Cheese Analogue Composition

Abstract

The cheese analog composition comprises 20% to 30% by weight of a fat composition; 1% to 45% by weight of starch; 0% to 15% by weight of non-animal protein; and 35% to 65% by weight of water; the combined weight percentage of starch and non-animal protein in the composition does not exceed 45%; the fat composition comprises 20% to 85% by weight of saturated fatty acid residues; 10% to 50% by weight of stearic acid residues (C18:0); and 2% to 35% by weight of lauric acid residues (C12:0); the said percentages of fatty acid residues refer to fatty acids attached as acyl groups in the glycerides of the fat composition and are relative to the total weight of C4-C24 fatty acid residues attached as acyl groups present in the fat composition.

Description

[Technical field]

[0001] The present invention relates to a cheese analogue composition comprising a fat composition, starch, water, and optionally a non-animal protein, and to the use of said cheese analogue composition in food products. In particular, the present invention relates to the use of certain fat compositions in cheese analogue compositions to improve various properties of the cheese analogue composition. [Background technology]

[0002] Due to growing consumer desires to eat healthy, sustainably sourced foods and to reduce their meat and dairy intake overall, plant-based foods are increasingly in demand, and there is also a growing number of vegans who, for ethical and health reasons, are seeking foods that are completely free of animal-derived products.

[0003] This has led to the development of various plant-based foods, such as plant-based meats (meat alternative compositions) and plant-based cheeses (cheese analog compositions), that aim to mimic certain qualities of animal-based meat and cheese products, such as texture, taste, and / or appearance.

[0004] The typical ingredients of a cheese analogue composition are vegetable fat, starch, non-animal protein, and water, typically present in an amount of 20% to 30% by weight of the composition, along with additives such as flavorings and colorants. Typically, the total amount of starch and non-animal protein present in the composition remains constant among various cheese analogue compositions. Softer cheese analogue compositions, such as spreads and soft cheeses, will typically contain relatively more water and less starch and protein, while the opposite is true for hard cheese analogues.

[0005] It has been found difficult in the art for plant-based cheeses to effectively mimic the sensory and functional properties of animal-derived dairy cheeses. This challenge is compounded by the many different dairy cheeses (hard cheeses; pizza cheeses; brie-type cheeses; spreadable cheeses, etc.) that exist with different properties, meaning that many different systems of plant-based cheeses with different properties are desired to mimic the many corresponding types of dairy cheeses. In dairy cheeses, the properties of the cheese are determined by many factors. An important factor is the nature of the fat and protein present in the cheese. Dairy cheeses are produced from milk and contain fats from animal milk and proteins from animal milk, such as casein, which are important to provide the desired properties of dairy cheeses. In the production of dairy cheeses, aggregation of milk fats and proteins occurs to produce cheese as a result of destabilization of casein micelles present in milk. It has been found difficult in the art to provide a chemical system derived entirely from non-animal sources that can provide a composition with all of the properties of dairy cheeses (and the ability to tailor said properties depending on the cheese type). In particular, it has proven difficult to provide non-animal derived fats suitable for use in cheese analog compositions that are suitable for providing all of the desired properties for each of the many different types of cheese analog compositions.

[0006] Current solutions in the cheese analog field include the properties of fat and the relative amounts of fat, water, and starch used in the composition to provide and adjust the sensory and functional properties of the cheese analog composition. Most existing plant-based cheeses use palm oil as the fat source. Palm oil is of vegetable origin and therefore meets the criteria of being suitable for use in vegan foods. Palm oil has a higher melting point than many other plant-derived oils (such as sunflower oil) and is therefore better than these other vegetable oils at mimicking the properties of animal-derived fats. Animal-derived fats typically have a higher melting point than vegetable oils. Palm oil is preferred over other higher melting vegetable oils such as palm oil due to the negative environmental impacts associated with palm oil production. Additionally, palm oil contains a large amount of palmitic acid residues that are considered harmful to the cholesterol levels of consumers. As a result, the use of palm oil as a fat in cheese analog compositions is state of the art.

[0007] The inventors of the present invention have recognized that there are certain adverse effects and drawbacks that result from the use of palm oil in cheese analog compositions: First, palm oil is high in saturated fatty acid residues, which is undesirable to consumers from a health standpoint due to the association of saturated fatty acid residues in fats with heart disease, undesirable cholesterol levels, and related conditions.

[0008] Furthermore, the present inventors have realized that when palm oil is used in a cheese analog composition to contribute to providing various desired properties of the cheese analog, these desirable properties often weaken over time after the cheese is made, meaning that by the time the cheese is consumed by the consumer, the cheese often does not possess the intended sensory and textural characteristics. Without being limited to theory, it is believed by the inventors that this is due in part to the melting behavior of palm oil, such as its very steep melting curve. Desirable sensory and textural properties of cheese analogs containing palm oil that have been found by the inventors to decrease in desirability over time (during storage prior to consumption) include, but are not limited to, sensory properties such as hardness, adhesiveness, cohesiveness, resilience, and springiness; functional behavior, such as ability to slice, ability to handle sliced ​​cheese, ability to handle shredded cheese, ability for the cheese to stretch when heated (e.g., in pizza applications), reduced waste during slicing, reduced waste during shredding, improved sliced ​​cheese quality, and improved shredded cheese quality.

[0009] It has been discovered by the inventors of the present invention that the use of certain fats in cheese analog compositions in place of palm oil and other fats can address and / or alleviate many of the problems discussed above associated with the use of palm oil and other fats in such compositions.

[0010] The documents discussed below discuss the usefulness of certain fat compositions in certain food products, but do not contemplate the use of the fat compositions in cheese analog compositions and the associated possible advantages over the state of the art.

[0011] WO 2019 / 185444 discloses a non-hydrogenated fat composition comprising 3.2% to 10% total caprylic and capric acids; 13% to 32% lauric acid; 20% to 45% stearic acid. The fat composition contains 7% to 15% CN46 triglycerides; 4% to 30% CN54 triglycerides; and 15% to 28% total CN42 and CN54 triglycerides. A fat composition for use in bakery and confectionery applications is disclosed to improve the textural and sensory performance of baked goods and confectionery. In particular, the fat composition is taught to be useful for inclusion in whipped cream compositions and beneficial for incorporating air therein.

[0012] EP 2443935 discloses an edible product comprising 15%-80% triglyceride composition; 20%-85% at least one filler material, and up to 15% water. The triglyceride composition comprises 20%-70% by weight of saturated fatty acid residues, and up to 5% by weight of trans-unsaturated fatty acid residues, with a high amount of lauric acid. The composition is taught to have high nutritional benefits compared to other high melting point plant-derived fats due to its relatively low saturated fatty acid content and high lauric acid content. Fats with a high lauric acid content are reported to be less likely to be stored as body fat compared to fats containing a higher proportion of longer chain saturated fatty acids.

