High protein cheese substitute with improved flavour comprising hydrocolloids

Abstract

The current invention relates to a cheese substitute comprising a vegetable oil and / or fat, a plant-based protein, starches and / or modified starches, and a low-methoxylated, preferably amidated, pectin. The invention further relates to a method for preparing the cheese substitute, the use of low- methoxylated, preferably amidated, pectin in a cheese substitute and a food product comprising the cheese substitute.

Description

[0001] Title: High protein cheese substitute with improved flavour comprising hydrocolloids

[0002] Field of the invention

[0003] The present invention relates to a plant-based cheese substitute, preferably of the semi-hard type, and a method for its preparation.

[0004] Background of the invention

[0005] Dairy products such as cheese are a much desired asset to many tables and taste. In general, there has been a significant increase in the demand for cheese, as well as for cheeses with specific performance or nutritional profile but more importantly with the right taste and texture. This general demand is at least in part driven by the steady growth of the ready meal or convenience food sector, in which cheese is often used. The increasing popularity of various vegan products is one specific example of cheese-containing products in this sector that have contributed to the surge in demand.

[0006] Driven by factors such as the environment, animal rights and human health, the interest in non-dairy products such as plant-based cheese has increased tremendously. Typically, plantbased cheese comprises three key components, namely a dry ingredient blend (e.g. combinations of ingredients such as starches, emulsifying salts, emulsifiers, pH adjusters, colourants, and flavours), water, and fats. The fat is often coconut oil. Traditional dairy cheese production has come to rely on certain ingredients, such as animal milk, and chemical and biochemical processes such as fermentation and maturation (proteolysis, lypolysis) which is attributing to many of the appealing qualities of dairy cheese.

[0007] Finding ingredients that provide plant-based cheese compositions with one or more suitable functional, organoleptic and / or nutritional properties (e.g., such as flavour profile, aroma, body, appearance, texture, firmness, handling, density, structure, coagulation, binding, leavening, aeration, foaming, emulsification, elasticity, viscoelasticity, melt, creaminess and mouthfeel) is very challenging. A further challenge is to provide such compositions in a form that is acceptable to the consumer.

[0008] Attempts are disclosed for instance in WO2022190045 in which use is made of non-animal caseins, produced using recombinant technologies to mimic caseins of dairy origin.

[0009] This solution too is in need of improvement to enhance the naturalness of the resulting product. There is a high level of activity to develop cheese products based on plant-derived ingredients. Plant-based proteins often have a different structure and properties compared to caseins. In addition, increasing amount of plant proteins in cheese results in undesired side effects, such as an increase in off-notes and reduced meltability. This makes working with these products cumbersome and plant-based alternatives are often characterized by a different undesired structure, which may give them a different appearance, and due to the lack of organoleptic qualities, not making them comparable to traditional cheeses either in flavour, colour or in texture i.e. in structure and firmness, or in appearance. Undesired off- notes commonly associated with plant proteins, such as beany or green flavours, can negatively affect the overall experience of consuming (and thereby the acceptance of) plantbased cheeses. However, addressing these off-notes without compromising on key cheese functionality, such as structure and appearance, remains a significant challenge.

[0010] Summary of the invention

[0011] The present inventors have discovered that off-notes found when using plant-based protein in cheese substitutes can be considerably reduced when certain hydrocolloids are present in the cheese matrix. In addition, the inventors found that this plant-based cheese delivers a good quality product in terms of firmness (such as block firmness) and meltability. In particular the use of a low-methoxylated pectin gum, especially a low-methoxylated amidated pectin gum was found very conducive in achieving the set goals. The resulting products showed sufficient firmness and / or meltability while off-notes attributable to the presence of plant-based proteins are absent or reduced, additionally or alternatively, enhanced flavour, taste and / or consumer experience are improved.

[0012] Thus, in a first aspect, the invention pertains to a cheese substitute comprising: 10 - 50 wt. % vegetable oil and / or fat, 2 - 25 wt.% plant-based protein, 5 - 30 wt.% starches and / or modified starches 0.1 - 5 wt. % of a low-methoxylated, preferably amidated, pectin wherein the wt.% are calculated on the total weight of the cheese substitute.

