Plant-based cheese products and methods for producing plant-based cheese products

Abstract

A plant-based cheese product is provided that has a protein content comparable to dairy-based cheeses. Also provided is a plant-based cheese product that has properties that match consumer expectations for dairy-based cheeses, such as melting and spreading at cooking temperatures. The plant-based cheese product includes a combination of vegetable protein at about 10% to about 25% crude protein by weight, a waxy starch, and a fat. The waxy starch at least partially gels in the plant-based cheese product.

Description

[Technical field]

[0001] (CROSS-REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of U.S. Patent Application No. 17 / 733,732, filed April 29, 2022, and U.S. Provisional Patent Application No. 63 / 253,456, filed October 7, 2021, each of which is incorporated by reference in its entirety herein.

[0002] This application relates generally to plant-based cheese products. [Background technology]

[0003] Some commercially available plant-based cheese products contain starch-based gels. These typical plant-based cheese products often do not exhibit the functional properties expected of dairy-based cheeses, including melting and spreading at cooking temperatures. Rather, at cooking temperatures, the starch-based gels in these products generally do not soften to a degree that resembles the melting behavior of dairy cheeses. At higher cooking temperatures, the starch-based gels in these products generally lose their structure, making the products more sauce-like than melted dairy cheeses. Furthermore, these typical plant-based cheese products often have a dull appearance rather than the glossy appearance typical of dairy-based processed cheeses (hereinafter "conventional processed cheeses"). Such plant-based cheese products have not been well received by consumers who expect a cooking and eating experience that replicates dairy-based cheeses.

[0004] Furthermore, some commercially available plant-based cheese products do not have a nutritional content, especially protein content, comparable to that of dairy-based cheeses. Processed cheeses typically contain 13% to 20% crude protein by weight, while dairy-based natural cheeses may contain 15% to 40% crude protein by weight. As examples, semi-hard dairy-based natural cheeses such as natural cheddar may contain 20% to 30% crude protein by weight, hard dairy-based natural cheeses such as natural parmesan may contain 35% to 40% crude protein by weight, and semi-soft dairy-based natural cheeses such as natural feta and natural mozzarella may contain about 15% crude protein by weight. Commercially available plant-based cheese products typically have a crude protein content of less than 2% by weight. Higher amounts of protein may not only pose significant manufacturing challenges, but may also adversely affect flavor, texture, and structural properties at different temperatures. These plant-based cheese products have not been well received by consumers who expect a similar nutritional content to dairy-based cheeses. [Brief description of the drawings]

[0005] [Figure 1] FIG. 1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial dairy-based cheese and an exemplary plant-based cheese product showing the storage modulus (G′) and loss modulus (G″) of samples (Pa, Y-axis) versus temperature (° C., X-axis). [Diagram 2] FIG. 1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial dairy-based cheese and an exemplary plant-based cheese product showing the storage modulus (G′) and loss modulus (G″) of samples (Pa, Y-axis) versus temperature (° C., X-axis). [Diagram 3] FIG. 1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial plant-based cheese showing the storage modulus (G′) and loss modulus (G″) of the sample (Pa, Y-axis) versus temperature (° C., X-axis). [Figure 4]1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial plant-based cheese and an exemplary plant-based cheese product showing the storage modulus (G′) and loss modulus (G″) of samples (Pa, Y-axis) versus temperature (° C., X-axis). [Diagram 5] 1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial plant-based cheese and an exemplary plant-based cheese product showing the storage modulus (G′) and loss modulus (G″) of samples (Pa, Y-axis) versus temperature (° C., X-axis). [Figure 6] 1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial plant-based cheese and an exemplary plant-based cheese product showing the storage modulus (G′) and loss modulus (G″) of samples (Pa, Y-axis) versus temperature (° C., X-axis). [Figure 7] 1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial plant-based cheese and an exemplary plant-based cheese product showing the storage modulus (G′) and loss modulus (G″) of samples (Pa, Y-axis) versus temperature (° C., X-axis). [Figure 8] 1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial plant-based cheese and an exemplary plant-based cheese product showing the storage modulus (G′) and loss modulus (G″) of samples (Pa, Y-axis) versus temperature (° C., X-axis). [Figure 9] FIG. 1 is a graph of melting curves generated from rheometer temperature sweeps of a commercial dairy-based cheese, a commercial plant-based cheese, and an exemplary plant-based cheese product showing Tan δ of the samples (Y-axis) versus temperature (° C., X-axis). [Figure 10] 1 is a bar graph showing Tan δ at 80° C. of commercial dairy-based cheeses and exemplary plant-based cheese products. [Figure 11] 1 is a bar graph showing Tan δ at 80° C. of commercial dairy-based cheeses and exemplary plant-based cheese products. [Figure 12] 1 is a bar graph showing Tan δ at 80° C. of commercial dairy-based cheeses, commercial plant-based cheeses, and an exemplary plant-based cheese product. [Figure 13] 1 is a bar graph showing Tan δ at 80° C. of commercial dairy-based cheeses, commercial plant-based cheeses, and an exemplary plant-based cheese product. [Figure 14] 1 is a bar graph showing expansion (mm) of commercial dairy-based cheeses and an exemplary plant-based cheese product. [Figure 15] 1 is a bar graph showing expansion (mm) of commercial dairy-based cheeses and an exemplary plant-based cheese product. [Figure 16] 1 is a bar graph showing expansion (mm) of a commercial dairy-based cheese, a commercial plant-based cheese, and an exemplary plant-based cheese product. [Figure 17] 1 is a bar graph showing expansion (mm) of a commercial dairy-based cheese, a commercial plant-based cheese, and an exemplary plant-based cheese product. [Figure 18A] 1 is a light microscope image with 100 μm scale bar of an exemplary plant-based cheese product. [Figure 18B] 1 is a light microscope image with 100 μm scale bar of an exemplary plant-based cheese product. [Figure 18C] 1 is a light microscope image with 100 μm scale bar of an exemplary plant-based cheese product. [Figure 19] 19A-19E are images taken under polarized light to show the degree of gelation of an exemplary plant-based cheese product. [Figure 20A] 1 is a photograph of an exemplary plant-based cheese product before heating. [Figure 20B] 1 is a photograph of an exemplary plant-based cheese product after heating. [Figure 20C] 1 is a photograph of an exemplary plant-based cheese product after cooling for 30 minutes. [Figure 21] 1 is a photograph of an exemplary plant-based cheese product. [Figure 22] 1 is a photograph of an exemplary plant-based cheese product. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0006] Elements in the figures are illustrated for simplicity and clarity and are not necessarily drawn to scale. For example, the size and / or relative location of some elements in the figures may be exaggerated relative to other elements to improve understanding of the various aspects of the present invention. Also, common but well-understood elements that are useful or necessary in commercially feasible embodiments are often not depicted in order to make these various aspects of the present invention easier to see without too much obstruction. Although certain acts and / or steps may be described or depicted in a particular order of occurrence, those skilled in the art will understand that such specificity with respect to the order is not actually required. Terms and expressions used herein have the ordinary technical meanings as given to such terms and expressions by those skilled in the art described above, unless a different specific meaning is otherwise described herein.

