream cheese products. Therefore, in some methods, direct steam injection may be beneficial to avoid introducing off-color and off-flavor into the product.

[0029] In at least some embodiments, the method for making a plant-based cheese product specifically does not include a fermentation step and the resulting plant-based cheese product can be characterized as a non-fermented plant-based cheese product. As used herein, the terms "fermentation," "fermented," and the like refer to a process involving incubating a substrate (such as a carbohydrate) in the presence of a microorganism for a period of time, wherein the microorganism converts the substrate into an alcohol or acid. For example, in lactic acid fermentation, starch or sugar is converted into lactic acid by a yeast or bacterial strain. In at least some embodiments, the methods and plant-based cheese products of the present invention do not include a lactic acid fermentation step.

[0030] In other embodiments, the method for making a plant-based cheese product may include a fermentation step. In these embodiments, lactic acid bacteria (i.e., bacteria that produce lactic acid as a fermentation product) can be used. For example, any of Lactococcus lactis, Lactococcus cremoris, Streptococcus lactis, Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus bulgaricus can be used. Fermentation is typically performed until a desired pH (e.g., about 3.5 to about 5.0, about 3.8 to about 4.8 in another aspect, and about 4.0 to about 4.4 in another aspect) is reached.

[0031] The plant-based cream cheese products described herein can be formed into any desired shape. In some instances, the plant-based cheese product is a cream cheese product formed into a soft block or filled into a container.

[0032] In another approach, it has been found that the ingredients of the plant-based cream cheese product can provide an effective matrix to hold the bubbles during aeration. In one aspect, the plant-based cream cheese product can be in the form of a whipped or aerated product. For example, the plant-based product can be aerated to introduce sufficient air to achieve a desired overrun, such as at least about 30%, at least about 33%, in another aspect, from about 30% to about 80%, or from about 33% to about 78%. As used herein, overrun is defined as:

[0033] Among them, weight 混合 Refers to the weight of the plant-based cream cheese mixture in the selected cup before whipping / aeration when measured at 6°C. 搅打 This refers to the weight of the same cup of plant-based cream cheese mixture after whipping / aeration, measured at 6°C. For example, the product can be aerated using pressurized nitrogen. For example, the mixture can be aerated using any suitable device, such as a scraped surface heat exchanger. It has been found that the ingredients provide a matrix that effectively maintains overrun after aeration.

[0034] The plant-based cream cheese product comprises a plant-based protein. Any suitable plant-based protein can be used in the plant-based cheese product. In some aspects, the plant-based protein comprises one or more of faba bean protein (also known as fava bean protein), soy protein, lentil protein, potato protein, chickpea protein, rapeseed protein, and pea protein. Exemplary plant protein ingredients include faba bean protein (from Ingredion), Pulse 3600), pea protein (from Cargill Pea 870( Pea 870)), potato protein (from Avebe 300), chickpea protein (from Tate & Lyle Chickpeas ( Chickpea) or soy protein (from IFF / DuPont 248 Soy Protein Isolate( 248soy protein isolate). It has been found that some plant-based proteins may impart off-color or off-flavor to the resulting plant-based cheese product. Therefore, in some approaches, plant-based proteins are selected based on their impact on the color and / or flavor of the final plant-based cheese product. For example, it has been found that soy protein, fava bean protein, and chickpea protein products may be particularly suitable for cream cheese applications. Fava bean, soy, or chickpea protein makes the final product color closer to conventional dairy-based cream cheese, while the addition of pea or lentil protein makes the cheese product color more yellow or tan, and the addition of potato protein makes the cheese product color more grayish.

[0035] The plant-based protein can be in the form of an isolate, concentrate, or powder. In some embodiments, the plant-based protein is in the form of an isolate or concentrate that helps emulsify the plant-based cheese product. Although not wishing to be bound by theory, it is currently believed that other non-protein components of the protein isolate or concentrate may contribute to the texture of the cheese product. In some aspects, the plant-based protein is the sole source of protein in the plant-based cheese product. In this regard, the plant-based cheese product does not contain animal-based or dairy-based proteins, including, for example, casein and whey.

[0036] In some aspects, the plant-based cheese product does not contain nut-based proteins, including, for example, one or more of almond protein, peanut protein, and cashew protein. Additionally or alternatively, the plant-based cheese product may not contain one or more of oat protein, rice protein, wheat protein, and / or sunflower protein.

[0037] In one aspect, the plant-based protein is present in an amount within the following ranges, based on the total weight of the plant-based cheese product: from about 0.2% to about 8% crude protein by weight, in another aspect from about 0.25% to about 8% crude protein by weight, in another aspect from about 0.3% to about 8% crude protein by weight, in another aspect from about 0.35% to about 8% crude protein by weight, in another aspect from about 0.2% to about 6% crude protein by weight, in another aspect from about 0.25% to about 6% crude protein by weight, in another aspect from about 0.3% to about 6% crude protein by weight, in another aspect from about 0.35% to about 6% crude protein by weight, in another aspect. In one aspect, about 0.2% to about 5% crude protein by weight, in another aspect, about 0.2% to about 4% crude protein by weight, in another aspect, about 0.2% to about 3.5% crude protein by weight, in another aspect, about 0.2% to about 3% crude protein by weight, in another aspect, about 0.2% to about 2.5% crude protein by weight, in another aspect, about 0.25% to about 5% crude protein by weight, in another aspect, about 0.3% to about 5% crude protein by weight, in another aspect, about 0.35% to about 5% crude protein by weight, in another aspect, about 0.2% to about 4% crude protein by weight, in another aspect, about 0. % to about 4% crude protein by weight, in another aspect about 0.25% to about 4% crude protein by weight, in another aspect about 0.35% to about 4% crude protein by weight, in another aspect about 0.25% to about 3.5% crude protein by weight, in another aspect about 0.25% to about 3% crude protein by weight, in another aspect about 0.3% to about 3% crude protein by weight, in another aspect about 0.35% to about 3% crude protein by weight, in another aspect about 0.25% to about 2.5% crude protein by weight, in another aspect about 0.3% to about 2% crude protein by weight, in another aspect about 0.35% to about 3% crude protein by weight, in another aspect about 0.25% to about 2.5% crude protein by weight, in another aspect about 0.35% to about 2.5% crude protein by weight, in another aspect about 0.35% to about 2.5% crude protein by weight % to about 2% crude protein by weight, in another aspect, about 0.25% to about 1.75% crude protein by weight, in another aspect, about 0.25% to about 1.55% crude protein by weight, in another aspect, about 0.25% to about 1.5% crude protein by weight, in another aspect, about 0.3% to about 1.5% crude protein by weight, in another aspect, about 0.35% to about 1.5% crude protein by weight, and in another aspect, about 0.25% to about 1.0% crude protein by weight, in another aspect, about 0.3% to about 1.0% crude protein by weight, and in another aspect, about 0.35% to about 1.0% crude protein by weight. In some approaches, it has been found that a crude protein content of 5% or more by weight can result in undesirable textural properties in plant-based cream cheese products.For example, the study found that as the protein content in plant-based cream cheese products increased, their complex viscosity and storage modulus (hardness) decreased to unacceptable levels at 5°C, 25°C and / or 37°C.

[0038] The amount of crude protein in a plant-based protein ingredient may depend on the form of the protein-containing ingredient (e.g., whether the ingredient is in the form of an isolate, concentrate, or powder). Therefore, for the purposes herein, the amount of crude protein is the amount of protein contributed by any protein-containing ingredient. For example, the commercially available VITESSENCE TM Pulse 3600 (Ingredion) fava bean protein product contains about 60% protein and about 40% non-protein ingredients. If the plant-based cheese product contains about 2% by weight of VITESSENCE TM Pulse 3600 fava bean protein product, then for the purposes of this document, the plant-based cheese product will contain about 1.2% crude protein by weight. The amount of crude protein in a plant-based protein ingredient or plant-based cheese product can be measured by the Association of Official Analytical Chemists (AOAC) Official Method 992.15 (which is incorporated herein by reference in its entirety). Additionally or alternatively, the amount of crude protein in a plant-based protein ingredient or plant-based cheese product can be measured by the Dumas Method.

[0039] In some embodiments, the plant-based protein may be the only emulsifier in the plant-based cheese product. In this regard, in some aspects, the plant-based cheese product does not contain lecithin, monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, and polysorbate. In other embodiments, the plant-based cheese product may also not contain any one or more of glucono-δ-lactone, tricalcium phosphate, sugar, beta-carotene (pigment), and sodium citrate.

[0040] In some ways, it was surprisingly found that the inclusion of plant-based protein, particularly its combination with stabilizers and starch-based thickeners, can provide significant benefits for the appearance and performance of plant-based cheese products. The interaction of stabilizers, starch-based thickeners and fat components with the plant-based protein in the final food increases the opacity of the product. For example, a plant-based cheese product prepared without plant-based protein may have a white appearance and opacity at refrigerated temperatures, but the thinner thermal viscosity when the plant-based cheese product is applied to a hot substrate can cause opacity loss. In contrast, when a plant-based cheese product is prepared with a combination of plant-based protein with stabilizers, starch-based thickeners and fat components as described herein, the product can still maintain its opacity when applied to a hot substrate (such as a slice of toast or bagel). It is currently believed that plant-based protein stabilizes the product matrix and maintains smaller fat component droplets. Plant-based protein and starch-based thickener molecules contribute to light scattering under elevated temperature conditions. Containing plant-based protein can also reduce the light transmittance of 865nm wavelength.

[0041] In addition, stabilizers, starch-based thickeners, and fat components interact with the plant-based protein in the final food product to contribute to the texture of the product. For example, at refrigerated temperatures, a plant-based cheese product that does not contain plant-based protein may have a soft, smooth texture similar to dairy-based cream cheese, but at temperatures above 25°C, its texture is thinner and less firm. In contrast, when a plant-based cheese product is prepared using a combination of plant-based protein with stabilizers, starch-based thickeners, and fat components as described herein, the product retains greater firmness, emulsion stability, and opacity than a similar plant-based cheese product prepared without the plant-based protein.

[0042] The plant-based cheese product further includes a solid fat content of about 50% to about 90% at 10°C, about 55% to 90% in another aspect, about 55% to about 85% in another aspect, and about 60% to about 85% in another aspect, and a solid fat content of about 15% to about 45% at 20°C, about 20% to about 45% in another aspect, about 20% to about 40% in another aspect, and about 25% to about 40% in another aspect.

[0043] In another embodiment, the fat component has a solid fat content of about 50% to about 90% at 10°C and a solid fat content of about 15% to about 45% at 20°C, in another aspect, a solid fat content of about 55% to about 90% at 10°C and a solid fat content of about 20% to about 45% at 20°C, in another aspect, a solid fat content of about 55% to about 85% at 10°C and a solid fat content of about 20% to about 45% at 20°C, and in yet another aspect, a solid fat content of about 60% to about 85% at 10°C and a solid fat content of about 25% to about 40% at 20°C.

[0044] In some ways, when the solid fat content that the fat component has is within a specific range, the fat component is functionally similar to milk fat, which helps to make the plant-based cheese product have a flavor profile, cold texture and melting characteristics similar to dairy-based cheese. In some aspects, the solid fat content of the fat component can be measured by differential scanning calorimetry (DSC). In differential scanning calorimetry, a 10 mg sample in a sealed dish can be heated from -500 ° C to 1000 ° C at a heating rate of 10 ° C / minute, and the heat flow rate can be measured as a function of temperature. From the curve of heat flow versus temperature, the curve of solid fat content versus temperature can be calculated.

