Cheese analogue

Abstract

The invention pertains to a cheese analogue comprising a protein, a gelling agent, a fat and water, wherein the cheese analogue is an emulsion-filled gel and wherein the cheese analogue comprises fat droplets having a size exceeding 20 μm.

Description

[0001] CHEESE ANALOGUE

[0002] The present invention relates to cheese analogues.

[0003] Cheese analogues have been developed to provide a plant-based alternative to animal- derived cheeses. W02014 / 110540A1 discloses non-dairy cheese replicas based on enzymatically treated almond and macadamia nut milk. US2017 / 0020156A1 discloses vegan cheese products based on pea protein and tapioca starch. EP3302079A1 discloses a cheese analogue product comprising chemically modified corn or potato starches.

[0004] EP3213638A1 discloses a cheese analogue comprising potato tuber starch, native potato protein and a fat component. The cheese analogue is prepared by adding isolated root starch or tuber starch, isolated native potato protein, fat and water. The resulting mixture is heated to a temperature of between 70 and 90 °C, cooled until a solid is formed and ripened for at least 1 day. In Example 1 of EP3213638A1, the preparation of a standard recipe is described comprising mixing of 55.8 wt.% water, 17 wt.% waxy potato starch (>99 wt.% amylopectin), 2 wt.% native potato protein, 0.2 wt.% salt and 25 wt.% fat. These ingredients are mixed at 37 °C. Subsequently, the mass is heated to 85 °C wt.% under slow stirring causing gelatinization of the starch. The resulting product is then stored at 4 °C.

[0005] In US 2023 / 129124 and WO 2024 / 129854 various cream cheeses are disclosed comprising a plurality of different starches, pea or fava protein, fat and water. These cream cheeses are generally stable emulsions and have relatively small oil droplets. Also Chatziantoniou et al. (2019; https: / / doi.Org / 10.1007 / S00217-019-03360-7) describes spreadable processed whey cheese in which different polysaccharides are introduced.

[0006] US 2023 / 126786 describes cheese analogues comprising a variety of starches, pea or fava protein, fat and water. These cheese analogues contain oil and water droplets, which are stabilized in the matrix. In US 2023 / 126786 desirable melting conditions are created when a TSI of less than 10 is obtained, which means that the gel matrix remains stable and in tact under melting conditions where the oil and water domains are not phase separated. Moreover, it is indicated that a hydrophobic starch is essential to obtain these desirable melting conditions. In Mounsey et al. (2008; https: / / doi.org / 10.1007 / S00217-007-Q629-5) also strives to create imitation cheese comprising native or modified rice starch which is stable upon heating. Mounsey indicates that the presence of starch disturbs the protein network and reduces the meltability of the cheese analogues.

[0007] Similar cheese analogues are now commercially available, e.g. ex Violife. The melting behaviour of these starch-based cheese analogues is insufficient as is recognized by Grasso et al (2021; htps: / / doi.Org / 10.1016 / i.fufo.2021.100048). Also Lyu et al (2023; htps: / / d0i.0rg / l 0.1016 / j. food hyd.2023.108917) discloses the melting issue and indicates that addition of fat and / or protein may improve the melting behaviour. Lyu studied a combination of maize starch and oxidized potato starch wherein an emulsion of sunflower fat emulsified with whey protein isolate leads to the improvement. These so-called starch-gel matrices are complex and difficult to prepare and are not completely plant-based. There is a need for cheese analogues with improved melting properties.

[0008] The objective of the present invention is to provide a novel cheese analogue.

[0009] The invention pertains to a cheese analogue comprising a protein, a gelling agent, a fat and water, wherein the cheese analogue is an emulsion-filled gel and wherein the cheese analogue comprises fat droplets having a size exceeding 20 .m. With the term “emulsion- filled gel” is meant a gel matrix in which emulsified fat droplets are distributed. Generally, the gel matrix stabilizes the fat droplets together with the emulsifier surrounding the fat droplets. The cheese analogue of the invention comprises a protein which serves as an emulsifier capable of surrounding the fat droplets. The inventive emulsifier allows for fat droplets to coalesce rendering a non-uniform droplet size distribution and thus also having droplet sizes exceeding 20 .m. Due to the non-uniform particle size distribution, the melting behaviour of the cheese analogue is generally not negatively or even positively impacted. Consequently, the cheese analogue of the invention generally has good melting behaviour, and generally the cheese analogue flows and spreads out. Conventional cheese analogues being emulsion-filled gels generally reveal that the fat droplets agglomerate which inhibits good melting, in particular the shape of the cheese analogue is generally not or hardly altered. Examples of such cheese analogues were described in Lyu et al. (2023; doi.org / 10.1016 / j.foodhyd.2023.108917). The inventive cheese analogue can also be a hybrid cheese, e.g. with casein being a gelling agent and a plant-based protein being an emulsifier. Generally, the cheese analogue of the invention has an improved mouthfeel compared to conventional starch-based cheese. In particular, the inventive cheese analogue is generally more creamy.