[0013] WO 2016 / 162529 discloses a triglyceride composition with reduced saturated fatty acid content and higher amount of unsaturated fatty acid. The composition is taught to be used as oil for frying food. The oil is taught to have a better nutritional profile than conventional oils used for frying, and to provide crispiness and reduce the risk of oil bleeding from the fried food. It is also reported that the fried products produced using the oil have a less oily texture. [Prior art documents] [Patent documents]

[0014] [Patent Document 1] International Publication No. 2019 / 185444 Brochure [Patent Document 2] European Patent No. 2443935 [Patent Document 3] International Publication No. 2016 / 162529 Brochure Summary of the Invention [Problem to be solved by the invention]

[0015] The present invention is based on the unexpected finding that certain fat compositions solve or alleviate many of the problems discussed above related to the use of palm oil and other fats in cheese analogue compositions. It has been found that certain fat compositions have an improved nutritional profile relative to palm oil due to having a lower amount of saturated fatty acid residues. Even more unexpectedly, it has been found that the inclusion of these fat compositions in cheese analogue compositions instead of palm oil does not adversely affect, and in some cases improves, various properties of the cheese analogue composition, such as various sensory and functional properties of the composition. Furthermore, it has been found that the use of certain fat compositions in cheese analogue compositions instead of palm oil can reduce the degree to which desired sensory or functional properties deteriorate over time between the production and consumption of the cheese analogue composition. Thus, it has been found by the inventors that the use of certain fat compositions can tailor cheese production so that certain desired characteristics for a particular product are maintained for a longer period of time, which means that the cheese composition is more appealing to consumers. It has been found that one or more of the following properties can be improved, or the degree to which the desired properties deteriorate over time is reduced with respect to the following characteristics: organoleptic properties such as hardness, adhesion, cohesion, resilience, and elasticity; functional behavior, such as slicability, handling of sliced ​​cheese, handling of shredded cheese, spreadability of cheese when heated (e.g., in pizza applications), reduction of waste during slicing, reduction of waste during shredding, improved sliced ​​cheese quality, and improved shredded cheese quality. In particular, it has been found that the hardness and firmness of cheese analog compositions can be reduced compared to compositions containing palm oil, meaning that cheese analogs containing certain fats are more acceptable to consumers. Being too hard and too firm is less desirable from a taste and texture standpoint, and can also result in a more brittle product that causes the cheese to break apart when shredded or chopped, and can cause the formation of small particles known as "fines." Certain compositions have also been found to reduce the extent to which hardness and firmness of the cheese analog develops over time between production and consumption.It has been found by the inventors that cheese analogs containing palm oil undesirably increase in hardness and firmness after manufacture. It has also been found that certain fat compositions improve the sensory and taste characteristics of the cheese as well as its appearance as compared to cheese analogs containing palm oil.

[0016] Moreover, it has been unexpectedly discovered by the inventors that certain fat compositions are suitable for use in providing the desired properties of a variety of different types of cheese analogue compositions (e.g., hard cheese; soft cheese; spreadable cheese, etc.). Some conventional known fats are only suitable for use in some, but not all, of these cheese analogue applications. As an added advantage, the specific properties of the fat composition, such as the solid fat content, can be optimized for each of the various types of cheese analogue compositions, if desired. [Means for solving the problem]

[0017] According to a first aspect of the present invention there is provided a cheese analog composition comprising 20% ​​to 30% by weight of a fat composition; 1% to 45% by weight of starch; 0% to 15% by weight of non-animal protein; and 35% to 65% by weight of water; the combined weight percentage of starch and non-animal protein in the composition does not exceed 45%; the fat composition comprises 20% to 85% by weight of saturated fatty acid residues; 10% to 50% by weight of stearic acid residues (C18:0); and 2% to 35% by weight of lauric acid residues (C12:0); said percentages of fatty acid residues refer to fatty acids attached as acyl groups in glycerides of the fat composition and are relative to the total weight of C4-C24 fatty acid residues attached as acyl groups present in the fat composition.

[0018] Preferably, the fat composition comprises 20% to 70% by weight of saturated fatty acids, more preferably 20% to 60% by weight of saturated fatty acids. In some embodiments, the fat composition comprises 65% to 85% by weight of saturated fatty acids. In other embodiments, the fat composition comprises 20% to 65% by weight of saturated fatty acids. The amount of saturated fatty acid residues present in the fat composition can be adjusted to provide specific desired properties of the fat composition. For example, when the fat composition comprises a higher saturated fatty acid content, such as 65% to 85% by weight, the fat composition can be particularly useful for providing a harder and more brittle solid structure of the fat. In other embodiments, the fat composition comprises 20% to 65% by weight of saturated fatty acids. The fat composition has been found to be useful for providing a more "plasticized" fat structure.

[0019] In particular, the fat composition used in the composition of the present invention has a lower saturated fat content than palm oil, meaning that said fat composition improves the nutritional profile of the composition of the present invention compared to those containing palm oil. The saturated fat content of palm oil is typically about 87%, whereas the typical saturated fat content of the composition used in the present invention is low at about 61%. The saturated content of butterfat present in dairy cheese is about 63%. Thus, the fat composition used in the present invention typically has a lower saturated fat content than both fats present in dairy cheese and also cheese analogs containing palm oil. In conventional dairy cheeses, the fat content is between 10% and 25%, meaning that the saturated fat content of said dairy cheese is typically between 6% and 16%. In plant-based cheese analog compositions, the fat content is typically higher at about 25%, meaning that cheese analogs containing palm oil would have a saturated fat content of about 22%. When using certain fat compositions used in the present invention, the saturated fat content of the cheese analog is typically about 15%. This means that the fat compositions used in the present invention can be used to reduce the saturated fat content of a cheese analogue to be in the range typically found in conventional cheese, compared to palm oil cheese analogues which have a higher fat content.

[0020] Typically, the fat composition comprises 2-12 weight percent of St2M triglyceride, preferably 5-12 weight percent of St2M triglyceride. St2M triglyceride is a triglyceride molecule that comprises two stearic acid residues and one residue of either lauric acid or myristic acid. Without being limited to theory, it has been found that fat compositions comprising St2M triglyceride in the amounts specified above help provide both the plasticized fat structure effect and the solid brittle structure effect described above. St2M triglyceride crystallizes quickly and binds oil well, helping to provide the effects discussed above.

[0021] Typically, the fat composition comprises 5 to 35 weight percent CN46 and CN48 triglycerides, preferably 10 to 30 weight percent CN46 and CN48 triglycerides. The abbreviation CN represents the total number of carbon atoms in the fatty acid moieties present in the triglyceride molecule. For example, a triglyceride containing two stearic acid residues and one lauric acid residue may have a total carbon number of 48.

[0022] Preferably, the fat composition comprises less than 10% by weight of palm oil, more preferably less than 5% by weight of palm oil, even more preferably less than 2% by weight of palm oil. Most preferably, the composition is palm oil-free.

[0023] The fat composition is preferably a non-hydrogenated fat composition.

[0024] The fat composition preferably comprises a greater amount of stearic acid than palmitic acid. This is advantageous from a nutritional point of view, since stearic acid exerts a neutral effect on total cholesterol and LDL cholesterol levels, whereas palmitic acid is known to increase total cholesterol and LDL cholesterol levels. Typically, the fat composition comprises not more than 20% by weight, preferably not more than 10% by weight, of palmitic acid (C16:0). Typically, the fat composition has a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) that is between 1:1 and 12:1. Typically, the fat composition has a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) that is between 1:4 and 4:1. Preferably, the fat composition comprises between 10% and 25% by weight of lauric acid (C12:0); and / or between 15% and 45% by weight of stearic acid (C18:0). More preferably, the fat composition comprises from 10% to 25% by weight of lauric acid (C12:0); and from 15% to 45% by weight of stearic acid (C18:0).