[0013] In a second aspect, the invention pertains to a method for the preparation of a cheese substitute, the method comprising the steps of: mixing fat, water, optional starches, hydrocolloids and plant-based proteins; providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion; providing a cheese substitute from the homogenous mixture; optionally, forming the cheese substitute.

[0014] In a third aspect, the invention pertains to the use of a low-methoxylated, preferably amidated, pectin in a cheese substitute.

[0015] In a fourth aspect the invention pertains to a food product comprising the cheese substitute of the invention.

[0016] It has surprisingly been found that cheese substitutes with the above mentioned composition have an improved firmness, melting behavior, texture, appearance, and taste compared to prior art cheese substitutes.

[0017] Detailed description of the Invention

[0018] The present invention pertains to a cheese substitute comprising:

[0019] - 10 - 50 wt. % vegetable oil and / or fat,

[0020] - 2 - 25 wt.% plant-based protein,

[0021] - 5 - 30 wt.% starches and / or modified starches

[0022] - 0.1 - 5 wt. % of a low-methoxylated, preferably amidated, pectin wherein the wt.% are calculated on the total weight of the cheese substitute.

[0023] The cheese substitute of the invention expresses a good or acceptable meltability, firmness, texture appearance, taste and mouthfeel and a remarkable reduction of off-taste.

[0024] Hydrocolloids

[0025] The hydrocolloids used in the cheese substitute of the invention are in its broadest embodiment hydrocolloids that are capable of forming networks in the presence of cations such as calcium.

[0026] Preferred embodiments are hydrocolloids selected from the group of pectins and carrageenans and more preferable low-methoxylated, preferably amidated, pectin and / or iota- carrageenan. In a preferred embodiment, the low-methoxylated pectin according to the present invention has a degree of methoxylation ranging between 1-50%, 1-45%, more preferably between 5-50%, yet even more preferably between 10-50%, most preferably between 20-45%. In addition or alternatively, the low-methoxylated pectin preferably has a degree of methoxylation of at least 10, 15, 20, 25, 30, 35, 40, 45%. In addition or alternatively, the low-methoxylated pectin preferably has a degree of methoxylation of at most 50, 45, 40, 39, 38, 37, 36, 35%. In yet another preferred embodiment, the low-methoxylated pectin is preferably amidated, wherein the degree of amidation preferably ranges between 1-100, more preferably between 2-80%, even more preferably between 3-60%, yet even more preferably between 3.5-40%, most preferably between 4-25%. In addition or alternatively, the low- methoxylated, preferably amidated, pectin preferably has a degree of amidation of at least 0, 1 , 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22%. In addition or alternatively, the low-methoxylated, preferably amidated, pectin preferably has a degree of amidation of at most 100, 90, 80, 70, 60, 50, 45, 35, 30, 25%. In yet another preferred embodiment, the low-methoxylated, preferably amidated, pectin of the current invention preferably has a combined degree of methoxylation and amidation ranging between 1-100, 10-100, 20-100, 30-100%, more preferably between 10-90, even more preferably between 20-80, yet even more preferably between 25-70, most preferably between 30-60%. In addition or alternatively, the low- methoxylated, preferably amidated pectin of the current invention, preferably has a combined degree of methoxylation and amidation of at least 20, 25, 30, 35, 40, 45%. In addition or alternatively, the low-methoxylated, preferably amidated pectin of the current invention preferably has a combined degree of methoxylation and amidation of at most 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100%. The hydrocolloid(s) used in the cheese substitute of the invention may also be or alternatively be pectin having a combined degree of methoxylation and amidation ranging between 10-90%, more preferably between 20-80%, even more preferably between 30-70%, most preferably between 30-55%. In addition or alternatively, the cheese substitute of the invention may also be or alternatively be pectin having a combined degree of methoxylation and amidation of at least 5, 10, 15, 20, 25, 30%. In addition or alternatively, the cheese substitute of the invention may also be or alternatively be pectin having a combined degree of methoxylation and amidation of at most 100, 95, 90, 85, 80, 75, 70%.