[0010] In one embodiment, the emulsion-filled gel is not a bigel. With the term “bigel” is meant a composition comprising both oil domains and water domains. In US 2023 / 126786 the cheese analogues are bigels which comprise both oil domains in which water droplets are dispersed as well as water domains in which oil droplets are dispersed. Alternatively or simultaneously, the emulsion-filled gel is a single emulsion-filled gel. The term “single emulsion-filled gel” refers to a composition with either a water domain comprising emulsified oil droplets or an oil domain comprising emulsified water droplets. Preferably, the emulsion- filled gel is a single emulsion-filled gel.

[0011] In one embodiment, the cheese analogue of the invention has a hardness at 2.0 mm of at least 500 g. Preferably, the inventive cheese analogue has a hardness at 2.0 mm of at least 700 g, more preferably at least 800 g and most preferably at least 900 g, and preferably at most 2 kg, more preferably at most 1.5 kg and most preferably at most 1 .2 kg. The hardness at 2.0 mm can be determined using any suitable method known in the art. An example of such a method is using a texture analyser. More specifically, the hardness at 2.0 mm is determined with a texture analyzer on a cylindrical sample at 20°C with a diameter of 22 mm and a height of 10 mm by performing a 2.0 mm compression at a speed of 1 mm / s with a 5.0 kg load cell and a 5 g trigger force, and measuring the force when the probe reaches a depth of 2.0 mm.

[0012] In one embodiment, the cheese analogue of the invention can be any cheese analogue known in the art. Preferably, the cheese analogue can be a hybrid cheese, i.e. a cheese analogue comprising proteins derived from animals, such as casein and whey protein, and plant-based protein. In this way, part of the animal-based proteins is replaced by plant-based proteins. As a consequence, the carbon footprint of the hybrid cheese compared to conventional dairy cheese is reduced. In another embodiment, the cheese analogue is a vegan cheese analogue, which means that animal-based proteins are absent. In yet another embodiment, the inventive cheese analogue is a starch-based cheese analogue. In all these embodiments, the cheese analogue is an emulsion-filled gel. Moreover, the fat droplets are generally not uniform in size and comprise droplets exceeding 20 .m.

[0013] In one embodiment of the invention, the cheese analogue comprises protein-stabilized fat droplets. Generally, the protein serves as an emulsifier and surrounds and stabilizes the fat droplets. It is noted that the emulsified fat droplets are further stabilized by the gel matrix. In a preferred embodiment, the emulsifying protein allows for coalescence of the fat droplets to form larger droplets, in particular having a droplet size exceeding 20 .m. Preferably, the cheese analogue of the invention comprises fat droplets having a size of at least 30 .m, more preferably at least 40 .m, even more preferably at least 50 .m, and most preferably at least 60 .m, and preferably at most 200 .m, more preferably at most 150 .m, even more preferably at most 125 .m, and most preferably at most 100 .m. The size of the fat droplets can be determined with any suitable method known in the art. Examples of such methods include scanning electron microscopy (SEM), TD NMR and confocal light microscopy (with appropriate staining). It is believed that coagulation of the protein, e.g. by acid and / or heat treatment generally does not lead to sufficient surrounding of the fat droplets by the protein. Moreover, the inventors have found that optimal emulsification conditions generally leads to a stable emulsion, in which the emulsified fat droplets may agglomerate due to the good interaction of the protein.

[0014] In one embodiment, the cheese analogue only comprises protein-stabilized fat droplets. In another embodiment, the cheese analogue does not comprise water droplets. The presence of water droplets can be determined using TD NMR or microscopic techniques such as (confocal) light microscopy and scanning electron microscopy (optionally with appropriate staining).

[0015] In one embodiment, the cheese analogue has a pH of at least 4.5. Preferably, the pH is at least 4.8, more preferably at least 5.0 and most preferably at least 5.2, and preferably at most 8, more preferably at most 7.5, even more preferably at most 7.0, even more preferably at most 6.5 and most preferably at most 6.0. The pH of the cheese analogue can be determined using conventional techniques.

[0016] In one embodiment, the cheese analogue of the invention is not rancid. The cheese analogue of the invention Is not rancid after 1 week of storage; even after 4 weeks storage rancidity Is not observed. By “rancid” is meant that the oxidation of the unsaturated fatty acids to metabolites and off-flavours has taken place to such an extent that the cheese analogue has a distinctively rancid smell and / or taste. Typically, rancidity is observed when the peroxide value is above 30 mEq O2 / kg fat (also referred to as “30 meq / kg”). When the cheese analogue is rancid it cannot be suitably used in food products.

[0017] In an embodiment, the inventive cheese analogue has a peroxide value of at most 30 meq / kg. Preferably, the cheese analogue has a peroxide value of at most 20 meq / kg, more preferably at most 10 meq / kg and most preferably at most 5 meq / kg, and preferably at least 0.1 meq / kg, more preferably at least 0.2 meq / kg and most preferably at least 0.5 meq / kg. The peroxide value can be determined using any suitable method in the art. An example of such method is ISO 3960:2017.