[0025] Typically, the fat composition has a solid fat content (SFC) N35, as measured for unstabilised fat according to ISO 8292-1, of less than 5, preferably 4 or less; more preferably 3 or less; most preferably 2 or less.

[0026] In particular, an N35 value of less than 5 has been found to be highly favorable for cheese analogue compositions. 35°C is approximately the mouth temperature. If the solid fat content of the fat composition is higher than about 5% at this temperature, the cheese analogue composition will not have the desired texture of cheese and will have a more waxy, dry flavor. It is believed by the inventors that a solid fat content of less than 5% at this temperature is important to ensure that the cheese analogue composition has similar organoleptic properties to cheese when eaten by the consumer.

[0027] Typically, the fat composition has a solid fat content (SFC) N10 of less than 60, as measured for unstabilized fat according to ISO 8292-1. In some embodiments, the fat composition has a solid fat content (SFC) N10 of 50-60, as measured for unstabilized fat according to ISO 8292-1. The term "fat" as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term "oil" is used interchangeably herein with "fat."

[0028] The term "fatty acid" as used herein refers to a straight chain saturated or unsaturated (including mono- and polyunsaturated) carboxylic acid having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be designated as Cx:y. For example, palmitic acid may be designated as C16:0 and oleic acid may be designated as C18:1. The percentage of fatty acids in the compositions referred to herein is based on the total weight of C8-C24 fatty acids, including acyl groups in tri-, di-, and monoglycerides present in the glyceride. The fatty acid profile (i.e., composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0029] The triglyceride content may be determined, for example, based on molecular weight differences (carbon number (CN)) according to AOCS Ce 5-86. The designation triglyceride CNxx indicates a triglyceride having xx carbon atoms in the fatty acyl group, e.g., CN54 includes tristearin. As is customary in the art, the amount of triglyceride designated with each carbon number (CN) is a percentage by weight of the total triglycerides CN26 to CN62 present in the fat composition.

[0030] The fat composition may be made from naturally occurring or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof that meet the fatty acid and triglyceride composition requirements discussed above. Preferably, the fat composition is derived from a blend of naturally occurring fats.

[0031] Preferably, the fat composition comprises an interesterified fat, more preferably the fat composition comprises an interesterified fat blend. The interesterified fat or interesterified fat blend may be produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

[0032] In some embodiments, the interesterified fat or interesterified fat blend is produced by an enzymatic interesterification reaction that does not reach an equilibrium product distribution. These embodiments have been found to provide fat composition products with optimal properties for use in cheese analog compositions, such as those properties discussed above.

[0033] Processes for preparing lipid compositions, such as the interesterification reactions discussed above, are known in the art and are described, for example, in Dijkstra, AJ Interesterification: The Lipids Handbook 3 rd Edition, pages 285 - 300 (FD Gunstone, JL Harwood, and AJ Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007).

[0034] Preferably, the fat composition comprises an interesterified fat blend comprising a vegetable oil rich in stearic acid and a vegetable oil rich in lauric acid. Preferably, the vegetable oil rich in stearic acid is also rich in monounsaturated fatty acids such as oleic acid. Thus, in an exemplary embodiment, the fat composition comprises an interesterified fat blend comprising at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, and mixtures thereof; and at least one oil selected from palm oil, palm stearin, palm olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, and mixtures thereof.

[0035] In a preferred embodiment, the fat composition comprises an interesterified blend of shea butter and coconut oil, or an interesterified blend of shea stearin and coconut oil. For example, in some embodiments, the fat composition comprises an interesterified blend of 20% to 80% by weight of shea butter and 20% to 80% by weight of coconut oil. In other embodiments, the fat composition comprises an interesterified blend of 20% to 80% by weight of shea stearin and 20% to 80% by weight of coconut oil.

[0036] In a highly preferred embodiment, the fat composition comprises a blend of: (i) 20% to 80% by weight of an interesterified blend of 20% to 80% by weight of shea butter and / or shea stearin with 20% to 80% by weight of coconut oil; and (ii) 20% to 80% by weight of sunflower oil.

[0037] Preferably, the fat composition contains a substantial majority of fat and only a small amount of water (i.e., the composition consists essentially of fat molecules). However, in some embodiments, the fat composition may contain water and may be present in the form of an emulsion, such as an oil-in-water emulsion or a water-in-oil emulsion, typically with a suitable emulsifier. In such embodiments, the weight percentage ranges provided above for the amount of fat composition present in the cheese analog composition refer only to the fat molecules present in the fat composition, and not to any water present in the composition. Similarly, the weight percentages provided above for the amount of water present in the cheese analog composition refer both to water added by itself during the manufacture of the cheese analog composition, as well as to any water present in or bound to any portion of the other ingredients of the cheese analog composition, such as water present in the emulsified fat composition, as discussed in more detail below.

[0038] The cheese analog compositions of the present invention may also contain one or more non-animal proteins, such as one or more proteins derived from fungi, plants, or combinations thereof.

[0039] Typically, the non-animal protein comprises a vegetable protein, preferably selected from algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof. In other embodiments, the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, soybean curd skin, nuts, nut-derived proteins, nut-derived dairy products, or combinations thereof.

[0040] Vegetable protein is a source of protein obtained or derived from a plant. Vegetable protein may be any suitable vegetable protein, may include a mixture of vegetable proteins, and / or may include a protein isolate or concentrate. Examples of suitable vegetable proteins include those discussed above.

[0041] As discussed above, the weight percentage ranges recited above for the water present in the cheese analogue composition include both water added by itself and water present in other ingredients of the cheese analogue composition, such as in vegetable proteins or emulsified with fats. Similarly, the weight percentages given below for the amount of non-animal protein present in the cheese analogue composition refer to the dry weight of the protein and do not include water bound to the non-animal protein.

[0042] The vegetable protein used in the preparation of the cheese analogue composition may be dry (also referred to herein as the "dry phase") or may contain moisture. Thus, in an embodiment, the vegetable protein may be included in a dry mix of ingredients and may contain additional ingredients intended to be included in the cheese analogue composition, such as carbohydrates, fiber, and / or hydrocolloids in addition to the protein. If the vegetable protein is dry, it may be hydrated before and / or during the formation of the cheese analogue composition. As used herein, the terms "dry" and "dry phase" used in relation to vegetable protein shall mean that the phase containing the vegetable protein contains less than 5% water by weight, preferably less than 2% water by weight, more preferably less than 1% water by weight, and even more preferably is substantially free of water. In other preferred embodiments, the dry phase a w is 0.90 or less, more preferably below 0.80. The dry phase containing the vegetable protein is typically provided in a substantially dehydrated state to reduce microbial growth as much as possible to enhance shelf life.

[0043] If present in the cheese analog composition, the non-animal protein is typically present in the cheese analog composition in an amount up to 15% by weight of the cheese analog composition. Preferably, the non-animal protein is present in an amount not greater than 12.5% ​​by weight of the cheese analog composition, such as not greater than 10% by weight of the cheese analog composition.

[0044] The cheese analogue composition of the present invention comprises one or more starches. The starch may comprise any suitable type of starch, such as starches known in the art to be included in cheese analogue compositions. Examples of starches that may be included include unmodified starches, modified starches, or combinations thereof. In some embodiments, the starch comprises unmodified or modified vegetable starch, rice starch, tapioca starch, or combinations thereof. In one embodiment, the starch comprises modified starch derived from potato. Preferably, the starch comprises potato starch, waxy maize starch, tapioca starch, or combinations thereof.