[0007] Described herein is a plant-based cheese product, which has a protein content comparable to that of dairy-based cheese. Furthermore, it has been unexpectedly discovered that the use of a combination of vegetable protein in an amount of about 10% to about 25% crude protein by weight, a waxy starch containing at least 65% amylopectin by weight (or at least 70% amylopectin by weight), and a fat or oil results in a plant-based cheese product with properties that match consumer expectations for dairy-based cheese, such as melting and spreading at cooking temperatures. As used herein, the term "plant-based" refers to a product or ingredient that does not contain animal protein, such as dairy protein, and contains protein derived from a plant.

[0008] In one approach, the plant-based cheese product includes a vegetable protein present in an amount in the range of about 10% to about 25% crude protein by weight, based on the total weight of the plant-based cheese product; a waxy starch comprising at least 65% amylopectin (or at least 70% amylopectin) by weight, based on the total weight of the waxy starch, where the waxy starch is at least partially gelatinized; and a fat.

[0009] The inclusion of a combination of vegetable protein, fat, and waxy starch has surprisingly been found to provide significant benefits to the performance of the plant-based cheese product, including desirable melting and spreading properties at cooking temperatures. Furthermore, when vegetable protein is combined with waxy starch and fat to prepare a plant-based cheese product as described herein, the product exhibits improved mouthfeel compared to a plant-based cheese product prepared without the vegetable protein.

[0010] The protein content of the plant-based cheese products described herein is also beneficial from a nutritional standpoint: traditional plant-based cheese products are often low in protein, and consumers may perceive them as nutritionally inferior to dairy-based cheeses.

[0011] The inclusion of vegetable proteins is also associated with desirable melting properties of plant-based cheeses. It is currently believed that vegetable proteins stabilize the product matrix and keep the fat droplets smaller by coating the surface of the fat droplets. For example, a plant-based cheese product prepared without vegetable proteins may look similar to a dairy-based cheese product at refrigeration temperatures (e.g., 1°C-5°C), but may exhibit oil separation when exposed to cooking temperatures (e.g., 175°C-235°C). This is believed to be due to the larger fat droplets. At refrigeration temperatures, the fat is solid, giving it a cold texture like a dairy-based cheese product. However, at cooking temperatures, the fat melts and, without vegetable proteins to act as stabilizers, coalesces into larger fat droplets that easily separate from the rest of the product.

[0012] It has been found herein that small oil droplet size and emulsion stability are associated with good melting properties, i.e., the cheese product softens and spreads upon heating without significant oil separation. In one approach, the degree of melting can be measured by the increase in diameter of the vegetable cheese upon heating. The degree of melting can also be evaluated by the "Tan δ value", which refers to the quotient of the loss modulus (G'') and the elastic modulus (G') (i.e., G'' / G') of the melting profile of a sample measured according to the method described in the Examples.

[0013] Furthermore, it has been found that the inclusion of vegetable protein is related to desirable extensibility properties in plant-based cheese products. Extensibility can be measured by the distance a sample stretches before breaking when pulled axially. In some embodiments, a portion of the vegetable protein is solubilized and a portion of the vegetable protein is insoluble in the plant-based cheese product. The insoluble portion acts to coat the oil droplets, and the soluble portion acts with the at least partially gelatinized waxy starch to form a network in the product. This network allows the plant-based cheese product to have similar extensibility properties to dairy-based cheese.

[0014] The inclusion of waxy starch and its gelling during the cheese-making process are related to the spreading and hardness properties of the plant-based cheese product. It has been found that the higher the degree of gelling, the greater the hardness value and spreading of the resulting plant-based cheese product. It is believed that the gelled starch can combine with proteins to form a network, which provides the spreading properties. To achieve a higher degree of gelling, the starch needs to be sufficiently hydrated during the cheese-making process. The method used to make the plant-based cheese should allow sufficient hydration of the waxy starch to allow the intended degree of gelling to be achieved.

[0015] The plant-based cheese product comprises a plant protein. Any suitable plant protein can be used in the plant-based cheese product. In some embodiments, the plant protein comprises one or more of fava protein (also referred to as fava bean protein, fava bean protein, and fava protein), chickpea protein, mung bean protein, soy protein, zein protein, lupin bean protein, canola protein, pea protein (e.g., yellow pea protein), lentil protein, and flax protein. In some embodiments, the plant protein comprises fava protein. In another embodiment, the plant protein comprises Faba Bean Protein 90-C (FFBP-90-C) from AGT Food & Ingredients. FFBP-90-C is a fava protein isolate having 10.0% or less moisture (total weight basis), 89.0% or more crude protein, 2.0% or more starch, 2.0% or more dietary fiber, and 6.5% or more fat (total dry weight basis). Protein functionality, including emulsion stabilization performance, may vary due to deviations in hydrophilic or hydrophobic properties, which may be a result of the type of protein and / or the method of production of the protein raw material.

[0016] In some approaches, the vegetable protein may be in the form of an isolate, concentrate, or flour, although the exact form of the vegetable protein is not considered to be particularly limited. In general, protein isolates have a higher crude protein content than protein concentrates. In some embodiments, the vegetable protein may be in the form of an isolate. When the vegetable protein is in the form of an isolate, a higher weight percent (e.g., about 10% to about 25% by weight) of crude protein may be achieved in the vegetable cheese product in comparison to a weight amount of isolate and concentrate, while minimizing any deleterious effects (e.g., off-flavor) due to non-protein components of the protein isolate. In some approaches, the vegetable protein is in the form of an isolate or concentrate that contributes to the emulsification of the vegetable cheese product.

[0017] In some embodiments, the plant-based protein is the sole source of protein in the plant-based cheese product. In this regard, in some embodiments, the plant-based cheese product is free of animal proteins, including, for example, casein and whey.

[0018] In some embodiments, the plant-based cheese product does not contain nut-based proteins, including, for example, one or more of almond protein, peanut protein, and cashew nut protein. Additionally or alternatively, the plant-based cheese product may not contain one or more of oat protein, rice protein, wheat protein, and / or sunflower seed.

[0019] In one approach, the vegetable protein is present in an amount ranging from about 10% to about 25% crude protein by weight based on the total weight of the vegetable cheese product. In another approach, the vegetable protein is present in an amount ranging from about 12% to about 25%, about 14% to about 25%, about 15% to about 25%, about 16% to about 25%, about 18% to about 25%, about 20% to about 25%, about 10% to about 23%, about 12% to about 23%, about 14% to about 23%, about 15% to about 23%, about 16% to about 23 ... In some embodiments, the crude protein is present in an amount within the range of about 20% to about 23% by weight, about 20% to about 23% by weight, about 10% to about 20% by weight, about 12% to about 20% by weight, about 14% to about 20% by weight, about 15% to about 20% by weight, about 16% to about 20% by weight, about 18% to about 20% by weight, about 10% to about 18% by weight, about 12% to about 18% by weight, about 14% to about 18% by weight, about 15% to about 18% by weight, or about 16% to about 18% by weight of crude protein.