[0018] Preferably, the inventive cheese analogue comprises at most 2 ppm hexanal, based on the weight of the cheese analogue, more preferably at most 1.5 ppm, even more preferably at most 1.2 ppm, even more preferably at most 1 ppm, even more preferably at most 900 ppb, even more preferably at most 800 ppb, even more preferably at most 700 ppb, even more preferably at most 600 ppb, such as at most 500 ppb, at most 450 ppb, at most 400 ppb, at most 350 ppb or at most 300 ppb. Hexanal is considered a marker for the fat oxidation. The concentration of hexanal can be determined using Gas chromatography-mass spectrometry with solid phase microextraction (GC-SPME-MS). In one embodiment, at least 80 wt% of the inventive cheese analogue is fluidized at 200°C for 5 minutes, preferably at least 90 wt% of the inventive cheese analogue is fluidized at 200°C for 5 minutes, and most preferably at least 95 wt% of the inventive cheese analogue is fluidized at 200°C for 5 minutes. With the wording “fluidized” is meant that the cheese analogue does not only become fluid but also that the cheese analogue is deformed, and may spread over a surface. In one embodiment, the cheese analogue of the invention deforms when heated at 200°C for 5 minutes. In one embodiment, the method to determine fluidization and / or deformation is to take 5 grams of grated cheese analogue and spread it over an aluminium cup or plate; put the cheese analogue in a hot air oven at 200°C for 5 minutes, and after taking the cheese analogue grates out of the oven and cooling to room temperature, the dimensions of the individual grates are determined using a ruler. The cheese analogue grates that have a longer length in one or more dimensions are considered to be fluidized or deformed. Deformation or fluidization can also visually be determined when the shape of the cheese analogue grates has significantly changed, e.g. by spreading of the cheese analogue.

[0019] The inventive cheese analogue comprises a protein. Preferably, the protein is an emulsifying protein. With an “emulsifying protein” is meant a protein capable of forming and stabilizing an oil-in-water emulsion. The protein may be an animal-based protein, an insect-based protein, a fungus-based protein or a plant-based protein. A combination of two or more of such proteins is envisaged. Examples of animal-based proteins include dairy proteins such as whey protein and casein. Examples of insect-based proteins include cricket protein powder, mealworm protein powder and locust protein powder. Examples of fungus-based proteins include mycoproteins derived from yeast and mycoprotein derived from Rhizopus oryzae. Examples of plant-based proteins include fava protein, soybean protein, pea protein, lentil protein, chickpea protein, sunflower protein, lupin protein, wheat protein, potato protein and corn zein.

[0020] In one embodiment, the protein has an iso-electric point of at least 3. Preferably, the protein has an iso-electric point of at least 4, more preferably an iso-electric point of at least 4.2 and most preferably an iso-electric point of at least 4.5, and preferably an iso-electric point of at most 8, more preferably an iso-electric point of at most 7, even more preferably an isoelectric point of at most 6 and most preferably an iso-electric point of at most 5.5. The isoelectric point can be determined using conventional techniques. An example of such a method is a zeta-potential measurement using a Malvern Nano-Z zetasizer.

[0021] In one embodiment, the protein is fava protein. Generally, fava protein comprises albumin and globulin, or globulin (alone). Preferably, the fava protein comprises albumin and globulin. In one embodiment, the protein is a fava protein comprising albumin and globulin wherein the fava protein comprises at most 2.5 ppm hexanal, preferably at most 1 ppm hexanal. Further details of such a fava protein can be gleaned from WO 2023 / 73238, which is incorporated herein by reference. With fava protein, a protein can be introduced which does not provide off-flavours, such as beany notes, to the inventive cheese analogue.

[0022] In one embodiment, the cheese analogue of the invention comprises at least 0.1 wt% protein, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 0.2 wt% protein, more preferably at least 0.3 wt% protein, even more preferably at least 0.5 wt% protein and most preferably at least 1 wt% protein, and preferably at most 50 wt% protein, more preferably at most 40 wt% protein, even more preferably at most 20 wt% protein, even more preferably at most 15 wt% protein, even more preferably at most 10 wt% protein and most preferably at most 5 wt% protein, based on the total weight of the cheese analogue. Various methods have been described in literature to determine the protein content. For the purposes of this application, the Kjeldahl method is used to determine the nitrogen content, which is then converted to protein content. The Kjeldahl is well established and well known to the person skilled in the art. In this application the Kjeldahl method is performed by hydrolyzing a sample using H2SO4 at 420°C for 2 hours, during which the proteins will be converted to ammonia. The generated ammonia is distilled off and the amount of nitrogen is measured by titration. The amount of protein is calculated by multiplying the nitrogen content by the conversion factor of 6.25 (nitrogen to protein factor).