[0027] Commercially available, natural pectins are often acid-extracted from citrus peels or apple pomace. Chemically seen pectin is a polysaccharide, which mainly contains galacturonic acid units, linked together through 1-4 glycosidic bonds. These galacturonic acid groups are methyl esterified in nature (>80%). After extraction, the degree of esterification (DE) is usually between 60 and 70%, indicated as above 50. These are typically indicated as natural pectin or high methoxyl (HM) pectin. High-methoxylated pectin as used herein, refers to pectin which preferably has a degree of methoxylation ranging from 50-100%, more preferably between 60-100, 70-100%, even more preferably between 50-90, yet even more preferably between 50-80, most preferably between 50-70%. In addition or alternatively, the high-methoxylated pectin preferably has a degree of methoxylation of at least 50, 55, 60%. In addition or alternatively, the high-methoxylated pectin preferably has a degree of methoxylation of at most 100, 95, 90, 85, 80, 75, 70%.

[0028] HM-pectin forms a gel at low pH and high sugar content, and is traditionally used in the production of fruit jams. The presence of calcium ions does not affect the gel formation capability. Natural pectins can be chemically (or enzymatically) modified to provide other types of pectin. For instance, methyl groups can be chemically removed from the backbone (de- methoxylated), to produce low-methoxyl (LM) pectin. LM-pectin as a lower degree of esterification (DE), typically around 20-50%, indicated as below 50. Contrary to HM-pectin, LM-pectin forms a gel when in the presence of divalent (often calcium) ions. Without being bound by theory, it is believed that the divalent ion interacts with two negatively charged carboxyl groups from two different pectin molecules in an intermolecular interaction. In this way a gel network (so-called “egg-box” model) is formed that can provide structure. Alternatively, low-methoxyl amidated (LMA) pectin can be used, which is commercially available. The HM-pectin is treated with ammonia, to partly substitute the methyl groups with amide groups. In most cases, this reduces the degree of methyl esterification below 50%, while the degree of amidation ranges from 4 to 25%. Similar to LM-pectin, this type of pectin is sensitive to divalent (often calcium) ions for its gelling properties.

[0029] Carrageenan is extracted from seaweed. There are three types of carrageenan: kappa, iota, and lambda. Their presence is dependent on the type of seaweed from which the carrageenan is extracted. Carrageenan is a polysaccharide with a backbone of p-D-galactose and a-3,6-anhydrogalactose, with alternating a-(1— >3) and p-(1 — >4) linkages. Dependent on the type of carrageenan, sulfate groups are present. Kappa-, iota-, and lambda-carrageenan have respectively one, two, and three sulfate groups per disaccharide residue. Kappa- carrageenan forms a strong and brittle double helix gel network, which is enhanced by monovalent cations, especially potassium ions, lota-carrageenan forms a weak and elastic single helix gel network, which is enhanced by calcium ions (egg-box model). Lambda- carrageenan generally does not gel but does contribute to viscosity.

[0030] These hydrocolloids may be present in amount of between 0.1 and 1 wt.%, preferably between 0.2 and 0.8 wt.%, more preferably between 0.3 and 0.7 wt.%. An especially preferred embodied contains iota-carrageenan as gum instead of LM, preferably amidated, pectin.

[0031] Other hydrocolloids may be present and have been found to further enhance key performance criteria like the melt behaviour or block shreddability related to firmness, cheese taste, texture, and mouthfeel. Additional hydrocolloids may be selected from the group consisting of guar gum, tragacanth gum, karaya gum, tara gum, gellan gum, konjac gum (konjac mannan), carboxym ethyl cellulose (CMC), tragacanth, agar, alginate, kappa- carrageenan, lambda-carrageenan, Arabic gum, mucilage gums such as psyllium, flaxseed, basil, chia gum, or any combination of any two or more thereof. These additional or further hydrocolloids may be present in amount of between 0.1 and 1 wt.%, preferably between 0.2 and 0.8 wt.%, more preferably between 0.3 and 0.7 wt.%, wt.% calculated based on the total composition.

