Vegetable cream cheese product and method for producing vegetable cream cheese product

Abstract

A plant-based cheese product, particularly a cream cheese type product, is presented herein. The plant-based cheese product is in the form of an emulsion that includes a plant protein, a stabilizer, a starch-based thickener, and a fat component. The plant-based cheese has a stretchy texture and an opaque appearance at both refrigerated and high temperatures.

Description

[Technical field]

[0001] [CROSS-REFERENCE TO RELATED APPLICATIONS] This application claims the benefit of U.S. Provisional Application No. 63 / 209,838, filed June 11, 2021, which is incorporated by reference herein in its entirety.

[0002] FIELD OF THE DISCLOSURE This application relates generally to vegetable based soft cheese products, including vegetable based cream cheese products. [Background technology]

[0003] Some commercially available plant-based cream cheese products can replicate certain characteristics of dairy-based cream cheese products. However, plant-based cream cheese products often do not have the appearance, taste, or texture, including spreadability, of expected dairy-based cream cheese. In fact, some plant-based cream cheese products do not have a smooth and creamy texture and can be difficult to spread. In addition, currently available plant-based cream cheese products often have an unpleasant taste or aftertaste. These plant-based cream cheese products are not well received by consumers who expect a cooking and eating experience that replicates dairy-based cheese. [Brief description of the drawings]

[0004] [Figure 1] FIG. 1 is a schematic diagram of a process for making a plant-based cheese product according to some embodiments. [Diagram 2] It is a black and white copy of an original color photograph of dough spread with a cream cheese-type plant food. [Diagram 3] 1 is a black and white photocopy of an original color photograph of two exemplary cream cheese type plant-based foods. [Figure 4] This is a black and white copy of an original color photograph of dough spread with cream cheese-type plant-based food of the examples and comparative examples. [Diagram 5]1 is an optical microscope image of a 100 μm scale bar of a comparative example cream cheese-type plant-based food product. [Figure 6] 1 is an optical microscope image of a 100 μm scale bar of a comparative example cream cheese-type plant-based food product. [Figure 7] 1 is an optical microscope image of a 100 μm scale bar of a comparative example cream cheese-type plant-based food product. [Figure 8] 1 is an optical microscope image of a 100 μm scale bar of a cream cheese-type plant-based food product of an embodiment. [Figure 9] 1 is an optical microscope image of a 100 μm scale bar of a cream cheese-type plant-based food product of an embodiment. [Figure 10] 1 is an optical microscope image of a 100 μm scale bar of a cream cheese-type plant-based food product of an embodiment. [Figure 11] 1 is an optical microscope image of a 100 μm scale bar of a cream cheese-type plant-based food product of an embodiment. [Figure 12] 1 is a graph of fat droplet size distribution for cream cheese-type plant-based foods of the examples and comparative examples, showing frequency distribution percentage (Y-axis) as a function of sample diameter (μm, X-axis). [Figure 13] 1 is a graph of fat droplet size distribution for cream cheese-type plant-based foods of the examples and comparative examples, showing cumulative distribution percentage (Y-axis) as a function of sample diameter (μm, X-axis). [Figure 14] 1 is a black and white copy of an original color macro photograph of a dough spread with a cream cheese-type plant-based food product of the examples and comparative examples. [Figure 15] 1 is a graph of light intensity for examples and comparative cream cheese-type plant-based foods showing sample light intensity (Y-axis) as a function of line position (X-axis). [Figure 16] 1 is a graph of the average intensity of cream cheese-type plant-based foods of the examples and comparative examples showing the average intensity of samples (Y-axis) as a function of area (X-axis). [Figure 17]1 is a graph generated from rheometer temperature sweeps of examples and comparative cream cheese-type plant-based foods showing sample firmness (Pa, Y-axis) versus temperature (° C., X-axis). [Figure 18] 1 is a graph generated from rheometer temperature sweeps of examples and comparative cream cheese-type plant-based foods showing sample viscosity (Pa·s, Y-axis) versus temperature (° C., X-axis). [Figure 19] 1 is a graph generated from rheometer temperature sweeps of examples and comparative cream cheese-type plant-based foods showing sample Tan δ (Y-axis) versus temperature (° C., X-axis). [Figure 20] 1 is a black and white copy of an original color photograph of the cream cheese-type plant-based food products of the Examples and Comparative Examples. [Figure 21] FIG. 1 is a scatter plot showing the a* (green-red) values ​​(Y-axis) and b* (blue-yellow) values ​​(X-axis) of cream cheese-type plant-based foods of Examples and Comparative Examples. [Figure 22] 1 is a bar graph showing the L* (lightness) values ​​of cream cheese-type plant-based foods of Examples and Comparative Examples.

[0005] Although certain acts and / or steps may be described or illustrated in a particular order of occurrence, those skilled in the art will understand that no such particular order is actually necessary. The terms and expressions used in this specification have the ordinary technical meanings as given to such terms and expressions by those skilled in the art, unless a specific meaning is otherwise set forth in this specification. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0006] Described herein are plant-based cheese products, which in some approaches may be in the form of soft plant-based cheese products, such as plant-based cream cheese products or plant-based cheese spreads. As used herein, the term "plant-based" refers to products or ingredients that do not contain animal-based proteins, such as dairy proteins, and that contain proteins derived from plants.

[0007] In one particular approach, the plant-based cheese product has an appearance, taste, and texture similar to dairy-based cream cheese. In one embodiment, the plant-based cheese product is in the form of a stable emulsion. In this respect, the fat droplets are uniformly dispersed in the plant-based cheese product, and no or minimal phase separation (syneresis) occurs at refrigerated temperatures for at least about 4 weeks, in another embodiment for at least about 8 weeks, and in another embodiment for at least about 12 weeks.

[0008] Dairy-based cream cheese is generally characterized by a soft, smooth texture and a relatively high fat content (e.g., about 23-35 percent fat by weight of the final product). However, the plant-based cream cheese products presented herein achieve the desired soft texture and spreadability of conventional dairy-based cream cheese products, and in some approaches are effective at achieving it with less fat than conventional dairy-based cream cheese products. Furthermore, the plant-based cheese products disclosed herein can be free of animal protein (including dairy-based protein) and cannot rely on animal protein to produce the desired texture, including the spreadability of conventional cream cheese at refrigerated temperatures. Rather, it has been unexpectedly found that the combination of plant protein, stabilizer, starch-based thickener, and fat components can result in a plant-based cheese product with properties consistent with consumer expectations for a dairy-based cream cheese product. The plant-based cheese products further feature a desirable opaque appearance both in refrigerated conditions and at elevated temperatures, such as temperatures at which the product is likely to be baked (e.g., cream cheese on a toasted bagel). The plant-based cheese products described herein have the unique feature of being able to maintain opacity even at high temperatures (eg, up to about 55° C.).

[0009] In some approaches, the plant-based cream cheese product includes a plant protein, a stabilizer, a starch-based thickener, and a fat component. In some approaches, the method of making the plant-based cheese product includes mixing water, a plant protein, a thickener, a stabilizer, and a fat component to form a mixture. In some examples, the method may further include heating the mixture, such as by direct steam injection, to a temperature in the range of about 150°F to about 200°F to pasteurize the mixture, and homogenizing the heated mixture to form the plant-based cheese product in the form of a stable emulsion. In other examples, the method may include heating the mixture, such as by indirect steam injection, to a temperature in the range of about 150°F to about 200°F to pasteurize the mixture, and homogenizing the heated mixture to form the plant-based cheese product. Heating, such as by injecting steam (directly or indirectly), may occur prior to homogenization. The method may further include cooling the plant-based cheese product to refrigeration temperatures.

[0010] In another approach, the method of making a plant-based cheese product includes adding a plant protein to water to form a first mixture. The method may further include melting a fat component, adding the melted fat component, a stabilizer, and a thickener to the first mixture, and mixing to form a second mixture. The second mixture is then heated to pasteurize, and then homogenizing the second mixture to form a plant-based cheese product in the form of a stable emulsion. In some examples, the heating includes injecting steam directly into the second mixture to pasteurize the second mixture, and homogenizing the second mixture to form the plant-based cheese product. In other examples, the method includes indirectly steam heating the second mixture to pasteurize the second mixture (e.g., via the use of a heat-jacketed heating vessel), and homogenizing the second mixture to form a plant-based cream cheese product. Heating with steam (direct or indirect) may be performed prior to homogenization. It has been found in some processes that direct versus indirect steam injection can result in slightly different final color and flavor differences for the vegetable-based cream cheese product, and therefore in some processes direct steam injection may be advantageous to avoid color and flavor contamination of the product.

[0011] In at least some approaches, the methods for making plant-based cheese products do not explicitly include a fermentation step, and the resulting plant-based cheese products may be characterized as non-fermented plant-based cheese products. As used herein, the terms "fermentation," "fermented," and the like refer to a process in which a substrate, such as a carbohydrate, is incubated for a period of time in the presence of a microorganism, where the microorganism converts the substrate into alcohol or acid. For example, in lactic acid fermentation, starch or sugars are converted to lactic acid by a yeast or bacterial strain. In at least some approaches, the methods and plant-based cheese products of the present invention do not include a lactic acid fermentation step.

[0012] In other approaches, the method for producing a plant-based cheese product may include a fermentation step. In these approaches, lactic acid bacteria (i.e., bacteria that produce lactic acid as a fermentation product) may be used. For example, any of Lactococcus lactis, Lactococcus cremoris, Streptococcus lactis, Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus bulgaricus may be used. Fermentation is generally carried out until a desired pH (e.g., about 3.5 to about 5.0, in another embodiment about 3.8 to about 4.8, in another embodiment about 4.0 to about 4.4) is reached.

[0013] The plant-based cheese products described herein can be formed into any desired shape, hi some examples, the plant-based cheese product is a cream cheese product that is formed into a soft block or filled into a container.

[0014] The plant-based cheese product includes a plant protein. Any suitable plant protein may be used in the plant-based cheese product. In some embodiments, the plant protein includes one or more of fava bean protein (also known as fava bean protein), soy protein, lentil protein, potato protein, chickpea protein, canola protein, and pea protein. It has been found that some plant proteins can impart color or flavor to the resulting plant-based cheese product. Thus, in some approaches, the plant protein is selected based on the plant protein's impact on the color and / or flavor of the final plant-based cheese product. For example, it has been found that soy protein, fava bean protein, and chickpea protein products may be particularly suitable for cream cheese applications. The use of fava bean, soy, or chickpea protein results in a final product closer in color to traditional dairy-based cream cheese, while the inclusion of pea or lentil protein results in a more yellow or tan colored cheese product, and the inclusion of potato protein results in a cheese product with a gray hue.