[0045] Can use comprise one or more solid fats, liquid oil or its any suitable fat component of combination with specified solid fat content.In some instances, fat component comprises one or more edible vegetable oils (vegetable-) or plant-based oils, such as coconut oil, palm oil, palm oil fraction, shea butter and shea butter essence.In some in these instances, fat component further comprises one or more in soybean oil, sunflower oil, olive oil, rapeseed oil, peanut oil, sesame oil and corn oil, to provide the blend of composition to provide required solid fat content in respective temperature.At least in some aspects, oil is refined oil (for example refined coconut oil).In other examples, fat component comprises the combination of coconut oil and sunflower oil, for example commercially available AKOVEG TM Oil (sold by AAK USA). In still other examples, the fat component comprises coconut oil. Additionally or alternatively, the plant-based cheese product may be free of palm oil and palm oil fractions.

[0046] In one aspect, the fat component is present in an amount within the range of about 10 wt % to about 50 wt %, in another aspect about 10 wt % to about 45 wt %, in another aspect about 10 wt % to about 40 wt %, in another aspect about 15 wt % to about 40 wt %, in another aspect about 15 wt % to about 35 wt %, in another aspect about 15 wt % to about 25 wt %, and in another aspect about 20 wt % to about 30 wt %, based on the total weight of the plant-based cheese product.

[0047] The plant-based cheese product further comprises a stabilizer. The stabilizer can be any suitable hydrocolloid. As used herein, the stabilizer contributes to the texture and moisture management of the plant-based cheese product. In some aspects, the hydrocolloid comprises one or more of inulin, pectin, carboxymethyl cellulose, carrageenan, gum arabic, xanthan gum, locust bean gum and guar gum. In one aspect, the hydrocolloid comprises a combination of xanthan gum, locust bean gum and guar gum, such as commercially available TIC stabilizer 424 (Ingredion). In another aspect, the hydrocolloid comprises locust bean gum. The stabilizer can be used as an emulsion stabilizer in the plant-based cheese product. In some aspects, the stabilizer can also provide a thickening function.

[0048] In one aspect, the stabilizer is present in an amount within the range of about 0.01 wt % to about 10 wt %, in another aspect about 0.01 wt % to about 5 wt %, in another aspect about 0.01 wt % to about 1 wt %, in another aspect about 0.05 wt % to about 1 wt %, in another aspect about 0.1 wt % to about 5 wt %, in another aspect about 0.25 wt % to about 5 wt %, in another aspect about 0.1 wt % to about 3 wt %, in another aspect about 0.25 wt % to about 3 wt %, in another aspect about 0.1 wt % to about 2 wt %, in another aspect about 0.25 wt % to about 2 wt %, and in another aspect about 0.1 wt % to about 1 wt %, and in another aspect about 0.25 wt % to about 1 wt % stabilizer.

[0049] The plant-based cheese product further comprises a thickener, such as a starch-based thickener. The thickener can contribute to the desired texture of the plant-based cheese product. Suitable thickeners include, for example, starch (such as potato starch, corn starch, tapioca starch, arrowroot starch or rice starch). In one aspect, the starch is shear-resistant. As used herein, the term "shear-resistant" means that the starch can withstand homogenization at a temperature of 82°C (e.g., single-stage homogenization at 165 bar in a GEA Twin Panda dynamic homogenizer) to bring a measurable increase in viscosity to the final product when cooled to 5°C. As used herein, "measurable increase in viscosity" means that the complex viscosity increases by at least 5% (or in some aspects at least 10%) when cooled to 5°C compared to the same product prepared without a starch-based thickener and comprising additional water instead of a starch-based thickener. In some aspects, the starch is a modified starch (such as enzymatically converted or acid-thinned starch). In some instances, the starch is enzymatically converted potato starch (such as commercially available ETENIA TM 457 starch (Avibe Cooperative Company ( Avebe UA). In one aspect, the starch is or comprises a low dextrose equivalent (DE) maltodextrin, such as having a DE of 10 or less, in another aspect, a DE of 5 or less, in another aspect, a DE of 3 or less, and in another aspect, a DE of 2. In some aspects, the starch is thermoreversible, so that it is flowable at high temperatures and solidifies upon cooling. In this way, the thermoreversible starch can provide a spreadable texture to the cooled plant-based cheese product.

[0050] Inclusion of a thickener can contribute to the textural characteristics of a plant-based cheese product. Inclusion of a thickener can provide a texture that replicates the textural characteristics of a dairy-based cheese product. For example, the thickener can provide a texture that is firm enough to scoop, spread, and dissipate quickly in the mouth.

[0051] In some embodiments, the starch-based thickener is present in an amount ranging from about 1% to about 25% by weight, based on the total weight of the plant-based cheese product. In another embodiment, the thickener is present in an amount ranging from about 1% to about 20% by weight, in another aspect from about 1% to about 15% by weight, in another aspect from about 1% to about 12% by weight, in another aspect from about 3% to about 10% by weight, and in another aspect from about 3% to about 8% by weight, based on the total weight of the plant-based cheese product.

[0052] The plant-based cheese product further comprises water. In some aspects, the plant-based cheese product comprises water in an amount effective to provide a % moisture of the plant-based cheese product in the range of from about 50% to about 80% by weight, in another aspect from about 50% to about 75% by weight, in another aspect from about 55% to about 75% by weight, in another aspect from about 55% to about 70% by weight, or in another aspect from about 60% to about 70% by weight, based on the weight of the plant-based cheese product.

[0053] The plant-based cheese product may further include an acidulant. In some aspects, the plant-based cheese product includes an effective amount of an acidulant to provide a pH of about 3.5 to about 5.0 in the plant-based cheese product, a pH of about 3.8 to about 4.8 in another aspect, and a pH of about 4.0 to about 4.4 in another aspect. Any suitable acidulant can be used. Suitable acids include malic acid, citric acid, acetic acid, phosphoric acid, and lactic acid. In one example, the acidulant includes one or more of citric acid, sorbic acid, and lactic acid. Including an acidulant to provide a pH within the range contributes to the microbial stability of the product and provides the desired flavor. The acidulant can be added separately to the ingredients of the plant-based cheese product and / or the acidulant can be generated by a fermentation step. For example, lactic acid can be generated during fermentation with acid-producing bacteria (such as lactic acid bacteria).

[0054] In some aspects, the plant-based cheese product may further include one or more other ingredients (such as salt, preservatives (e.g., sorbic acid), colorants, and flavors). Any suitable natural or artificial flavors may be used, such as one or more of garlic, herbs (e.g., chives, parsley, basil), spices (e.g., cinnamon), fruits (e.g., strawberries, blueberries, pineapples, peaches, etc.), nuts (e.g., pecans), peppers (e.g., jalapenos, chipotles, bell peppers), sweeteners (e.g., honey, brown sugar, sucrose), olives, bacon, salmon, and vegetables (e.g., onions). In some aspects, the one or more flavors include masking flavors to mask the taste of another ingredient in the plant-based food. In another aspect, one or more flavors may be included to recreate a positive dairy flavor, thereby replicating the taste of a dairy-based cheese product.

[0055] In some aspects, the plant-based cheese product may be free of one or more of nut-based protein, almond protein, peanut protein, cashew protein, oat protein, rice protein, wheat protein, sunflower seeds, non-plant-based protein emulsifiers, lecithin, monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, polysorbates, palm oil, and palm oil fractions.

[0056] The plant-based cheese products described herein can be prepared in a variety of ways. Figure 1 In one embodiment, a plant-based cheese product can be prepared by a method comprising combining a plant-based protein, a fat component, a starch-based thickener, water, a stabilizer, and an acidulant to form a mixture. In some embodiments, the fat component can be melted in a mixture such as a cooker before being added to the mixture. Other optional ingredients (such as flavorings or salt) can be added at this time or later. The ingredients are mixed in a mixer. The ingredients can be mixed in a mixer capable of direct steam injection, through which steam can be injected directly into the product mixture. In this way, the ingredients can be heated by direct steam injection during mixing. In direct steam injection, steam is introduced directly into the product mixture in the mixing vessel or above the product mixture in the mixing vessel. Therefore, by direct steam injection, the steam may condense into the product mixture and cause the moisture content in the product mixture to increase. In indirect steam injection, the steam is separated from the product mixture and indirectly heated by contacting a surface that exchanges heat with the product mixture (such as a steam-jacketed mixing vessel). In some ways, the mixture of ingredients is heated for a period of time and reaches a temperature that can effectively pasteurize the mixture, such as being heated to the following range: about 150°F to about 200°F, about 160°F to about 200°F, about 160°F to about 190°F, or in some aspects, about 170°F to about 190°F, the time period that lasts is, for example, about 1 second to about 5 minutes. If desired, high temperature short-time pasteurization can also be used. Usually, the time of heat treatment can partly depend on the temperature of heat treatment. In some aspects, starch-based thickener can gelatinize (gelatinize) before the mixture is heated to this temperature, and heating mainly plays the effect that the mixture is pasteurized. In other aspects, heating can pasteurize the mixture and make the starch-based thickener gelatinize. In some methods, pasteurization is carried out while continuing to mix the product.

[0057] In at least some embodiments, it is contemplated that heating the mixture by direct steam injection rather than indirect steam injection can improve the appearance of the final plant-based cheese product. Specifically, heating the mixture by direct steam injection can make the color and gloss of the final plant-based cheese product closer to the color and gloss of the dairy-based cheese product. For example, heating the mixture by direct steam injection can provide an off-white color and reduce browning compared to indirect steam heating (e.g., when a fermentation step is used). In addition, heating the mixture by direct steam injection can provide a shiny, lustrous appearance, which may be desirable for the final plant-based cheese product.

[0058] In some aspects, the ingredients can be mixed in a mixer capable of indirect steam injection. The ingredients can be heated by indirect steam injection during mixing. In some embodiments, the mixture of ingredients is heated for a period of time and reaches a temperature that is effective for pasteurizing the mixture and / or gelling the starch-based thickener (as described above). It is expected that in these aspects, it is possible to achieve a plant-based cheese product having an appearance that replicates the appearance of a dairy-based cheese product (e.g., an opaque appearance desired under elevated temperature conditions).

[0059] The mixture is then homogenized or treated with high shear to provide a plant-based cheese product. For the purposes of this article, the term "homogenization" is used to cover homogenization and high shear treatment that can provide a homogenous mixture. Any suitable equipment can be used to homogenize the mixture to provide a smooth texture to the plant-based cheese product, for example, by a homogenizer or a shear pump. In some aspects, homogenization provides a homogenous mixture and can evenly distribute ingredients (such as stabilizers) throughout the product. It is expected that homogenization can provide a smooth texture in the plant-based cheese product. In some aspects, the plant-based cheese product can be characterized as an emulsion.

[0060] In some ways, the mixture is homogenized under boost conditions (i.e., a pressure greater than atmospheric pressure). In some aspects, the mixture is homogenized under a pressure within the following range: about 100 psi to about 3000 psi, about 100 psi to about 2000 psi, about 500 psi to about 3000 psi, about 500 psi to about 1500 psi, about 700 psi to about 1300 psi, about 800 psi to about 2500 psi, or about 800 psi to about 1200 psi. The selected pressure may depend in part on the specific equipment used. Any suitable pressure that provides the desired smooth texture for plant-based cheese products can be used. In some instances, a GEATwin Panda dynamic homogenizer can be used.

[0061] The method may further comprise an aeration or whipping step. In this regard, the method may comprise injecting a pressurized gas (e.g., nitrogen) into the product mixture to achieve a desired overrun, such as at least about 30%, in another aspect at least about 33%, in another aspect from about 30% to about 80%, or from about 33% to about 78%. For example, the mixture may be aerated using any suitable apparatus (e.g., a scraped surface heat exchanger). It has been found that the ingredients provide a matrix that effectively maintains overrun after aeration.

