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.

DE102018212628B4Active Publication Date: 2025-09-25EMMI FONDUE AG +1
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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

Technical Problem

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.

Method used

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.

Benefits of technology

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.

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Abstract

A process for producing a food product, comprising the steps: - heating a first mixture comprising water, vegetable fat, vegetable protein and thickener to produce a fat emulsion, wherein the thickener is selected from guar gum, konjac, locust bean gum or a mixture thereof; - adding a gelling agent to the fat emulsion to prepare a second mixture, wherein the gelling agent is selected from agar, carrageenan, gellan, methylcellulose, alginate; - Cooling the second mixture to produce the food product.
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