[0045] Specific examples of starches and modified starches that can be included in the cheese analog composition include a mixture of oxidized starch E1404 and starch sodium octenyl succinate E1450, where the modified starch is derived from potato starch; SIMPLISTICA® VCP 1214 OG, which includes starches derived from potato, corn, and tapioca; KaTech NDG 1098.72, which includes potato starch and carrageenan; Perfectasol™ D500, which includes enzymatically processed potato starch and potato protein, modified waxy corn starch (E1450); and Perfectasol™ D510, which includes acid treated potato starch, hydroxypropylated distarch phosphate derived from potato, and pregelatinized starch with sodium octenyl succinate derived from potato.

[0046] Without wishing to be bound by theory, it is believed that starch is important in contributing to various sensory and functional properties of cheese anatomists, such as how hard or soft the cheese is, as discussed in more detail below, and also to various functional properties of cheese, such as its stretchability when heated (an important function in the case of pizza cheese) and sliceability.

[0047] It is believed that starch helps support the benefits provided by casein in dairy cheese, such as providing essential properties for a variety of different applications.

[0048] The starch is present in the cheese analog composition in an amount of from 1% to 45% by weight of the cheese analog composition, for example in an amount of from 5% to 45% by weight of the cheese analog composition. Typically, the starch is present in an amount of from 20% to 30% by weight of the cheese analog composition.

[0049] As discussed above, when the cheese analog composition contains protein, the protein is typically present in the cheese analog composition in an amount up to 15% by weight of the composition.

[0050] Typically, the combined weight percentage of starch and non-animal protein in the cheese analog composition does not exceed 45%. Preferably, the combined weight percentage of starch and non-animal protein in the cheese analog composition is less than 35%, preferably between 20% and 30%. In these embodiments, the non-animal protein is typically present in an amount less than 12.5% ​​by weight of the cheese analog composition, such as between 5% and 12.5%, or between 5% and 10% by weight of the cheese analog composition, although it will be understood that even less protein may be present, and in some embodiments protein may be omitted entirely from the composition.

[0051] In this regard, when protein is included in the cheese analog composition, the included protein is used as a substitute for starch since the combined amounts of protein and starch do not exceed the limits discussed above. Protein may perform the same role in the cheese analog composition as starch as discussed above.

[0052] The cheese analogue composition includes water, which may be added to the composition as a separate component or may be derived from other components of the composition as discussed above. The amount of water is not particularly limited and will vary depending on the intended consistency of the cheese analogue composition as will be understood by those skilled in the art, as will be discussed in more detail below. When referring to "water" herein, it is intended to include potable water, demineralized water, or distilled water, unless otherwise indicated. Preferably, the water used in the context of the present invention is demineralized water or distilled water. As will be understood by those skilled in the art, deionized water is also a subclass of demineralized water. In some embodiments, water may be added to the composition, which water is condensate from steam used to heat various components or combinations of components of the cheese analogue composition during production.

[0053] Cheese analog compositions typically include one or more additional ingredients, and while it is believed that it is preferred that these one or more additional ingredients be included in the cheese analog composition, it will be understood that the inclusion of the one or more additional ingredients is not required.

[0054] Preferably, the cheese analog composition comprises one or more flavor additives, and preferably the one or more flavor additives are present in an amount of from 0.1% to 5% by weight of the cheese analog composition.

[0055] Preferably, the cheese analog composition comprises one or more color additives. Preferably, the one or more color additives are present in an amount of from 0.01% to 1% by weight of the cheese analog composition.

[0056] In some embodiments, the cheese analog composition further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin, and alginates; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and karaya gum.

[0057] Examples of other additives that may be included in the cheese analog composition include ionic or non-ionic emulsifiers, polyhydroxy compounds, milk, liquid flavors, alcohol, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidizing agents, liquid reducing agents, liquid antioxidants, liquid acidity regulators, liquid enzymes, milk powders, hydrolyzed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fiber, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidizing agents, reducing agents, antioxidants, acidity regulators, or combinations thereof.

[0058] In preferred embodiments, the cheese analog is suitable for consumption by vegetarians and vegans. Thus, in preferred embodiments, the cheese analog composition is substantially free of animal protein, and more preferably, the cheese analog composition is free of animal protein.

[0059] In a preferred embodiment, the cheese analog composition is substantially free of animal-derived products, and more preferably the cheese analog composition is free of animal-derived products.

[0060] However, in some embodiments, the cheese analog composition may include an animal-derived product, such as an animal-derived protein or fat. Thus, in some embodiments, the cheese analog composition further includes one or more animal-derived products, such as animal oil, fish oil, animal-derived protein, animal-derived polysaccharide, or any combination thereof. In some embodiments, the one or more animal-derived products include animal milk protein, animal milk fat, or a combination thereof. In these embodiments, the cheese analog composition may be suitable for consumption by vegetarians based on the inclusion of non-animal proteins and proteins and fats derived from animal milk. These cheese analog compositions are suitable for consumption by vegetarians because they do not include fats or proteins derived from animals. However, it should be understood that such cheese analog compositions are not suitable for consumption by vegans.

[0061] In embodiments where the cheese analog composition includes one or more animal-derived products, the one or more animal-derived products are typically present in the cheese analog composition in an amount of from 0.1% to 20% by weight of the cheese analog composition.

[0062] The specific properties of the cheese analogue composition may be adjusted by adjusting the relative amounts of fat composition, water, starch, and protein (if present) in the composition. The properties of the cheese analogue composition may be adjusted and optimized to provide various types of cheese analogue compositions. For example, there are many types of cheese analogue compositions that exist with very different properties. As will be understood by those skilled in the art, different properties are desirable for different applications. For example, a spreadable cheese (such as an alternative cream cheese) will have very different properties, desirably soft and spreadable, than, for example, an alternative Parmesan cheese, which is desirably firm but can be grated into small particles, or a sandwich cheese, which must be more resilient but can be easily sliced. Other properties that may be desirable for a cheese analogue to have include extensibility at high temperatures, such as an alternative Mozzarella pizza cheese.

[0063] When optimizing and adjusting the physical properties of a particular cheese analog, typically the weight percentage of fat composition in the cheese analog composition will remain similar between different types of cheese analogs. For example, both cream cheese and hard cheese may typically contain similar amounts of fat composition, such as 20% to 30% by weight of the cheese analog composition. In contrast, the moisture content of the cheese analog composition and the combined protein and starch content of the composition are typically varied and optimized to provide different types of cheese compositions. Typically, for harder cheese analog compositions, the composition contains a relatively low moisture content and a relatively high combined protein and starch content. The opposite is true for softer cheeses. Spreadable cheeses, such as alternative cream cheeses, will have the highest moisture content and the lowest relative combined starch and protein content.

[0064] In some embodiments, the cheese analog composition comprises 35% to 55% water by weight; the combined weight percentage of starch and non-animal protein in the cheese analog composition is 25% to 35%. Typically, the fat composition will be present in an amount of 20% to 30% by weight of the composition. Typically, such cheeses will have the desired properties of harder cheeses, such as compositions such as cheddar, parmesan, feta, sandwich cheese, or similar types of cheese analog compositions.