[0062] In some aspects, the plant-based cheese product has a fat droplet size distribution that enables the plant-based cheese product to have an opaque appearance and / or a soft, smooth texture similar to dairy-based cream cheese under elevated temperature conditions. The fat droplet size distribution can be measured using a Bruker Time-Domain Nuclear Magnetic Resonance Droplet Size Analyzer (Bruker TD-NMR Droplet Size Analyzer). The decay curve of the NMR field (intensity versus time) can be used to derive the fat droplet size distribution.

[0063] In one aspect, the mixture can be homogenized to achieve a D50 (i.e., the value below which 50% of the fat droplets have a diameter) of 7 μm or less at 40°C, in another aspect 6.75 μm or less, in another aspect 6.5 μm or less, in another aspect 6.25 μm or less, in another aspect 6.0 μm or less.

[0064] In another aspect, the mixture can be homogenized to achieve a D50 at 40°C in the range of about 1.5 μm to about 7 μm, in another aspect in the range of about 1.5 μm to about 6.75 μm, in another aspect in the range of about 1.5 μm to about 6.5 μm, in another aspect in the range of about 1.5 μm to about 6.25 μm, in another aspect in the range of about 1.5 μm to about 6.0 μm.

[0065] In addition to, or in lieu of, the D50 value, the plant-based cheese product may have a distribution width (ie, standard deviation) of 5.0 μm or less at 40°C. In another aspect, the fat droplets are 4.5 μm or less, in another aspect, 4.0 μm or less, and in another aspect, 3.5 μm or less. The D50 value, in combination with the breadth of the oil droplet size distribution, is currently considered to be the best indicator of the emulsion stability of the product.

[0066] Additionally or alternatively, the mixture may be homogenized to obtain a D97.5 at 40° C. of 16.0 μm or less, or 15.5 μm or less (i.e., 97.5% of the fat droplets have a diameter below this value). Additionally or alternatively, the mixture may be homogenized to obtain a D2.5 at 40° C. of 3.0 μm or less, 2.75 μm or less, 2.5 μm or less, 2.25 μm or less, or 2.0 μm or less (i.e., 2.5% of the fat droplets have a diameter below this value).

[0067] It was also discovered that the fat droplet size can be larger than the aforementioned values ​​while still providing the desired mouthfeel and texture in the final plant-based cream cheese product.

[0068] In one aspect, the mixture can be homogenized to achieve a D50 (i.e., the value below which 50% of the fat droplets have a diameter) at 40°C of 40 μm or less, in another aspect 30 μm or less, in another aspect 25 μm or less, in another aspect 20 μm or less, in another aspect about 1 μm to about 30 μm, in another aspect about 2 μm to about 30 μm, in another aspect about 2 μm to about 25 μm, or in another aspect about 5 μm to about 20 μm.

[0069] In addition to, or in lieu of, the D50 value, the plant-based cheese product may have a distribution width (ie, standard deviation) of 75 μm or less at 40°C. In another aspect, the fat droplets are 50 μm or less, 40 μm or less, and 30 μm or less. The D50 value, in combination with the breadth of the oil droplet size distribution, is currently considered to be the best indicator of the emulsion stability of the product.

[0070] Additionally or alternatively, the mixture may be homogenized to achieve a D97.5 (i.e., 97.5% of the fat droplets have a diameter below this value) of 175 μm or less, in another aspect 150 μm or less, in another aspect 140 μm or less, in another aspect 130 μm or less at 40° C. Additionally or alternatively, the mixture may be homogenized to achieve a D2.5 (i.e., 2.5% of the fat droplets have a diameter below this value) of 15 μm or less, 10 μm or less, or 5 μm or less at 40° C.

[0071] In some aspects, the complex viscosities of plant-based cheese products at a frequency of 10 rad / s and temperatures of 25°C and 37°C result in a soft, smooth texture similar to dairy-based cream cheese at these temperatures. Temperatures of 25°C and 37°C are particularly useful for evaluating the performance of cream cheese-like products, as 37°C represents the temperature at which the product can be spread on hot bagels, while 25°C represents the temperature at which the product is likely to be sold. In contrast, testing products at 5°C (refrigerated temperature) is less informative for evaluating and differentiating ingredient functionality, as products with different formulations may have similar firmness and viscosity at refrigerated temperatures (making them difficult to distinguish from each other) but exhibit very different performance at 25°C and 37°C. At refrigerated temperatures, texture is primarily determined by the oils contained in the product; for example, coconut oil is solid at refrigerated temperatures. As the product temperature rises, the oil softens, and the product's firmness relies more on the starch / protein / stabilizer combination to maintain a spreadable, firm texture.

[0072] Complex viscosity indicates the stability of the emulsion at 25° C. and 37° C. In some aspects, the plant-based cheese product can have a complex viscosity in the following ranges at a frequency of 10 rad / s and a temperature of 25° C.: in the range of about 300 Pa·s to about 1200 Pa·s, in the range of about 300 Pa·s to about 1150 Pa·s, in the range of about 300 Pa·s to about 1000 Pa·s, in the range of about 300 Pa·s to about 900 Pa·s, in the range of about 300 Pa·s to about 800 Pa·s, in the range of about 300 Pa·s to about 750 Pa·s, in the range of about 300 Pa·s to about 700 Pa·s, in the range of about 300 Pa·s to about 600 Pa·s, in the range of about 325 Pa·s to about 1200 Pa·s, in the range of about 325 Pa·s to about 1000 Pa·s, or in the range of about 1000 Pa·s. s to about 800 Pa·s, within a range of about 325 Pa·s to about 750 Pa·s, within a range of about 325 Pa·s to about 700 Pa·s, within a range of about 325 Pa·s to about 600 Pa·s, within a range of about 350 Pa·s to about 1200 Pa·s, within a range of about 350 Pa·s to about 1000 Pa·s, within a range of about 350 Pa·s to about 900 Pa·s, within a range of about 350 Pa·s to about 800 Pa·s, within a range of about 350 Pa·s to about 750 Pa·s, within a range of about 350 Pa·s to about 700 Pa·s, or within a range of about 350 Pa·s to about 600 Pa·s.

[0073] In other embodiments, the plant-based cheese product has a complex viscosity at a frequency of 10 rad / s and a temperature of 25° C. in the range of about 400 Pa·s to about 1200 Pa·s, in the range of about 400 Pa·s to about 1150 Pa·s, in the range of about 400 Pa·s to about 1000 Pa·s, in the range of about 400 Pa·s to about 900 Pa·s, in the range of about 400 Pa·s to about 800 Pa·s, in the range of about 400 Pa·s to about 700 Pa·s, or in the range of about 400 Pa·s to about 800 Pa·s. s, in the range of about 400 Pa·s to about 700 Pa·s, in the range of about 400 Pa·s to about 600 Pa·s, in the range of about 425 Pa·s to about 1200 Pa·s, in the range of about 425 Pa·s to about 1000 Pa·s, in the range of about 425 Pa·s to about 900 Pa·s, in the range of about 425 Pa·s to about 800 Pa·s, in the range of about 425 Pa·s to about 750 Pa·s, in the range of about 425 Pa·s s to about 700 Pa·s, about 425 Pa·s to about 600 Pa·s, about 450 Pa·s to about 1200 Pa·s, about 450 Pa·s to about 1000 Pa·s, about 450 Pa·s to about 900 Pa·s, about 450 Pa·s to about 800 Pa·s, about 450 Pa·s to about 750 Pa·s, about 450 Pa·s to about 700 Pa·s, about 450 Pa·s to about 600 Pa·s, about 500 Pa·s to about 1200 Pa·s, about 500 Pa·s to about 1000 Pa·s, about 500 Pa·s to about 900 Pa·s, about 500 Pa·s to about 800 Pa·s, about 500 Pa·s to about 750 Pa·s, about 500 Pa·s to about 700 Pa·s, or about 500 Pa·s to about 600 Pa·s.

[0074] Additionally or alternatively, the plant-based cheese product may have a complex viscosity within the following ranges at a frequency of 10 rad / s and a temperature of 37° C.: within a range of about 60 Pa·s to about 1000 Pa·s, within a range of about 60 Pa·s to about 750 Pa·s, within a range of about 60 Pa·s to about 600 Pa·s, within a range of about 60 Pa·s to about 500 Pa·s, within a range of about 60 Pa·s to about 400 Pa·s, within a range of about 75 Pa·s to about 1000 Pa·s, within a range of about 75 Pa·s to about 750 Pa·s, within a range of about 75 Pa·s to about 600 Pa·s, within a range of about 75 Pa·s to about 500 Pa·s, within a range of about 75 Pa·s to about 400 Pa·s. s, within the range of about 100 Pa·s to about 1000 Pa·s, within the range of about 100 Pa·s to about 750 Pa·s, within the range of about 100 Pa·s to about 600 Pa·s, within the range of about 100 Pa·s to about 500 Pa·s, within the range of about 100 Pa·s to about 400 Pa·s, within the range of about 120 Pa·s to about 1000 Pa·s, within the range of about 140 Pa·s to about 1000 Pa·s, within the range of about 150 Pa·s to about 1000 Pa·s, within the range of about 150 Pa·s to about 600 Pa·s, within the range of about 150 Pa·s to about 500 Pa·s, or within the range of about 150 Pa·s to about 400 Pa·s.

[0075] Additionally or alternatively, the plant-based cheese product may have a complex viscosity at a frequency of 10 rad / s and a temperature of 37° C. in the range of about 300 Pa·s to about 1000 Pa·s, in the range of about 300 Pa·s to about 750 Pa·s, in the range of about 300 Pa·s to about 600 Pa·s, in the range of about 300 Pa·s to about 500 Pa·s, in the range of about 300 Pa·s to about 400 Pa·s, in the range of about 320 Pa·s to about 500 Pa·s, in the range of about 300 Pa·s to about 400 Pa·s, in the range of about 320 Pa·s to about 500 Pa·s, in the range of about 300 Pa·s to about 500 Pa·s, in the range of about 300 Pa·s to about 600 Pa·s, in the range of about 300 Pa·s to about 700 Pa·s, in the range of about 320 Pa·s to about 500 Pa·s, in the range of about 300 Pa·s to about 400 Pa·s, in the range of about 300 Pa·s to about 500 Pa·s, in the range of about 300 Pa·s to about 500 Pa·s, in the range of about 300 Pa·s to about 600 Pa·s, in the range of about 300 Pa·s to about 7 ...700 Pa·s, in the range of about 320 Pa· s to about 1000 Pa·s, about 340 Pa·s to about 1000 Pa·s, about 350 Pa·s to about 1000 Pa·s, about 375 Pa·s to about 1000 Pa·s, about 390 Pa·s to about 1000 Pa·s, about 320 Pa·s to about 600 Pa·s, about 350 Pa·s to about 500 Pa·s, or about 375 Pa·s to about 400 Pa·s.

[0076] In some aspects, the plant-based cheese product has an elastic modulus (interchangeably referred to herein as storage modulus) at a temperature of 25° C. to 37° C. such that the plant-based cheese product has a soft, smooth texture similar to dairy-based cream cheese at the corresponding temperature. The elastic or storage modulus indicates the relative hardness of the product.