[0015] Vegetable protein may be in the form of isolate, concentrate, or powder. In some approaches, vegetable protein is in the form of isolate or concentrate that contributes to the emulsification of the vegetable cheese product. Without being limited by theory, it is currently believed that other non-protein ingredients that are protein isolate or concentrate contribute beneficially to the texture of cheese product. In some aspects, vegetable protein is the only protein source in the vegetable cheese product. In this respect, the vegetable cheese product does not contain any animal-based or dairy-based protein, such as casein and whey.

[0016] In some embodiments, the plant-based cheese product is free of any nut-based proteins, including, for example, one or more of almond protein, peanut protein, and cashew protein. Additionally or alternatively, the plant-based cheese product may be free of one or more of oat protein, rice protein, wheat protein, and / or sunflower seeds.

[0017] In one approach, the vegetable protein comprises from about 0.2% to about 8% crude protein by weight, and in another embodiment from about 0.25% to about 8% crude protein by weight, and in another embodiment from about 0.3% to about 8% crude protein by weight, and in another embodiment from about 0.35% to about 8% crude protein by weight, and in another embodiment from about 0.2% to about 6% crude protein by weight, and in another embodiment from about 0.25% to about 6% crude protein by weight, and in another embodiment from about 0.3% to about 6% crude protein by weight, and in another embodiment from about 0.5% to about 6% crude protein by weight, based on the total weight of the vegetable cheese product. about 0.35% by weight to about 6% by weight of crude protein, in another embodiment about 0.2% by weight to about 5% by weight of crude protein, in another embodiment about 0.25% by weight to about 5% by weight of crude protein, in another embodiment about 0.3% by weight to about 5% by weight of crude protein, in another embodiment about 0.35% by weight to about 5% by weight of crude protein, in another embodiment about 0.2% by weight to about 4% by weight of crude protein, in another embodiment about 0.25% by weight to about 4% by weight of crude protein, in another embodiment about 0.3% by weight to about 4% by weight of crude protein, in another embodiment about 0.35% by weight to about 4% by weight of crude protein, in another embodiment about 0.25% by weight to about 3.5% by weight of crude protein, in another embodiment about 0.25% by weight to about 3% by weight of crude protein, in another embodiment about 0.3% by weight to about 3% by weight of crude protein, in another embodiment about 0.35% by weight to about 3% by weight of crude protein, in another embodiment about 0.25% by weight to about 2.5% by weight of crude protein, in another embodiment about 0.3% by weight to about 2% by weight of crude protein, in another embodiment about 0.35% by weight to about 2% by weight of crude protein, in another embodiment about 0.25% by weight to about 1.75% by weight of crude protein, % crude protein, and in another embodiment, about 0.25% to about 1.55% by weight crude protein, and in another embodiment, about 0.25% to about 1.5% by weight crude protein, and in another embodiment, about 0.3% to about 1.5% by weight crude protein, and in another embodiment, about 0.35% to about 1.5% by weight crude protein, and in another embodiment, about 0.25% to about 1.0% by weight crude protein, and in another embodiment, about 0.35% to about 1.0% by weight crude protein.

[0018] The amount of crude protein in a vegetable protein ingredient may depend on the form of the protein-containing ingredient (e.g., whether the ingredient is in the form of an isolate, concentrate, or flour). Thus, for purposes herein, the amount of crude protein is the amount of protein contributed by any protein-containing ingredient. For example, commercially available VITESSENCE® Pulse 3600 (Ingredion) fava bean protein product contains about 60% protein ingredients and about 40% non-protein ingredients. If a vegetable cheese product contains about 2% by weight of VITESSENCE® Pulse 3600 fava bean protein product, the vegetable cheese product will contain about 1.2% by weight crude protein for purposes herein. The amount of crude protein in a vegetable protein ingredient or vegetable cheese product can be measured by the Association of Official Analytical Chemists (AOAC) Official Method 992.15, which is incorporated herein by reference in its entirety. Additionally or alternatively, the amount of crude protein in a vegetable protein ingredient or vegetable cheese product can be measured by the Dumas Method.

[0019] In some approaches, vegetable protein may be the only emulsifier in the vegetable cheese product. In this regard, in some embodiments, the vegetable cheese product does not include lecithin, monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, and polysorbates. In other approaches, the vegetable cheese product may not include any one or more of glucono-delta-lactone, tricalcium phosphate, sugar, beta-carotene (coloring), and sodium citrate.

[0020] In some approaches, the inclusion of vegetable protein, especially when combined with stabilizers and starch-based thickeners, has surprisingly been found to provide significant benefits to the appearance and performance of vegetable cheese products.The stabilizers, starch-based thickeners, and fat components interact with vegetable protein in the final food product to contribute to the opacity of the product.For example, vegetable cheese products prepared without vegetable protein may show a white appearance and opacity at refrigeration temperatures, but have poorer viscosity at high temperatures, resulting in a loss of opacity when the vegetable cheese product is applied to a hot substrate.In contrast, when vegetable cheese products are prepared using vegetable protein in combination with stabilizers, starch-based thickeners, and fat components described herein, the product maintains its opacity when applied to a hot substrate, such as a slice of baked bread or bagel.Currently, it is believed that vegetable protein stabilizes the product matrix and maintains smaller droplets of fat components.Vegetable protein and starch-based thickener molecules contribute to light scattering at high temperatures. The inclusion of vegetable proteins can also reduce light transmission at a wavelength of 865 nm.

[0021] In addition, the stabilizer, starch-based thickener, and fat component interact with the vegetable protein in the final food product to contribute to the texture of the product.For example, a vegetable cheese product prepared without vegetable protein may have a soft and smooth texture similar to dairy-based cream cheese at refrigeration temperature, but may have a thinner and less firm texture at temperatures above 25°C.In contrast, when a vegetable cheese product is prepared using vegetable protein in combination with the stabilizer, starch-based thickener, and fat component described herein, the product retains firmer, emulsion stability, and opacity than a similar vegetable cheese product prepared without vegetable protein.

[0022] The plant-based cheese product further comprises a fat component having a solid fat content at 10°C of about 50% to about 90%, in another embodiment about 55% to about 90%, in another embodiment about 55% to about 85%, and in another embodiment about 60% to about 85%, and a solid fat content at 20°C of about 15% to about 45%, in another embodiment about 20% to about 45%, in another embodiment about 20% to about 40%, and in another embodiment about 25% to about 40%.

[0023] In another approach, the fat component has a solid fat content of about 50% to about 90% at 10° C. and about 15% to about 45% at 20° C.; in another embodiment, a solid fat content of about 55% to about 90% at 10° C. and about 20% to about 45% at 20° C.; in another embodiment, a solid fat content of about 55% to about 85% at 10° C. and about 20% to about 45% at 20° C.; and in yet another embodiment, a solid fat content of about 60% to about 85% at 10° C. and about 25% to about 40% at 20° C.

[0024] In some approaches, if the fat component has a solid fat content within a certain range, the fat component may behave functionally similar to dairy fat and contribute to a plant-based cheese product with a flavor profile, cold texture, and melting profile similar to dairy-based cheese. In some embodiments, the solid fat content of the fat component may be measured by differential scanning calorimetry (DSC). In differential scanning calorimetry, a 10 mg sample in a sealed pan can be heated from -500°C to 1000°C at a heating rate of 10°C / min, and the heat flow can be measured as a function of temperature. From the heat flow vs. temperature curve, the solid fat content vs. temperature curve can be calculated.

[0025] Any suitable fat component may be used, including one or more solid fats, liquid oils, or combinations thereof, having a particular solid fat content. In some examples, the fat component includes one or more of vegetable oils or vegetable-based oils, such as coconut oil, palm oil, palm oil fractions, shea butter, and shea olein. In some of these examples, the fat component further includes one or more of soybean oil, sunflower oil, olive oil, canola oil, peanut oil, sesame oil, and corn oil, providing a blend of ingredients to provide a desired solid fat content at each temperature. In at least some embodiments, the oil is a refined oil (e.g., refined coconut oil). In other examples, the fat component includes a combination of coconut oil and sunflower oil, such as the commercially available AKOVEG™ oil (sold by AAK USA Inc.). In yet other examples, the fat component includes coconut oil. Additionally or alternatively, the plant-based cheese product may be free of palm oil and palm oil fractions.

[0026] In one approach, the fat component is present in an amount ranging from about 10% to about 50% by weight, and in another embodiment from about 10% to about 45% by weight, and in another embodiment from about 15% to about 40% by weight, and in another embodiment from about 15% to about 35% by weight, and in another embodiment from about 15% to about 25% by weight, and in another embodiment from about 20% to about 30% by weight, based on the total weight of the plant-based cheese product.

[0027] The plant-based cheese product further comprises a stabilizer. The stabilizer may be any suitable hydrocolloid or fiber. As used herein, the stabilizer promotes moisture management and texture of the plant-based cheese product. In some embodiments, the hydrocolloid comprises one or more of inulin, pectin, carboxymethylcellulose, carrageenan, gum arabic, xanthan gum, locust bean gum, and guar gum. In one embodiment, the hydrocolloid comprises a combination of xanthan gum, locust bean gum, and guar gum, such as the commercially available TIC Stabilizer 424 (Ingredion). In another embodiment, the hydrocolloid comprises locust bean gum. In some embodiments, the fiber is a vegetable fiber, particularly an insoluble fiber. Suitable vegetable fibers include, for example, flax fiber, hemp fiber, and jute fiber. One exemplary flax fiber is HI-SMOOTH® (flax fiber from HIFOOD, Parma, Italy). The stabilizer may act as an emulsion stabilizer in the plant-based cheese product. In some embodiments, the stabilizer may also provide a thickening function.

[0028] In one approach, the stabilizer is present in an amount in the range of about 0.01% to about 10% by weight, and in another embodiment about 0.01% to about 5% by weight, and in another embodiment about 0.01% to about 1% by weight, and in another embodiment about 0.05% to about 1% by weight, and in another embodiment about 0.1% to about 5% by weight, and in another embodiment about 0.25% to about 5% by weight, and in another embodiment about 0.1% to about 3% by weight, and in another embodiment about 0.25% to about 3% by weight, and in another embodiment about 0.1% to about 2% by weight, and in another embodiment about 0.25% to about 2% by weight, and in another embodiment about 0.1% to about 1% by weight, and in another embodiment about 0.25% to about 1% by weight of stabilizer, based on the total weight of the plant-based cheese product.