[0020] The amount of crude protein in a vegetable protein ingredient may depend on the form of the ingredient (e.g., whether the ingredient is in the form of an isolate, concentrate, or flour). Thus, for purposes herein, crude protein content is the amount of protein contributed by any protein-containing ingredient. For example, a commercially available fava protein isolate product from AGT Food & Ingredients, Inc. (Canada) contains about 90% protein components and about 10% non-protein components. If a vegetable cheese product contains about 18% by weight of a fava protein isolate product (AGT Food & Ingredients), for purposes of percentages herein, the vegetable cheese product contains about 16% by weight vegetable protein. As another example, a commercially available ARTESA® chickpea protein product contains about 60% protein components and about 40% non-protein components. For example, if a vegetable cheese product contains about 13% by weight of an ARTESA® chickpea protein product, for purposes of percentages herein, the vegetable cheese product contains about 8% by weight vegetable protein. The amount of crude protein in the plant-based protein material or plant-based 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 the plant-based protein material or plant-based cheese product can be measured by the Dumas method.

[0021] Vegetable proteins may be the only emulsifier in the plant-based cheese product. In some embodiments, the plant-based cheese product is free of lecithin, monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, and polysorbates. In other embodiments, the plant-based cheese product may also be free of any one or more of glucono-delta-lactone, tricalcium phosphate, sugar, beta-carotene (coloring agent), and sodium citrate. In other embodiments, the plant-based cheese product contains 3% or less by weight of lecithin, monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, and polysorbates. In other embodiments, the plant-based cheese product contains 1.5% or less by weight of monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, and polysorbates. In some approaches, about 0.1% to about 3% by weight of lecithin, or about 0.2% to about 1.5% by weight of one or more monoglycerides and diglycerides can be included in the plant-based cheese product to reduce the surface tension at the fat / water interface.

[0022] As used herein, the term "emulsifier" does not include phosphate or citrate. In some approaches, about 2% to about 5% by weight of one or more of phosphate and citrate can be included in the plant-based cheese product. Phosphate and / or citrate can be used to alter the structure of the protein to change its functionality.

[0023] The plant-based cheese product further comprises a waxy starch. Any suitable waxy starch may be used in the plant-based cheese product. In some examples, the waxy starch comprises one or more of natural waxy corn, tapioca starch, and cassava starch. In some embodiments, the waxy starch comprises natural waxy corn. Additionally or alternatively, the waxy starch comprises one or more of tapioca starch and cassava starch. Additionally or alternatively, the waxy starch comprises octenyl succinic anhydride (OSA) potato starch.

[0024] The waxy starch comprises at least 65% by weight amylopectin, based on the total weight of the waxy starch. In some approaches, the waxy starch comprises at least 70%, at least 80%, or at least 90% by weight amylopectin, based on the total weight of the waxy starch.

[0025] The waxy starch is at least partially gelatinized in the plant-based cheese product. If added in an ungelatinized or natural form, the waxy starch must be at least partially gelatinized during the cheese-making process. If pregelatinized starch is used, the plant-based cheese product may have a lower hardness than if the starch is added in an ungelatinized or natural form and at least partially gelatinized during the cheese-making process. If pregelatinized starch is used, the structuring effect of the starch may be lost during the mixing process. Therefore, it may be undesirable to use pregelatinized starch. Thus, in some embodiments, the plant-based cheese product does not contain pregelatinized starch. As used herein, "partially gelatinized" or similar terms means that the starch begins to swell and loses some of its crystalline structure. At least partially gelatinized starch contributes to the plant-based cheese product exhibiting the functional properties expected of dairy-based cheese. For example, at least partially gelatinized starch, in combination with protein and fat content, may enable a plant-based cheese product to have similar structure and / or functionality as dairy-based cheese products at refrigerated and room temperatures, while melting and spreading at cooking temperatures.

[0026] Generally, the gelatinization degree of starch can be adjusted based on the desired properties in the final plant-based cheese product, as described in more detail below. The gelatinization degree can be any suitable amount, such as about 20% or more, about 25% or more, about 30% or more, about 35% or more, about 40% or more, about 45% or more, about 50% or more, about 55% or more, about 60% or more, about 65% or more, about 70% or more, about 75% or more, about 80% or more, about 85% or more, about 90% or more, and about 95% or more. Generally, starch does not need to be completely gelatinized to impart desirable melting and spreading properties to the plant-based cheese product. However, a low gelatinization degree may not exhibit the spreading and melting properties achievable with a high gelatinization degree of starch, approximating granular (native) starch. The gelatinization degree of starch can be measured, for example, by differential scanning calorimetry (DSC), optical microscopy, X-ray diffraction, or other suitable techniques. In one approach, optical microscopy using polarized light can be used to assess the birefringent Maltese crosses present in a sample. Samples that have undergone heat treatment during the cheese-making process can be compared to samples that have not undergone the heat treatment step but are otherwise identical (i.e., contain the same ingredients in the same amounts). A decrease in the number of Maltese crosses is associated with an increase in the degree of gelation. The relative difference in the number of Maltese crosses indicates the degree of gelation that has occurred during the cheese-making process. The degree of gelation can also be visualized by using a starch stain and evaluating under an optical microscope whether the starch is in the form of fragments formed from ruptured granules.

[0027] In one approach, the waxy starch is present in an amount ranging from about 5% to about 20% by weight based on the total weight of the plant-based cheese product. In another approach, the waxy starch is present in an amount ranging from about 10% to about 20%, about 5% to about 16%, about 10% to about 16%, or about 12% to about 16% by weight based on the total weight of the plant-based cheese product.

[0028] 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 35% to about 80% by weight, about 40% to about 80% by weight, about 45% to about 80% by weight, about 35% to about 75% by weight, about 40% to about 75% by weight, about 45% to about 75% by weight, about 35% to about 70% by weight, about 40% to about 70% by weight, about 45% to about 70% by weight, about 50% to about 80% by weight, about 50% to about 75% by weight in another embodiment, about 55% to about 75% by weight in another embodiment, about 55% to about 70% by weight in another embodiment, or about 60% to about 70% by weight in another embodiment, based on the weight of the plant-based cheese product.

[0029] The vegetable cheese product further comprises fat. Any suitable fat can be used in the vegetable cheese product. In some embodiments, the fat comprises one or more of coconut oil, shea oil, shea stearin, shea olein, shea butter, palm oil, palm oil fraction, sunflower oil, cocoa butter, and cottonseed glycerolysis. In some embodiments, the fat comprises coconut oil. In another embodiment, the fat comprises coconut oil and sunflower oil.

[0030] In some approaches, the fats and oils are in the form of one or more solid fats or a combination of one or more solid fats and one or more liquid fats. As used herein, solid fats and oils refer to fats and oils that are solid at room temperature (20° C.), and liquid fats and oils refer to fats and oils that are liquid at room temperature (20° C.). In some examples, the fats and oils have a solid fat content in the range of about 32% to about 95% (based on the total weight of the fats and oils) at 10° C. In other examples, the fats and oils have a solid fat content in the range of about 70% to about 85% (based on the total weight of the fats and oils) at 10° C. Additionally or alternatively, the fats and oils have a solid fat content in the range of about 28% to about 80% at 20° C., and in another embodiment, about 32% to about 55% (based on the total weight of the fats and oils). Additionally or alternatively, the fats and oils have a solid fat content in the range of 0% to about 20% at 30° C., and in another embodiment, about 0% to about 15% (based on the total weight of the fats and oils). Additionally or alternatively, the fat has a solid fat content at 40° C. in the range of 0% to about 5%, or 0% to 4% (based on the total weight of the fat).