[0023] The cheese analogue of the invention further comprises a gelling agent. The gelling agent serves to provide a gel matrix in which the emulsified fat droplets are distributed. The gelling agent can be any gelling agent suitable for use in a cheese analogue. The gelling agent can form a gel per se or can be activated to form a gel, e.g. by a heat treatment, an acid treatment, an enzymatic treatment or by adding a polyvalent metal ion. A heat treatment may be used in case of a polysaccharide such as native starch which is gelatinized upon heating; also proteins may be heated to a temperature above the denaturation temperature to invoke a conformational change of the protein rendering the protein to become a gelling protein. A heat and / or acid treatment can be used to create a gel matrix from dairy proteins such as casein; for example a process similar to conventional (dairy) cheese production. Alternatively or additionally, a polyvalent metal ion can be added to create a gel network between the protein and / or polysaccharide and the polyvalent metal ion, such as divalent metal ions like Ca2+and Mg2+; and trivalent metal ions like Fe3+. In one embodiment, the gelling agent is selected from the group consisting of a gelling protein and a polysaccharide. In one embodiment, the gelling agent is a thermo-reversible gel. In one embodiment, the gelling agent can be a gelling protein. The gelling protein can be an animal-based gelling protein, an insect-based gelling protein, a fungus-based gelling protein or a plant-based gelling protein. A combination of two or more of such proteins is envisaged. Examples of animal-based proteins include dairy proteins such as casein. Examples of insect-based proteins include cricket protein powder, mealworm protein powder and locust protein powder. Examples of fungus-based proteins include mycoproteins derived from yeast and mycoproteins derived from Rhizopus oryzae. Examples of plant-based proteins include fava protein, soybean protein, pea protein, wheat protein, canola protein, potato protein and corn protein. In one embodiment, the gelling protein is a thermo-reversible gel.

[0024] In another embodiment, the gelling agent can be a polysaccharide. The polysaccharide can be any polysaccharide known in the art which provide a gel matrix. In one embodiment, the polysaccharide may need to be activated such as by heat treatment of native starch to gelatinize the starch, or by adding a polyvalent metal ion to create a network between the polysaccharide chains. Examples of such polysaccharides include gelling polysaccharide such as alginates, carrageenan, pectin, gellan, xanthan, locust bean gum, guar gum and starch; native starch such as potato starch, tapioca starch, wheat starch, legume starch, rice starch and corn starch; and oxidized starches such as oxidized potato starch. Also combinations of two or more polysaccharides are contemplated. In one embodiment, the polysaccharide is a thermo-reversible gel. In one embodiment, the polysaccharide is not a hydrophobically modified starch such as octenyl succinyl anhydride-modified starch (OSA- starch). In a preferred embodiment, the cheese analogue comprises less than 1 wt%, preferably less than 0.5 wt% and most preferably less than 0.1 wt% hydrophobically modified starch, based on the total weight of the cheese analogue. The presence of hydrophobically modified starch generally leads to more stable matrices upon heating as is indicated in US 2023 / 126786, which leads to undesirable melting properties with no flowing of the cheese analogue.

[0025] In one embodiment, the cheese analogue of the invention comprises at least 0.1 wt% polysaccharide, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 0.5 wt% polysaccharide, more preferably at least 1 wt% polysaccharide, even more preferably at least 1.5 wt% polysaccharide and most preferably at least 2 wt% polysaccharide, and preferably at most 40 wt% polysaccharide, more preferably at most 35 wt% polysaccharide, even more preferably at most 30 wt%, even more preferably at most 25 wt% and most preferably at most 20 wt% polysaccharide, based on the total weight of the cheese analogue. The amount of polysaccharide can be determined using any suitable method known in the art. Examples of a suitable method include spectrophotometric methods such as the method of NEN-EN-ISO 15914. In one embodiment, the cheese analogue of the invention comprises at least 5 wt% starch, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 10 wt% starch, more preferably at least 12 wt% starch, even more preferably at least 15 wt% starch and most preferably at least 20 wt% starch, and preferably at most 40 wt% starch, more preferably at most 35 wt% starch, even more preferably at most 30 wt%, even more preferably at most 25 wt% and most preferably at most 20 wt% starch, based on the total weight of the cheese analogue. With “starch” is meant the total starch, i.e. the potato starch and non-potato starch combined as well as modified and nonmodified starch. The amount of starch can be determined using any suitable method known in the art. Examples of a suitable method include spectrophotometric methods such as the method of NEN-EN-ISO 15914.

[0026] Generally, the cheese analogue of the invention comprises fat. Fat can be any fat known in the art and includes free fatty acids, monoglycerides, diglycerides, triglycerides, phospholipids and any other lipid originating from plants, nuts and / or fruits. Preferably, fat is a plant-based fat. Preferably, fat can be a fat, which is liquid at room temperature, or preferably which is liquid at a temperature of at most 10°C. The fat can be saturated and unsaturated. In one embodiment, the fat comprises unsaturated fat. Preferably, the fat comprises at least 10 wt% unsaturated fat, based on the total weight of fat, more preferably at least 15 wt% unsaturated fat and most preferably at least 20 wt% unsaturated fat, based on the total weight of fat. Examples of suitable fats include sunflower oil, soy bean oil, coconut oil, rapeseed oil, avocado oil, shea butter oil, olive oil and walnut oil. Combinations of two or more fats are also envisaged. Preferably, fat is selected from sunflower oil and rapeseed oil.

[0027] In one embodiment, the cheese analogue of the invention comprises at least 1 wt% fat, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 2 wt% fat, more preferably at least 5 wt% fat, even more preferably at least 10 wt% fat and most preferably at least 15 wt% fat, and preferably at most 40 wt% fat, more preferably at most 35 wt% fat, even more preferably at most 30 wt%, even more preferably at most 25 wt%, and most preferably at most 20 wt% fat, based on the total weight of the cheese analogue. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method.