[0029] The plant-based cheese product further comprises a thickening agent, such as a starch-based thickener. The thickening agent can contribute to the desired texture of the plant-based cheese product. Suitable thickening agents include starches, such as, for example, potato starch, corn starch, tapioca starch, kudzu starch, or rice starch. In one embodiment, the starch is shear resistant. As used herein, the term "shear tolerant" means that the starch can withstand homogenization at a temperature of 82°C (e.g., one-stage homogenization at 165 bar in a GEA Twin Panda dynamic homogenizer) to contribute to a measurable increase in viscosity of the final product when cooled to 5°C. As used herein, "measurable increase in viscosity" means an increase in complex viscosity of at least 5% (or in some embodiments at least 10%) upon cooling compared to an otherwise identical product made without the starch-based thickener and with the addition of water instead of the starch-based thickener. In some embodiments, the starch is a modified starch, such as an enzymatically converted starch or an acid-diluted starch. In some examples, the starch is an enzymatically converted potato starch, such as the commercially available ETENIA™ 457 starch (Cooperatie Avebe UA). In one embodiment, the starch is or includes a low glucose equivalent (DE) maltodextrin, such as having a low DE of 10 or less, in another embodiment a DE of 5 or less, in another embodiment a DE of 3 or less, in another embodiment a DE of 2. In some embodiments, the starch is thermoreversible, flowable at high temperatures and solidifies upon cooling. In this way, the thermoreversible starch can provide a stretchy texture to the cooled plant-based cheese product.

[0030] The inclusion of a thickener can contribute to the textural characteristics of the plant-based cheese product. The inclusion of a thickener can provide texture characteristics that replicate dairy-based cheese products. For example, the thickener can provide a texture that is firm enough to be scooped, spread, and dissipate quickly in the mouth.

[0031] In some approaches, the starch-based thickener is present in an amount ranging from about 1% to about 25% by weight, based on the total weight of the plant-based cheese product. In other approaches, the thickener is present in an amount ranging from about 1% to about 20% by weight, in other embodiments from about 1% to about 15% by weight, in other embodiments from about 1% to about 12% by weight, in other embodiments from about 3% to about 10% by weight, and in other embodiments from about 3% to about 8% by weight, based on the total weight of the plant-based cheese product.

[0032] The plant-based cheese product further comprises water. In some embodiments, the plant-based cheese product comprises water in an amount effective to provide a moisture percentage of the plant-based cheese product in the range of about 50% to about 80% by weight, in other embodiments about 50% to about 75% by weight, in other embodiments about 55% to about 75% by weight, in other embodiments about 55% to about 70% by weight, or in other embodiments about 60% to about 70% by weight, of the weight of the plant-based cheese product.

[0033] The plant-based cheese product may further comprise an acidulant. In some embodiments, the plant-based cheese product comprises an acidulant in an amount effective to provide a pH of the plant-based cheese product of about 3.5 to about 5.0, in other embodiments about 3.8 to about 4.8, and in other embodiments about 4.0 to about 4.4. Any suitable acidulant may be used. Suitable acids include malic acid, citric acid, acetic acid, phosphoric acid, and lactic acid. In one example, the acidulant includes one or more of citric acid, sorbic acid, and lactic acid. The inclusion of an acidulant to provide a pH in the described range not only provides a desirable flavor, but also contributes to the microbial stability of the product. The acidulant may be added separately to the plant-based cheese product ingredients and / or the acidulant may be produced via a fermentation step. For example, lactic acid may be produced during fermentation by acid-producing bacteria such as lactic acid bacteria.

[0034] In some embodiments, the plant-based cheese product may further include one or more additional ingredients such as salt, preservatives (e.g., sorbic acid), coloring agents, and flavorings. Any suitable natural or artificial flavors may be used, such as one or more of garlic, herbs (e.g., chives, parsley, basil), spices (e.g., cinnamon), fruits (e.g., strawberries, blueberries, pineapples, peaches, etc.), nuts (e.g., pecans), peppers (e.g., jalapenos, chipotles, bell peppers), sweeteners (e.g., honey, brown sugar, sucrose), olives, bacon, salmon, and vegetables (e.g., onion). In some embodiments, the one or more flavors include a masking type flavor for masking the taste of another ingredient in the plant-based food. In another embodiment, one or more flavors may be included to reconstruct the full dairy aroma to reproduce the taste of a dairy-based cheese product.

[0035] In some embodiments, the plant-based cheese product may be free of one or more of nut-based proteins, almond protein, peanut protein, cashew nut protein, oat protein, rice protein, wheat protein, sunflower seeds, non-vegetable protein emulsifiers, lecithin, monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, polysorbates, palm oil, and palm oil fractions.

[0036] The plant-based cheese products described herein can be produced in a variety of ways. With reference to FIG. 1, in one approach, the plant-based cheese products can be produced by a method that includes combining a plant-based protein, a fat component, a starch-based thickener, water, a stabilizer, and an acidulant to form a mixture. In some approaches, the fat component may be melted, such as in a cooker, before being added to the mixture. Other optional ingredients, such as flavorings or salt, may be added at this point or later in the process. The ingredients are mixed in a mixer. The ingredients may be mixed in a mixer with direct steam injection capabilities, where steam may be directly injected into the product mixture. In this manner, the ingredients may be heated by injecting steam directly during mixing. In direct steam injection, steam is introduced directly into or onto the product mixture in the mixing vessel. As such, with direct steam injection, steam may condense in the product mixture and contribute to the moisture level in the product mixture. In indirect steam injection, the steam is separated from the product mixture and indirectly heats the product mixture by contacting a surface in thermal communication with the product mixture, such as a steam-jacketed mixing vessel. In some approaches, the mixture of ingredients is heated for a time and temperature effective to pasteurize the mixture, such as, for example, at a temperature within the range of about 150°F to about 200°F, about 160°F to about 200°F, about 160°F to about 190°F, or in some embodiments, about 170°F to about 190°F, for a time of, for example, between about 1 second to about 5 minutes. High temperature short time pasteurization methods may also be used if desired. In general, the time of heat treatment may depend in part on the temperature of the heat treatment. In some embodiments, the starch-based thickener may gelatinize before the mixture is heated to such a temperature, and the heating may act primarily to pasteurize the mixture. In other embodiments, the heating may both pasteurize the mixture and gelatinize the starch-based thickener. In some approaches, the pasteurization process is performed while the product continues to be mixed.

[0037] It is contemplated that at least some approaches may improve the appearance of the final plant-based cheese product by heating the mixture via direct steam injection rather than indirect steam injection. In particular, heating the mixture via direct steam injection may result in a color and shine of the final plant-based cheese product that more closely mimics the color and shine of dairy-based cheese products. For example, heating the mixture via direct steam injection may result in an off-white color and reduced browning compared to indirect steam heating (e.g., when a fermentation step is used). Additionally, heating the mixture via direct steam injection may result in a glossy, moist appearance that is desirable for the final plant-based cheese product.

[0038] In some embodiments, the ingredients may be mixed in a mixer with indirect steam injection. The ingredients may be heated by indirect steam injection during mixing. In some approaches, the mixture of ingredients is heated for a time and temperature effective to pasteurize the mixture and / or gelatinize the starch-based thickener (as described above). In these embodiments, it is contemplated that a plant-based cheese product may be achieved that has an appearance that replicates that of dairy-based cheese products (e.g., a desirable opaque appearance at elevated temperatures).

[0039] The mixture is then homogenized or high shear processed to provide the plant-based cheese product. For purposes herein, the term "homogenize" is used to encompass both homogenization and high shear processes that can provide a homogenous mixture. The mixture can be homogenized using any suitable device, such as, for example, a homogenizer or shear pump, to provide a smooth texture to the plant-based cheese product. In some aspects, homogenization provides a homogenous mixture and can disperse ingredients, such as stabilizers, evenly throughout the product. It is contemplated that homogenization can provide a smooth texture to the plant-based cheese product. In some aspects, the plant-based cheese product can be characterized as an emulsion.

[0040] In some approaches, the mixture is homogenized at high pressure, i.e., pressure greater than atmospheric pressure. In some embodiments, the mixture is homogenized at a pressure in the range of about 100 psi to about 3000 psi, about 100 psi to about 2000 psi, about 500 psi to about 3000 psi, about 500 psi to about 1500 psi, about 700 psi to about 1300 psi, about 800 psi to about 2500 psi, or about 800 psi to about 1200 psi. The pressure selected may depend in part on the particular equipment used. Any suitable pressure may be used that provides the desired smooth texture to the plant-based cheese product. In some examples, a GEA Twin Panda Dynamic Homogenizer may be used.

[0041] In some embodiments, the plant-based cheese product has a fat droplet size distribution that allows the plant-based cheese product to have an opaque appearance and / or a soft and smooth texture similar to dairy-based cream cheese at high temperatures. The fat droplet size distribution can be measured using a Bruker time-domain nuclear magnetic resonance droplet size analyzer (Bruker TD-NMR droplet size analyzer). The NMR field decay curve (intensity vs. time) can be used to derive the fat droplet size distribution.

[0042] In one embodiment, the mixture may be homogenized to achieve a D50 (i.e., 50% of the diameters of the lipid droplets are less than this value) of 7 μm or less, in another embodiment 6.75 μm or less, in another embodiment 6.5 μm or less, in another embodiment 6.25 μm or less, and in another embodiment 6.0 μm or less at 40° C.

[0043] In another embodiment, the mixture can be homogenized to achieve a D50 at 40° C. in the range of about 1.5 μm to about 7 μm, in another embodiment in the range of about 1.5 μm to about 6.75 μm, in another embodiment in the range of about 1.5 μm to about 6.5 μm, in another embodiment in the range of about 1.5 μm to about 6.25 μm, and in another embodiment in the range of about 1.5 μm to about 6.0 μm.

[0044] In addition to or instead of the D50 value, the plant-based cheese product may have a distribution width (i.e., standard deviation) where 97.5% of the fat droplet diameters less than or equal to 5.0 μm, in another embodiment less than or equal to 4.5 μm, in another embodiment less than or equal to 4.0 μm, and in another embodiment less than or equal to 3.5 μm at 40° C. are below the D97.5 value, and 2.5% of the fat droplet diameters are below the D2.5 value. It is currently believed that the D50 value in combination with the oil droplet size distribution width is the best indicator of the emulsion stability of a product.

number

[0045] Additionally or alternatively, the mixture may be homogenized to achieve a D97.5 of 16.0 μm or less, or 15.5 μm or less (i.e., 97.5% of the fat droplet diameters are less than this value) at 40° C. Additionally or alternatively, the mixture may be homogenized to achieve a D2.5 of 3.0 μm or less, 2.75 μm or less, 2.5 μm or less, 2.25 μm or less, or 2.0 μm or less (i.e., 2.5% of the fat droplet diameters are less than this value) at 40° C.