[0077] In some aspects, the plant-based cheese product has an elastic modulus at a temperature of 25° C. in the range of about 3000 Pa to about 8000 Pa, in the range of about 3000 Pa to about 7500 Pa, in the range of about 3000 Pa to about 7000 Pa, in the range of about 3000 Pa to about 6500 Pa, in the range of about 3000 Pa to about 6000 Pa, in the range of about 3000 Pa to about 5750 Pa, in the range of about 4000 Pa to about 8000 Pa, in the range of about 4000 Pa to about 7500 Pa, in the range of about 4000 Pa to about 7000 Pa, in the range of about 4000 Pa to about 6500 Pa, in the range of about 4000 Pa to about 60 00Pa, in the range of about 4000Pa to about 5750Pa, in the range of about 4250Pa to about 8000Pa, in the range of about 4250Pa to about 7500Pa, in the range of about 4250Pa to about 7000Pa, in the range of about 4250Pa to about 6500Pa, in the range of about 4250Pa to about 6000Pa, in the range of about 4250Pa to about 5750Pa, in the range of about 4500Pa to about 8000Pa, in the range of about 4500Pa to about 7500Pa, in the range of about 4500Pa to about 7000Pa, in the range of about 4500Pa to about 6500Pa, in the range of about 4500Pa to about 6000Pa, In the range of 4500Pa to about 5750Pa, in the range of about 4750Pa to about 8000Pa, in the range of about 4750Pa to about 7500Pa, in the range of about 4750Pa to about 7000Pa, in the range of about 4750Pa to about 6500Pa, in the range of about 4750Pa to about 6000Pa, in the range of about 4750Pa to about 5750Pa, in the range of about 5000Pa to about 8000Pa, in the range of about 5000Pa to about 7500Pa, in the range of about 5000Pa to about 7000Pa, in the range of about 5000Pa to about 6500Pa, in the range of about 5000Pa to about 6000Pa, in the range of about 5000Pa to about 5 In the embodiment of the present invention, the present invention relates to a pressure drop in the range of about 5250Pa to about 8000Pa, in the range of about 5250Pa to about 7500Pa, in the range of about 5250Pa to about 7000Pa, in the range of about 5250Pa to about 6500Pa, in the range of about 5250Pa to about 6000Pa, in the range of about 5250Pa to about 5750Pa, in the range of about 5500Pa to about 8000Pa, in the range of about 5500Pa to about 7500Pa, in the range of about 5500Pa to about 7000Pa, in the range of about 5500Pa to about 6500Pa, in the range of about 5500Pa to about 6000Pa or in the range of about 5500Pa to about 5750Pa.

[0078] In addition, or alternatively, the plant-based cheese product may have an elastic modulus at a temperature of 37°C within the range of 700 Pa to about 7000 Pa, within the range of about 700 Pa to about 6000 Pa, within the range of about 700 Pa to about 5500 Pa, within the range of about 700 Pa to about 5000 Pa, within the range of about 700 Pa to about 4500 Pa, within the range of about 700 Pa to about 4000 Pa, within the range of about 700 Pa to about 3500 Pa, within the range of about 700 Pa to about 3000 Pa, within the range of about 700 Pa to about 2500 Pa or within the range of about 700 Pa to about 2000 Pa.

[0079] In addition, or alternatively, the plant-based cheese product may have an elastic modulus at a temperature of 37° C. in the range of 3000 Pa to about 7000 Pa, in the range of 3000 Pa to about 6000 Pa, in the range of 3000 Pa to about 5500 Pa, in the range of 3000 Pa to about 5000 Pa, in the range of 3000 Pa to about 4500 Pa, in the range of 3000 Pa to about 4000 Pa, in the range of 3150 Pa to about 7000 Pa, in the range of 3150 Pa to about 6000 Pa, in the range of 3150 Pa to about 5500 Pa, in the range of 3150 Pa to about 5000 Pa, in the range of 3150 Pa to about 4500 Pa, in the range of 3150 Pa to about 4000 Pa, in the range of 3250 Pa to about 7000 Pa, in the range of 3250 Pa to about 6000 Pa, in the range of 3250 Pa to about 5500 Pa, in the range of 3250 Pa to about 5000 Pa, in the range of 3250 Pa to about In the embodiment of the present invention, the present invention relates to a pressure drop in the range of about 1000 Pa to about 4000 Pa, a range of about 3250 Pa to about 4000 Pa, a range of about 3400 Pa to about 7000 Pa, a range of about 3400 Pa to about 6000 Pa, a range of about 3400 Pa to about 5500 Pa, a range of about 3400 Pa to about 5000 Pa, a range of about 3400 Pa to about 4500 Pa, a range of about 3400 Pa to about 4000 Pa, a range of about 3500 Pa to about 7000 Pa, a range of about 3500 Pa to about 6000 Pa, a range of about 3500 Pa to about 5500 Pa, a range of about 3500 Pa to about 5000 Pa, a range of about 3500 Pa to about 4500 Pa, a range of about 3500 Pa to about 4000 Pa, a range of about 3600 Pa to about 7000 Pa, a range of about 3750 Pa to about 7000 Pa, a range of about 3250 Pa to about 5000 Pa, a range of about 3500 Pa to about 4500 Pa, or a range of about 3600 Pa to about 4000 Pa.

[0080] In at least some aspects, the plant-based cream cheese product has an elastic modulus value within the above range at 25°C and also has an elastic modulus value within the above range at 37°C.

[0081] Complex viscosity and / or elastic modulus can be measured using rheothermal analysis. In some instances, a TA Instruments ARES-G2 rheometer can be used to apply a sinusoidal shear strain to a 2 mm thick, 25 mm diameter sample disk while heating the sample from 0°C to 80°C at a rate of 5°C / minute, and the resulting stress waves can be measured. The test geometry can be a 25 mm cross-hatched parallel plate with a 500 mm cross-hatched bottom Peltier plate. The geometric gap can be equal to the sample thickness (e.g., 2 mm). The sample can be loaded at 30°C. The axial force can be 10 g ± 5 g, and the loading rate can be 12 s / point. Complex viscosity and / or elastic modulus as a function of temperature can be calculated from the stress-strain curve.

[0082] In another embodiment, the method for manufacturing a plant-based cheese product includes adding plant-based protein to water to form a first mixture. In some aspects, the first mixture can be mixed for a suitable amount of time to hydrate the plant-based protein. The method also includes melting a fat component having a solid fat content ranging from about 50% to about 80% at 10°C and from about 15% to about 40% at 20°C. The method further includes adding the melted fat component, a stabilizer, and a thickener to the first mixture and mixing to form a second mixture. Other optional ingredients (such as flavorings or salt) can be added to the second mixture at this time or later. These ingredients are mixed in a mixer, and in some aspects, the mixer is capable of direct steam injection. Steam is then injected directly into the second mixture to heat the second mixture. In some embodiments, the second mixture is heated to a temperature within the following range: about 150°F to about 200°F, about 160°F to about 200°F, about 160°F to about 190°F, or about 170°F to about 190°F in some aspects. In some aspects, the thickener can gel before the second mixture is heated to such a temperature, and the heating can be primarily used to pasteurize the second mixture. In other aspects, the heating can pasteurize the second mixture and gel the thickener.

[0083] In some aspects, the mixture of ingredients is heated to and maintained at a temperature effective to pasteurize the second mixture. In some approaches, the second mixture is heated by direct steam injection. In other approaches, the second mixture is heated by indirect steam injection (e.g., in a heat-jacketed vessel).

[0084] The second mixture is also homogenized to provide a plant-based cheese product in the form of a stable emulsion. The second mixture can be homogenized using any suitable equipment capable of applying high shear to the mixture, such as a homogenizer or shear pump. In some embodiments, the second mixture is homogenized under elevated pressure. In some aspects, the second mixture is homogenized to provide a homogenous mixture and evenly distribute the ingredients. Heating by steam injection can be performed prior to homogenization.

[0085] In another aspect, any of the methods described herein can further include adding water to any of the above mixtures, including the first mixture or the second mixture. Water can be added to the mixture before or after heating (direct or indirect steam). In one method, water is added to provide the plant-based food with a moisture % in the following range: about 50% to about 80%, about 55% to about 75%, or about 60% to about 70%.

[0086] In another aspect, any of the methods described herein can further include adding an acidulant to any of the above mixtures, including the first mixture or the second mixture. The acidulant can be added to the mixture before or after (direct or indirect) steam heating. In one approach, the acidulant is added to provide a pH in the plant-based food of about 3.5 to about 5.0, in another aspect a pH of about 3.8 to about 4.8, and in another aspect a pH of about 4.0 to about 4.4.

[0087] In another aspect, any of the methods described herein can further comprise adding one or more of salt, preservatives, flavoring agents, and coloring agents.

[0088] The plant-based cheese products prepared by the methods described herein can be packaged into containers of suitable consumer sizes. In some aspects, the plant-based cheese products are packaged into containers by a "hot pack" procedure, wherein the containers are filled under elevated temperature conditions (i.e., shortly after pasteurization and before the product is cooled to refrigeration temperature). In some embodiments, the plant-based cheese products are packaged into containers at a temperature within the following range: about 145°F to about 195°F, about 155°F to about 195°F, about 155°F to about 185°F, or about 165°F to about 185°F in some aspects. In other aspects, the plant-based cheese products are packaged into containers by a "cold pack" procedure, wherein the containers are filled when the product is cold (i.e., at refrigeration temperature).

[0089] In order to further illustrate the present disclosure, examples are given herein. It should be understood that these examples are provided for illustrative purposes and should not be construed as limiting the scope of the present disclosure. Example

[0090] Example 1

[0091] An embodiment of a plant-based cream cheese product disclosed herein was prepared. The plant-based cream cheese product includes fava bean protein as a plant-based protein. TM Pulse 3600 protein), potato starch as a thickener (ETENIA TM 457 starch) and a blend of coconut oil and sunflower oil as the fat component (AKOVEG TM Oil).

[0092] Plant-based cream cheese products are prepared by adding water to a preheated mixer (Breddo) with steam injection capability. First, broad bean protein is added to the water and mixed to hydrate the protein. Then the coconut oil and sunflower oil blend is melted. The coconut oil and sunflower oil blend has a solid fat content of about 61% to about 67% at 10°C and about 25% to about 29% at 20°C. Then the melted coconut oil and sunflower oil blend, citric acid, salt, xanthan gum, a blend of locust bean gum and guar gum, potato starch, flavoring, sorbic acid and lactic acid are added to the mixture of water and protein. The mixture is then heated to 180°F by steam injection and recirculation. Once the temperature of the mixture reaches 170°F, other flavorings can be added. When the temperature of the mixture reaches 170°F, the pH value and moisture % of the mixture are tested. Lactic acid is added as needed in an amount that can effectively provide a pH within the range of about 4.0 to about 4.4 in the final plant-based cheese product. Water is also added as needed to adjust the moisture content of the final plant-based cheese product to a range of about 60% to about 70%. The mixture is then heated to 180°F and held at 180°F for 1 minute to pasteurize. The mixture is then added to a homogenizer and mixed at 1000 psi for a time sufficient to produce a homogenous mixture with a smooth texture. The heated mixture is then packaged into drums, cooled, and refrigerated. The final plant-based cream cheese product is opaque white.

[0093] The general recipe of the plant-based cheese product is shown in Table 1, where the weight % of each ingredient used (based on the total weight of the final plant-based cheese) is indicated.

[0094] Table 1 *VITESSENCE TM Pulse 3600 Protein **AKOVEG TM Oil (AAK USA) Stabilizer 424 (Ingredion) ETENIA TM 457 starch

[0095] Example 2

[0096] Two exemplary plant-based cream cheese products were prepared. The first plant-based cream cheese product was prepared using the recipe shown in Table 1 of Example 1. A comparative plant-based cream cheese product was prepared using the recipe shown in Table 2 below. The first plant-based cream cheese product was prepared using fava bean protein, while the comparative plant-based cream cheese product was prepared without protein and instead used Starch (Tate & Lyle) was used in place of protein. Each plant-based cream cheese product had a soft, spreadable texture and was spread on freshly baked bagels. The first plant-based cream cheese product retained its opacity, while the comparative plant-based cream cheese product became translucent when spread on the baked bagels. Figure 2 An image comparing a first plant-based cream cheese product to a comparative plant-based cream cheese product on bagels is provided to illustrate the effect of protein on the appearance of the product when spread on a substrate under elevated temperature conditions.