[0028] In one embodiment, the cheese analogue of the invention comprises at least 35 wt% water, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 40 wt% water, more preferably at least 45 wt% water, even more preferably at least 50 wt% water and most preferably at least 55 wt% water, and preferably at most 75 wt% water, more preferably at most 70 wt% water and most preferably at most 65 wt% water, based on the total weight of the cheese analogue.

[0029] In one embodiment, the inventive cheese analogue comprises an additive. The additive can be any additive known in the art. Such additives include (modified) cellulose, binders, (dietary) fibers, pigments, (inorganic) fillers, raising agents, flavouring agents, anti-oxidants, preservatives, sugars and colouring agents.

[0030] In one embodiment of the invention, the cheese analogue of the invention comprises at least 0.1 wt% of the additive. Preferably, the inventive cheese analogue comprises at least 0.2 wt% additive, more preferably at least 0.5 wt% additive, even more preferably at least 1 wt% additive and most preferably at least 2 wt% additive, and preferably at most 20 wt% additive, more preferably at most 15 wt% additive and most preferably at most 10 wt% additive, based on the total weight of the cheese analogue.

[0031] The amounts of protein, gelling agent, fat, water, additives and any other components add up to 100% by weight of the cheese analogue.

[0032] The invention further pertains to a food product comprising the cheese analogue of the invention. The food product can be any food product known in the art wherein the inventive cheese analogue can be used. Examples of such food products include meat substitutes or alternatives, fish substitutes or alternatives, breakfast cereals, cereal bars, pastry, snacks and spreads. Snacks are preferably chosen from the group consisting of plant-based meat snacks, vegan meat sticks, cheese burgers, pizza bites and vegan protein bites. In a preferred embodiment, the food product is a pizza, preferably a vegetarian or vegan pizza.

[0033] In another embodiment, the food product is a vegetarian or vegan food product, preferably a vegetarian or vegan meat substitute or alternative, fish substitute or alternative, breakfast cereal, cereal bar, pastry, snack or spread. In a preferred embodiment, the food product does not comprise animal-derived ingredients.

[0034] In one embodiment of the invention, the food product is a burger, preferably a vegetarian or vegan burger.

[0035] The food product can be in any form known in the art. Examples include liquids, such as dispersions, creams, emulsions and solutions, and solids, such as granules, flakes, foams, gels or powders. In one embodiment of the invention, the food product comprises at least 1 wt% of the cheese analogue. Preferably, the inventive food product comprises at least 2 wt% cheese analogue, more preferably at least 5 wt% cheese analogue, even more preferably at least 10 wt% cheese analogue and most preferably at least 15 wt% cheese analogue, and preferably at most 99 wt% cheese analogue, more preferably at most 90 wt% cheese analogue and most preferably at most 80 wt% cheese analogue, based on the total weight of the food product.

[0036] In one embodiment, the food product comprises a food-grade additive. Such a food-grade additive can be any food-grade additive known in the art. Examples of such food-grade additives include flavouring agents, colouring agents, preservatives, proteins, liquids such as water, anti-oxidants and (dietary) fibers.

[0037] In one embodiment of the invention, the food product comprises at least 1 wt% of the foodgrade additive. Preferably, the inventive food product comprises at least 2 wt% food-grade additive, more preferably at least 5 wt% food-grade additive, even more preferably at least 10 wt% food-grade additive and most preferably at least 15 wt% food-grade additive, and preferably at most 99 wt% food-grade additive, more preferably at most 90 wt% food-grade additive and most preferably at most 80 wt% food-grade additive, based on the total weight of the food product.

[0038] The amounts of cheese analogue, food-grade additives and any other components add up to 100% by weight of the food product.

[0039] The invention further pertains to a process for preparing a cheese analogue comprising a protein, a gelling agent, an oil and water, wherein the cheese analogue is an emulsion-filled gel and wherein the cheese analogue comprises oil droplets having a size exceeding 20 .m, comprising the steps of:

[0040] (a) contacting a plant-based protein and water at a pH above the iso-electric point to obtain a solution;

[0041] (b) adding the plant-based fat to the solution to obtain an emulsion; and

[0042] (c) adding the gelling agent to the emulsion;

[0043] (d) adding an acid to a pH between 4.5 and 5.5;

[0044] (e1) heating the mixture to a temperature above 70°C; and / or

[0045] (e2) adding a polyvalent metal ion to the mixture; and

[0046] (f) cooling the mixture to obtain the cheese analogue.

[0047] With the inventive process the cheese analogue of the present invention can be prepared.