[0031] In some examples, the fat has a solid fat content in the range of about 32% to about 95% at 10° C., about 28% to about 80% at 20° C., 0% to about 20% at 30° C., and 0% to about 5% at 40° C. (based on the total weight of the fat). In some examples, the fat has a solid fat content in the range of about 70% to about 85% at 10° C., about 32% to about 55% at 20° C., 0% to about 15% at 30° C., and 0% to less than 5% at 40° C. (based on the total weight of the fat).

[0032] Selection of one or more fats to provide the recited solid fat content at 10°C, 20°C, 30°C, and / or 40°C imparts a solid texture to the plant-based cheese product at refrigerated temperatures, but softens at temperatures at which the cooked plant-based cheese product may be consumed (i.e., about 60°C).

[0033] In one approach, the fat is present in an amount ranging from about 15% to about 30% by weight based on the total weight of the plant-based cheese product. In other approaches, the fat is present in an amount ranging from about 19% to about 27%, about 19% to about 25%, about 20% to about 27%, or about 20% to about 25% by weight based on the total weight of the plant-based cheese product. As noted above, the fat can be comprised of one or more solid or liquid fat components.

[0034] The solid fat contents of exemplary fat components that may be used in the plant-based cheese products are shown below in Table 1. The fat components may be used alone or in combination as needed to provide the desired solid fat content at 10° C., 20° C., 30° C. and / or 40° C. [Table 1]

[0035] In some approaches, the fat is in the form of an oleogel. An oleogel is a semi-solid system in which the continuous phase is a liquid fat. To prepare an oleogel, an additional ingredient, an oleogellant (also called an organogelator), is added to the fat to form an oleogel. In some examples, forming an oleogel includes heating the fat to provide the liquid fat and the oleogellant, and dissolving the oleogellant in the fat. Exemplary oleogellants include ethyl cellulose, waxes, phytosterols, bentonite clay, soy lecithin, mucilage, and fenugreek gum. Oleogels are generally characterized by physical properties more typical of fat components with higher solid fat content. In an oleogel, the liquid fat is enveloped by an oleogellant that acts as a structuring agent. Advantageously, oleogels may provide the resulting food product with the functionality of a solid fat, but with the nutritional profile of a liquid fat.

[0036] In some embodiments, the oleogeller is a wax. Thus, in some embodiments, the plant-based cheese product further comprises a wax having a melting point of less than 80°C. In some embodiments, the plant-based cheese product further comprises a wax having a melting point of less than 70°C or less than 60°C. Any suitable wax can be used in the plant-based cheese product. In some embodiments, the wax comprises one or more of orange wax, rice bran wax, sunflower wax, beeswax (e.g., white beeswax or yellow beeswax), propolis wax, and candelilla wax. In other embodiments, the wax comprises one or more of beeswax and candelilla wax. In other embodiments, the wax comprises one or more of orange wax, rice bran wax, sunflower wax, and white beeswax. In other embodiments, the wax comprises one or more of orange wax, rice bran wax, and sunflower wax. In some embodiments, the wax comprises candelilla wax.

[0037] In some approaches, the fat and wax combination has a crystallization temperature below 60° C. In other approaches, the fat and wax combination has a crystallization temperature within the range of 5° C. to 60° C. In these approaches, the plant-based cheese product resembles an unmelted dairy-based cheese below the crystallization temperature and resembles a melted dairy-based cheese above the crystallization temperature.

[0038] In some embodiments, the plant-based cheese product is free of animal products such as beeswax.

[0039] In one approach, the wax is present in an amount ranging from about 0.1% to about 5% by weight based on the total weight of the fat or oil. In another embodiment, the wax is present in an amount ranging from about 0.5% to about 5% by weight, from about 0.5% to about 3% by weight, from about 0.5% to about 2.5% by weight, from about 0.5% to about 2% by weight, or from about 1% to about 2% by weight based on the total weight of the fat or oil. In one particular embodiment, the wax used in an amount of about 1% to about 2% by weight is white beeswax and / or orange wax, which have been found to provide additional spreading properties to the resulting plant-based cheese product. In another particular embodiment, sunflower wax is used in an amount of about 1.5% to about 2.5% by weight, which has been found to improve the melting properties of the resulting plant-based cheese product.

[0040] If too little wax is used, the wax may not provide sufficient structuring to the fat or oil, and if too much wax is used, the wax may impart undesirable sensory properties (e.g., mouthfeel) to the plant-based cheese product.

[0041] In some embodiments, the plant-based cheese product further comprises a non-wax oleogellant such as ethylcellulose, phytosterols, bentonite clay, soy lecithin, mucilage, or fenugreek gum to form an oleogel. Examples of ethylcellulose include 45 cp ETHOCEL™ Standard 45 (The Dow Chemical Company, Michigan, USA) and 20 cp ETHOCEL™ Standard 20 (The Dow Chemical Company, Michigan, USA).

[0042] In one approach, the oleogellant is present in an amount ranging from about 0.1% to about 5% by weight based on the total weight of the fat or oil, hi another approach, the oleogellant (e.g., ethyl cellulose) is present in an amount ranging from about 0.1% to about 3% by weight, from about 0.1% to about 2% by weight, or from about 0.5% to about 1.5% by weight based on the total weight of the fat or oil.

[0043] In some approaches, the inclusion of waxes and / or ethylcellulose has been surprisingly found to significantly reduce oil loss (i.e., separation of fats and oils from other ingredients) in the plant-based cheese product when the plant-based cheese product is heated. In some approaches, the inclusion of waxes and / or ethylcellulose has been surprisingly found to increase the melt rate and / or melt uniformity of the plant-based cheese product when the plant-based cheese product is heated.

[0044] The plant-based cheese product may also include exopolysaccharides (EPS). In some embodiments, when the plant-based cheese product includes waxy starch in an amount ranging from about 5% to about 10% by weight, the plant-based cheese product further includes EPS. In one approach, the EPS may be produced by L. lactis strain 329, described in US Patent Application Publication No. 2020 / 0068914, deposited as ATCC PTA-120552 and incorporated herein by reference. Additionally or alternatively, the EPS may be added to the plant-based cheese product in an aqueous mixture or water. The EPS may be included in the plant-based cheese product in an amount of greater than 0% to about 0.5% by weight (by dry weight of the EPS), based on the total weight of the plant-based cheese product.

[0045] In some examples, the plant-based cheese product further comprises an acidulant in an amount effective to bring the pH of the plant-based cheese product to about 4.5 to about 5.5. In other examples, the plant-based cheese product further comprises an acidulant in an amount effective to bring the pH of the plant-based cheese product to about 4.8 to about 5.5, and in other embodiments, to about 4.8 to about 5.0. Any suitable acidulant can be used. In one example, the acidulant comprises one or more of citric acid, malic acid, acetic acid, phosphoric acid, sorbic acid, and lactic acid. In some approaches, the lactic acid is not produced by fermentation in a dairy-based medium.