[0097] Table 2 **AKOVEG TM Oil (AAK USA) Stabilizer 424 (Ingredion) ETENIA TM 457 starch starch

[0098] Example 3

[0099] Two exemplary plant-based cheese products (samples "A" and "B") were prepared using the recipes shown in Table 3 below. The mixture used to prepare the plant-based cream cheese product "A" was heated by direct steam injection. In contrast, the mixture used to prepare the plant-based cream cheese product "B" was heated by indirect steam using a jacketed mixer. Sample "A" exhibited an off-white color and a shiny, moist appearance, while Sample "B" exhibited a slightly browned and duller appearance than Sample "A." Figure 3 Images comparing Sample "A" and Sample "B" are provided to illustrate the effect of direct steam injection on product appearance. The texture and emulsion stability of both samples are generally similar, but Sample B exhibits a slight color shift (i.e., more off-white) and a caramelized flavor after cooking.

[0100] Table 3 *VITESSENCE TM Pulse 3600 Protein **AKOVEG TM Oil (AAK USA) Stabilizer 424 (Ingredion) ETENIA TM 457 starch

[0101] Example 4

[0102] Two other examples of plant-based cheese products were prepared. Each example plant-based cheese product contained fava bean protein (VITESSENCE TM Pulse 3600 Protein) as a plant-based protein.

[0103] Two comparative examples of plant-based cheese products were also prepared. The comparative plant-based cheese products were prepared without protein; however, the comparative plant-based cheese products contained a greater amount of starch. As shown in Table 4 below, the crude protein percentage of the comparative examples was 0.10 wt% or less because the stabilizer and starch were found to contain low levels of protein.

[0104] Each sample (ie, the example plant-based cheese product and the comparative example plant-based cheese product) was prepared by blending and then homogenizing the ingredients at a pressure of 165 bar.

[0105] The general recipe for each sample is shown in Table 4, along with the weight % of each ingredient used (based on the total weight of the plant-based cheese product). The fat percentage, moisture percentage, pH value, crude protein percentage, and salt percentage of each sample are also shown in Table 4 (based on the total weight of the plant-based cheese product). The pH and crude protein percentage were determined by analytical testing. The crude protein percentage can be determined by the Dumas method or AOAC Official Method 992.15. In Table 4, the samples are referred to as "Comparative Example (Comp. Ex.) A," "Comparative Example B," "Ex. (Ex.) 0.5 wt% Broad Beans," and "Ex. 1 wt% Broad Beans."

[0106] Table 4 *VITESSENCE TM Pulse 3600 Protein **AKOVEG TM Oil (AAK USA) Stabilizer 424 (Ingredion) ETENIA TM 457 starch starch

[0107] Each sample had a soft, spreadable texture and was spread on a freshly baked bagel. The Example 0.5 wt% fava bean sample and the Example 1 wt% fava bean sample retained their opacity, while the Comparative Example A sample and the Comparative Example B sample became translucent and glossy when spread on a baked bagel. Figure 4 Images are provided comparing samples on bagels to illustrate the effect of protein on product appearance when spread on a substrate under elevated temperature conditions.

[0108] Optical microscopy

[0109] Light microscopy (LM) images of each sample were taken using a Zeiss Imager M2 light microscope equipped with an AxoCam MRc digital camera and operated by Zen 2.6 Blue software.

[0110] The LM image of the sample of Comparative Example A is as follows Figure 5 and Figure 6 shown. Figure 5 The Comparative Example A sample is shown under the differential interference contrast (DIC) optics of an optical microscope. Figure 6 A sample of Comparative Example A is shown stained with Lugol's iodine, a dye that stains starch a deep blue.

[0111] Figure 7 LM images of the Comparative Example B sample are shown. Figure 7 A sample of Comparative Example B is shown stained with Lugol's iodine, a dye that stains starch a deep blue.

[0112] Example LM image of 0.5 wt% broad bean sample Figure 8 and Figure 9 shown. Figure 8 An example 0.5 wt% faba bean sample stained with Lugol's iodine, a dye that stains starch a deep blue, is shown. Figure 9 Shown is an example 0.5 wt% broad bean sample stained with acid fuchsin, a dye that stains proteins pink.

[0113] Example 1 LM image of wt% broad bean sample Figure 10 and Figure 11 shown. Figure 10 Shown is an example 1 wt% faba bean sample stained with Lugol's iodine, a dye that stains starch a deep blue. Figure 11Shown is an example 1 wt% broad bean sample stained with acid fuchsin, a dye that stains proteins pink.

[0114] like Figure 5 and Figure 6 As shown in FIG, the fat component in the comparative example A sample exists in the form of free oil separated from the starch granules, rather than forming individual oil droplets in a stable emulsion. Figure 7 As shown, in the comparative example B sample, part of the fat component exists in the form of free oil separated from the starch granules, and part of the fat component exists in the form of droplets. Figures 5 to 7 As shown, although starch acts as a thickener, it has little effect on the stability of the emulsion. As a result, larger fat droplets are able to coalesce together to form free oil pockets in the Comparative Example A and Comparative Example B samples.

[0115] like Figure 8 and Figure 9 As shown in Example 1, the fat component in the 0.5 wt% broad bean sample exists in the form of droplets, and as shown in Figure 10 and Figure 11 As shown in FIG. 1 , the fat component in the 0.5 wt% broad bean sample of Example 1 exists in the form of droplets. Figures 8 to 11 As shown, the protein stabilizes the emulsion by coating the surface of the fat droplets. Therefore, in the 0.5 wt% faba bean sample and the 1 wt% faba bean sample of Example, the fat droplets are smaller and the system is more uniform.

[0116] Fat droplet size distribution

[0117] The fat droplet size distribution of each sample can be measured at 40°C using a Bruker time-domain nuclear magnetic resonance droplet size analyzer (Bruker TD-NMR droplet size analyzer). The decay curve of the NMR field (intensity versus time) is used to derive the fat droplet size distribution. The measurement is performed in triplicate. The fat droplet size distribution of each sample is as follows: Figure 12 (percent frequency distribution as a function of diameter (μm)) and Figure 13 (Cumulative distribution percentage as a function of diameter (μm)) is shown. D2.5 (i.e., 2.5% of the fat droplets have a diameter below this value), D50 (i.e., 50% of the fat droplets have a diameter below this value), D97.5 (i.e., 97.5% of the fat droplets have a diameter below this value), and the distribution width (i.e., standard deviation) of each sample. )See Table 5.

[0118] Table 5

[0119] like Figure 12 、 Figure 13As shown in Table 5, the fat droplets in the Example 0.5 wt% faba bean sample and the Example 1 wt% faba bean sample were smaller than those in the Comparative Example A and Comparative Example B samples. The distribution width of the Example 0.5 wt% faba bean sample and the Example 1 wt% faba bean sample was also narrow. It is believed that the samples containing faba bean protein have small fat droplets with a narrow distribution width because they are more stable than samples without plant-based protein.

[0120] Opacity

[0121] Light intensity

[0122] like Figure 14 As shown, each Example 1 wt% fava bean sample and Comparative Example A sample were applied to a black substrate at room temperature (21°C). The Example 1 wt% fava bean sample was opaque, while the Comparative Example A sample was translucent. These images illustrate the effect of protein on product appearance at room temperature.

[0123] The light intensity and average intensity of the Example 1 wt% broad bean sample and the Comparative Example A sample on a black substrate were measured. The samples were analyzed using a Leica M205 C stereo optical microscope. Macroscopic images (such as Figure 14 (shown) were captured by a Leica DMC4500 color digital camera and processed by Leica Application Software (LAS). Figure 15 The light intensity of each sample is shown along Figure 14 as a function of the position of the lines shown. Figure 16 The samples are shown in Figure 14 The average intensity over the area shown in the box.

[0124] like Figure 15 As shown, the light intensity variation of the Comparative Example A sample is greater than that of the Example 1 wt% broad bean sample. The Comparative Example A sample has high reflectivity at certain line positions, indicating glossiness, and low reflectivity at certain positions (i.e., light easily passes through), indicating that it is translucent. In contrast, the Example 1 wt% broad bean sample has a more uniform reflectivity at multiple positions, indicating that it is opaque. Figure 16 As shown, the Comparative Example A sample has a higher average intensity than the Example 1 wt% broad bean sample, indicating that the Comparative Example A sample is brighter and less opaque than the Example 1 wt% broad bean sample.

[0125] Colorimetry

[0126] Each sample was measured in the CIELAB color space by reflectance colorimetry. A HunterLab Aeros visible spectrophotometer was used to measure the visible light spectrum reflected from the surface of the sample in a barrel maintained at room temperature (20°C–25°C). The intensity of the reflected light was plotted as a function of wavelength (400–700nm). The reflectance spectrum was then used to calculate the L* (brightness) value, a* (green-red) value, and b* (blue-yellow) value of each sample. The L* (brightness) value, a* (green-red) value, and b* (blue-yellow) value of each sample are shown in Table 6.

[0127] Table 6

[0128] Light transmission

[0129] To compare samples at room temperature and elevated temperature, use (LUM GmbH) measured the transmittance of light with a wavelength of 865nm through each sample (being placed in a 20mm x 10mm x 2mm cuvette) at a position of 2mm (path length of light). The light intensity of the sample was measured over time at different points along the cuvette length (20mm). The average intensity of the light transmitted through the sample was calculated by integrating the transmittance along the cuvette length. The average transmittance of the sample at the end of three minutes was calculated. The measurement was repeated with two replicates at a temperature of 25°C and 40°C. The average integrated transmittance of each sample (percentage over the last 3 minutes) is shown in Table 7.

[0130] Table 7

[0131] like Figure 7 As shown, the Example 0.5 wt% broad bean sample and the Example 1 wt% broad bean sample have less light transmission at each temperature than the Comparative Example A sample and the Comparative Example B sample. Therefore, the light transmittance values ​​indicate that the opacity of the Example 0.5 wt% broad bean sample and the Example 1 wt% broad bean sample is higher than the opacity of the Comparative Example A sample and the Comparative Example B sample at both room temperature and elevated temperature conditions.

[0132] Scattered photon count rate

[0133] The scattered photon count rate (kcps) of each sample was measured at a temperature of 25°C, 40°C and 60°C. In order to measure the scattered photon count rate, a Zeta Sizer Ultra dynamic light scattering instrument from Malvern Instruments was used. A laser beam with a wavelength of 630nm and a known photon count rate was sent through a 2mL sample in a cuvette, and the scattered light intensity was measured using a detector at an angle of 173 degrees to the incident light beam. The intensity versus time curve was integrated for 2 minutes to obtain the average intensity of the scattered light. The derived mean count rate (kcps) of each sample is shown in Table 8.

[0134] Table 8

[0135] The degree of scattering is proportional to the number and particle size of the particles in the sample. For the Example 0.5 wt% broad bean sample and the Example 1 wt% broad bean sample, the addition of protein reduced the size of the fat component droplets, thereby reducing the scattering of the fat component droplets. For the Example 0.5 wt% broad bean sample and the Example 1 wt% broad bean sample, the addition of protein also increased the scattering due to the presence of larger protein molecules. Therefore, the derivative average count rate (kcps) of the Example 0.5 wt% broad bean sample and the Example 1 wt% broad bean sample at 25°C and 40°C is similar to that of the Comparative Example A sample and the Comparative Example B sample.

[0136] At 60°C, the fat component melts and agglomerates, while the addition of protein to the 0.5 wt% faba bean sample of Example and the 1 wt% faba bean sample of Example significantly reduces the scattered light intensity. Therefore, the derived average count rate (kcps) at 60°C shows that the Comparative Example A sample and the Comparative Example B sample appear brighter than the Comparative Example 0.5 wt% faba bean sample and the Comparative Example 1 wt% faba bean sample.

[0137] texture

[0138] Rheological thermal analysis

[0139] Rheothermal analysis of each sample was performed using a TA Instruments ARES-G2 rheometer. The rheological data indicated the relative hardness and textural attributes of the samples.