[0032] Hydrocolloid-structuring cations may be present and thus the cheese substitute may comprise a cation, preferably a monovalent or bivalent cation, more preferably sodium, potassium, magnesium or calcium cation, more preferably a calcium cation. In more preferred embodiments, the cation is in the form of a salt, preferably in the form of a phosphate salt, preferably a calcium phosphate. The hydrocolloid-structuring phosphate salts and most preferably calcium phosphate may be present in an amount of between 0.1 and 3 wt.%, preferably between 0.2 and 2.8, more preferably between 0.5 and 2.5 wt.%, even more preferably between 0.1 and 2 wt.%, yet even more preferably between 0.3- and 1.9 wt.%, most preferably between 0.5 and 1.8 wt.%, wherein the wt.% is calculated based on the total composition. In alternative embodiments, other (bivalent) cationic salts can be used (such as calcium chloride). The wt.% described here for calcium phosphate can be recalculated by the skilled person based on molar equivalent amounts of the bivalent cation, using the molecular weights of the respective salts (e.g. 0.31 wt.% calcium phosphate (Ca2(PO4)3 Mw 310.18 g / mol) equates with ~ 0.11 wt.% calcium chloride (CaCI2, Mw 110.98 / mol). In another embodiment, the wt. ratio of low-methoxylated, preferably amidated, pectin to bivalent cation is preferably between 1:2 and 10:1 , more preferably between 1:2 and 7:1, even more preferably between 1:2 and 5:1, most preferably between 1 :2 and 2:1.

[0033] Fat phase

[0034] The term “oil” or “liquid oil” is typically used for triglyceride compositions that that are liquid at room temperature. The term “liquid oil” is used for triglycerides that are liquid at room temperature, preferably also liquid at temperature below room temperature such as below 15, 10 or 5° C. Preferably the solid fat content of the liquid oil is 0 at 20° C, more preferably it is 0 at 15° C. The term “fat” is typically used for triglyceride compositions that that are solid at room temperature. The use of the term “oil" or “fat” is hence interchangeable depending on the circumstances that are clear and known in the art. The fat may comprise two or more different hard fats (a blend), but is preferably a single fat. The fat may be an interesterified mixture of one or more fats. “Fat-containing product” is herein understood as a product containing a fat and / or oil. The terms “fat” and “oil” are used interchangeably. In general a “fat” is solid at standard ambient temperature and pressure and an oil is liquid under these conditions. An “aqueous phase” is water and optionally any compounds that dissolve in water, whereas a “fat phase” encompasses any edible oil or fat and optionally any compounds that dissolve in oil or fat. Fats

[0035] The fat or oil in the fat phase can be any vegetable fat or oil. The fat phase may contain coconut, rapeseed, sunflower, palm, shea, soy, cocoa, allan blackia fats and combinations thereof. The fat phase from these sources may contain interesterified fats, fractionated fats or combinations of both. There is a preference for shea and / or coconut fat and / or fractions thereof. Preferably, the vegetable fat is a non-hydrogenated fat and / or does not contain palm- oil of palm-oil derived fats or fractions thereof. Preferably, the fats or oils are of non-tropical origin. Examples of non-tropical oils are rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, and camelina oil.

[0036] The fat and / or oil may be present in the cheese substitute in an amount of between 5 and 50% by weight on the weight of the cheese. A cheese according to the invention can have a fat (or oil) content of between 15 and 50 wt.% or between 15 and 35 wt.% or between 5 and 20 wt.% (wt.% calculated on the product). Variations may be in the form of medium fat cheeses or low fat cheese.

[0037] Plant Protein

[0038] The cheese of the invention preferably further comprises a plant protein or plant protein isolate or plant protein concentrate. The vegetable protein concentrate may include one or more of pea protein, fava (vicia faba) protein, amaranth protein, chickpea protein, lima beans protein, lentil protein, soy protein; and any other suitable vegetable protein; or combinations thereof. A plant protein or plant protein isolate or concentrate can be present in an amount from 0.1 to 20 wt.%, preferably from 2 to 18 wt.%, more preferably from 3 to 15 wt.%, calculated on the total composition. In preferred embodiments, the plant protein is selected from the group consisting of lentil protein, fava (vicia faba) protein and pea protein or combinations thereof. The presence of the latter plant proteins as outlined herein, provides additional textural advantages to the plant-based cheese and improves stability, attributed to the emulsifying properties of the plant protein.