[0046] In some embodiments, the plant-based cheese product may further comprise additional ingredients. Examples of additional ingredients that may be included in the plant-based cheese product include one or more of salt, antimicrobial agents, flavoring agents, and coloring agents.

[0047] In some embodiments, the plant-based cheese products may be free of one or more of nut-based proteins, almond protein, peanut protein, cashew 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.

[0048] Additionally, the present specification also discloses a method for producing a plant-based cheese product. In one approach, the method includes dissolving a first amount of vegetable protein in an aqueous liquid (e.g., water) to form an aqueous vegetable protein mixture (e.g., in the form of a solution and / or suspension), heating a fat or oil to form a molten fat or oil, emulsifying the vegetable protein solution or suspension with the molten fat or oil to form an emulsion, adding a second amount of vegetable protein and a waxy starch to the emulsion and mixing them to form a mixture, heating and mixing the mixture for a time effective to at least partially gelatinize the waxy starch to form a heated mixture, and cooling the heated mixture to form a vegetable cheese product, wherein the vegetable cheese product comprises about 10% to about 25% crude protein by weight, based on the total weight of the vegetable cheese product, and wherein the waxy starch comprises at least 65% amylopectin by weight (or at least 70% amylopectin by weight), based on the total weight of the waxy starch.

[0049] The method includes adding a first amount of vegetable protein to an aqueous liquid (e.g., water) to form an aqueous vegetable protein mixture (e.g., in the form of a solution and / or suspension). The first amount of vegetable protein is less than the total amount of protein in the final product. In at least some approaches, it has been found to be beneficial to mix the first amount of vegetable protein in the aqueous liquid while limiting the addition of other dry ingredients, such as waxy starch and a second amount of protein, until a later step. Adding all the dry ingredients at once can adversely affect the hydration of the ingredients and the functionality of the ingredients in the product.

[0050] Whether or not a solution or suspension of the protein is formed in the initial aqueous vegetable protein mixture may depend, at least in part, on the solubility of the vegetable protein. In one approach, at least a portion of the vegetable protein is dissolved in the aqueous liquid and at least a portion of the vegetable protein is suspended in the aqueous liquid. It is currently believed that when at least a portion of the vegetable protein is dissolved in the aqueous liquid and at least a portion of the vegetable protein is suspended or dispersed in the aqueous liquid, the dispersed vegetable protein coats the oil droplets and the dissolved vegetable protein forms a network with the waxy starch. In some embodiments, the aqueous vegetable protein mixture comprises about 2% w / v to about 8% w / v vegetable protein. In other embodiments, the aqueous vegetable protein mixture comprises about 4% w / v to about 6% w / v vegetable protein. The first amount of vegetable protein may be selected to achieve a desired % w / v of vegetable protein in the aqueous vegetable protein mixture.

[0051] In one approach, the first amount of vegetable protein is about 10% to about 60% by weight based on the total weight of vegetable protein in the plant-based cheese product. In another approach, the vegetable protein is about 15% to about 60% by weight, about 15% to about 50% by weight, about 15% to about 40% by weight, about 15% to about 35% by weight, about 15% to about 33% by weight, about 15% to about 30% by weight, about 15% to about 25% by weight, about 15% to about 20% by weight, about 20% to about 50% by weight, about 20% to about 40% by weight, about 20% to about 35% by weight, about 20% to about 33% by weight, about 20% to about 30% by weight, about 20% to about 25% by weight, about 25% to about 50% by weight, based on the total weight of vegetable protein in the plant-based cheese product. about 25% by weight to about 40% by weight, about 25% by weight to about 35% by weight, about 25% by weight to about 33% by weight, about 25% by weight to about 30% by weight, about 30% by weight to about 50% by weight, about 30% by weight to about 40% by weight, about 30% by weight to about 35% by weight, about 30% by weight to about 33% by weight, about 33% by weight to about 50% by weight, about 33% by weight to about 40% by weight, about 33% by weight to about 35% by weight, about 35% by weight to about 50% by weight, about 35% by weight to about 40% by weight, or about 40% by weight to about 50% by weight.

[0052] The method further includes heating the fat to form a molten fat. In some examples, the fat is heated to a temperature within the range of about 35° C. to about 60° C.

[0053] In some approaches, the method further comprises adding an oleogelator to the fat to form an oleogel. In some of these approaches, the oleogelator is added to the fat prior to heating the fat to form the molten fat. In others of these approaches, the oleogelator is added to the fat while the fat is being heated to form the molten fat. In some embodiments, adding the oleogelator after heating the fat to form the molten fat may aid in incorporating the oleogelator into the fat. In some examples, the oleogelator comprises one or more of ethyl cellulose, wax, phytosterol, bentonite clay, soy lecithin, mucilage, and fenugreek. In some examples, the method further comprises heating the fat and oleogelator combination to melt the oleogelator (e.g., to a temperature in the range of about 60° C. to about 140° C.). In some approaches, the aqueous vegetable protein mixture is heated to a temperature similar to the temperature of the combination of the fat and oleogelator prior to emulsifying the aqueous vegetable protein mixture with the melted fat and oleogelator. The temperature of the aqueous vegetable protein mixture should be close enough to the temperature of the combination of the fat and oleogelator so that mixing the protein mixture with the fat and oleogelator does not cause crystallization of the fat. For example, the aqueous vegetable protein mixture when mixed with the vegetable protein mixture can have a temperature that is ±20°C, in other embodiments ±10°C, in other embodiments ±5°C, and in other embodiments ±2°C of the temperature of the combination of the fat and oleogelator.

[0054] In some examples, the method further comprises adding a wax having a melting point less than 80° C. to the fat. In some of these examples, the wax is added to the fat before the fat is heated to form the molten fat. In others of these examples, the wax is added to the fat while the fat is heated to form the molten fat. In others of these examples, the wax is added to the fat after the fat is heated to form the molten fat. In some embodiments, adding the wax after the fat is heated to form the molten fat may aid in incorporating the wax into the fat. In some examples, the wax comprises one or more of orange wax, rice bran wax, sunflower wax, beeswax, propolis wax, and candelilla wax. In some examples, the wax comprises candelilla wax. In some examples, the method further comprises heating the fat and wax combination to melt the wax (e.g., to a temperature in the range of about 60° C. to about 80° C.). In some approaches, the aqueous vegetable protein mixture is heated to a temperature similar to the temperature of the fat and wax combination prior to emulsifying the aqueous vegetable protein mixture with the melted fat. The temperature of the aqueous vegetable protein mixture should be close enough to the temperature of the fat and wax combination so that mixing the protein mixture with the fat and wax does not cause crystallization of the fat (and / or wax). For example, the aqueous vegetable protein mixture can have a temperature when mixed with the fat and wax combination that is ±10°C, in other embodiments ±5°C, and in other embodiments ±2°C of the temperature of the fat and wax combination.