[0140] Using a TA Instruments ARES-G2 rheometer, sinusoidal shear strain was applied to a 2 mm thick, 25 mm diameter sample disk while heating the sample from 0°C to 80°C at a rate of 5°C / minute, and the resulting stress waves were measured. The test geometry was a 25 mm cross-hatched parallel plate with a 500 mm cross-hatched bottom Peltier plate. The geometric gap was equal to the sample thickness (i.e., 2 mm). The sample was loaded at 30°C. The axial force was 10 g ± 5 g, and the loading rate was 12 s / point.

[0141] The complex viscosity, elastic modulus, loss modulus, and Tanδ (i.e., the quotient of the loss modulus (G") and the elastic modulus (G') (i.e., G" / G')) of each sample were calculated from the stress-strain curve as a function of temperature. The experiment was repeated until two superimposed curves of elastic modulus and temperature were obtained. The elastic modulus (Pa) of each sample as a function of temperature (°C) is shown in Figure 17 middle. Figure 18 The complex viscosity of each sample at a frequency of 10 rad / s (Pa·s) is shown as a function of temperature (°C). Figure 19 The Tanδ value of each sample is shown as a function of temperature (°C). The elastic modulus (Pa), loss modulus (Pa), Tanδ, and complex viscosity (Pa·s, frequency 10 rad / s) of each sample at 5°C (refrigerated temperature), 25°C (room temperature), 37°C (oral temperature), and 80°C (processing temperature) are shown in Table 9.

[0142] Table 9

[0143] Since the sample is a viscoelastic gel, its elastic modulus value is much larger than the loss modulus value, so the elastic modulus is roughly the same as the hardness. Figure 17 As shown in Table 9, at temperatures ranging from 25°C to 55°C, the elastic modulus of the Example 0.5 wt% broad bean sample and the Example 1 wt% broad bean sample was higher than that of the Comparative Example A sample and the Comparative Example B sample, and therefore was harder.

[0144] like Figure 18 As shown in Table 9, at temperatures ranging from 25°C to 55°C, the complex viscosity of the Example 0.5 wt% broad bean sample and the Example 1 wt% broad bean sample was higher than that of the Comparative Example A sample and the Comparative Example B sample. Figure 17 、 Figure 18 and Table 9 show that at temperatures ranging from 25°C to 55°C, the Example 0.5 wt% broad bean sample and the Example 1 wt% broad bean sample had a desirable dairy-like spreadable texture.

[0145] At temperatures below 25°C, starch gels, increasing the hardness and viscosity of the samples. It is believed that at temperatures ranging from 25°C to 55°C, when the starch gel melts, the emulsion stability provided by the protein in the Example 0.5 wt% faba bean sample and the Example 1 wt% faba bean sample causes these samples to increase in hardness and viscosity (compared to the Comparative Example A sample and the Comparative Example B sample). We also believe that without the stabilizing effect of the protein, when the starch gel melts, the fat droplets in the Comparative Example A sample and the Comparative Example B sample would move and aggregate, causing these samples to soften faster (compared to the Example 0.5 wt% faba bean sample and the Example 1 wt% faba bean sample).

[0146] Example 5

[0147] Another example of a plant-based cheese product was prepared. The general recipe for this sample is shown in Table 10, along with the weight percentage of each ingredient used (based on the total weight of the plant-based cheese product). This plant-based cheese product has a desirable dairy-like white color that maintains opacity when spread on toast or bagels.

[0148] Table 10 *VITESSENCE TM Pulse 3600 Protein Stabilizer 424 (Ingredion) ETENIA TM 457 starch Example 6

[0149] A simplified model of a cream cheese system was prepared to compare the effect of protein on the resulting cream cheese product. The cream cheese product did not contain a starch-based thickener. Thirteen examples of plant-based cream cheese products were prepared. To prepare each embodiment, an initial mixture of protein, glucose, a fat component, and water was prepared. Lactic acid culture, salt, and stabilizer were then added, and the sample was fermented at 40°C for approximately 18 hours to reach a pH of less than 4.6. The culture was a commercially available culture obtained from Chr Hansen. After fermentation, each sample was pasteurized in a water bath while being manually mixed.

[0150] The general formulations of the initial and final mixtures for each example are shown in Table 11. The general formulations for the examples are shown in Table 11, along with the weight % of each ingredient used (based on the total weight of the initial mixture).

[0151] Table 11 *The culture dosage of the starter culture was 0.02% by weight, the culture dosage of each auxiliary flavor culture was 0.01% by weight.

[0152] Each example contained coconut oil as the fat component and locust bean gum as a stabilizer. The plant-based proteins and cultures contained in each example are shown in Table 12.

[0153] Table 12 *Example 13 was treated with citric acid to reach a pH of 6.0 at the start of fermentation.

[0154] Each instance is enclosed in a container. Figure 20 Examples are provided with EU Comparative images of cream cheese (referred to herein as "Phil EU"). Figure 20 Examples are identified by the plant-based proteins they contain. Figure 20 As shown, Example 1, Example 2, Example 5, Example 6, Example 7, Example 8, Example 12 and Example 13 have an ideal off-white color.

[0155] Examples of containers by reflectivity - Phil EU, USA Cream cheese (referred to herein as "Phil USA") - Colorimetric measurements were performed. Measured by reflectance colorimetry in the CIELAB color space. A similar colorimetric analysis technique was used here as described in Example 4 above.

[0156] The a* (green-red) value and b* (blue-yellow) value of each sample are as follows Figure 21 shown. Figure 21 The boxes in the figure represent the desired a* and b* value combinations. The L* (lightness) values ​​of each sample are shown in Figure 22 In. Figure 22 The L* values ​​above the horizontal line in are the expected values.

[0157] like Figure 21 and Figure 22 As shown, Example 1, Example 2, Example 5, Example 6, Example 7, Example 8, Example 12, and Example 13 have a*, b*, and L* values. Figure 22 As shown, the L* value of Example 8 is closest to the L* value of Phil USA. Figures 20 to 22 showed that soy, chickpea, and faba bean proteins produced plant-based cream cheese products with desirable color. Example 7

[0158] Additional plant-based cream cheese products were prepared to evaluate the effects of adding different thickeners (corn starch (Tate & Lyle PFP), modified starch (Tate & Lyle Thingum 107), or thermoreversible starch (Avebe Etenia 457)) and stabilizers (gum blends (TIC GumsStabilizer 424), locust bean gum (Cargill), or guar gum (Lucid Colloids)). The plant-based cream cheese products were prepared according to the formulations in Table 13 below. Sample 1 had a formulation similar to that of Table 10 in Example 5 and was used as a "control" in this example due to its desirable properties and characteristics. The other formulations were then compared to Sample 1.

[0159] Plant-based cream cheese products are prepared by adding water to a preheated mixer (Thermomix). First, broad bean protein is added to the water and mixed to hydrate the protein. Coconut oil is then melted. The melted coconut oil, citric acid, salt, hydrocolloid, starch, sorbic acid, and lactic acid are then added to the mixture of water and protein. The mixture is then heated to 180°F. When the temperature of the mixture reaches 170°F, the pH value and moisture % of the mixture are tested. Lactic acid is added as needed to effectively provide a pH in the range of about 4.0 to about 4.4 in the final plant-based cheese product. Water is also added as needed to adjust the moisture % to a range of about 60% to about 70%. The mixture is then heated to 180°F and kept at 180°F for 1 minute to carry out pasteurization. The mixture is then added to a homogenizer and mixed at 1000psi for a time sufficient to produce a homogenous mixture with a smooth texture. The heated mixture is then placed in a container, cooled, and refrigerated.

[0160] Table 13 *VITESSENCE TM Pulse 3600 protein (Ingredion) ** 107 (acid-thinned corn starch; Tate & Lyle) ***PFP starch (Tate & Lyle Group) TIC Stabilizer 424 (Ingredion) ETENIA TM 457 starch (Avibe)

[0161] The samples were first evaluated for taste and appearance.

[0162] Sample 2 (simple corn starch) appeared very thick after the cooking step. After cooling to refrigeration temperature and allowing the product to solidify, the product had a very soft, gelatinous texture. Upon tasting, the product melted quickly in the mouth, leaving a powdery mouthfeel. It is believed that the high shear rates during processing destroyed the simple starch, making it unable to provide water binding functionality after solidification at refrigeration temperatures. This sample was deemed unacceptable, indicating that simple corn starch was not a suitable replacement for the potato starch in Sample 1.

[0163] Sample 3 (modified starch) appeared very thick after processing. However, after cooling to refrigeration temperature and allowing the product to solidify, it did not form a firm gel. It is believed that the high shear rates during processing damaged the modified starch, making it unable to provide water binding after solidification at refrigeration temperature. This sample was deemed unacceptable, indicating that the modified starch is not suitable for replacing the potato starch in Sample 1.

[0164] The texture of Sample 4 (Locust Bean Gum Only) was slightly softer than the Control, but spreadable. The sensory properties of the product were not adversely affected. It was considered acceptably similar to the Control.

[0165] Sample 5 (a 1:1 blend of xanthan gum and guar gum) had a slightly soft texture that dissipated quickly in the mouth. It was considered acceptably similar to the control.

[0166] texture

[0167] Rheological thermal analysis

[0168] Rheothermal analysis of the samples was performed according to the procedure described in Example 4. The data are shown in Table 14 below.

[0169] Table 14

[0170] Compared to the thermoreversible starch in Sample 1, the addition of corn starch (Sample 2) and modified starch (Sample 3) resulted in an unacceptably thin product, as reflected in the low storage modulus (hardness) and complex viscosity values ​​at refrigerated temperature (5°C), 25°C, and 37°C. In addition, corn starch (Sample 2) and modified starch (Sample 3) resulted in products that were too thick and viscous at 80°C, indicating that the thermoreversible starch in Sample 1 had ideal processing properties (lower viscosity) at high temperatures. The results further indicate that the choice of starch is crucial for plant-based cream cheese products to have a spreadable, cohesive texture.

[0171] Acceptable results were obtained with the addition of locust bean gum (Sample 4) and a 1:1 ratio of xanthan gum:guar gum (Sample 5), indicating that hydrocolloids can generally be added interchangeably to act as stabilizers.

[0172] The samples were then colorimetrically evaluated as described in Example 4 by reflectance (results shown in Table 15 below) and transmittance (measured by Lumisizer at 120 mm, wavelength of 865 nm, temperatures of 25° C. and 40° C.) (results shown in Table 16).

[0173] Table 15

[0174] Generally, an L* value difference of 5 or more indicates a more significant difference in appearance, a b* value difference of 2 or more indicates that it is noticeable to the naked eye, and an a* value difference of 1 or less indicates that it is considered neutral.

[0175] Overall, all samples had a slightly off-white, creamy appearance and were acceptable in color.

[0176] Table 16

[0177] The above results show that all samples have acceptable opacity at both 25°C and 40°C. Example 8

[0178] Additional plant-based cream cheese products were prepared to evaluate the addition of different plant-based proteins and amounts of plant-based proteins.

[0179] Plant-based cream cheese products were prepared according to the recipes in Tables 17 and 18 below. The recipes in Tables 17 and 18 contained different proteins: fava bean (from Ingredion), Pulse 3600), peas (from Cargill Pea 870( Pea 870)), potatoes (from Avebe 300), chickpeas (from Tate & Lyle Chickpeas ( Chickpea) or soybean (from IFF / DuPont 248 Soy Protein Isolate( 248soy protein isolate). The amount of protein in the recipes also varied (0.25%, 2.5%, or 5% crude protein). The amount of each plant protein component was selected in the table to provide a specific amount of crude protein. Sample 1, which was formulated similarly to the recipe in Table 10 of Example 5, served as the "control" in this example. The other recipes were then compared to Sample 1. Sample 1 contained 1.5% crude faba bean protein.