[0065] In another embodiment, the cheese analog composition comprises 45% to 55% water by weight; the combined weight percentage of starch and non-animal protein in the cheese analog composition is 20% to 35%. Typically the composition will be present in an amount of 20% to 30% by weight of the composition. Typically such cheeses will have the desired properties of softer cheeses, and the cheese analog composition will be a Brie or Brie-type cheese, a pizza cheese, or a similar type of cheese analog composition.

[0066] In other embodiments, the cheese analog composition comprises 50% to 65% water by weight; the combined weight percentage of starch and non-animal protein in the cheese analog composition is 5% to 25%. Typically, the fat composition will be present in an amount of 20% to 30% by weight of the composition. Typically, such cheeses will have the desired properties of spreadable cheeses, such as cream cheese and the like, and the cheese analog composition will be an alternative spreadable cheese composition.

[0067] As discussed above, it has been surprisingly found that the fat compositions described herein are suitable for use in all of the various types of cheese analog compositions discussed above and can provide the desired properties for each type of cheese analog, in contrast to certain fats known in the art that are used in cheese analog compositions that can provide the desired properties for some types of cheese analog compositions but not others.

[0068] According to a second aspect of the invention there is provided a food product comprising a cheese analog composition according to the first aspect of the invention.

[0069] Preferably the food product is a vegetarian or vegan alternative food.

[0070] The food product can be any cheese analogue composition food product or food product comprising the cheese analogue composition of the present invention. The cheese analogue composition of the present invention can be provided as any type of cheese analogue composition food product. Preferably, the food product comprises pizza cheese, sandwich cheese, feta cheese, soft spreadable cheese, or hard cheese; more preferably, the food product comprises pizza cheese, sandwich cheese, or feta cheese.

[0071] The properties of the cheese analog composition or food products prepared using the composition may be measured by any suitable means. Desired properties may include firmness, adhesiveness, springiness, cohesiveness, and resilience. Such means include taste testers that can provide feedback on the properties of the composition or food product, such as juiciness (or dryness), texture, chewiness, and hardness. Typically, multiple testers will be asked to mark one or more properties of the composition or food product, such as on a scale of 1 to 5. When multiple testers are asked, an average of the results can be taken to observe a general impression of the food product.

[0072] The properties of the composition or food may be measured using specialized equipment. For example, Texture Profile Analysis (TPA) is a technique used to characterize the texture attributes of solid and semi-solid materials and may be used to determine hardness, adhesiveness, springiness, cohesiveness, adhesion, chewiness, and resilience. In this technique, the test material may be compressed twice in a reciprocating motion, mimicking the chewing motion in the mouth, and a graph of force versus time (and / or distance) may be generated from which the above information can be obtained. TPA and classification of texture properties are further described in Bourne MC, Food Technol., 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., 'On the texture profile analysis test', Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand and may be performed as described therein.

[0073] A graph of force versus time (and / or distance) typically contains two peaks in the force corresponding to the two compressions separated by a trough. Force may be measured in weight equivalents (g-force, g) or Newtons (N).

[0074] Hardness (g or N) is defined as the maximum peak experienced during the first compression cycle.

[0075] Adhesion is defined as the area of ​​negative force at the first bite, i.e. the area of ​​the graph between the two peaks of force at or below 0 g or N force. It represents the work required to overcome the attractive force between the surface of the food and the surface of the other material with which the food comes into contact, i.e. the total force required to pull the compression plunger away from the sample. For materials with high adhesion and low cohesion, when tested, part of the sample tends to adhere to the probe on the upward stroke. Lifting the sample from the base of the test platform should be avoided where possible, as the weight of the sample on the probe may become part of the adhesion value. In certain cases, gluing of the sample to the base of a disposable platform has been proposed, but is not applicable to all samples.

[0076] Springiness, also known as elastomerism, relates to the height to which the food recovers during the time that elapses between the end of the first compression and the start of the second compression. During the first compression, the time is measured from the start of compression at force=0 g or N to the first peak of force (referred to as "cycle 1 duration"). During the second cycle, the time is measured from the start of the second compression at force=0 g or N to the second peak of force (referred to as "cycle 2 duration"). Springiness is calculated as the ratio of these values, i.e. "cycle 2 duration" / "cycle 1 duration".

[0077] Cohesion is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N during the second compression to that during the first compression. Cohesion may be measured as the rate at which a material breaks down under mechanical action. Tensile strength is a manifestation of cohesion. If adhesion is lower than cohesion, the probe is more likely to remain clean since the product has the ability to hold together. Cohesion is usually tested for secondary parameters friability, chewability, and stickiness.

[0078] Recovery force is a measure of how a sample recovers from deformation with respect to both induced speed and force. It is interpreted as the ratio of the area from the first probe reversal point, i.e., maximum force point, to the crossing of the x-axis, i.e., 0 g or N, to the area generated from the first compression cycle between the start of compression and the maximum force point. To obtain a meaningful value of this parameter, a relatively slow test speed should be chosen that allows the sample to recover if it possesses this property.

[0079] According to a third aspect of the invention there is provided the use of a fat composition in a cheese analogue composition, the fat composition comprising 20% ​​to 80% by weight of saturated fatty acids; 10% to 50% by weight of stearic acid (C18:0); and 2% to 35% by weight of lauric acid (C12:0); said percentages of fatty acid residues refer to fatty acids bound as acyl groups in glycerides in the fat composition and are relative to the total weight of C4-C24 fatty acid residues bound as acyl groups present in the fat composition; the cheese analogue composition comprising 20% ​​to 30% by weight of the fat composition; 1% to 45% by weight of starch; 0% to 15% by weight of non-animal protein; and 35% to 65% by weight of water; and the combined weight percentage of starch and non-animal protein in the composition does not exceed 45%.

[0080] Preferably, the uses further include using the cheese analog composition in a food product, such as those discussed above.

[0081] Preferably the cheese analog composition, fat composition and / or food product are as discussed above according to the first and second aspects of the invention.

[0082] Preferably, the use involves using the fat composition to improve the nutritional profile of a cheese analog composition when compared to a similar cheese analog composition containing the same amount by weight of palm oil.

[0083] Preferably, the use involves using the fat composition to improve the effect of in vivo cholesterol levels in consumers of the cheese analog composition when compared to a similar cheese analog composition containing the same amount of palm oil by weight.

[0084] The term analogous cheese composition as used herein is used to refer to a cheese analog composition of equal weight that is identical to the cheese analog composition of the present invention except for the nature of the fat present therein. The analogous cheese analog composition contains the same amount of coconut oil by weight as the cheese analog composition of the present invention contains a fat composition. The nutritional profile of the cheese analog composition of the present invention may be improved compared to coconut oil because it contains a lower total amount of saturated fatty acid residues per unit weight than coconut oil. Coconut oil contains as much as 90% saturated fatty acid residues. Without wishing to be bound by theory, it is believed that fats with a higher saturated fatty acid content increase the risk of heart disease, high blood pressure, and related conditions, and also have a detrimental effect on cholesterol levels in consumers. Thus, in some embodiments, the use includes using a fat composition to improve the effect of the cheese analog composition on in vivo cholesterol levels in consumers when compared to an analogous cheese analog composition containing the same amount of coconut oil by weight, although it will be understood that other health and wellness benefits may also be realized by using a fat composition in the cheese analog composition instead of coconut oil and similar fats.