[0039] Starch

[0040] The cheese of the invention comprises between 5 and 30 wt.% of starch and / or modified starches. Preferably the amount of starch is between 6 and 20 wt.%, between 7 and 15 wt.%. Starches include vegetable starches (e.g., potato starch, arrowroot starch, pea starch, and tapioca) and grain starches (e.g., corn / maize starch, wheat starch, and rice starch). Examples of corn starches include dent corn starch, waxy corn or maize starch (high amylopectin, no amylose), and high amylose corn starch. The starch can be waxy, modified or native.

[0041] Further ingredients

[0042] Other ingredients may be present, such as salt, flavours and colourings.

[0043] Cheese type

[0044] The cheese of the present invention can be a hard cheese, semi-hard cheese or a hard or semi-hard reduced (or low) fat cheese. A (semi-)hard cheese according to the invention can have a fat (or oil) content of between 15 and 50 wt.% or between 15 and 35 wt.% whereas a low fat cheese can have a fat content of between 5 and 20 wt.% (wt.% calculated on the product). For both cheeses, the amounts of protein may vary. The cheese of the invention can also be characterized by having a Schreiber melt of between 1.1 and 1.5, measured as outlined herein elsewhere. The cheese of the invention can be further characterised by having a hardness of more than 5000 grams, compressing 25% using a 50 mm probe when measured as outlined herein elsewhere.

[0045] Method

[0046] The process of making the cheese substitute of the invention can be performed in a variety of ways that can have an additional effect on the structure, texture and mouthfeel of the product. In certain embodiments, in the mixing step, the dry ingredients are suspended or dissolved in water followed by the addition of fat. In preferred embodiments, the addition of fat is under shear until a homogenous mixture is obtained. In other embodiments, in the mixing step, a pre-mix is made from the dry ingredients, followed by the addition of fat and water. In preferred embodiments, the addition of fat and water is under shear until a homogenous mixture is obtained. In certain embodiments, the addition of adding fat is under shear until a homogenous mixture is obtained. In certain embodiments, in the mixing step, the dry ingredients are combined with fat, followed by the addition of water. In certain embodiments, the addition of fat followed by the addition of water is under shear until a homogenous mixture is obtained.

[0047] The pH of the water or the homogenous mixture can be adjusted to between 3.5 and 8, preferably between 4.0 and 7, more preferably between 4.0 and 6.5. The pH can be adjusted in preparing the aqueous phase or in a later step.

[0048] The method can compromise a step of heating the water, the fat and / or the emulsion to a temperature ranging from 20 to 95 degrees centigrade, preferably between 50 and 90 degrees centigrade. There is a preference for more than 75, more preferably more than 80 and most preferably 85 degrees for reason of microbial safety. The method may further comprise a step of comprising cooling the homogenised emulsion to a temperature ranging from 0 to 20 degrees centigrade, preferable between 2 and 10 degrees centigrade. This allows the product to settle and become firm. The cooling process may also be useful for forming the product, i.e. mould it into a desired shape.

[0049] In preferred embodiments, the hydrocolloids can be added at any process stage prior final mixing and product filling. However, in certain emulsions, the addition of hydrocolloids in the first process step of mixing ingredients has been found to have a positive contribution to emulsion stability and cheese functionality, in particular melt and stretch. Furthermore, the addition of hydrocolloids in the first step allows for a shorter processing time.

[0050] Thus, in preferred embodiments, the dry ingredients are mixed to from a pre-mix. To the premix, fat is added under shear, followed by the addition of water under shear. Alternatively, water is added to the premix under shear, followed by the addition of oil. The resulting cheese expressed an improved firmness and an improved mouthfeel over cheese in which the ingredients were all combined and subsequently mixed under shear.

[0051] In certain preferred embodiments, all ingredients are mixed, blended and heated followed by moulding and setting. Alternatively, the aqueous phase, proteins and hydrocolloids are mixed followed by blending in the oil followed by moulding and setting. Alternatively, water and protein fractions are blended, followed by mixing in the hydrocolloid and fat. The mixture is heated followed by moulding and setting. In one embodiment, water and hydrocolloids are mixed, followed by the addition of protein and oil. The mixture is heated followed by moulding and setting. In a particular preferred embodiment, the protein, water, hydrocolloid water and acidifier (lactic acid, acetic acid and / or citric acid) are mixed followed by addition of the oil. The mixture is heated followed by moulding and setting.