[0046] In some embodiments, the plant-based cheese products have a complex viscosity at a frequency of 10 rad / s and temperatures of 25° C. and 37° C., at which the plant-based cheese products can have a soft and smooth texture similar to dairy-based cream cheese. The temperatures of 25° C. and 37° C. are particularly beneficial to product performance for cream cheese type products, since 37° C. represents the temperature of a hot bagel at which the product can be spread, and 25° C. represents the temperature of the product as it is consumed.

[0047] The complex viscosity indicates the stability of the emulsion at both 25° C. and 37° C. In some embodiments, the plant-based cheese products have a complex viscosity in the range of about 400 Pa·s to about 1200 Pa·s, in the range of about 400 Pa·s to about 1150 Pa·s, in the range of about 400 Pa·s to about 1000 Pa·s, in the range of about 400 Pa·s to about 900 Pa·s, in the range of about 400 Pa·s to about 800 Pa·s, in the range of about 400 Pa·s to about 750 Pa·s, at a frequency of 10 rad / s and a temperature of 25° C. s range, about 400Pa·s to about 700Pa·s range, about 400Pa·s to about 600Pa·s range, about 425Pa·s to about 1200Pa·s range, about 425Pa·s to about 1000Pa·s range, about 425Pa·s to about 900Pa·s range, about 425Pa·s to about 800Pa·s range, about 425Pa·s to about 750Pa·s range, about 425Pa·s to about 700Pa·s range ·s range, about 425Pa·s to about 600Pa·s range, about 450Pa·s to about 1200Pa·s range, about 450Pa·s to about 1000Pa·s range, about 450Pa·s to about 900Pa·s range, about 450Pa·s to about 800Pa·s range, about 450Pa·s to about 750Pa·s range, about 450Pa·s to about 700Pa·s range, about 450Pa·s to about 600Pa·s range a·s, about 500 Pa·s to about 1200 Pa·s, about 500 Pa·s to about 1000 Pa·s, about 500 Pa·s to about 900 Pa·s, about 500 Pa·s to about 800 Pa·s, about 500 Pa·s to about 750 Pa·s, about 500 Pa·s to about 700 Pa·s, or about 500 Pa·s to about 600 Pa·s.

[0048] Additionally or alternatively, the plant-based cheese product may have a viscosity in the range of about 300 Pa·s to about 1000 Pa·s, in the range of about 300 Pa·s to about 750 Pa·s, in the range of about 300 Pa·s to about 600 Pa·s, in the range of about 300 Pa·s to about 500 Pa·s, in the range of about 300 Pa·s to about 400 Pa·s, in the range of about 320 Pa·s to about 1000 Pa·s, at a frequency of 10 rad / s and a temperature of 37° C. s, about 340 Pa·s to about 1000 Pa·s, about 350 Pa·s to about 1000 Pa·s, about 375 Pa·s to about 1000 Pa·s, about 390 Pa·s to about 1000 Pa·s, about 320 Pa·s to about 600 Pa·s, about 350 Pa·s to about 500 Pa·s, or about 375 Pa·s to about 400 Pa·s.

[0049] In some embodiments, the plant-based cheese product has an elastic modulus at temperatures between 25° C. and 37° C. that allows the plant-based cheese product to have a soft and smooth texture similar to dairy-based cream cheese at the corresponding temperature. The elastic modulus indicates the relative firmness of the product. In some embodiments, the plant-based cheese product has an elastic modulus at a temperature of 25° C. in the range of about 4000 Pa to about 8000 Pa, about 4000 Pa to about 7500 Pa, about 4000 Pa to about 7000 Pa, about 4000 Pa to about 6500 Pa, about 4000 Pa to about 6000 Pa, about 4000 Pa to about 5750 Pa, about 4250 Pa to about 8000 Pa, about 4250 Pa to about 7500 Pa, about 4250 Pa to about 7000 Pa, about 425 ... Range of about 6500 Pa, range of about 4250 Pa to about 6000 Pa, range of about 4250 Pa to about 5750 Pa, range of about 4500 Pa to about 8000 Pa, range of about 4500 Pa to about 7500 Pa, range of about 4500 Pa to about 7000 Pa, range of about 4500 Pa to about 6500 Pa, range of about 4500 Pa to about 6000 Pa, range of about 4500 Pa to about 5750 Pa, range of about 4750 Pa to about 8000 Pa, range of about 4750 Pa to about 7500 Pa, range of about 4750 Pa to about 7000 Pa range, about 4750 Pa to about 6500 Pa range, about 4750 Pa to about 6000 Pa range, about 4750 Pa to about 5750 Pa range, about 5000 Pa to about 8000 Pa range, about 5000 Pa to about 7500 Pa range, about 5000 Pa to about 7000 Pa range, about 5000 Pa to about 6500 Pa range, about 5000 Pa to about 6000 Pa range, about 5000 Pa to about 5750 Pa range, about 5250 Pa to about 8000 Pa range, about 5250 Pa to about 7 The elastic modulus is in the range of 500 Pa, about 5250 Pa to about 7000 Pa, about 5250 Pa to about 6500 Pa, about 5250 Pa to about 6000 Pa, about 5250 Pa to about 5750 Pa, about 5500 Pa to about 8000 Pa, about 5500 Pa to about 7500 Pa, about 5500 Pa to about 7000 Pa, about 5500 Pa to about 6500 Pa, about 5500 Pa to about 6000 Pa, or about 5500 Pa to about 5750 Pa.

[0050] Additionally or alternatively, the plant-based cheese product may have a viscosity in the range of about 3000 Pa to about 7000 Pa, about 3000 Pa to about 6000 Pa, about 3000 Pa to about 5500 Pa, about 3000 Pa to about 5000 Pa, about 3000 Pa to about 4500 Pa, about 3000 Pa to about 4000 Pa, about 3150 Pa to about 7000 Pa, about 3150 Pa to about 600 Pa, about 3150 Pa to about 7000 Pa, about 3150 Pa to about 600 Pa, about 3150 Pa to about 7500 Pa, about 3150 Pa to about 800 Pa, about 3150 Pa to about 900 Pa, about 3150 Pa to about 900 Pa, about 3150 Pa to about 1000 Pa, about 3150 Pa to about 1200 Pa, about 3150 Pa to about 1400 Pa, about 3150 Pa to about 1600 Pa, about 3150 Pa to about 1800 Pa, about 3150 Pa to about 1900 Pa, about 3150 Pa to about 2000 Pa, about 3150 Pa to about 2500 Pa, about 3150 Pa to about 3000 Pa, about 3150 Pa to about 2600 Pa, about 3150 Pa to about 3000 Pa, about 3150 Pa to about 4000 Pa, about 3150 Pa to about 4000 Pa, about 3150 Pa to about 5000 Pa, about 3150 Pa to about 5000 Pa, about 3150 Pa to about 1900 Pa, about 3150 Pa to about 2600 Pa, about 0 Pa range, about 3150 Pa to about 5500 Pa range, about 3150 Pa to about 5000 Pa range, about 3150 Pa to about 4500 Pa range, about 3150 Pa to about 4000 Pa range, about 3250 Pa to about 7000 Pa range, about 3250 Pa to about 6000 Pa range, about 3250 Pa to about 5500 Pa range, about 3250 Pa to about 5000 Pa range, about 3250 Pa to about 4500 Pa range, Range of about 3250 Pa to about 4000 Pa, range of about 3400 Pa to about 7000 Pa, range of about 3400 Pa to about 6000 Pa, range of about 3400 Pa to about 5500 Pa, range of about 3400 Pa to about 5000 Pa, range of about 3400 Pa to about 4500 Pa, range of about 3400 Pa to about 4000 Pa, range of about 3500 Pa to about 7000 Pa, range of about 3500 Pa to about 6000 Pa, range of about 3500 Pa The elastic modulus may be in the range of about a to about 5500 Pa, about 3500 Pa to about 5000 Pa, about 3500 Pa to about 4500 Pa, about 3500 Pa to about 4000 Pa, about 3600 Pa to about 7000 Pa, about 3750 Pa to about 7000 Pa, about 3250 Pa to about 5000 Pa, about 3500 Pa to about 4500 Pa, or about 3600 Pa to about 4000 Pa.

[0051] The complex viscosity and / or modulus may be measured using rheological thermal analysis. In some examples, a TA Instrument ARES-G2 rheometer may be used to apply a sinusoidal shear strain to a 2 mm thick, 25 mm diameter disk of sample while the sample is heated from 0°C to 80°C at a rate of 5°C / min, and the resulting stress wave may be measured. The test geometry may be a 25 mm cross-hatched parallel plate with a 500 mm cross-hatched bottom Peltier plate. The geometric gap may be the same as the thickness of the sample (e.g., 2 mm). The sample may be loaded at 30°C. The axial force may be 10 g ± 5 g, and the sampling rate may be 12 sec / point. The complex viscosity and / or modulus as a function of temperature may be calculated from the stress-strain curve.

[0052] In another approach, a method of making a plant-based cheese product includes adding a plant protein to water to form a first mixture. In some embodiments, the first mixture can be mixed for a suitable time to hydrate the plant protein. The method also includes melting a fat component having a solid fat content ranging from about 50% to about 80% at 10° C. and about 15% to about 40% at 20° C. The method further includes adding the melted fat component, stabilizers, and thickeners to the first mixture and mixing to form a second mixture. Other optional ingredients such as flavorings or salts may be added to the second mixture at this point or later in the process. The ingredients are mixed in a mixer, and in some embodiments, in a mixer with direct steam injection. Steam is then injected directly into the second mixture to heat the second mixture. In some approaches, the second mixture is heated to a temperature within the range of about 150° F. to about 200° F., about 160° F. to about 200° F., about 160° F. to about 190° F., or in some embodiments, about 170° F. to about 190° F. In some embodiments, the thickening agent may be gelatinized before the second mixture is heated to the above temperatures, and the heating may be used primarily to pasteurize the second mixture. In other embodiments, the heating may both pasteurize the second mixture and gelatinize the thickening agent.

[0053] In some embodiments, the mixture of ingredients is heated to and held at a temperature effective to pasteurize the second mixture. In some approaches, the second mixture is heated by direct steam injection. In other approaches, the second mixture is heated by indirect steam injection (e.g., in a heat jacketed vessel).