[0180] Plant-based cream cheese products are prepared by adding water to a preheated mixer (Thermomix). First, protein is added to the water and mixed to hydrate the protein. Coconut oil is then melted. The melted coconut oil, citric acid, salt, hydrocolloid, starch, sorbic acid, and lactic acid are then added to the mixture of water and protein. The mixture is then heated to 180°F. When the temperature of the mixture reaches 170°F, the pH value and moisture % of the mixture are tested. Lactic acid is added as needed to effectively provide a pH in the range of about 4.0 to about 4.4 in the final plant-based cheese product. Water is also added as needed to adjust the moisture % to a range of about 60% to about 70%. The mixture is then heated to 180°F and kept at 180°F for 1 minute to carry out pasteurization. The mixture is then added to a homogenizer and mixed at 1000psi for a time sufficient to produce a homogenous mixture with a smooth texture. The heated mixture is then placed in a container, cooled, and refrigerated.

[0181] Table 17 TIC Stabilizer 424 (Ingredion) ETENIA TM 457 starch

[0182] Table 18 TIC Stabilizer 424 (Ingredion) ETENIA TM 457 starch

[0183] The plant-based cream cheese samples were first subjected to a taste evaluation. The results are summarized in Table 19 below.

[0184] Table 19

[0185] Opacity

[0186] Light intensity

[0187] The opacity or translucency of the plant-based cream cheese products was evaluated according to the procedure described in Example 4. The results are shown below in Table 20. The samples with opacity most similar to the control (fava beans) were 0.25% soy (Sample 17), 0.25% chickpea (Sample 14), 0.25% potato (Sample 11), 2.5% potato (Sample 12), 2.5% pea (Sample 9), and 2.5% chickpea / fava bean blend (Sample 10).

[0188] Table 20

[0189] The samples were then colorimetrically evaluated as described in Example 4 by reflectance (results shown in Table 21 below) and transmittance (measured by Lumisizer at 120 mm, wavelength of 865 nm, temperatures of 25° C. and 40° C.) (results shown in Table 22).

[0190] Table 21

[0191] Generally, an L* value difference of 5 or more indicates a more significant difference in appearance, a b* value difference of 2 or more indicates that it is noticeable to the naked eye, and an a* value difference of 1 or less indicates that it is considered neutral.

[0192] Overall, all samples had a slightly off-white, creamy appearance and were acceptable in color.

[0193] Table 22

[0194] The samples with the highest clarity were 5% fava beans (Sample 8), 2.5% soy beans (Sample 18), and 5% chickpeas (Sample 16). Overall, the lower protein samples performed better than the highest protein samples.

[0195] texture

[0196] Rheological thermal analysis

[0197] Rheothermal analysis of the samples was performed according to the procedure described in Example 4. The data are shown in Tables 23 and 24 below.

[0198] Table 23

[0199] Table 24

[0200] The results showed that at 25°C and 37°C, storage modulus (hardness) and complex viscosity generally decreased with increasing protein content. Therefore, keeping the crude protein content of plant-based cream cheese products below 5% may be beneficial for improving the hardness of the product. The study also found that various protein sources (fava beans, soybeans, chickpeas, peas and potatoes) performed similarly. Plant-based cream cheese products can be formulated with any protein source to provide products with acceptable texture, color, hardness and complex viscosity. Example 9

[0201] Aerated products were prepared according to the recipe in Table 25. Water was added to a preheated blender (Breddo blender) with steam injection to prepare the aerated product. Fava bean protein was first added to the water and mixed to hydrate the protein. Coconut oil was then melted. Melted coconut oil, citric acid, salt, a blend of xanthan gum, locust bean gum, and guar gum, potato starch, sorbic acid, and lactic acid were then added to the water and protein mixture. The mixture was then heated to 180°F in a Breddo blender with steam injection and recirculation. When the mixture reached 170°F, the pH and moisture content of the mixture were tested. Lactic acid was added as needed in an amount effective to control the pH within a range of about 4.0 to about 4.4. Water was also added as needed to adjust the moisture content of the final product to a range of about 60% to about 70% (target moisture content was 65%). The mixture was then heated to 180°F and held at 180°F for 1 minute for pasteurization. The mixture was then added to a secondary homogenizer and mixed at 1000 psi for a time sufficient to produce a homogenous mixture with a smooth texture. After homogenization, the product (temperature was approximately 160°F) was transferred to a Groen reactor and then placed into a scraped surface heat exchanger. While injecting pressurized nitrogen, the heat exchanger cooled the product to below 45°F. The cooling element used (which did not contact the product) was a water cooling system (ethylene glycol could also be used). The whipped product was then collected in a finished product form in a cup adjacent to the scraped surface heat exchanger outlet and refrigerated. The overrun of the whipped product was 34%. A second sample was prepared using the same process, but with pressurized nitrogen injected to give a product overrun of 78%.

[0202] Table 25 *VITESSENCE TM Pulse 3600 Protein Stabilizer 424 (Ingredion) ETENIA TM 457 starch

[0203] Two whipped products were evaluated using optical and confocal microscopy, following the procedures described in Example 4. The presence of fat and protein on the bubble surface contributes to its stability. In all whipped samples, bubbles of all sizes (>5 μm) remained stable and well dispersed within the product matrix after 210 days of storage at 5°C. Visual observations of the products were performed during storage.

[0204] Overall, microscopic examination confirmed that the formulation and process were capable of producing a whipped product with air bubbles encapsulated within a protein / fat matrix. The resulting matrix was stable. From a sensory perspective, the whipped product offers a range of potential applications due to its lighter texture.

[0205] In order to further illustrate the present invention, different aspects are provided herein. It should be understood that these aspects are provided for illustrative purposes and should not be construed as limiting the scope of the present disclosure. aspect

[0206] In a first aspect, the present disclosure relates to a plant-based cheese product comprising: a plant-based protein; a stabilizer; a thickener; and a fat component having a solid fat content in the range of about 50% to about 80% at 10°C, and a solid fat content in the range of about 15% to about 40% at 20°C.

[0207] In a second aspect, the present disclosure relates to the plant-based cheese product of the first aspect, further comprising an acidulant in an amount effective to provide the plant-based cheese product with a pH of about 3.5 to about 5.0.

[0208] In a third aspect, the present disclosure relates to the plant-based cheese product of the first aspect or the second aspect, further comprising water in an amount effective to provide the plant-based cheese product with a moisture % of about 50% to about 80%.

[0209] In a fourth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to third aspects, wherein the plant-based protein comprises one or more of fava bean protein, pea protein, and soy protein.

[0210] In a fifth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to fourth aspects, wherein the fat component comprises coconut oil and sunflower oil.

[0211] In a sixth aspect, the present disclosure relates to the plant-based cheese product of any one of aspects 1 to 5, wherein the thickener comprises starch.

[0212] In a seventh aspect, the present disclosure relates to the plant-based cheese product of the sixth aspect, wherein the starch is enzymatically converted potato starch.

[0213] In an eighth aspect, the present disclosure relates to the plant-based cheese product of any one of aspects 1 to 7, wherein the stabilizer comprises at least one hydrocolloid.

[0214] In a ninth aspect, the present disclosure relates to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises one or more of inulin, pectin, carboxymethyl cellulose, carrageenan, gum arabic, xanthan gum, locust bean gum, and guar gum.

[0215] In a tenth aspect, the present disclosure relates to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises a combination of xanthan gum, locust bean gum, and guar gum.

[0216] In an eleventh aspect, the present disclosure relates to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises locust bean gum.

[0217] In a twelfth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to eleventh aspects, wherein the plant-based cheese product is in the form of a cream cheese product.

[0218] In a thirteenth aspect, the present disclosure relates to the plant-based cheese product of any one of aspects one to twelfth, wherein the plant-based cheese does not contain animal-derived protein.

[0219] In a fourteenth aspect, the present disclosure relates to the plant-based cheese product of any one of aspects one to thirteen, wherein the plant-based protein is present in a range from about 0.01 wt% to about 15 wt% crude protein based on the total weight of the plant-based cheese product.

[0220] In a fifteenth aspect, the present disclosure relates to the plant-based cheese product of any one of aspects one to fourteen, wherein the stabilizer is present in an amount in a range of about 0.01 weight % to about 5 weight % based on the total weight of the plant-based cheese product; and the thickener is present in an amount in a range of about 1 weight % to about 25 weight % based on the total weight of the plant-based cheese product.

[0221] In a sixteenth aspect, the present disclosure relates to the plant-based cheese product of any one of aspects one to fifteen, wherein the fat component is present in an amount ranging from about 15 wt % to about 35 wt %, based on the total weight of the plant-based cheese product.

[0222] In a seventeenth aspect, the present disclosure relates to a method for making a plant-based cheese product, comprising: mixing water, a plant-based protein, a thickener, a stabilizer, and a fat component to form a mixture, wherein the fat component has a solid fat content in a range of about 50% to about 80% at 10°C and a solid fat content in a range of about 15% to about 40% at 20°C; heating the mixture to a temperature in a range of about 150°F to about 200°F by direct steam injection; and homogenizing the heated mixture to form a plant-based cheese product, wherein the heating by steam injection can occur before or during homogenization.

[0223] In an eighteenth aspect, the present disclosure relates to the method of the seventeenth aspect, further comprising filling the plant-based cheese product into a container.

[0224] In a nineteenth aspect, the present disclosure relates to the method of aspect seventeen or aspect eighteen, wherein the mixture is heated by direct steam injection to a temperature in the range of about 150°F to about 200°F for about 1 second to about 5 minutes.

[0225] In a twentieth aspect, the present disclosure relates to the method of any one of aspects seventeen to nineteen, further comprising adding an acidulant to the mixture to provide a pH in the plant-based cheese product in the range of about 3.5 to 5.0.

[0226] In a twenty-first aspect, the present disclosure relates to the method of any one of aspects seventeen to twentieth, further comprising adding at least one flavoring agent to the mixture.

[0227] In a twenty-second aspect, the present disclosure relates to the method of any one of aspects seventeen to twenty-first, wherein water is added to the mixture in an amount to provide a moisture % in the plant-based cheese product in the range of about 50% to about 80%.

[0228] In a twenty-third aspect, the present disclosure relates to a method according to any one of aspects seventeen to twenty-second, wherein the plant-based protein is present in an amount in the range of about 0.01 wt% to about 15 wt% crude protein based on the total weight of the plant-based cheese product; the stabilizer is present in an amount in the range of about 0.01 wt% to about 5 wt% based on the total weight of the plant-based cheese product; the thickener is present in an amount in the range of about 1 wt% to about 25 wt% based on the total weight of the plant-based cheese product; and the fat component is present in an amount in the range of about 15 wt% to about 35 wt% based on the total weight of the plant-based cheese product.

[0229] In a twenty-fourth aspect, the present disclosure relates to a method for making a plant-based cheese product, comprising: adding plant-based protein to water to form a first mixture; melting a fat component having a solid fat content of about 50% to about 80% at 10°C and a solid fat content of about 15% to about 40% at 20°C; adding the melted fat component, a stabilizer, and a thickener to the first mixture and mixing to form a second mixture; injecting steam directly into the second mixture to pasteurize the second mixture; and homogenizing the second mixture to form a plant-based cheese product, wherein heating by injecting steam can occur before or during homogenization.

[0230] In a twenty-fifth aspect, the present disclosure relates to the method of the twenty-fourth aspect, further comprising adding an effective amount of an acidulant to the second mixture to provide a pH in the plant-based cheese product in the range of about 3.5 to about 5.0.

[0231] In a twenty-sixth aspect, the present disclosure relates to the method of aspect twenty-four or aspect twenty-fifth, wherein the plant-based cheese product is in the form of a cream cheese product.

[0232] In a twenty-seventh aspect, the present disclosure relates to the method of any one of aspects twenty-four to twenty-six, wherein the plant-based cheese product does not contain animal-derived protein.