[0052] Examples

[0053] Ingredients

[0054] The following ingredients were commercially available and are used as such: coconut oil (Bunge Loders Croklaan), LMA Pectin is obtained from C.E. Roeper GmbH Germany, HM and LM pectin are obtained from Silvateam, Italy. Plant protein is obtained from Australian Plant Proteins, Australia.

[0055] General recipe

[0056] Cheese is prepared based on the following general recipe (see Table 1 and Table 3).

[0057] The ingredients are mixed in a Stephan cooker and mixed for 1 minute at 40 degrees Celsius. The temperature is increased in about 10 minutes to 85 degrees Celsius. Acidifier is added in an amount until a pH of ~ 4.5 is reached for microbial stability and mixed for an additional period of 1 minute. Typical moisture content is about 54%. The resulting cheese is poured into a mould and stored at 4 degrees Celsius. Analysis is performed after 1 week of storage at 4 degrees Celsius. The resulting products are tested as described below (Table 2).

[0058] Process A Direct blending

[0059] The cheese substitute is made by mixing water, proteins, hydrocolloids, oil and other ingredients in a blender, such as a Stephan Cooker, at a medium speed and for about 1 minute at a temperature below pasteurization, followed by temperature increase to about 85 degrees Celsius until a homogenous mass is obtained, typically after 5-10 minutes. Acidification is achieved by adding lactic acid and further mixing. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and can be allowed to set for two days. Product parameters are determined after 1 week using standard procedures as described herein.

[0060] Process B Pre-blending of an aqueous phase

[0061] The process is similar to Example A, but the cheese substitute is made by first mixing water, proteins, hydrocolloids and salt in a blender at medium speed and subsequently oil is mixed in. The mixture is further blended while rising the temperature to about 85 degrees Celsius for an additional 10 minutes. Acidification is achieved by adding lactic acid and further mixing. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and can be allowed to set for two days. Product parameters are determined after 1 week using standard procedures as described herein.

[0062] Process C Pre-blending of proteins and water

[0063] The process is similar to Example A, but the cheese substitute is made by mixing proteins, and water in a blender, typically a Stephan mixer, at a medium speed for one minute followed by addition of the remaining ingredients (hydrocolloids, salt, coconut oil) and mixed under heating to 85 degrees Celsius until a homogenous mass is obtained, typically after 5-10 minutes. Acidification is achieved by adding lactic acid and further mixing. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and can be allowed to set for two days. Product parameters are determined after 1 week using standard procedures as described herein.

[0064] Process D Pre-blending of hydrocolloids and water

[0065] The process is similar to Example A, but the cheese substitute is made by mixing, hydrocolloids and water in a blender, typically a Stephan mixer, at a medium speed for 1 minute. Then the remaining ingredients are added (protein, salts, oil) and mixed and heated until 85 degrees Celsius until a homogenous mass is obtained, typically after 5-10 minutes. The mixture was allowed to cool to 4 degrees Celsius and set for two days. Acidification is achieved by adding lactic acid and further mixing. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and can be allowed to set for two days. Product parameters are determined after 1 week using standard procedures as described herein.

[0066] Example E Pre-blending of dry ingredients and oil

[0067] The process is similar to Example A, but the cheese substitute is made by mixing the dry ingredients (protein, salt, hydrocolloids), lactic acid and water in a blender, typically a Stephan mixer, at a medium speed for 1 minute. Then the remaining ingredients are added (oil) and mixed and heated until 85 degrees Celsius until a homogenous mass is obtained, typically after 5-10 minutes. The mixture was allowed to cool to 4 degrees Celsius and set for two days. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and set for two days. Product parameters are determined after 1 week using standard procedures as described herein.

[0068] It was found that all processes resulted in products that resembled cheese with some slight deviation in melt and stretch parameters. The process D gave a positive effect on the melt parameters of the resulting cheese.

[0069] Testing

[0070] Schreiber melt test

[0071] The Schreiber melt test was designed for use on cheese products. The Schreiber melt test uses a cylinder of cheese of predetermined thickness and diameter and places it in a petri disc. The dish is placed in an oven at 220 °C. The melting process is followed and the area covered by the melting cheese can be recorded at timed intervals. The ratio between the melting area and initial area of the sample can be calculated to evaluate cheese meltability (Ratio =1 no melt. Ratio > 1 indicates melting and flow). A melt value of between 1.0 and 1.5 on the Schreiber melt test indicates an acceptable cheese performance.