[0048] By creating a gel matrix under conditions where the emulsified fat droplets are not stabilized sufficiently to allow coalescence of the fat droplets, a cheese analogue is provided which comprises fat droplets exceeding 20 .m. The protein network is also not sufficiently strong and will generally collapse upon melting of the cheese analogue. By adjusting the pH of the gelling agent-containing emulsion before the heating step (e1), it is believed that the charge on the protein is lowered to such an extent that coalescence of fat droplets occurs. The inventors have found that when the pH is adjusted to a pH of 4.5 to 5.5 in step (a) and / or before steps (b) and / or (c) a cheese analogue is obtained wherein the oil droplets are strongly stabilized and an undesirable melting behaviour is observed. In US 2023 / 126786 this pH altering step is performed before the starches and protein are added to the oil and water mixture.

[0049] In step (a) of the inventive process, the protein is dissolved in water at a pH above the isoelectric point. In one embodiment, the temperature in step (a) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 30°C and most preferably at least 40°C, and preferably at most 70°C, more preferably at most 60°C, and most preferably at most 55°C. Preferably, the temperature should be below the denaturation temperature of the protein in order not to lose any functionality (solubility and emulsification).

[0050] In step (b) of the inventive process fat is added to the protein-containing solution. Preferably, fat is liquid. This means that fats which are solid at room temperature should be heated to obtain a liquid fat. Preferably, the temperature of the fat before addition to the solution is at least 25°C, more preferably at least 30°C, more preferably at least 35°C and most preferably at least 40°C, and preferably at most 100°C, more preferably at most 95°C, and most preferably at most 90°C. The temperature of the fat can be the same or different as the temperature of step (b).

[0051] In one embodiment, the temperature in step (b) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 30°C and most preferably at least 40°C, and preferably at most 70°C, more preferably at most 60°C, and most preferably at most 55°C. Preferably, the temperature should be below the denaturation temperature of the protein in order not to lose any functionality (solubility and emulsification). The temperature in step (b) may be similar or different from the temperature in step (a). Preferably, the temperature in step (b) is the same as the temperature in step (a).

[0052] In step (c) the gelling agent is added to the emulsion obtained in step (b). In one embodiment, the temperature in step (c) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 30°C and most preferably at least 40°C, and preferably at most 70°C, more preferably at most 60°C, and most preferably at most 55°C. The temperature in step (c) can be the same or different as the temperature of step (b).

[0053] In step (d), an acid is added to the mixture of step (c) to reach a pH between 4.5 and 5.5. The acid can be any acid known in the art. Preferably, the acid is a food-grade acid. In one embodiment, the acid is an organic acid. Preferably, the acid is an organic acid selected from lactic acid, acetic acid, propionic acid, fumaric acid, folic acid, malic acid, sorbic acid and citric acid. Preferably, the acid is selected from acetic acid and lactic acid. The acid can be added in one go, intermittently or continuously.

[0054] In one embodiment, the temperature in step (d) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 30°C and most preferably at least 40°C, and preferably at most 70°C, more preferably at most 60°C, and most preferably at most 55°C. The temperature in step (d) can be the same or different as the temperature of step (c).

[0055] In step (e1), the acidified mixture is heated to a temperature above 70°C. When native starch is the gelling agent, a temperature above 70°C causes the starch to gelatinize. Upon gelatinization, amylose and amylopectin will be freed which leads to a viscosity increase of the mixture and subsequent gel formation upon cooling. Preferably, the temperature is at least 75°C, more preferably at least 80°C and most preferably at least 85°C, and preferably at most 100°C, more preferably at most 95°C, and most preferably at most 90°C.

[0056] Alternatively or additionally in step (e2), to the acidified mixture a polyvalent metal ion is added to invoke an electrostatic bond between proteins and / or polysaccharides. In one embodiment, the temperature in step (e2) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 30°C and most preferably at least 40°C, and preferably at most 70°C, more preferably at most 60°C, and most preferably at most 55°C. The temperature in step (e2) can be the same or different as the temperature of step (d). It may be advantageous to maintain the process at a temperature below the denaturation temperature of the protein. However, it may also be advantageous to increase the temperature to a temperature as in step (e1) in order to destabilize the protein network causing coalescence and larger fat droplets to occur.

[0057] In step (f) of the inventive process, the mixture is cooled to obtain the cheese analogue of the invention. Step (f) is preferably performed using a cooling device chosen from the group consisting of cooling screw conveyors, scraped surface heat exchangers and rotating cooling drums. Most preferably, step (f) is performed using a scraped surface heat exchanger.

[0058] In step (f), the cheese analogue is preferably cooled, under mixing conditions, to a temperature of 10 °C or less, more preferably to a temperature of 5 °C or less, even more preferably to a temperature of 4 °C or less.

[0059] The invention is exemplified in the following Examples.

[0060] Examples

[0061] Example 1: Mozzarella-type cheese analogues

[0062] Cheese analogues were prepared using the various ingredients as provided in the Table below.

[0063] Table 1 : Composition of cheese analogues

[0064] The following steps were followed to obtain the cheese analogue of Example 1 :

[0065] Hydrate the fava bean protein isolate (Tendra® ex Cosun Protein) for 30 minutes in water;

[0066] Mix the solution under high shear while adding the melted coconut and rapeseed oils;

[0067] - Add the starch, flavours, carrageenan and salt and mix under high shear - Adjust the pH to 4.8-5.0 using lactic acid;

[0068] Heat the mixture to 85°C for 2 minutes;

[0069] Pour the mixture into a container and cool down using ice water; and

[0070] Store the cheese analogue in a refrigerator at a temperature of 4-7°C for 24 hours.