[0085] The use may include using a fat composition to provide a delayed release of flavor from the cheese analog composition upon consumption when compared to a similar cheese analog composition containing the same amount of coconut oil by weight. Without wishing to be bound by theory, it is believed that the delayed release of flavor compared to coconut oil is due to the fat composition having a higher solid fat content than coconut oil at mouth temperatures of 30°C to 35°C. Many flavor and flavor additive compounds are fat soluble and therefore dissolve in the fat of the cheese analog composition. At higher solid fat contents, the release of dissolved flavor from the fat is delayed for a longer period of time. It is believed that the delayed release of flavor allows the cheese analog composition to more closely resemble the texture and delayed flavor release of cheeses containing higher melting point fats that typically have higher solid fat contents at mouth temperatures.

[0086] Typically, the use involves using the fat composition to improve one or more sensory properties and / or one or more functional properties of a cheese analog composition when compared to a similar cheese analog composition containing the same amount of palm oil by weight. Examples of such properties include sensory properties such as firmness, adhesion, cohesion, resilience, and elasticity; functional behavior such as slicability, handling of sliced ​​cheese, handling of shredded cheese, spreadability of cheese when heated (e.g., in pizza applications), reduction of waste during slicing, reduction of waste during shredding, improved quality of sliced ​​cheese, and improved quality of shredded cheese; or any combination of these properties.

[0087] Preferably, the one or more sensory properties include hardness, adhesion, cohesion, resilience, springiness, or a combination thereof.

[0088] Preferably, the one or more functional properties include slicability, handleability, extensibility when heated, reduced waste during slicing, reduced waste during shredding, cheese quality, or a combination thereof.

[0089] In highly preferred embodiments, the use comprises using the fat composition to reduce the firmness of a cheese analog composition when compared to a similar cheese analog composition containing the same amount of palm oil by weight. In such embodiments, the use preferably comprises using the cheese analog composition in a pizza cheese food product, a sandwich cheese food product, or a feta cheese food product.

[0090] In another highly preferred embodiment, the use comprises using the fat composition to reduce the extent to which the cheese analog composition increases in hardness over time as compared to a similar cheese analog composition comprising the same amount of palm oil by weight.Preferably, in these embodiments, the use comprises using the cheese analog composition in a pizza cheese food, a sandwich cheese food, or a feta cheese food.

[0091] Without being limited to theory, it is believed that the steep melting curve of palm oil is partially responsible for the loss of desirable properties of cheese analog compositions over time between production and consumption. Palm oil is a brittle solid at temperatures below 15° C., whereas at temperatures of about 30° C.-35° C., palm oil contains very little solid fat. This steep melting curve has been found to be responsible for the loss of desirable properties of cheese analog compositions containing palm oil over time.

[0092] In embodiments the use comprises using the fat composition in a cheese analog composition, the use comprises using the fat composition to reduce the brittleness and / or firmness of a cheese analog composition compared to a similar cheese analog composition comprising the same amount of palm oil by weight, preferably the use comprises using the fat composition in a pizza cheese food product or a sandwich cheese food product.

[0093] In another embodiment, the use includes using the fat composition in a cheese analog composition, the use includes using the cheese analog composition in a pizza cheese food product or a sandwich cheese food product, and the use includes using the fat composition to improve the appearance of the food product as compared to a similar food product comprising a cheese analog composition that includes the same amount of palm oil by weight.

[0094] According to a fourth aspect of the invention there is provided a method of producing a cheese analog composition according to the first aspect of the invention or a food product according to the second aspect of the invention, the method comprising combining a fat composition as discussed above according to the first aspect of the invention, water, starch and optionally non-animal protein and / or one or more additional ingredients to form a cheese analog composition, and optionally forming the cheese analog composition into a food product.

[0095] The methods of the present invention may include any suitable method known in the art for forming cheese analog compositions and food products comprising said compositions.

[0096] In some embodiments, the method includes combining the ingredients at a temperature between 70° C. and 85° C., preferably between 75° C. and 80° C. At such temperature, the fat composition melts and becomes intimately and uniformly mixed with the water, starch, and protein, and other ingredients, if present, to form a homogenous system. The ingredients can be mixed with each other in any suitable order, as will be appreciated by those skilled in the art.

[0097] After combining, the components of the composition are typically mixed in a shear mixer. Typically, when the cheese analog composition is a softer composition, such as cream cheese or other spreadable cheese substitute composition, higher shear is used to mix the components. Relatively lower shear is typically used for firmer cheese analog compositions.

[0098] While the steps described above are preferred steps for producing the cheese analog compositions or food products described herein, it will be understood that other suitable processes may be used to produce the cheese analog compositions and food products. [Brief description of the drawings]

[0099] [Figure 1]1 shows a graph of firmness and change in firmness over time for a cheese analogue according to the present invention and a comparative cheese analogue containing palm oil. [Diagram 2] 1 shows the sensory profiles of a cheese analogue according to the present invention and a comparative cheese analogue containing palm oil. [Diagram 3] 1 shows a graph of firmness and change in firmness over time for a cheese analogue according to the present invention and a comparative cheese analogue containing palm oil. [Figure 4] 1 shows the sensory profiles of a cheese analogue according to the present invention and a comparative cheese analogue containing palm oil. [Diagram 5] 1 shows a graph of firmness and change in firmness over time for a cheese analogue according to the present invention and a comparative cheese analogue containing palm oil. [Figure 6] 1 shows the sensory profiles of a cheese analogue according to the present invention and a comparative cheese analogue containing palm oil. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0100] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way. EXAMPLES

[0101] An alternative pizza cheese composition according to the present invention was produced. The cheese analog composition included 46% by weight water; 27% by weight starch and non-animal protein blend; 25% by weight of the fat composition described herein, and 2% by weight salt. The fat composition was an interesterified blend of 70% by weight shea butter and 30% by weight palm oil.

[0102] The firmness of the pizza cheese and its change over time were measured. The results are shown in Figure 1 in comparison to a comparative cheese containing palm oil. The composition of the present invention is abbreviated as Fat1, and the palm oil comparative composition is abbreviated as CNO. The comparative cheese analog composition was the same as the composition of the present invention except that it contained 25% by weight of palm oil instead of 25% by weight of the interesterified fat blend composition.

[0103] It can be seen that the softest cheese was the cheese of the invention after 1 week. After 2 and 4 weeks the firmness of this cheese increased. After an additional 4 weeks the cheese of the invention remains softer than the comparative cheese with palm oil. The comparative cheese with palm oil also increased in firmness after 2 and 4 weeks. It can be seen that the increase in firmness after 2 and 4 weeks is less for the cheese of the invention compared to the cheese containing palm oil.

[0104] Thus, the data in Figure 1 show that the cheeses of the invention are associated with the desirable characteristics of reduced firmness and also with a lower increase in firmness over time compared to the comparative cheeses containing palm oil, characteristics that are more appealing to consumers and result in an improved sensory experience following consumption of the cheese.

[0105] Palm oil based cheeses have a harder, more brittle and crispy texture, which causes the cheese to disintegrate when shredded and produces more fines. These fine materials are less attractive from a commercial standpoint.