[0055] In some approaches, the method further comprises adding ethyl cellulose to the fat to form an oleogel. In some of these approaches, the ethyl cellulose is added to the fat before the fat is heated to form the molten fat. In other examples of these approaches, the ethyl cellulose is added to the fat while the fat is heated to form the molten fat. In other examples of these approaches, the ethyl cellulose is added to the fat after the fat is heated to form the molten fat. In some embodiments, adding the ethyl cellulose after the fat is heated to form the molten fat may aid in incorporating the ethyl cellulose into the fat. In some examples, the method further comprises heating the combination of the fat and ethyl cellulose to dissolve the ethyl cellulose (e.g., to a temperature in the range of about 130°C to about 140°C). The temperature of the aqueous vegetable protein mixture should be close enough to the temperature of the combination of the fat and ethyl cellulose such that mixing the protein mixture with the fat and ethyl cellulose does not cause crystallization of the fat. For example, the aqueous vegetable protein mixture, when mixed with the combination of oil and ethyl cellulose, can have a temperature that is ±20°C, in another embodiment ±10°C, in another embodiment ±5°C, and in another embodiment ±2°C of the temperature of the combination.

[0056] The method also includes emulsifying the aqueous vegetable protein mixture with melted oil to form an emulsion. This step using the first amount of protein may be characterized as a pre-emulsion step. In some approaches, the emulsion is a homogenous mixture, or a substantially homogenous mixture. In some approaches, the emulsion is of uniform color and / or has no visible oil separation. It is not currently believed that a specific oil droplet size needs to be achieved to provide a suitable emulsion. Rather, it is the vegetable protein coating the oil droplets that is believed to provide a suitable stable emulsion. However, overstressing the emulsion may destabilize the emulsion and cause oil peeling. Thus, care must be taken to ensure that the emulsification step is long enough to achieve the desired oil droplet size or homogenous mixture, but not so long that it overstresses the emulsion and reduces the emulsifying function of the protein.

[0057] The oil droplet size and emulsion stability affect the overall performance of the plant-based cheese product, including melting performance. In some embodiments, the plant-based cheese product has an oil droplet size distribution that allows the plant-based cheese product to have similar melting and spreading properties to dairy-based cheese at high temperatures, such as cooking temperatures (e.g., 35°C to 75°C). The oil 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 magnetic field decay curve (intensity vs. time) can be used to derive the oil droplet size distribution.

[0058] It has been found that large fat droplets (e.g., 20-60 μm) can result in oil pooling and / or oil flaking in the final product. Furthermore, it has been found that in conventional dairy products, small fat droplets (e.g., about 0.2-2 μm for homogenized milk) provide a good mouthfeel. Therefore, in the plant-based cheese products of the present invention, it is also desirable to select a protein ingredient that is effective in achieving good emulsion stability, meaning that the protein should coat the fat droplet surface and help maintain the fat droplet size in the range of about 0.2 μm to about 20 μm at cooking temperatures (e.g., 35° C. to 75° C.).

[0059] In one embodiment, the mixture has a D50 at 20°C in the range of more than 0 μm to about 20 μm, in another embodiment in the range of 0.2 μm to about 20 μm, in another embodiment in the range of more than 0 μm to about 15 μm, in another embodiment in the range of 0.2 μm to about 15 μm, in another embodiment in the range of more than 0 μm to about 10 μm, in another embodiment in the range of 0.2 μm to about 10 μm, in the range of more than 0 μm to about 7 μm, in another embodiment in the range of 0.2 μm to about 7 μm, in another embodiment in the range of more than 0 μm to about 5 μm, in another embodiment in the range of 0.2 μm to about 5 μm, in another embodiment in the range of more than 0 μm to about 3 μm, in another embodiment in the range of 0.2 μm to about 3 μm, in another embodiment in the range of more than 0 μm to about 2 μm, in another embodiment in the range of about 0.2 μm to about 2 μm (i.e., 50% of the oil droplet diameters are less than this value).

[0060] The method includes adding a second amount (at least in some embodiments, the remaining amount) of vegetable protein and waxy starch to the emulsion and mixing to form a mixture. At least a portion of the second amount of vegetable protein may be dissolved in the mixture. Additionally or alternatively, at least a portion of the second amount of vegetable protein may be suspended in the mixture. Whether at least a portion of the second amount of vegetable protein is dissolved and / or suspended in the mixture may depend at least in part on the solubility of the vegetable protein. The second amount of vegetable protein may be selected to achieve a desired crude protein content in the final vegetable cheese product. The waxy starch comprises at least 65% amylopectin (or at least 70% amylopectin) by weight, based on the total weight of the waxy starch. In some examples, the waxy starch comprises one or more of natural waxy corn, tapioca starch, and cassava starch. In some examples, the waxy starch comprises natural waxy corn. In some instances, the waxy starch includes one or more of tapioca starch and cassava starch.

[0061] In some approaches, the second amount of vegetable protein and waxy starch may be added in two or more batches with mixing in between, in some instances, each batch may include at least a portion of the vegetable protein and at least a portion of the waxy starch.

[0062] It is currently believed that by forming an aqueous vegetable protein mixture and emulsifying a first amount of the aqueous vegetable protein mixture with melted fat before adding the waxy starch, the first amount of vegetable protein can both form a network and coat the fat droplets. It is further believed that this protein network allows the vegetable cheese product to have similar melting and spreading properties as dairy-based cheeses. It is believed that if the waxy starch is added before the initial emulsion is formed, the vegetable protein cannot dissolve and / or disperse in the water and cannot form a network and coat the fat droplets because the water hydrates the waxy starch.

[0063] It is also currently believed that adding the waxy starch together with the second amount of vegetable protein at least partially gelats the waxy starch, allowing the second amount of vegetable protein to be better incorporated by the mixture. The degree of gelatinization of the waxy starch contributes to the firmness and spreading properties of the product, with higher degrees of gelatinization resulting in higher hardness values. If the second amount of vegetable protein is added before the waxy starch, the waxy starch will be less hydrated and less gelatinized. The lower degree of gelatinization of the waxy starch will not be incorporated into the protein network and will result in poor spreading of the plant-based cheese product, not as good as some dairy-based cheeses.

[0064] Furthermore, adding the waxy starch prior to the second amount of vegetable protein may reduce incorporation of the second amount of vegetable protein into the mixture. If the second amount of vegetable protein cannot be incorporated, the plant-based cheese product may not have a protein content that is comparable to that of dairy-based cheese while still providing the desired smooth mouthfeel. Unincorporated protein may clump together, resulting in a grainy texture in the final product.

[0065] In some embodiments, the method further comprises adding an acidulant to the emulsion or mixture. In some of these embodiments, the acidulant is added in an amount effective to bring the pH of the plant-based cheese product to a range of about 4.5 to about 5.5. In some of these embodiments, the acidulant comprises one or more of citric acid, malic acid, acetic acid, phosphoric acid, sorbic acid, and lactic acid.

[0066] In another embodiment, the method may further comprise adding one or more of a salt, a preservative, a colorant, and a flavoring agent.