[0071] The following steps were followed to obtain the cheese analogue of Comparative Example A:

[0072] Mix water with the lactic acid

[0073] Hydrate the fava bean protein isolate (Tendra® ex Cosun Protein) for 30 minutes in water;

[0074] Mix the solution under high shear while adding the melted coconut and rapeseed oils;

[0075] - Add the starch, flavours, carrageenan and salt and mix under high shear

[0076] Heat the mixture to 85°C for 2 minutes;

[0077] Pour the mixture into a container and cool down using ice water; and

[0078] Store the cheese analogue in a refrigerator at a temperature of 4-7°C for 24 hours.

[0079] Mozzarella-like cheese analogues were prepared with both the cheese analogue of Example 1 and Comparative Example A. With confocal laser scanning microscopy (with acridine orange staining) a non-uniform oil droplet distribution with particles exceeding 80 .m could be observed. The protein seems to be well distributed in the starch gel matrix. The cheese analogue of Comparative Example A revealed oil droplet sizes of between 2 and 20 .m. The protein is also well distributed in the starch gel matrix (more uniform than in Example 1).

[0080] Melt test

[0081] In an aluminium cup 10 grams of tomato paste was divided across the bottom. 5 grams of shredded cheese analogue (shredder had 6 mm openings) was spread on top of the tomato paste. Subsequently, the aluminium cups were placed in a hot air oven at 200°C for 5 minutes. The cups were taken out and the shape of the cheese analogue was visually examined.

[0082] The cups with the cheese analogue from Example 1 was fluidized completely and the individual cheese pieces could not be discerned. The cheese analogue of Comparative Example A did not fluidize and the individual cheese pieces could still be observed.

[0083] The melted cheese analogues were assessed using confocal laser scanning microscopy (with acridine orange staining). The melted cheese analogue of Example 1 revealed a mixture of starch and protein with large (coalescent) fat droplets present. The cheese analogue of Comparative Example A revealed that the protein matrix and the starch gel matrix are still intact. Examples 2 and 3: Hybrid mozzarella-type cheese analogues

[0084] Hybrid cheese analogues were prepared using the various ingredients as provided in the

[0085] Table below.

[0086] Table 2: Composition of hybrid cheese analogues

[0087] The following steps were followed to obtain the cheese analogue of Example 2:

[0088] Hydrate the fava bean protein isolate (Tendra® ex Cosun Protein) for 30 minutes in water;

[0089] Mix the solution under high shear while adding the melted coconut and rapeseed oils;

[0090] - Add the starch, flavours, carrageenan and salt and mix under high shear

[0091] - Adjust the pH to 4.8-5.0 using lactic acid;

[0092] Heat the mixture to 85°C for 2 minutes;

[0093] - Add the whey protein isolate (powder) to the mixture;

[0094] Pour the mixture into a container and cool down using ice water; and

[0095] Store the cheese analogue in a refrigerator at a temperature of 4-7°C for 24 hours.

[0096] The following steps were followed to obtain the cheese analogue of Example 3:

[0097] Hydrate the fava bean protein isolate (Tendra® ex Cosun Protein) for 30 minutes in 51.42 ml water;

[0098] Mix the solution under high shear while adding the melted coconut and rapeseed oils;

[0099] - Add the starch, flavours, carrageenan and salt and mix under high shear

[0100] - Adjust the pH to 4.8-5.0 using lactic acid;

[0101] Heat the mixture to 85°C for 2 minutes;

[0102] Hydrate the whey protein isolate (Sureprotein® WPI 8855 ex Fonterra) for 30 minutes in 6.00 ml water; Heat the whey protein solution to 85°C for 10 minutes and subsequently cool the mixture to room temperature;

[0103] - Add the whey protein solution to the mixture;

[0104] Pour the mixture into a container and cool down using ice water; and

[0105] Store the cheese analogue in a refrigerator at a temperature of 4-7°C for 24 hours.

[0106] Hybrid mozzarella-like cheese analogues were prepared with both the cheese analogue of Example 2 and 3. With light microscopy a non-uniform oil droplet distribution with particles exceeding 100 .m together with particles smaller than 20 .m could be observed.

[0107] Melt test

[0108] In an aluminium cup 10 grams of tomato paste was divided across the bottom. 5 grams of shredded cheese analogue (shredder had 6 mm openings) was spread on top of the tomato paste. Subsequently, the aluminium cups were placed in a hot air oven at 200°C for 5 minutes. The cups were taken out and the shape of the cheese analogue was visually examined.

[0109] The cups with the cheese analogue from Examples 2 and 3 were fluidized completely and the individual cheese pieces could not be discerned. The melting behaviour is similar to the one observed for the cheese analogue of Example 1.

[0110] Additionally, the Schreiber method was used to monitor the melting of the cheese analogues of Examples 1 to 3 and Comparative Example A. Cylinders having a diameter of 36 mm and a height of 5 mm of the cheese analogues were cut and placed on a glass plate. The plate is covered and put in an oven at a temperature of 232 °C for 5 minutes. The cheese analogues are left to cool and the diameter after melting is determined. The experiment was repeated three times. The diameters after melting have been tabulated below.