[0106] The pizza cheese and the comparative pizza cheese containing palm oil were subjected to a sensory evaluation. The results are shown in Figure 2. It can be seen that the cheese of the present invention received higher scores for appearance and acceptability by the sensory testers than the comparative cheese containing palm oil. EXAMPLES

[0107] An alternative sandwich composition according to the invention was prepared. The cheese analog composition included 49% by weight water; 24% by weight starch blend; 25% by weight fat composition described herein; 1% by weight salt; and 1% by weight additive Carrageenan K100. The fat composition was an interesterified blend of 70% by weight shea butter and 30% by weight palm oil.

[0108] The sandwich cheese slices were tested in the same manner as described above for the pizza cheese of Example 1. The results of the hardness test and sensory evaluation are shown in Figures 3 and 4, respectively. Also shown are the results of a comparative cheese analog composition containing the same amounts, by weight, of all the components of the composition of the present invention, except that it contained 25 wt% palm oil instead of the 25 wt% interesterified fat blend composition. From Figure 3, it can be seen that the same trends were observed as described above for the pizza cheese of Figure 1. In Figure 3, the cheese analog of the present invention is designated Fat 1 and the comparative cheese analog is designated CNO.

[0109] FIG. 4 shows the results of a sensory evaluation performed on a cheese analogue of the present invention (designated Fat 1); and KRISTAL (a comparative cheese analogue containing palm oil). It can be seen that the palm oil cheese KRISTAL has a higher firmness and crumbliness than the cheese analogue of the present invention. Such characteristics are less desirable for the reasons discussed above. If the firmness and crumbliness are too high, the cheese will resemble a less dense conventional dairy cheese. Thus, the sensory properties of the sandwich cheese of Example 2 are better than the comparative cheese containing palm oil. EXAMPLES

[0110] An alternative feta cheese composition according to the invention was produced. The cheese analogue composition contained 56.89% by weight water; 24.95% by weight interesterified fat blend; 11.98% by weight starch blend; 3.99% by weight starch / non-animal protein blend; 2% by weight salt; and 0.2% by weight citric acid. The interesterified fat blend was the same as that previously used in Examples 1 and 2.

[0111] The Feta cheese was tested in the same manner as previously described for the cheeses of Examples 1 and 2. The results of the firmness testing and sensory evaluation are shown in Figures 5 and 6, respectively. Also shown are results for a comparative cheese analog composition containing the same amounts, by weight, of all the components of the composition of the present invention, except that it contained 24.95 wt. % palm oil instead of the 24.95 wt. % interesterified fat blend composition.

[0112] It can be seen from Figure 5 that the same trends are observed as already described for the pizza cheese in Figure 1. In Figure 5, the cheese analog of the present invention is designated Fat 1 and the comparative cheese analog is designated CNO.

[0113] Figure 6 shows that the substitute feta cheese of the invention had similar scores in the sensory evaluation as the feta cheese containing palm oil. Cheese Akoroma RF was a cheese according to the invention. Cheese KRISTAL was a comparison cheese containing palm oil.

Claims

1. 1. A cheese analog composition comprising 20% ​​to 30% by weight of a fat composition, 1% to 45% by weight of starch, 0% to 15% by weight of non-animal protein, and 35% to 65% by weight of water, wherein the combined weight percentage of starch and non-animal protein in said composition does not exceed 45%, and wherein said fat composition comprises 20% to 85% by weight of saturated fatty acid residues, 10% to 50% by weight of stearic acid residues (C18:0), and 2% to 35% by weight of lauric acid residues (C12:0), said percentages of fatty acid residues referring to fatty acids bound as acyl groups in glycerides of said fat composition and based on the total weight of C4-C24 fatty acid residues bound as acyl groups present in said fat composition.

2. 2. The cheese analog composition of claim 1, wherein the fat composition comprises from 20% to 70% by weight saturated fatty acids, preferably from 20% to 60% by weight saturated fatty acids, more preferably from 65% to 85% by weight saturated fatty acids or from 20% to 65% by weight saturated fatty acids.

3. 3. The cheese analog composition of claim 1 or 2, wherein the fat composition comprises less than 10% by weight of palm oil, preferably said composition comprises less than 5% by weight of palm oil, more preferably said composition comprises less than 2% by weight of palm oil, and most preferably said composition is free of palm oil, and / or the fat composition is a non-hydrogenated fat composition.

4. A cheese analog composition according to any one of claims 1 to 3, wherein the fat composition comprises not more than 20% by weight of palmitic acid (C16:0), preferably not more than 10% by weight.

5. 5. The cheese analog composition of any of claims 1 to 4, wherein the fat composition has a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 1:1 to 12:

1.

6. 6. The cheese analog composition of any of claims 1 to 5, wherein the fat composition has a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 1:4 to 4:

1.

7. 7. The cheese analog composition of any of claims 1 to 6, wherein the fat composition comprises from 10% to 25% by weight lauric acid (C12:0) and / or from 15% to 45% by weight stearic acid (C18:0).

8. 8. The cheese analog composition of any of claims 1-7, wherein the fat composition has a solid fat content (SFC) N35, measured for unstabilized fat according to ISO 8292-1, of less than 5, preferably 4 or less, more preferably 3 or less, and most preferably 2 or less.

9. 9. The cheese analog composition of any of claims 1 to 8, wherein the fat composition comprises an interesterified fat, preferably said fat composition comprises a blend of interesterified fats, preferably said interesterified fat or said blend of interesterified fats has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof, optionally said interesterified fat or said blend of interesterified fats has been produced by a transesterification reaction that is stopped before reaching an equilibrium product distribution.

10. 10. The cheese analog composition of any of claims 1-9, wherein the fat composition comprises a blend of interesterified fats comprising at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, alambrachia fat, kokum fat, mango kernel fat, sal fat, illipe butter, and mixtures thereof; and at least one oil selected from coconut oil, coconut stearin, coconut olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, and mixtures thereof.

11. 11. The cheese analog composition of any of claims 1 to 10, wherein the fat composition comprises an interesterified blend of shea butter and coconut oil, or an interesterified blend of shea stearin and coconut oil, preferably the fat composition comprises an interesterified blend of 20% to 80% by weight of the shea butter and 20% to 80% by weight of the coconut oil, or the fat composition comprises an interesterified blend of 20% to 80% by weight of the shea stearin and 20% to 80% by weight of the coconut oil.

12. 12. The cheese analog composition of any of claims 1-11, wherein the fat composition comprises: (i) 20% to 80% by weight of an interesterified blend of 20% to 80% by weight of shea butter and / or shea stearin and 20% to 80% by weight of coconut oil, and (ii) 20% to 80% by weight of a liquid oil blend, such as sunflower oil, rapeseed oil, or a combination thereof.

13. 13. A cheese analog composition according to any of claims 1 to 12, wherein the fat composition comprises 5 to 35 weight percent CN46 and CN48 triglycerides, preferably 10 to 30 weight percent CN46 and CN48 triglycerides, and / or the fat composition comprises 2 to 12 weight percent St2M triglycerides, preferably 5 to 12 weight percent St2M triglycerides.

14. The starch comprises unmodified starch, modified starch, or a combination thereof, preferably the starch comprises unmodified or modified vegetable starch, rice starch, tapioca starch, or a combination thereof, preferably the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof, and / or the non-animal protein comprises vegetable protein, such as algae protein, black bean protein, canola wheat protein, chickpea protein, faba bean protein, lentil protein, lupin protein, or the like.