[0054] The second mixture is also homogenized to obtain a plant-based cheese product in the form of a stable emulsion. The second mixture can be homogenized using any suitable device that can apply high shear force to the mixture, such as a homogenizer or a shear pump. In some approaches, the second mixture is homogenized at high pressure. In some embodiments, the second mixture is homogenized to obtain a homogenous mixture and to uniformly disperse the ingredients. Heating by injection of steam may be performed before homogenization.

[0055] In another aspect, any of the methods described herein may further include the step of adding water to any of the above mixtures, including either the first mixture or the second mixture. Water may be added to the mixture before or after heating (direct or indirect steam). In one approach, water is added to provide a moisture % of the plant food within the range of about 50% to about 80%, about 55% to about 75%, or about 60% to about 70%.

[0056] In another aspect, any of the methods described herein may further include the step of adding an acidulant to any of the above mixtures, including either the first mixture or the second mixture. The acidulant may be added to the mixture before or after steam heating (direct or indirect). In one approach, the acidulant is added to bring the pH of the plant-based food to about 3.5 to about 5.0, in another aspect about 3.8 to about 4.8, and in another aspect about 4.0 to about 4.4.

[0057] In another aspect, any of the methods described herein may further comprise the step of adding one or more of a salt, a preservative, a flavoring agent, and a coloring agent.

[0058] The plant-based cheese products produced by the methods described herein can be packaged into suitable consumer-sized containers. In some embodiments, the plant-based cheese products are packaged into containers by a "hot-pack" technique, where the containers are filled hot (i.e., immediately after pasteurization and before the product is cooled to refrigeration temperatures). In some approaches, the plant-based cheese products are packaged into containers at temperatures ranging from about 145°F to about 195°F, about 155°F to about 195°F, about 155°F to about 185°F, or in some embodiments, about 165°F to about 185°F. In other embodiments, the plant-based cheese products are packaged into containers by a "cold-pack" technique, where the containers are filled while the product is cold (i.e., at refrigeration temperatures).

[0059] To further illustrate the present disclosure, examples are presented herein. It should be understood that these examples are provided for illustrative purposes and should not be construed as limiting the scope of the present disclosure. EXAMPLES

[0060] [Example 1]

[0061] An example of a vegetable cream cheese product disclosed herein is prepared that includes broad bean protein (VITESSENCE™ Pulse 3600 protein) as the vegetable protein, potato starch (ETENIA™ 457 starch) as the thickener, and a blend of coconut oil and sunflower oil (AKOVAG™ oil) as the fat component.

[0062] The vegetable cream cheese product may be prepared by adding water to a preheated mixer (Breddo) equipped with steam injection. The fava protein is first added to the water and mixed to hydrate the protein. The coconut oil and sunflower oil blend is then melted. The coconut oil and sunflower oil blend has a solid fat content ranging from about 61% to about 67% at 10°C and about 25% to about 29% at 20°C. The melted coconut oil and sunflower oil blend, citric acid, salt, xanthan gum, locust bean gum, and guar gum blend, potato starch, flavorings, sorbic acid, and lactic acid are then added to the water and protein mixture. The mixture is then heated to 180°F by steam injection and recirculation. Once the temperature of the mixture reaches 170°F, additional flavorings may be added. Once the temperature of the mixture reaches 170°F, the pH and moisture % of the mixture are tested. Lactic acid is added, if necessary, in an amount effective to bring the pH of the final plant-based cheese product to a range of about 4.0 to about 4.4. Water is also added, if necessary, to adjust the moisture % of the final plant-based cheese product to within a range of about 60% to about 70%. The mixture is then heated to 180°F and held at 180°F for 1 minute for pasteurization. The mixture is then added to a homogenizer and mixed at 1000 psi for a time sufficient to produce a homogenous mixture having a smooth texture. The heated mixture is then packaged into containers, allowed to cool, and refrigerated.

[0063] A typical formulation for a plant-based cheese product is shown in Table 1 along with the weight percentage of each ingredient used based on the total weight of the final plant-based cheese product.

[0064] [Table 1] * VITESENCE™ Pulse 3600 Protein **AKOVAG™ Oil (AAK USA Inc.) † Stabilizer 424 (Ingredion) ††ETENIA™ 457 Starch

[0065] [Example 2]

[0066] Two exemplary vegetable cream cheese products were prepared. A first vegetable cream cheese product was prepared using the formula shown in Table 1 of Example 1. A comparative vegetable cream cheese product was prepared using the formula shown in Table 2 below. The first vegetable cream cheese product was prepared using broad bean protein and the comparative vegetable cream cheese product was prepared without protein, instead replacing the protein with SHUR-FIL® starch (Tate & Lyle). Each vegetable cream cheese product had a soft, spreadable texture and was spread on a freshly baked bagel. The first vegetable cream cheese product retained its opacity, while the comparative vegetable cream cheese product became translucent when spread on a baked bagel. Figure 2 provides images comparing the first and comparative vegetable cream cheese products on a bagel, showing the effect of protein on the appearance of the product when spread on a substrate at high temperature.

[0067] [Table 2]

[0068] [Example 3]

[0069] Two exemplary plant-based cheese products (samples "A" and "B") were prepared using the formulations shown in Table 3 below. The mix used to prepare plant-based cream cheese product "A" was heated by direct steam injection. In contrast, the mix used to prepare plant-based cream cheese product "B" was heated with indirect steam using a jacketed mixer. Sample "A" was off-white in color and exhibited a glossy, moist appearance, while sample "B" exhibited some browning and a duller appearance than sample "A". Figure 3 provides images comparing sample "A" and sample "B" to show the effect of direct steam injection on the appearance of the product. The texture and emulsion stability were substantially similar for both samples, while sample B was slightly dull in color (i.e., off-white) and had a cooked, caramelized flavor note.

[0070] [Table 3]

[0071] [Example 4]

[0072] Two further examples of plant-based cheese products were prepared, each of which contained fava bean protein (VITESSENCE™ Pulse 3600 protein) as the plant protein.

[0073] Two comparative plant-based cheese products were also prepared. The comparative plant-based cheese products were prepared without protein. Instead, the comparative plant-based cheese products contained a higher amount of starch than the example plant-based cheese products. As shown in Table 4 below, the comparative plant-based cheese products had a crude protein percentage of 0.10% by weight or less because the stabilizer and starch were found to contain low levels of protein.

[0074] Each sample (ie, the example plant-based cheese product and the comparative example plant-based cheese product) was prepared by blending the ingredients and then homogenizing at a pressure of 165 bar.

[0075] The general formula for each sample is shown in Table 4 along with the weight percent of each ingredient used (based on the total weight of the plant-based cheese product). The percent fat, percent moisture, pH, percent crude protein, and percent salt (based on the total weight of the plant-based cheese product) for each sample are also shown in Table 4. The pH and percent crude protein were each determined by analytical testing. The percent crude protein may be measured by Dumas or AOAC Official Method 992.15. In Table 4, the samples are referred to as "Comp. Ex. A," "Comp. Ex. B," "Ex. 0.5 wt% Faba," and "Ex. 1 wt% Faba."

[0076] [Table 4]

[0077] Each sample had a soft, spreadable texture and was spread onto a freshly baked bagel. The Ex. 0.5 wt% Faba and Ex. 1 wt% Faba samples retained their opacity, while the Comp. Ex. A and Comp. Ex. B samples were translucent and glossy when spread onto the baked bagel. Figure 4 provides comparative images of the samples on a bagel, showing the effect of protein on the appearance of the product when spread onto a substrate at elevated temperatures.

[0078] <Optical microscope> Light microscopy (LM) images of each sample were taken with a Zeiss Imager.M2 optical microscope equipped with an AxoCam MRc digital camera and operated by Zen2.6 Blue software.

[0079] LM images of the Comp. Ex. A sample are shown in Figures 5 and 6. Figure 5 shows a sample of Comp. Ex. A under differential interference contrast (DIC) optics of an optical microscope. Figure 6 shows a sample of Comp. Ex. A stained with Lugol's iodine solution, a dye that stains starch a dark blue color.

[0080] An LM image of a Comp. Ex. B sample is shown in Figure 7. Figure 7 shows a Comp. Ex. B sample stained with Lugol's iodine solution, which stains starch a dark blue color.

[0081] LM images of the Ex 0.5 wt% Faba sample are shown in Figures 8 and 9. Figure 8 shows an Ex 0.5 wt% Faba sample stained with Lugol's iodine solution, which stains starch dark blue, and Figure 9 shows an Ex 0.5 wt% Faba sample stained with acid fuchsin, a dye that stains proteins pink.

[0082] LM images of the Ex 1 wt% Faba sample are shown in Figures 10 and 11. Figure 10 shows the Ex 1 wt% Faba sample stained with Lugol's iodine solution, which stains starch dark blue, and Figure 11 shows the Ex 1 wt% Faba sample stained with acid fuchsin, which stains protein pink.

[0083] As shown in Figures 5 and 6, the fat components in the Comp. Ex. A sample were present as free oil separated from the starch particles, rather than forming individual oil droplets in the stable emulsion. As shown in Figure 7, in the Comp. Ex. B sample, some of the fat components were present as free oil separated from the starch particles, and some of the fat components were present as droplets. As shown in Figures 5 to 7, starch acts as a thickener but does not contribute significantly to emulsion stability. Thus, larger fat droplets could coalesce to form pockets of free oil in the Comp. Ex. A and Comp. Ex. B samples.

[0084] As shown in Figures 8 and 9, the fat components in the Ex 0.5 wt% Faba sample existed as droplets, and as shown in Figures 10 and 11, the fat components in the Ex 0.5 wt% Faba sample existed as droplets. As shown in Figures 8 to 11, the proteins stabilized the emulsion by coating the surface of the fat droplets. Thus, smaller fat droplets and a more homogeneous system were maintained in the Ex 0.5 wt% Faba sample and the Ex 1 wt% Faba sample.

[0085] <Lipid droplet size distribution> The lipid droplet size distribution of each sample was measured at a temperature of 40° C. using a Bruker time-domain nuclear magnetic resonance droplet size analyzer (Bruker TD-NMR droplet size analyzer). The NMR field decay curve (intensity vs. time) was used to derive the lipid droplet size distribution. The measurements were performed in triplicate. The lipid droplet size distribution of each sample is shown in FIG. 12 (frequency distribution percentage as a function of diameter (μm)) and FIG. 13 (cumulative distribution percentage as a function of diameter (μm)). The D2.5 (i.e., 2.5% of lipid droplet diameters are less than this value), D50 (i.e., 50% of lipid droplet diameters are less than this value), D97.5 (i.e., 97.5% of lipid droplet diameters are less than this value), and distribution width (i.e., standard deviation of the following [Equation 2]) of each sample are shown in Table 5.

number

[0086] [Table 5]

[0087] As shown in Figure 12, Figure 13 and Table 5, the Ex 0.5 wt% Faba sample and the Ex 1 wt% Faba sample had smaller lipid droplets than the Comp. Ex. A sample and the Comp. Ex. B sample. The Ex 0.5 wt% Faba sample and the Ex 1 wt% Faba sample also had a narrower distribution width. It is believed that the samples containing broad bean protein were more stabilized than the samples without vegetable protein, resulting in smaller lipid droplets and a narrower distribution width.