[0111] Table 3: Schreiber method values for the inventive cheese analogues

[0112] The Schreiber method reveals that the cheese analogues of Examples 1 to 3 flow upon melting and have a significant larger diameter compared to the original diameter before melting. The diameter after melting of the cheese analogue of Comparative Example A is the same as the initial diameter, indicating that the cheese analogue is stable and does not deform upon melting.

[0113] Texture Analysis

[0114] The hardness (or firmness or compressibility) of the cheese analogue of Examples 1 to 3 and Comparative Example A at 20 °C was determined with a texture analyzer (Stable Micro Systems Ltd, TA-XT Plus), in accordance with the following analytical procedure: i) in a first step 5 samples of cheese analogues were prepared by cutting the processed cheese analogues into cylinders having a diameter of 22 mm and a height of 10 mm; ii) the samples obtained in step (i) where covered and were allowed to obtain at temperature of 7 °C in a controlled environment; iii) in a subsequent step the cover was removed from a sample and said sample was placed on the platform of the texture analyzer; iv) a compression test was performed at 20 °C by performing a 2.0 mm compression at a speed of 1 mm / s, a trigger force of 5.0 g and a load cell of 5.0 kg; v) the hardness of the cylindrical sample was determined by calculating the hardness at 2.0 mm [g] from the data measured in step (iv); vi) steps (iii) to (v) were repeated for all 5 samples and the values for the hardness at 2.0 mm were averaged; vii) following the first compression in step (iv) a second 2.0 mm compression is performed at a speed of 1 mm / s, a trigger force of 5.0 g and a load cell of 5.0 kg; viii) the cohesiveness, springiness, gumminess and chewiness were determined by calculating these values from the data measured in step (vii); ix) steps (vii) to (viii) were repeated 5 times for all samples and the values for cohesiveness, springiness, gumminess and chewiness were averaged.

[0115] The complete settings of the TA-XT Plus texture analyzer were as follows:

[0116] Test mode: Compression

[0117] Pre-test speed: 1 mm / sec

[0118] Test speed: 1 mm / sec

[0119] Target mode: Distance

[0120] Distance: 2.0 mm

[0121] Trigger force: 5 g

[0122] Used Load cell: 5.0 kg

[0123] The textural data for a cream cheese (Comparative Example B) and a dairy cheese (Comparative Example C) were measured and provided in the Table below.

[0124] Table 4: Hardness at 2.0 mm values for the inventive cheese analogues

[0125] The hardness at 2.0 mm, the cohesiveness, the springiness, gumminess and chewiness for the cheese analogue of Examples 1 to 3 were considerably higher compared to the corresponding values for the cream cheese. The hardness at 2.0 mm and gumminess for the cheese analogue of Examples 1 to 3 were significantly lower than the hardness and gumminess for the dairy cheese.

Claims

CLAIMS1. A cheese analogue comprising a protein, a gelling agent, a fat and water, wherein the cheese analogue is an emulsion-filled gel and wherein the cheese analogue comprises fat droplets having a size exceeding 20 .m.

2. Cheese analogue according to claim 1 comprising protein-stabilized fat droplets.

3. Cheese analogue according to any one of claims 1 and 2 wherein the cheese analogue comprises fat droplets having a size exceeding 50 .m.

4. Cheese analogue according to any one of the preceding claims wherein the cheese analogue has a hardness at 2.0 mm of at least 500 g.

5. Cheese analogue according to any one of the preceding claims wherein the protein is a plant-based protein.

6. Cheese analogue according to any one of the preceding claims wherein the plantbased protein is fava protein.

7. Cheese analogue according to any one of the preceding claims wherein the fat is a plant-based fat.

8. Cheese analogue according to any one of the preceding claims comprising at least 1 wt% and at most 30 wt% fat.

9. Cheese analogue according to any one of the preceding claims wherein the gelling agent is selected from the group consisting of starch, hydrolysed starch, protein, hydrolysed protein and combinations thereof with a polyvalent metal ion.

10. Cheese analogue according to any one of the preceding claims comprising at least 10 wt% gelling agent.

11. Cheese analogue according to any one of the preceding claims wherein at least 80 wt% of the cheese analogue is fluidized at 200°C for 5 minutes.

12. A food product comprising the cheese analogue according to any one of the preceding claims.

3. A process for preparing a cheese analogue comprising a protein, a gelling agent, a fat and water, wherein the cheese analogue is an emulsion-filled gel and wherein the cheese analogue comprises fat droplets having a size exceeding 20 mm, comprising the steps of:(a) contacting a plant-based protein and water at a pH above the iso-electric point to obtain a solution;(b) adding the plant-based fat to the solution to obtain an emulsion; and(c) adding the gelling agent to the emulsion;(d) adding an acid to a pH between 4.5 and 5.5;(e1) heating the mixture to a temperature above 70°C; and / or (e2) adding a polyvalent metal ion to the mixture; and(f) cooling the mixture to obtain the cheese analogue.

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