14. The cheese analog composition of any of claims 1-13, wherein the non-animal protein comprises protein from a source selected from the group consisting of wheat protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof; or the non-animal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, soybean skin, nuts, nut-derived proteins, nut-derived dairy products, or combinations thereof.

15. 15. The cheese analog composition of any one of claims 1 to 14, wherein the cheese analog composition further comprises an animal milk derived protein, preferably said animal milk derived protein comprises casein.

16. 16. The cheese analog composition of any of claims 1 to 15, wherein the cheese analog composition comprises one or more flavor additives, preferably said one or more flavor additives are present in an amount of 0.1% to 5% by weight of the cheese analog composition, and / or wherein the cheese analog composition comprises one or more color additives, preferably said one or more color additives are present in an amount of 0.01% to 1% by weight of the cheese analog composition.

17. 17. The cheese analog composition of any of claims 1 to 16, wherein the cheese analog composition further comprises an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavor, alcohol, a humectant, honey, a liquid preservative, a liquid sweetener, a liquid oxidizing agent, a liquid reducing agent, a liquid antioxidant, a liquid acidity regulator, a liquid enzyme, milk powder, hydrolyzed protein isolate (peptide), amino acids, yeast, sugar substitutes, salt, spices, fiber, thickeners and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidizing agents, reducing agents, antioxidants, and acidity regulators.

18. 18. The cheese analog composition of any of claims 1 to 17, wherein the cheese analog composition is substantially free of animal protein and / or animal fat, preferably wherein the cheese analog composition is substantially free of animal protein and / or animal fat, and / or wherein the cheese analog composition is substantially free of animal-derived products, preferably wherein the cheese analog composition is substantially free of animal-derived products.

19. 19. The cheese analog composition of any of claims 1-18, wherein the cheese analog composition further comprises one or more animal derived products such as animal oil, fish oil, animal derived protein, animal derived polysaccharide, or any combination thereof, preferably said one or more animal derived products comprise animal milk protein, animal milk fat, or a combination thereof, preferably said one or more animal derived products are present in the cheese analog composition in an amount of 0.1% to 20% by weight of the cheese analog composition.

20. the cheese analog composition comprises 35% to 55% by weight water and the combined weight percentage of starch and non-animal protein in said cheese analog composition is 25% to 35%, preferably said cheese analog composition being cheddar cheese, parmesan cheese, feta cheese, sandwich cheese, or a similar type of cheese analog composition; or the cheese analog composition comprises 45% to 55% by weight water and the combined weight percentage of starch and non-animal protein in said cheese analog composition is 20% to 35%, preferably said cheese analog composition is a soft cheese analog composition, such as a Brie or Brie-type cheese, a pizza cheese, or a similar type of cheese analog composition; or the cheese analog composition comprises 50% to 65% by weight water, and the combined weight percentage of starch and non-animal protein in said cheese analog composition is 5% to 25%, preferably said cheese analog composition is a spreadable cheese analog composition, such as cream cheese, or a similar type of cheese analog composition; A cheese analog composition according to any one of claims 1 to 19.

21. 21. The cheese analog composition of any of claims 1 to 20, wherein the fat composition has a solid fat content (SFC) N10, measured for unstabilized fat according to ISO 8292-1, of less than 60, preferably said fat composition has a solid fat content (SFC) N10, measured for unstabilized fat according to ISO 8292-1, of 50 to 60.

22. 22. The cheese analog composition of any of claims 1-21, wherein the combined weight percentage of starch and non-animal protein in the cheese analog composition is less than 30%, preferably between 20% and 30%, optionally said cheese analog composition comprising less than 12.5% ​​by weight of non-animal protein.

23. 23. A food product comprising a cheese analogue composition according to any one of claims 1 to 22, preferably a vegetarian or vegan cheese substitute food product, such as pizza cheese, sandwich cheese, feta cheese, soft spreadable cheese or hard cheese, preferably comprising pizza cheese, sandwich cheese or feta cheese.

24. 1. Use of a fat composition in a cheese analog composition, said fat composition comprising 20% ​​to 80% by weight saturated fatty acids, 10% to 50% by weight stearic acid (C18:0), and 2% to 35% by weight lauric acid (C12:0), said percentages of fatty acid residues referring to fatty acids bound as acyl groups in glycerides in said fat composition and based on the total weight of C4-C24 fatty acid residues bound as acyl groups present in said fat composition, said cheese analog composition comprising 20% ​​to 30% by weight fat composition, 1% to 45% by weight starch, 0% to 15% by weight non-animal protein, and 35% to 65% by weight water, wherein the combined weight percentage of starch and non-animal protein in said composition does not exceed 45%.

25. 25. The use of claim 24, further comprising using the cheese analog composition in a food product, wherein the cheese analog composition, fat composition, and / or food product are as defined in any of claims 1 to 23.

26. 26. Use according to claim 24 or 25, comprising using the fat composition to improve the nutritional profile of a cheese analogue composition when compared to a similar cheese analogue composition comprising the same amount of palm oil by weight, for example comprising using the fat composition to improve the impact of in vivo cholesterol levels in a consumer of the cheese analogue composition when compared to a similar cheese analogue composition comprising the same amount of palm oil by weight.

27. 27. The use of any of claims 24 to 26, comprising using a fat composition to improve one or more sensory properties and / or one or more functional properties of a cheese analog composition when compared to a similar cheese analog composition containing the same amount of palm oil by weight, for example the one or more sensory properties comprise firmness, adhesion, cohesiveness, resilience, springiness, or a combination thereof, and / or the one or more functional properties comprise slicability, handling, extensibility when cooked, reduced waste during slicing, reduced waste during shredding, improved cheese quality, or a combination thereof.

28. using a fat composition to reduce the hardness of a cheese analog composition when compared to a similar cheese analog composition containing the same amount of palm oil by weight, preferably said cheese analog composition being as defined in claim 20, more preferably using said cheese analog composition in a pizza cheese food, a sandwich cheese food, or a feta cheese food; or using a fat composition to reduce the degree to which the hardness of a cheese analog composition increases over time as compared to a similar cheese analog composition containing the same amount of palm oil by weight, preferably using said cheese analog composition in a pizza cheese food, a sandwich cheese food, or a feta cheese food; or 21. The method of claim 20, comprising using a fat composition in a cheese analog composition to reduce the brittleness and / or firmness of said cheese analog composition compared to a similar cheese analog composition containing the same amount of palm oil by weight, preferably comprising using said fat composition in a pizza cheese food product or a sandwich cheese food product; or 21. The method of claim 20, further comprising: using a fat composition in the cheese analog composition of claim 20; using said fat composition in a pizza cheese food or a sandwich cheese food; and using said fat composition to improve the appearance of said food as compared to a similar food comprising a cheese analog composition containing the same amount of palm oil by weight.

28. Use according to any one of claims 24 to 27.

29. 25. A method for producing a cheese analog composition according to any of claims 1 to 22 or a food product according to claim 23, comprising the steps of combining a fat composition as defined in any of claims 1 to 22, water, starch, and optionally non-animal protein, and / or one or more additional ingredients to form said cheese analog composition, and optionally forming said cheese analog composition into a food product, optionally said combining being carried out at a temperature of from 70°C to 85°C.

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