[0072] Fork test

[0073] The fork test is qualitative test in which the cheese product is melted under a standardised protocol. A fork is inserted into the melted cheese, then lifted vertically until the cheese strands break. The distance the cheese strands can be extended is recorded. The extension of the cheese is a measure of the stretch profile of the tested cheese product. Toasty test

[0074] Toasty test procedure: 21 gram of cheese is added between two slices of white casino bread. The toasty grill is pre-heated. The toasty is grilled for 5 minutes. Then, cooled down for 5 minutes before pulling apart the two bread slices to assess stretch. Pictures are taken and a score to evaluate melt and stretch is visually assessed and rated (1: good melt / stretch- 5: no melt / stretch).

[0075] Texture analysis - hardness

[0076] Texture analysis gives an indication about the hardness (sometimes referred to as firmness) of a product at a given temperature. Hardness is a measure of how mechanically resistant a material (sample) is to the mechanical penetration of an indenter (a harder body) or as the resistance of a specific material to localised plastic deformation. A Texture Profile Analysis (TPA) test is performed using a Texture Analyser (TA.XTplusC, Stable Micro Systems, UK), which mimics two subsequential bites into the cheese. The cheese is cut into cylinders with a width and height of 2 cm. They are stored for at least 1 hour in a 4 degrees Celius fridge to ensure the product is at 4 degrees when measuring the hardness. The cheeses are placed under a 50 mm aluminum probe and compressed twice to 25% strain (5 mm) at a speed of 2 mm / s. Multiple parameters can be calculated from this test, but the focus is on the height of the first compression (first bite), which is the hardness, expressed in grams.

[0077] Panel testing

[0078] The cheeses were tested by a trained panel (panel size up to 10) using a quantitative description analysis that delivers a complete profile of each cheese or cheese substitute covering all sensory dimensions by using a specifically discussed and commonly understood list of attributes developed by the panel. For training of the panel suitable aroma or other flavour references are used. A reference benchmark is used to score the product against. In this panel, a plant-based cheese without gums is used as a benchmark. Then the evaluation of the test products takes place in reference to the control product. Two to three assessments per product are made. A bite is taken from the product and the relevant parameter is assessed comparatively (higher or lower than a control product). This is rated on a JAR (“Just about right”) scale, which ranges from 1 to 5, in which 3 is the benchmark, 1 is lower than the benchmark for that specific descriptor, and 5 is higher than the benchmark for that specific descriptor. Texture evaluation is qualitative. See Table 2.

[0079] Based on the assessments of the evaluated parameters (i.e. off-notes, Schreiber melt value, toasty melt, toasty stretch, hardness and texture), overall scores were assigned to each of the evaluated examples. The examples were scored as follows: 1 = good texture, reduced off-notes, decent melt

[0080] 2 = slightly brittle, reduced off-notes

[0081] 3 = benchmark cheese

[0082] 4 = beany or poor melt behaviour 5 = beany and poor melt behaviour

[0083]

[0084] * 10.5 g 85% lentil protein isolate corresponds to about 9 g lentil protein

[0085] ** HM = high methoxyl pectin, LM = low methoxyl pectin, LMA = low methoxyl, amidated pectin

[0086]

[0087] * 10.5 g 85% lentil protein isolate corresponds to about 9 g lentil protein

[0088] ** LM = low methoxyl pectin; LMA = low methoxyl, amidated pectin; LMA-LDA = low methoxyl, amidated pectin with a lower degree of amidation; LMA-HDA = low methoxyl, amidated pectin with a higher degree of amidation; HM = high methoxyl pectin; HM-LDM = high methoxyl pectin with a lower degree of methoxylation; HM-HDM = high methoxyl pectin with a higher degree of methoxylation.