[0233] In a twenty-eighth aspect, the present disclosure relates to a method according to any one of aspects twenty-four to twenty-seven, wherein the plant-based protein is present in an amount in the range of about 0.01 wt% to about 15 wt% crude protein, based on the total weight of the plant-based cheese product; the stabilizer is present in an amount in the range of about 0.01 wt% to about 5 wt% based on the total weight of the plant-based cheese product; the thickener is present in an amount in the range of about 1 wt% to about 25 wt% based on the total weight of the plant-based cheese product; and the fat component is present in an amount in the range of about 15 wt% to about 35 wt% based on the total weight of the plant-based cheese product.

[0234] Additionally or alternatively, the present disclosure may relate to the following aspects.

[0235] In a first aspect, the present disclosure relates to a plant-based cream cheese product in the form of a homogenous mixture, comprising: about 0.2 wt% to about 8 wt% of plant-based crude protein, based on the weight of the plant-based cream cheese product; about 0.01 wt% to about 5 wt% of a stabilizer; about 1 wt% to about 12 wt% of a starch-based thickener; and about 10 wt% to about 50 wt% of a fat component, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets having a D50 value at 40°C in the range of about 1.5 μm to about 7 μm.

[0236] In a second aspect, the present disclosure relates to the plant-based cream cheese product of the first aspect, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets having a D50 value at 40° C. in the range of about 1.5 μm to about 6.75 μm.

[0237] In a third aspect, the present disclosure relates to the plant-based cream cheese product of the first aspect or the second aspect, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets having a distribution width of 5.0 μm or less.

[0238] In a fourth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to third aspects, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets having a distribution width of 4.0 μm or less.

[0239] In a fifth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to fourth aspects, wherein the plant-based cheese product has a complex viscosity in the range of about 400 Pa·s to about 1200 Pa·s at a frequency of 10 rad / s and a temperature of 25°C.

[0240] In a sixth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to fifth aspects, wherein the plant-based cheese product has a complex viscosity in the range of about 400 Pa·s to about 1150 Pa·s at a frequency of 10 rad / s and a temperature of 25°C.

[0241] In a seventh aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to sixth aspects, wherein the plant-based cheese product has a complex viscosity in the range of about 300 Pa·s to about 1000 Pa·s at a frequency of 10 rad / s and a temperature of 37°C.

[0242] In an eighth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to seventh aspects, wherein the plant-based cheese product has a complex viscosity in the range of about 300 Pa·s to about 750 Pa·s at a frequency of 10 rad / s and a temperature of 37°C.

[0243] In a ninth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to eighth aspects, wherein the plant-based cheese product has an elastic modulus in the range of about 4000 Pa to about 8000 Pa at a temperature of 25°C.

[0244] In a tenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects 1 to 9, wherein the plant-based cheese product has an elastic modulus in the range of about 4000 Pa to about 7500 Pa at a temperature of 25°C.

[0245] In an eleventh aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to tenth aspects, wherein the plant-based cheese product has an elastic modulus in the range of about 3000 Pa to about 7000 Pa at a temperature of 37°C.

[0246] In a twelfth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to eleventh aspects, wherein the plant-based cheese product has an elastic modulus in the range of about 3000 Pa·s to about 6000 Pa·s at a temperature of 37°C.

[0247] In a thirteenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects one to twelve, wherein the fat component has a solid fat content in the range of about 50% to about 90% at 10°C and a solid fat content in the range of about 15% to about 45% at 20°C.

[0248] In a fourteenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects one to thirteen, wherein the starch-based thickener is a shear-resistant starch.

[0249] In a fifteenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to fourteenth aspects, wherein the plant-based crude protein comprises one or more of fava bean protein, pea protein, and soy protein.

[0250] In a sixteenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to fifteenth aspects, wherein the plant-based crude protein is fava bean protein.

[0251] In a seventeenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to sixteenth aspects, wherein the fat component comprises one or more of coconut oil and sunflower oil.

[0252] In an eighteenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to seventeenth aspects, wherein the fat component comprises coconut oil.

[0253] In a nineteenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects one to eighteen, wherein the stabilizer comprises at least one hydrocolloid.

[0254] In a twentieth aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects one to nineteen, wherein the at least one hydrocolloid comprises one or more of inulin, pectin, carboxymethyl cellulose, carrageenan, gum arabic, xanthan gum, locust bean gum, and guar gum.

[0255] In a twenty-first aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects one to twentieth, wherein the at least one hydrocolloid comprises a combination of xanthan gum, locust bean gum, and guar gum.

[0256] In a twenty-second aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects one to twenty-first, wherein the at least one hydrocolloid comprises locust bean gum.

[0257] In a twenty-third aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects one to twenty-second, wherein the stabilizer is present in an amount in a range of about 0.01 wt % to about 1 wt % based on the total weight of the plant-based cheese product; and the starch-based thickener is present in an amount in a range of about 3 wt % to about 10 wt % based on the total weight of the plant-based cream cheese product.

[0258] In a twenty-fourth aspect, the present disclosure relates to the plant-based cream cheese product of any one of aspects one to twenty-third, wherein the fat component is present in an amount ranging from about 15 wt % to about 35 wt %, based on the total weight of the plant-based cream cheese product.

[0259] In a twenty-fifth aspect, the present invention relates to a method for making a plant-based cream cheese product according to any one of aspects 1 to 24, comprising: mixing water, plant-based crude protein, a starch-based thickener, a stabilizer, and a fat component to form a mixture; heating the mixture to a temperature in the range of about 150°F to about 200°F; and homogenizing the heated mixture to form a plant-based cream cheese product.

[0260] In a twenty-sixth aspect, the present disclosure relates to the method of the twenty-fifth aspect, further comprising filling the plant-based cream cheese product into containers and cooling the plant-based cream cheese product to a refrigeration temperature.

[0261] In a twenty-seventh aspect, the present disclosure relates to the method of aspect twenty-fifth or twenty-sixth, wherein the mixture is heated by direct steam injection to a temperature in the range of about 150°F to about 200°F for about 1 second to about 5 minutes.

[0262] In a twenty-eighth aspect, the present disclosure relates to the method of any one of aspects twenty-fifth to twenty-seventh, further comprising adding an acidulant to the mixture to provide a pH in the plant-based cream cheese product in the range of about 3.5 to 5.0.

[0263] In a twenty-ninth aspect, the present disclosure relates to the method of any one of aspects twenty-fifth to twenty-eighth, wherein water is added to the mixture in an amount to provide a moisture % in the plant-based cream cheese product in the range of about 50% to about 80%.

[0264] In a thirtieth aspect, the present disclosure relates to a method for preparing a plant-based cream cheese product according to any one of aspects one to twenty-fourth, comprising: adding plant-based protein to water to form a first mixture; melting a fat component having a solid fat content in a range of about 50% to about 90% at 10°C and a solid fat content in a range of about 15% to about 45% at 20°C; adding the melted fat component, a stabilizer, and a starch-based thickener to the first mixture and mixing to form a second mixture; heating the second mixture to pasteurize the second mixture; and homogenizing the second mixture to form a plant-based cream cheese product.

[0265] In a thirty-first aspect, the present disclosure relates to the method of the thirtieth aspect, further comprising filling the plant-based cream cheese product into a container and cooling the plant-based cream cheese product to a refrigeration temperature.

[0266] In a thirty-second aspect, the present disclosure relates to the method of aspect 30 or aspect 31, wherein the second mixture is heated by direct steam injection to a temperature in the range of about 150°F to about 200°F for about 1 second to about 5 minutes.

[0267] In a thirty-third aspect, the present disclosure relates to the method of any one of aspects 30 to 32, further comprising adding an acidulant to the first or second mixture to provide a pH in the plant-based cream cheese product in the range of about 3.5 to 5.0.

[0268] In a thirty-fourth aspect, the present disclosure relates to the method of any one of aspects 30 to 33, wherein water is included in an amount to provide a moisture % in the plant-based cream cheese product in the range of about 50% to about 80%.

[0269] It should be understood that the ranges provided herein include the range and any value or sub-range within the range. For example, a range of about 5% to about 15% by weight should be interpreted as including not only the explicitly recited limits of the range of about 5% to about 15% by weight, but also individual values ​​such as 6.35%, 7.5%, 10%, 12.75%, 14%, etc., and sub-ranges such as about 7% to about 10.5%, about 8.5% to about 12.7%, about 9.75% to about 14%, etc. In addition, when "about" is used to describe a value, it is meant to include a slight deviation (up to + / - 10%) from the stated value.

[0270] Unless otherwise indicated, all percentages and ratios are by weight. Unless otherwise indicated, all percentages and ratios are calculated based on the total weight of the compound or composition.

[0271] References in the specification to "one embodiment," "another embodiment," "some embodiments," or "other embodiments" indicate that a particular element (i.e., a characteristic, structure, and / or feature) described in conjunction with the embodiment is included in at least one embodiment described herein and may or may not be present in other embodiments. Furthermore, it should be understood that elements described in any embodiment may be combined in any suitable manner in multiple embodiments unless the context clearly indicates otherwise.

[0272] In the specification and claim embodiments disclosed herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise.

[0273] While several embodiments have been described in detail, it is to be understood that the disclosed embodiments may be modified. Therefore, the above description should be considered non-limiting.

Claims

1. A plant-based cream cheese product in the form of a homogenous mixture comprising: about 50% to about 80% by weight water; from about 0.2% to about 4% by weight of plant-based crude protein; about 0.01 wt % to about 5 wt % hydrocolloid; from about 1 wt % to about 12 wt % thermoreversible starch; and From about 10% to about 40% by weight of a fat component.

2. The plant-based cream cheese product of claim 1, wherein the plant-based cheese product has a complex viscosity in the range of about 300 Pa·s to about 1200 Pa·s at a frequency of 10 rad / s and a temperature of 25°C.

3. The plant-based cream cheese product of claim 1, wherein the plant-based cheese product has a complex viscosity in a range of about 60 Pa·s to about 1000 Pa·s at a frequency of 10 rad / s and a temperature of 37°C.

4. The plant-based cream cheese product of claim 1, wherein the plant-based cheese product has an elastic modulus in the range of about 3000 Pa to about 8000 Pa at a temperature of 25°C.

5. The plant-based cream cheese product of claim 1, wherein the plant-based cheese product has an elastic modulus in a range from about 700 Pa to about 7000 Pa at a temperature of 37°C.

6. The plant-based cream cheese product of claim 1, wherein the fat component has a solid fat content in the range of about 50% to about 90% at 10°C and a solid fat content in the range of about 15% to about 45% at 20°C.

7. The plant-based cream cheese product of claim 1, wherein the thermoreversible starch is a shear-resistant starch.

8. The plant-based cream cheese product according to claim 1, wherein the plant-based crude protein comprises one or more of fava bean protein, potato protein, chickpea protein, pea protein and soy protein.

9. The plant-based cream cheese product of claim 1, wherein the fat component comprises one or more of coconut oil and sunflower oil.

10. The plant-based cream cheese product of claim 1, wherein the hydrocolloid comprises one or more of xanthan gum, guar gum, and locust bean gum.

11. The plant-based cream cheese product of claim 1 , wherein the hydrocolloid is present in an amount ranging from about 0.01 wt % to about 1 wt % based on the total weight of the plant-based cream cheese product; and the thermo-reversible starch is present in an amount ranging from about 3 wt % to about 10 wt % based on the total weight of the plant-based cream cheese product.

12. The plant-based cream cheese product of claim 1, wherein the fat component is present in an amount ranging from about 15 wt% to about 35 wt%, based on the total weight of the plant-based cream cheese product.

13. The plant-based cream cheese product of claim 1 having an overrun of about 30% to about 80%.

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