Process for producing a food product
A two-step process for vegan cheese production using separate fat emulsification and gelling steps with specific ingredients achieves a stable, elastic, and high-protein vegan cheese alternative with improved sensory properties and baking characteristics.
Patent Information
- Application Number
- DE102018212628
- Authority / Receiving Office
- DE · DE
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2018-07-27
- Publication Date
- 2025-09-25
- Estimated Expiration
- 2038-07-27
AI Technical Summary
Existing vegan cheese alternatives suffer from poor sensory properties, such as inconsistent texture and mouthfeel, lack of cheese-like melting and baking properties, low protein content, and reliance on potentially harmful additives, failing to meet the nutritional and sensory needs of vegan consumers.
A method involving separate steps for fat emulsification and gelling, using vegetable fat, protein, and specific gelling agents like guar gum and agar, to create a stable, elastic, and cuttable vegan cheese alternative with high protein content.
The method produces a vegan cheese alternative with improved consistency, melting properties, and higher protein content, reducing the need for harmful additives and enhancing consumer acceptance.