[0067] The method further includes heating and mixing the mixture for a time and temperature effective to at least partially gelatinize the waxy starch to form a heated mixture. Heating and mixing the mixture can be continued until the desired characteristics of the plant-based cheese product are achieved. For example, the longer the mixture is heated and mixed (at a temperature above the gelling temperature of the starch), the firmer the plant-based cheese product can be. Also, using a higher temperature in the heating and mixing step can result in a firmer plant-based cheese product. The increase in firmness of the plant-based cheese product as the mixture is heated and mixed is believed to be due, at least in part, to an increase in the degree of gelatinization of the starch that occurs as the mixture is heated and mixed for a longer period of time and / or at a higher temperature.

[0068] The method also includes cooling the heated mixture to form a plant-based cheese product. In some approaches, the plant-based cheese product is cooled to refrigeration temperatures.

[0069] The method may further comprise filling the heated mixture into a container prior to the cooling step.

[0070] The plant-based cheese products disclosed herein can be formed into any desired shape. In some examples, the plant-based cheese products are in the form of cheese blocks, sliced ​​cheese, diced cheese, or shredded cheese.

[0071] The methods described herein may also further include cutting the plant-based cheese product into various shapes and sizes, such as blocks, slices, cubes, shreds, and the like.

[0072] The methods described herein can be modified to provide a desired firmness of the plant-based cheese product. In this regard, the methods can be advantageously used to simulate firmness characteristics typical of various types of dairy-based cheese, including, for example, processed cheese, hard cheese, semi-soft cheese, soft cheese, and soft-ripened cheese as defined in 21 C.FR §133.102 to §133.196.

[0073] In some embodiments, the plant-based cheese products have a hardness consistent with consumer expectations for a traditional (dairy-based) processed cheese or a dairy-based semi-hard natural cheese (e.g., a dairy-based natural mild cheddar cheese). As used herein, the term "hardness" refers to the force of a sample (at 5°C) measured when compressed 50% according to the method described below in the Examples (Texture Analysis).

[0074] In some examples, the plant-based cheese product has a hardness in the range of about 15N to about 118N, about 15N to about 103N, or about 15N to about 90N when the plant-based cheese product is compressed 50% at 5°C. In other examples, the plant-based cheese product has a hardness in the range of about 15N to about 25N, or about 70N to about 95N when the plant-based cheese product is compressed 50%. Generally, hardness values ​​in the range of about 15N to about 103N are similar to conventional dairy-based processed cheeses. Hardness values ​​in the range of about 86N to about 118N are similar to conventional dairy-based natural cheeses.

[0075] In some approaches, the plant-based cheese product has a hardness in the range of about 19N to about 21N when the plant-based cheese product is compressed by 50%. In these approaches, the hardness of the plant-based cheese product is believed to match consumer expectations for the hardness of traditional (dairy-based) processed cheese. In some approaches, the plant-based cheese product has a hardness in the range of about 76N to about 90N when the plant-based cheese product is compressed by 50%. In these approaches, the hardness of the plant-based cheese product is believed to match consumer expectations for the hardness of dairy-based natural mild cheddar cheese. In other approaches, the plant-based cheese product has a hardness in the range of about 19N to about 21N, or in the range of about 76N to about 90N when the plant-based cheese product is compressed by 50%.

[0076] In some embodiments, the plant-based cheese products have a melt rate consistent with consumer expectations for a traditional (dairy-based) processed cheese or a dairy-based semi-hard natural cheese (e.g., dairy-based natural mild cheddar cheese). As used herein, the term "melt rate" refers to the rate of increase in diameter of a sample when heated according to the method described below in the Examples (Disc Melt Test (Modified Schreiber Test)).

[0077] In some approaches, the plant-based cheese product has a melt rate within the range of about 65% to about 185%. In other approaches, the plant-based cheese product has a melt rate within the range of about 80% to about 185%, about 98% to about 185%, about 110% to about 185%, about 65% to about 155%, about 80% to about 155%, about 98% to about 155%, or about 110% to about 155%. In these approaches, the melt rate of the plant-based cheese product is believed to be consistent with consumer expectations for the melt rate of traditional (dairy-based) processed cheese and / or dairy-based semi-hard natural cheese (e.g., dairy-based natural mild cheddar cheese).

[0078] In some embodiments, the plant-based cheese products have oil loss consistent with consumer expectations for traditional (dairy-based) processed cheese or dairy-based semi-hard natural cheese (e.g., dairy-based natural mild cheddar cheese). As used herein, the term "oil loss" refers to the oil loss score of a sample measured when heated according to the method described below in the Examples (Oil Loss).

[0079] In some approaches, the plant-based cheese product has an oil loss of 6 or less. In these approaches, the oil loss of the plant-based cheese product is believed to be consistent with consumer expectations for oil loss in dairy-based semi-hard natural cheese (e.g., dairy-based natural mild cheddar cheese). In some approaches, the plant-based cheese product has an oil loss of 4 or less, 2 or less, or 1 or less. In some approaches, the plant-based cheese product has an oil loss of 0. In these approaches, the oil loss of the plant-based cheese product is believed to be consistent with consumer expectations for oil loss in traditional (dairy-based) processed cheese.

[0080] In some embodiments, the plant-based cheese products have a Tan δ value at 80° C. that is consistent with consumer expectations for a traditional (dairy-based) processed cheese or a dairy-based semi-hard natural cheese (e.g., dairy-based natural mild cheddar cheese). As used herein, the term "Tan δ value" refers to the quotient of the loss modulus (G') and elastic modulus (G'') (i.e., G'' / G') of the melting profile of a sample measured according to the method described below in the Examples (Rheometer Temperature Sweep).

[0081] In some approaches, the plant-based cheese product has a Tan δ value of greater than 0.3 at 80° C. In other approaches, the plant-based cheese product has a Tan δ value of greater than 0.4 at 80° C., greater than 0.6 at 80° C., greater than 0.8 at 80° C., greater than 1.0 at 80° C., greater than 1.2 at 80° C., or greater than 1.4 at 80° C. In these approaches, the Tan δ value of the plant-based cheese product at 80° C. is believed to be consistent with consumer expectations for the Tan δ value at 80° C. of conventional (dairy-based) processed cheese and / or dairy-based semi-hard natural cheese (e.g., dairy-based natural mild cheddar cheese). For example, Kraft® American Singles cheese slices have a Tan δ value of about 1.5.

[0082] In some embodiments, the plant-based cheese products have an extension at 80° C. that is consistent with consumer expectations for a traditional (dairy-based) processed cheese or a dairy-based semi-hard natural cheese (e.g., a dairy-based natural mild cheddar cheese). As used herein, the term "extension" refers to the distance a sample will extend before breaking when subjected to axial tension according to the method described below in the Examples (Axial Tensile).

[0083] In some approaches, the plant-based cheese product has an extension of at least 20 mm at 80° C. In other approaches, the plant-based cheese product has an extension of at least 25 mm at 80° C., at least 30 mm at 80° C., or at least 35 mm at 80° C. In these approaches, the extension of the plant-based cheese product at 80° C. is believed to be consistent with consumer expectations for the extension of conventional (dairy-based) processed cheese and / or dairy-based semi-hard natural cheese (e.g., dairy-based natural mild cheddar cheese) at 80° C.

[0084] The vegetable cheese product, vegetable protein, waxy starch, fat, wax, ethyl cellulose, and acidulant may each be as described above in any of the examples disclosed herein.