[0089] *** DoA = degree of amidation of pectin, DoM = degree of methoxylation of pectin, DoAM = combined degree of amidation and methoxylation of pectin. As can be seen from Table 2, a clear difference in overall performance was observed between examples comprising LMA, LM, HM or a combination of LMA and iota-carrageenan. More specifically, Ex 11 , 12 and Ex 13, comprising both LM or LMA and iota-carrageenan, did not only show superior texture and melting behaviour (compared to the benchmark), but also reduced-off notes (compared to the other, non-benchmark examples). When only iota- carrageenan was used (i.e. in Ex 9 and Ex 10), these resulting cheeses were slightly brittle, yet overall still superior over the benchmark cheese. A similar overall score was given to compositions only comprising LMA (i.e. in Ex 2, Ex 3 and Ex 4). Notably, when LMA was used at a concentration of 3 wt.%, much less desired results were obtained (i.e. Ex 5). Said cheese showed particularly poor melt behaviour. Moreover, when LMA was used without the addition of calcium, equally less desired results were obtained (i.e. Ex 8). Said compositions were not only softer compared to the benchmark, but also had beany off-notes. Compositions comprising only HM or LM (i.e. Ex 6 and Ex 7), also resulted in much less desired results, however, in this case it was particularly the off-note reduction that was considered poor. Panellists clearly noticed the beany notes.

[0090] In a second example, further variations in the source of pectin are evaluated. For this purpose, cheese is prepared based on the recipe presented in Table 3, as described under ‘general recipe’. Both the testing and evaluation of the cheeses is performed as described under ‘Testing’. The pectin that is tested comprises LM-pectin, LMA-pectin and HM-pectin. Two types of LMA-pectin are tested, namely: LMA-pectin with a ‘lower’ degree of amidation and a ‘higher’ degree of amidation i.e. 14% and 23.5%, respectively and a combined degree of amidation and methylation of 49.5% and 46%, respectively. In addition, two types of HM- pectin are tested, namely: HM-pectin with a ‘lower’ degree of methoxylation and HM-pectin with a ‘higher’ degree of methoxylation, i.e. 55% and 70%, respectively and a combined degree of amidation and methylation of 55% and 70%, respectively. Whereas variation exists among the different examples, all of the evaluated examples result in cheese compositions.

Claims

CLAIMS1. Cheese substitute comprising- 10 - 50 wt. % vegetable oil and / or fat,- 2 - 25 wt.% plant-based protein,- 5 - 30 wt.% starches and / or modified starches,- 0.1 - 5 wt. % of a low-methoxylated, preferably amidated, pectin- 0.1-1 wt.% of kappa-carrageenan, iota-carrageenan, or lambda-carrageenan, or two or more thereof, preferably iota carrageenan, wherein the wt. % are calculated on the total weight of the cheese substitute.

2. Cheese substitute according to claim 1, wherein the low-methoxylated pectin has a degree of esterification of less than 50, preferably between 20 and 50%.

3. Cheese substitute according to any of the preceding claims, further comprising a monovalent, bivalent or trivalent cation, preferably a bivalent cation.

4. Cheese substitute according to any of the preceding claims, wherein the cation is sodium, potassium, magnesium or calcium cation, more preferably a calcium cation.

5. Cheese substitute according to any of the preceding claims, wherein the cation is in the form of a salt, preferably in the form of a phosphate salt, preferably a calcium phosphate.

6. Cheese substitute according to any of the preceding claims, wherein the (bivalent) cationic salt is present in an amount of 0.1-2 wt.%.

7. Cheese substitute according to any of the preceding claims, wherein the wt. ratio of low-methoxylated, preferably amidated, pectin to the bivalent cation is between 1 :2 and 5:1.

8. Cheese substitute according to any of the preceding claims, wherein the plant protein is selected from the group consisting of lentil, pea, soy, fava protein.

9. Cheese substitute according to any of the preceding claims, wherein the plant protein is a plant protein isolate or a concentrate.

10. Cheese substitute according to any of the preceding claims, wherein starch is present in an amount of 5 - 20 wt. %.

11. Method for the preparation of a cheese substitute according to any one of the preceding claims, the method comprising the steps of:Mixing the fat, water, optional starches, hydrocolloids and plant-based proteins; providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion; providing a cheese substitute from the homogenous mixture;optionally forming the cheese substitute.

12. Use of low-methoxylated, preferably amidated, pectin in a cheese substitute as defined in any of the previous claims.

13. Food product comprising the cheese substitute according to any one of the preceding claims.