[0088] opacity

[0089] <Light Intensity> Each of the Ex 1 wt% Faba and Comp. Ex. A samples was spread on a black substrate at room temperature (21° C.), as shown in FIG 14. The Ex 1 wt% Faba sample was opaque, while the Comp. Ex. A sample was translucent. The images show the effect of protein on the appearance of the product at room temperature.

[0090] The light intensity and average intensity of the Ex 1 wt% Faba and Comp. Ex. A samples on black substrate were measured. Samples were analyzed using a Leica M205 C stereo microscope. Macrophotographic images (shown in FIG. 14) were captured by a Leica DMC4500 color digital camera and processed by Leica Application Software (LAS). The light intensity as a function of position along the line shown in FIG. 14 for each sample is shown in FIG. 15. The average intensity over the area within the box shown in FIG. 14 for each sample is shown in FIG. 16.

[0091] As shown in FIG. 15, the Comp. Ex. A sample had more variation in light intensity than the Ex 1 wt% Faba sample. The Comp. Ex. A sample had high reflectance at certain line locations, indicating gloss, and low reflectance (i.e., light easily passes through) at certain locations, indicating translucency. In contrast, the Ex 1 wt% Faba sample had a more uniform reflectance across locations, indicating opacity. As shown in FIG. 16, the Comp. Ex. A sample had a higher average intensity than the Ex 1 wt% Faba sample, indicating that the Comp. Ex. A sample was both brighter and less opaque than the Ex 1 wt% Faba sample.

[0092] <Colorimetric analysis> The reflectance colorimetric analysis of each sample was measured in the CIELAB color space. A HunterLab Aeros visible light spectrophotometer was used to measure the spectrum of visible light reflected from the surface of the samples in a container kept at room temperature (20°C to 25°C). The intensity of the reflected light was plotted as a function of wavelength (400-700 nm). The reflectance spectra were then used to determine the L of each sample. * (Lightness) value, a * (green-red) value, and b * The (blue-yellow) value was calculated. * (Lightness) value, a * (green-red) value, and b * (Blue-yellow) values ​​are shown in Table 6.

[0093] [Table 6]

[0094] <Light transmission> To compare samples at both room temperature and elevated temperatures, the transmission of light at a wavelength of 865 nm through each sample (held in a 20 mm x 10 mm x 2 mm cuvette) was measured at 2 mm (light path length) using a LUMISIZER® (LUM GmbH). The intensity of light transmitted through the sample was measured as a function of time at various points along the length of the cuvette (20 mm). The average intensity of light transmitted through the sample was calculated by integrating the transmission along the length of the cuvette. The average transmission at the end of the 3 minute period was calculated for the samples. Two replicate measurements were made at temperatures of 25°C and 40°C. The average integrated transmission (percent of the final 3 minutes) for each sample is shown in Table 7.

[0095] [Table 7]

[0096] As shown in Table 7, the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples had lower light transmission than the Comp. Ex. A and Comp. Ex. B samples at each temperature. Thus, the light transmission values ​​indicate that the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples have higher opacity than the Comp. Ex. A and Comp. Ex. B samples at both room temperature and elevated temperatures.

[0097] <Scattered photon count rate> The scattered photon count rate (kcps) of each sample was measured at temperatures of 25°C, 40°C, and 60°C. A Malvern Instruments Zeta Sizer Ultra dynamic light scattering instrument was used to measure the scattered photon count rate. A laser beam with a wavelength of 630 nm and a known photon count rate was directed at a 2 mL sample in a cuvette, and the scattered light intensity was measured with a detector held at an angle of 173 degrees to the incident light beam. The intensity versus time curve was integrated for 2 minutes to obtain the average intensity of the scattered light. The average count rates (kcps) derived from each sample are shown in Table 8.

[0098] [Table 8]

[0099] The degree of scattering is proportional to the number of particles in the sample and the size of the particles. In the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples, the addition of protein reduced the size of the fat droplets and reduced scattering by the fat droplets. In the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples, the addition of protein also increased scattering due to the presence of larger protein molecules. Thus, the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples derived average count rates (kcps) at 25°C and 40°C that were similar to those derived for the Comp. Ex. A and Comp. Ex. B samples, respectively.

[0100] At 60° C., the fat components melted and coalesced, and the addition of protein to the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples significantly reduced the scattered light intensity. Thus, the average count rates (kcps) derived at 60° C. show that the Comp. Ex. A and Comp. Ex. B samples appear brighter than the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples at 60° C.

[0101] Texture (texture)

[0102] <Rheological and thermal analysis> Rheological thermal analysis was performed on each sample using a TA Instruments ARES-G2 rheometer. The rheological data indicated the relative firmness and texture properties of the samples.

[0103] A TA Instruments ARES-G2 rheometer was used to apply sinusoidal shear strain to 2 mm thick, 25 mm diameter disk samples and measure the resulting stress waves while the samples were heated from 0 °C to 80 °C at a rate of 5 °C / min. The test geometry was 25 mm cross-hatched parallel plates with a 500 mm cross-hatched bottom Peltier plate. The geometric gap was the same as the sample thickness (i.e., 2 mm). The samples were loaded at 30 °C. The axial force was 10 g ± 5 g and the sampling rate was 12 s / point.

[0104] The complex viscosity, elastic modulus, loss modulus, and Tan δ (i.e., the quotient of loss modulus (G") and elastic modulus (G') (G" / G') as a function of temperature for each sample were calculated from the stress-strain curves. The tests were repeated until two superimposed curves of elastic modulus versus temperature were obtained. The elastic modulus (Pa) as a function of temperature (°C) for each sample is shown in Figure 17. The complex viscosity at a frequency of 10 rad / s (Pa·s) as a function of temperature (°C) for each sample is shown in Figure 18, and tan δ as a function of temperature (°C) for each sample is shown in Figure 19. The elastic modulus (Pa), loss modulus (Pa), Tan δ, and complex viscosity (Pa·s, at a frequency of 10 rad / s) for each sample at temperatures of 5°C (refrigerated temperature), 25°C (room temperature), 37°C (oral temperature), and 80°C (processing temperature) are shown in Table 9.

[0105] [Table 9]

[0106] Since the samples are viscoelastic gels with modulus values ​​much larger than the loss modulus, modulus is approximately equal to stiffness. As shown in FIG. 17 and Table 9, the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples had higher modulus and were therefore stiffer than the Comp. Ex. A and Comp. Ex. B samples at temperatures ranging from 25° C. to 55° C.

[0107] As shown in Figure 18 and Table 9, the Ex 0.5 wt% Faba sample and the Ex 1 wt% Faba sample had higher complex viscosities than the Comp. Ex. A and Comp. Ex. B samples at temperatures ranging from 25° C. to 55° C. Thus, Figures 17, 18, and Table 9 showed that the Ex 0.5 wt% Faba sample and the Ex 1 wt% Faba sample had desirable dairy-like, spreadable textures at temperatures ranging from 25° C. to 55° C.

[0108] At temperatures below 25°C, starch gelled and contributed to the firmness and viscosity of the samples. At temperatures in the range of 25°C to 55°C, the starch gel melted, and it is believed that the emulsion stability provided by the proteins in the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples increased the firmness and viscosity of these samples (compared to the Comp. Ex. A and Comp. Ex. B samples). Furthermore, it is believed that, without the stabilizing effect of the proteins, the lipid droplets in the Comp. Ex. A and Comp. Ex. B samples would migrate and coalesce as the starch gel melted, resulting in a faster softening of these samples (compared to the Ex 0.5 wt% Faba and Ex 1 wt% Faba samples).

[0109] [Example 5]

[0110] Additional examples of plant-based cheese products were prepared, the general formula for which is shown in Table 10 along with the weight percent of each ingredient used (based on the total weight of the plant-based cheese product). The plant-based cheese products had a desirable dairy-like white color and maintained their opacity when spread on toasted bread slices or bagels.

[0111] [Table 10]

[0112] [Example 6] A simplified model of the cream cheese system was created to compare the effect of proteins on the resulting cream cheese product. The cream cheese products did not contain a starch-based thickener. Thirteen examples of vegetable cream cheese products were prepared. To prepare each example, an initial mixture of protein, glucose, fat components, and water was prepared. Lactic acid culture, salt, and stabilizers were then added, and the samples were fermented at 40° C. for approximately 18 hours to a pH of less than 4.6. The cultures were commercial cultures obtained from CHR Hansen. After fermentation, each sample was pasteurized in a water bath with hand mixing.

[0113] The general formulations of the initial and final mixes for each Example are shown in Table 11. The general formulations of the Examples are shown in Table 11 along with the weight percentage of each component used (based on the total weight of the initial mix).

[0114] [Table 11]

[0115] Each example contained coconut oil as the fat component and locust bean gum as a stabilizer. The vegetable proteins and cultures included in each example are shown in Table 12.

[0116] [Table 12]

[0117] Each example was filled into a container. Figure 20 provides an image comparing each example to European Union (EU) Philadelphia® cream cheese (referred to herein as "Phil EU"). In Figure 20, the examples are identified by the vegetable protein they contain. As shown in Figure 20, Example 1, Example 2, Example 5, Example 6, Example 7, Example 8, Example 12, and Example 13 had a desirable off-white color.

[0118] The reflectance colorimetry of each example, Phil EU, USA Philadelphia® Cream Cheese (referred to herein as "Phil USA") in a container was measured. The reflectance colorimetry was measured in the CIELAB color space using colorimetric techniques equivalent to those described above in Example 4.

[0119] a of each sample * (green-red) value and b * The (blue-yellow) values ​​are shown in Figure 21. The boxes in Figure 21 indicate the desired a * Value and b * The combination of L and L values ​​for each sample is shown. * The (brightness) values ​​are shown in Figure 22. L above the horizontal line in Figure 22 * Value is desirable.

[0120] As shown in FIGS. 21 and 22, Examples 1, 2, 5, 6, 7, 8, 12, and 13 are preferred a * , b * , and L * In addition, as shown in FIG. 22, Example 8 had the Phil USA L * Closest to the value L * Thus, Figures 20 through 22 show that soy, chickpea, and fava bean proteins produce vegetable-based cream cheese products with desirable colors.

[0121] To further illustrate the present disclosure, embodiments are presented herein. It should be understood that these embodiments are provided for illustrative purposes and should not be construed as limiting the scope of the present disclosure.

[0122] [Aspects] In a first aspect, the disclosure relates to a plant-based cheese product comprising a vegetable protein, a stabilizer, a thickener, and a fat component having a solid fat content in the range of about 50% to about 80% at 10° C., and about 15% to about 40% at 20° C.

[0123] In a second aspect, the disclosure relates to the plant-based cheese product of the first aspect, further comprising an acidulant in an amount effective to provide a pH of the plant-based cheese product of from about 3.5 to about 5.0.

[0124] In a third aspect, the disclosure relates to the plant-based cheese product of the first or second aspect, further comprising water in an amount effective to provide a moisture % of the plant-based cheese product of about 50% to about 80%.

[0125] In a fourth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to third aspects, wherein the plant protein comprises one or more of fava bean protein, pea protein, and soy protein.

[0126] In a fifth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to fourth aspects, wherein the fat component comprises coconut oil and sunflower oil.

[0127] In a sixth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to fifth aspects, wherein the thickening agent comprises starch.

[0128] In a seventh aspect, the present disclosure relates to the plant-based cheese product of the sixth aspect, wherein the starch is enzymatically converted potato starch.

[0129] In an eighth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to seventh aspects, wherein the stabiliser comprises at least one hydrocolloid.

[0130] In a ninth aspect, the present disclosure relates to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises one or more of inulin, pectin, carboxymethylcellulose, carrageenan, gum arabic, xanthan gum, locust bean gum, and guar gum.

[0131] In a tenth aspect, the present disclosure relates to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises a combination of xanthan gum, locust bean gum, and guar gum.

[0132] In an eleventh aspect, the present disclosure relates to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises locust bean gum.

[0133] In a twelfth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to eleventh aspects, wherein the plant-based cheese product is in the form of a cream cheese product.

[0134] In a thirteenth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twelfth aspects, wherein the plant-based cheese product is free of animal-derived protein.

[0135] In a fourteenth aspect, the disclosure relates to the plant-based cheese product of any one of the first to thirteenth aspects, wherein the plant protein is present in an amount in the range of about 0.01% by weight to about 15% by weight crude protein, based on the total weight of the plant-based cheese product.

[0136] In a fifteenth aspect, the disclosure relates to the plant-based cheese product of any one of the first to fourteenth aspects, wherein the stabilizer is present in an amount in the range of about 0.01% to about 5% by weight, based on the total weight of the plant-based cheese product, and the thickener is present in an amount in the range of about 1% to about 25% by weight, based on the total weight of the plant-based cheese product.

[0137] In a sixteenth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to fifteenth aspects, wherein the fat component is present in an amount in the range of about 15% to about 35% by weight, based on the total weight of the plant-based cheese product.

[0138] In a seventeenth aspect, the disclosure relates to a method of making a plant-based cheese product comprising the steps of mixing water, vegetable protein, a thickener, a stabilizer, and a fat component to form a mixture, the fat component having a solid fat content in the range of about 50% to about 80% at 10° C., and about 15% to about 40% at 20° C.; heating the mixture by direct steam injection to a temperature in the range of about 150° F. to about 200° F.; and homogenizing the heated mixture to form the plant-based cheese product, where heating by steam injection can occur before or during homogenization.

[0139] In an eighteenth aspect, the present disclosure relates to the method of the seventeenth aspect, further comprising filling the plant-based cheese product into a container.

[0140] In a nineteenth aspect, the present disclosure relates to the method of the seventeenth or eighteenth aspect, wherein the mixture is heated via direct steam injection to a temperature in the range of about 150° F. to about 200° F. for about 1 second to about 5 minutes.

[0141] In a twentieth aspect, the present disclosure relates to the method of any one of the seventeenth to nineteenth aspects, further comprising the step of adding an acidulant to the mixture to bring the pH of the plant-based cheese product into the range of about 3.5 to 5.0.

[0142] In a twenty-first aspect, the present disclosure relates to the method of any one of the seventeenth to twentieth aspects, further comprising the step of adding at least one flavoring agent to the mixture.

[0143] In a twenty-second aspect, the present disclosure relates to the method of any one of the seventeenth to twenty-first aspects, wherein water is added to the mixture in an amount to bring the moisture % of the plant-based cheese product in the range of about 50% to about 80%.

[0144] In a twenty-third aspect, the disclosure relates to the method of any one of the seventeenth to twenty-second aspects, wherein the vegetable protein is present in an amount in the range of about 0.01% to about 15% by weight crude protein, based on the total weight of the vegetable cheese product; the stabilizer is present in an amount in the range of about 0.01% to about 5% by weight, based on the total weight of the vegetable cheese product; the thickener is present in an amount in the range of about 1% to about 25% by weight, based on the total weight of the vegetable cheese product; and the fat component is present in an amount in the range of about 15% to about 35% by weight, based on the total weight of the vegetable cheese product.

[0145] In a twenty-fourth aspect, the disclosure relates to a method of making a plant-based cheese product comprising adding vegetable protein to water to form a first mixture; melting a fat component having a solid fat content in the range of about 50% to about 80% at 10° C. and about 15% to about 40% at 20° C.; adding the melted fat component, stabilizers, and thickeners to the first mixture and mixing to form a second mixture; injecting steam directly into the second mixture to pasteurize the second mixture; and homogenizing the second mixture to form the plant-based cheese product, where heating by injection of steam can occur before or during homogenization.

[0146] In a twenty-fifth aspect, the present disclosure relates to the method of the twenty-fourth aspect, further comprising the step of adding an acidulant to the second mixture in an amount effective to bring the pH of the plant-based cheese product within the range of about 3.5 to about 5.0.

[0147] In a twenty-sixth aspect, the present disclosure relates to the method of the twenty-fourth aspect or the twenty-fifth aspect, wherein the plant-based cheese product is in the form of a cream cheese product.

[0148] In a twenty-seventh aspect, the present disclosure relates to the method of any one of the twenty-fourth to twenty-sixth aspects, wherein the plant-based cheese product is free of animal-derived proteins.

[0149] In a twenty-eighth aspect, the disclosure relates to the method of any one of the twenty-fourth to twenty-seventh aspects, wherein the vegetable protein is present in an amount in the range of about 0.01% to about 15% by weight crude protein, based on the total weight of the vegetable cheese product; the stabilizer is present in an amount in the range of about 0.01% to about 5% by weight, based on the total weight of the vegetable cheese product; the thickener is present in an amount in the range of about 1% to about 25% by weight, based on the total weight of the vegetable cheese product; and the fat component is present in an amount in the range of about 15% to about 35% by weight, based on the total weight of the vegetable cheese product.

[0150] Additionally or alternatively, the present disclosure may relate to the following aspects:

[0151] In a first aspect, the disclosure relates to a vegetable-based cream cheese product in the form of a homogenous mixture comprising, based on the weight of the vegetable cream cheese, about 0.2% to about 8% by weight of vegetable crude protein; about 0.01% to about 5% by weight of a stabilizer; about 1% to about 12% by weight of a starch-based thickener; and about 10% to about 50% by weight of a fat component, wherein the fat component of the vegetable cream cheese product is in the form of oil droplets having a D50 value at 40° C. in the range of about 1.5 μm to about 7 μm.

[0152] In a second aspect, the disclosure relates to the vegetable-based cream cheese product of the first aspect, wherein the fat component of the vegetable-based cream cheese product is in the form of oil droplets having a D50 value at 40° C. in the range of about 1.5 μm to about 6.75 μm.

[0153] In a third aspect, the disclosure relates to the vegetable-based cream cheese product of the first or second aspect, wherein the fat component of the vegetable-based cream cheese product is in the form of oil droplets with a distribution width of 5.0 μm or less.

[0154] In a fourth aspect, the present disclosure relates to a vegetable-based cream cheese product according to any one of the first to third aspects, wherein the fat component of the vegetable-based cream cheese product is in the form of oil droplets with a distribution width of 4.0 μm or less.

[0155] In a fifth aspect, the disclosure relates to the plant-based cream cheese product of any one of the first to fourth aspects, wherein the plant-based cheese product has a complex viscosity in the range of about 400 Pa·s to about 1200 Pa·s at a frequency of 10 rad / s and a temperature of 25° C.

[0156] In a sixth aspect, the disclosure relates to the plant-based cream cheese product of any one of the first to fifth aspects, wherein the plant-based cheese product has a complex viscosity in the range of about 400 Pa·s to about 1150 Pa·s at a frequency of 10 rad / s and a temperature of 25° C.

[0157] In a seventh aspect, the disclosure relates to the plant-based cream cheese product of any one of the first to sixth aspects, wherein the plant-based cheese product has a complex viscosity in the range of about 300 Pa·s to about 1000 Pa·s at a frequency of 10 rad / s and a temperature of 37° C.

[0158] In an eighth aspect, the disclosure relates to the plant-based cream cheese product of any one of the first to seventh aspects, wherein the plant-based cheese product has a complex viscosity in the range of about 300 Pa·s to about 750 Pa·s at a frequency of 10 rad / s and a temperature of 37° C.

[0159] In a ninth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to eighth aspects, wherein the plant-based cheese product has an elastic modulus in the range of about 4000 Pa to about 8000 Pa at a temperature of 25° C.

[0160] In a tenth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to ninth aspects, wherein the plant-based cheese product has an elastic modulus in the range of about 4000 Pa to about 7500 Pa at a temperature of 25° C.

[0161] In an eleventh aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to tenth aspects, wherein the plant-based cheese product has an elastic modulus in the range of about 3000 Pa to about 7000 Pa at a temperature of 37° C.

[0162] In a twelfth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to eleventh aspects, wherein the plant-based cheese product has an elastic modulus in the range of about 3000 Pa to about 6000 Pa at a temperature of 37° C.

[0163] In a thirteenth aspect, the present disclosure relates to the vegetable-based cream cheese product of any one of the first to twelfth aspects, wherein the fat component has a solid fat content in the range of about 50% to about 90% at 10° C., and about 15% to about 45% at 20° C.

[0164] In a fourteenth aspect, the present disclosure relates to the vegetable-based cream cheese product of any one of the first to thirteenth aspects, wherein the starch-based thickener is a shear resistant starch.

[0165] In a fifteenth aspect, the present disclosure relates to a vegetable-based cream cheese product according to any one of the first to fourteenth aspects, wherein the vegetable crude protein comprises one or more of broad bean protein, pea protein, and soy protein.

[0166] In a sixteenth aspect, the present disclosure relates to a plant-based cream cheese product according to any one of the first to fifteenth aspects, wherein the plant-based crude protein is fava bean protein.

[0167] In a seventeenth aspect, the present disclosure relates to the vegetable-based cream cheese product of any one of the first to sixteenth aspects, wherein the fat component comprises one or more of coconut oil and sunflower oil.

[0168] In an eighteenth aspect, the present disclosure relates to the vegetable-based cream cheese product of any one of the first to seventeenth aspects, wherein the fat component comprises coconut oil.

[0169] In a nineteenth aspect, the present disclosure relates to the vegetable-based cream cheese product of any one of the first to eighteenth aspects, wherein the stabilizer comprises at least one hydrocolloid.

[0170] In a twentieth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to nineteenth aspects, wherein the at least one hydrocolloid comprises one or more of inulin, pectin, carboxymethylcellulose, carrageenan, gum arabic, xanthan gum, locust bean gum, and guar gum.

[0171] In a twenty-first aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to twentieth aspects, wherein the at least one hydrocolloid comprises a combination of xanthan gum, locust bean gum, and guar gum.

[0172] In a twenty-second aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to twenty-first aspects, wherein the at least one hydrocolloid comprises locust bean gum.

[0173] In a twenty-third aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to twenty-second aspects, wherein the stabilizer is present in an amount in the range of about 0.01% to about 1% by weight, based on the total weight of the plant-based cream cheese product, and the starch-based thickener is present in an amount in the range of about 3% to about 10% by weight, based on the total weight of the plant-based cream cheese product.

[0174] In a twenty-fourth aspect, the present disclosure relates to the plant-based cream cheese product of any one of the first to twenty-third aspects, wherein the fat component is present in an amount in the range of about 15% to about 35% by weight, based on the total weight of the plant-based cream cheese product.

[0175] In a twenty-fifth aspect, the present disclosure relates to making the plant-based cream cheese product of any one of the first to twenty-fourth aspects, comprising mixing water, vegetable crude protein, a starch-based thickener, a stabilizer, and a fat component to form a mixture, heating the mixture to a temperature in the range of about 150°F to about 200°F, and homogenizing the heated mixture to form the plant-based cream cheese product.

[0176] In a twenty-sixth aspect, the present disclosure relates to the method of the twenty-fifth aspect, further comprising filling the vegetable-based cream cheese product into a container and cooling the vegetable-based cream cheese product to refrigeration temperatures.

[0177] In a twenty-seventh aspect, the present disclosure relates to the method of the twenty-fifth or twenty-sixth aspect, wherein the mixture is heated via direct steam injection to a temperature in the range of about 150° F. to about 200° F. for about 1 second to about 5 minutes.

[0178] In a twenty-eighth aspect, the present disclosure relates to the method of any one of the twenty-fifth to twenty-seventh aspects, further comprising the step of adding an acidulant to the mixture to bring the pH of the plant-based cream cheese product to a range of about 3.5 to 5.0.

[0179] In a twenty-ninth aspect, the present disclosure relates to the method of any one of the twenty-fifth to twenty-eighth aspects, wherein water is added to the mixture in an amount to result in a moisture % in the plant-based cream cheese product in the range of about 50% to about 80%.

[0180] In a thirtieth aspect, the present disclosure relates to a method for producing a vegetable-based cream cheese product according to any one of the first to twenty-fourth aspects, comprising the steps of: adding vegetable protein to water to form a first mixture; melting a fat component having a solid fat content in the range of about 50% to about 90% at 10° C. and about 15% to about 45% at 20° C.; adding the melted fat component, a stabilizer, and a starch-based thickener to the first mixture and mixing to form a second mixture; heating the second mixture to pasteurize the second mixture; and homogenizing the second mixture to form the vegetable-based cream cheese product.

[0181] In a thirty-first aspect, the present disclosure relates to the method of the thirtieth aspect, further comprising filling the vegetable-based cream cheese product into a container and cooling the vegetable-based cream cheese product to refrigeration temperatures.

[0182] In a thirty-second aspect, the present disclosure relates to the method of the thirtieth or thirty-first aspect, wherein heating of the second mixture is by direct steam injection to a temperature in the range of about 150° F. to about 200° F. for about 1 second to about 5 minutes.

[0183] In a thirty-third aspect, the present disclosure relates to the method of any one of the thirty to thirty-second aspects, further comprising adding an acidulant to the first or second mixture to bring the pH of the plant-based cream cheese product to a range of about 3.5 to 5.0.

[0184] In a thirty-fourth aspect, the present disclosure relates to the method of any one of the thirty-first to thirty-third aspects, wherein water is included in the plant-based cream cheese product in an amount to provide a moisture percentage in the range of about 50% to about 80%.

[0185] It should be understood that the ranges provided herein include the stated ranges and any values ​​or subranges within the stated ranges. For example, a range of about 5% to about 15% by weight should be interpreted to include not only the explicitly recited limits of the range of about 5% to about 15% by weight, but also individual values ​​such as 6.35%, 7.5%, 10%, 12.75%, 14% by weight, and subranges such as about 7% to about 10.5%, about 8.5% to about 12.7%, about 9.75% to about 14% by weight, etc. Furthermore, when "about" is used to describe a value, this is meant to encompass slight variations (up to + / - 10%) from the stated value.

[0186] All percentages and ratios are by weight unless otherwise specified. All percentages and ratios are calculated based on the total weight of the compound or composition unless otherwise specified.

[0187] References throughout this specification to "one example," "one example," "another example," "several examples," "other examples," etc. mean that particular elements (e.g., features, structures, and / or characteristics) described in connection with that example are included in at least one example described herein and may or may not be present in other examples. Further, unless the context clearly dictates otherwise, it should be understood that the elements described with respect to any example can be combined in any suitable manner in the various examples.

[0188] In the description of the examples disclosed herein and in the claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise.

[0189] Although several examples have been described in detail, it is understood that the disclosed examples may be modified, and therefore the foregoing description should not be considered as limiting.

Claims

1. A non-fermented plant-based cream cheese product in the form of a homogeneous mixture, comprising about 0.2% to about 8% by weight of plant-based crude protein, based on the weight of the plant-based cream cheese product, and about 0.01% to about 5% by weight of a stabilizer, and about 1% to about 12% by weight of a starch-based thickener, and about 10% to about 50% by weight of a fat component, and wherein the fat component of the plant-based cream cheese product is in the form of oil droplets having a D50 value in the range of about 1.5 μm to about 7 μm at 40 °C. A non-fermented plant-based cream cheese product.

2. The non-fermented plant-based cream cheese product according to claim 1, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets having a D50 value in the range of about 1.5 μm to about 6.75 μm at 40 °C.

3. The non-fermented plant-based cream cheese product according to claim 1, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets having a distribution width of 5.0 μm or less.

4. The non-fermented plant-based cream cheese product according to claim 1, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets having a distribution width of 4.0 μm or less.

5. The non-fermented plant-based cream cheese product according to claim 1, wherein the plant-based cheese product has a complex viscosity in the range of about 400 Pa·s to about 1200 Pa·s at a frequency of 10 rad / s and a temperature of 25 °C.

6. The non-fermented plant-based cream cheese product according to claim 1, wherein the plant-based cheese product has a complex viscosity in the range of about 400 Pa·s to about 1150 Pa·s at a frequency of 10 rad / s and a temperature of 25 °C.

7. The plant-based cheese product is a non-fermented plant-based cream cheese product according to claim 1, having a complex viscosity in the range of about 300 Pa·s to about 1000 Pa·s at a frequency of 10 rad / s and a temperature of 37°C.

8. The plant-based cheese product is a non-fermented plant-based cream cheese product according to claim 1, having a complex viscosity in the range of about 300 Pa·s to about 750 Pa·s at a frequency of 10 rad / s and a temperature of 37°C.

9. The plant-based cheese product is a non-fermented plant-based cream cheese product according to claim 1, having a modulus of elasticity in the range of about 4000 Pa to about 8000 Pa at a temperature of 25°C.

10. The plant-based cheese product is a non-fermented plant-based cream cheese product according to claim 1, having a modulus of elasticity in the range of about 4000 Pa to about 7500 Pa at a temperature of 25°C.

11. The plant-based cheese product is a non-fermented plant-based cream cheese product according to claim 1, having a modulus of elasticity in the range of about 3000 Pa to about 7000 Pa at a temperature of 37°C.

12. The plant-based cheese product is a non-fermented plant-based cream cheese product according to claim 1, having a modulus of elasticity in the range of about 3000 Pa to about 6000 Pa at a temperature of 37°C.

13. The fat component has a solid fat content in the range of about 50% to about 90% at 10°C and about 15% to about 45% at 20°C, in the non-fermented plant-based cream cheese product according to claim 1.

14. The starch-based thickener is shear-resistant starch, in the non-fermented plant-based cream cheese product according to claim 1.

15. The plant-based crude protein contains one or more of broad bean protein, pea protein, and soybean protein, in the non-fermented plant-based cream cheese product according to claim 1.

16. The non-fermented plant-based cream cheese product according to claim 1, wherein the plant-based crude protein is broad bean protein.

17. The non-fermented plant-based cream cheese product according to claim 1, wherein the fat component contains one or more of coconut oil and sunflower oil.

18. The non-fermented plant-based cream cheese product according to claim 1, wherein the fat component contains coconut oil.

19. The non-fermented plant-based cream cheese product according to claim 1, wherein the stabilizer contains at least one hydrophilic colloid.

20. The non-fermented plant-based cream cheese product according to claim 1, wherein the at least one hydrophilic colloid contains one or more of inulin, pectin, carboxymethyl cellulose, carrageenan, gum arabic, xanthan gum, locust bean gum, and guar gum.

21. The non-fermented plant-based cream cheese product according to claim 1, wherein the at least one hydrophilic colloid contains a combination of xanthan gum, locust bean gum, and guar gum.

22. The non-fermented plant-based cream cheese product according to claim 1, wherein the at least one hydrophilic colloid contains locust bean gum.

23. The non-fermented plant-based cream cheese product according to claim 1, wherein the stabilizer is present in an amount in the range of about 0.01% by weight to about 1% by weight based on the total weight of the plant-based cream cheese product, and the starch-based thickener is present in an amount in the range of about 3% by weight to about 10% by weight based on the total weight of the plant-based cream cheese product.

24. The non-fermented plant-based cream cheese product according to claim 1, wherein the fat component is present in an amount in the range of about 15% by weight to about 35% by weight based on the total weight of the plant-based cream cheese product.

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