[0085] The cheese can be prepared and processed using any conventional equipment, including the use of a laydown cooker, kettle, or other appliance. Shredding and packaging can also be accomplished using conventional equipment.

[0086] To further illustrate the present disclosure, examples are presented herein. It should be understood that these examples are provided for illustrative purposes and are not to be construed as limiting the scope of the present disclosure. EXAMPLES

[0087] Preparation of an Exemplary Plant-Based Cheese Product

[0088] In the examples below, each of the exemplary plant-based cheese products was prepared according to the following method.

[0089] Each of the exemplary plant-based cheese products contained vegetable protein, waxy starch, fat, water, and an acidulant. Each of the exemplary plant-based cheese products contained about 16-18% crude protein by weight, based on the total weight of the plant-based cheese product.

[0090] The entire amount of water was placed in a large beaker and then the appropriate amount of dry vegetable protein was added to make a 5% (w / v) aqueous protein mixture. The aqueous mixture was mixed on a stir plate at 400 rpm until mixed. The entire amount of fat was melted until liquid. The melted fat was poured into the 5% protein aqueous mixture and homogenized for 1 minute at 20,000 rpm using a Polytron® handheld homogenizer (POLYTRON® PT 1300D V3, KINEMATICA). An emulsion was formed. The emulsion was added to a Thermomix® TM6™ thermomixer and mixed at speeds of 2-2.5. During this time, half of the remaining dry vegetable protein and half of the dry waxy starch were added to the thermomixer and mixed until completely combined and no dry powder remained. The acid solution was added to the thermomixer and mixed for 30 seconds. The remaining dry vegetable protein and dry waxy starch were then added and mixed until smooth. Mixing was stopped and sides scraped as necessary to ensure proper mixing. The resulting mixtures were between 160g and 170g each.

[0091] After the mixture was completely smooth, the heating process was started. Each of the exemplary plant-based cheese products of Examples 1-8 and Example 412 of Example 11 was produced according to one of the following heating processes (i.e., T1, T2, T3, T4, T5, T6, or T7).

[0092] For each heating method (T1, T2, T3, T4, T5, T6, or T7), a Thermomix® TM6™ thermomixer was set at speed 2.0 and temperature 40° C. Once 40° C. was reached, the temperature set point was increased to 50° C. Once 50° C. was reached, the temperature set point was increased to 60° C. Once 60° C. was reached, the temperature set point was increased to 70° C. Once 70° C. was reached, mixing was stopped and the bottom of the thermomixer was scraped.

[0093] The thermomixer was then set to a speed of 0.5 and a temperature of 80°C. Upon reaching 80°C, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was again set to a speed of 0.5 and a temperature of 80°C. After mixing for 30 seconds, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was then set to a speed of 3.5 and a temperature of 80°C. After mixing for 30 seconds, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was then set to a speed of 0.5 and a temperature of 80°C. After mixing for 1 minute and 30 seconds, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was then set to a speed of 0.5 and a temperature of 80°C. After mixing for 1 minute and 30 seconds, mixing was stopped and the bottom of the thermomixer was scraped.

[0094] The thermomixer was then set to a speed of 0.5 and a temperature of 80°C. After mixing for 30 seconds, the thermomixer was set to a speed of 2.0. After mixing for 30 seconds, the thermomixer was set to a speed of 3.5. After mixing for 30 seconds, the thermomixer was set to a speed of 2.5. After mixing for 30 seconds, the thermomixer was set to a speed of 1.5. After mixing for 1 minute, mixing was stopped and the bottom of the thermomixer was scraped.

[0095] The exemplary plant-based cheese products made according to heating method T1 were removed from the thermomixer at this point and allowed to cool. Heating method T1 lasted for about 14 minutes.

[0096] For the exemplary plant-based cheese products made according to heating methods T2, T3, T4, T5, T6 or T7, the thermomixer was set at a speed of 0.5 and a temperature of 80° C. After mixing for 2 minutes, the mixing was stopped and the bottom of the thermomixer was scraped.

[0097] The exemplary plant-based cheese products made according to heating method T2 were removed from the thermomixer at this point and allowed to cool. Heating method T2 lasted for about 16 minutes.

[0098] For the exemplary plant-based cheese products made according to heating methods T3, T4, T5, T6 or T7, the thermomixer was set at a speed of 0.5 and a temperature of 80° C. After mixing for 2 minutes, the mixing was stopped and the bottom of the thermomixer was scraped.

[0099] The exemplary plant-based cheese products made according to heating method T3 were removed from the thermomixer at this point and allowed to cool. Heating method T3 lasted for about 18 minutes.

[0100] For the exemplary plant-based cheese products made according to heating methods T4, T5, T6 or T7, the thermomixer was set at a speed of 0.5 and a temperature of 80° C. After mixing for 2 minutes, the mixing was stopped and the bottom of the thermomixer was scraped.

[0101] The exemplary plant-based cheese products made according to heating method T4 were removed from the thermomixer at this point and allowed to cool. Heating method T4 continued for approximately 20 minutes.

[0102] For the exemplary plant-based cheese products made according to heating methods T5, T6, or T7, the thermomixer was set at a speed of 0.5 and a temperature of 80° C. After mixing for 2 minutes, the mixing was stopped and the bottom of the thermomixer was scraped.

[0103] The exemplary plant-based cheese products made according to heating method T5 were removed from the thermomixer at this point and allowed to cool. Heating method T5 lasted for about 22 minutes.

[0104] For the exemplary plant-based cheese products made according to heating methods T6 or T7, the thermomixer was set at a speed of 0.5 and a temperature of 80° C. After mixing for 2 minutes, mixing was stopped and the bottom of the thermomixer was scraped.

[0105] The exemplary plant-based cheese products made according to heating method T6 were removed from the thermomixer at this point and allowed to cool. Heating method T6 lasted for about 24 minutes.

[0106] For the exemplary plant-based cheese product made according to heating method T7, the thermomixer was set at a speed of 0.5 and a temperature of 80° C. After mixing for 2 minutes, mixing was stopped and the bottom of the thermomixer was scraped.

[0107] The exemplary plant-based cheese products made according to heating method T7 were removed from the thermomixer at this point and allowed to cool. Heating method T7 lasted for about 26 minutes.

[0108] After completion of the heating process, each of the exemplary plant-based cheese products was refrigerated for 24 hours at a temperature between 4°C and 5°C.

[0109] Texture Analysis

[0110] Texture Profile Analysis (TPA) is a standard technique used to obtain sensory characteristics of foods. TPA mimics the first two bites of mastication by compressing a food product to a desired level of deformation. The TPA test was used to measure the hardness of an exemplary plant-based cheese product, a commercial plant-based cheese, and a commercial dairy-based cheese. The hardness of each sample was equal to the peak force of the first compression.

[0111] For the analysis of the exemplary plant-based cheese products, samples were prepared using a cylindrical die cutter with a diameter of 20 mm and then trimmed to a height of 10 mm. For pre-sliced ​​commercial samples, samples were cut using a die cutter and then stacked to a height of 10 mm. All samples were kept at 5°C and analyzed within 1-5 min after cutting. Sample discs were analyzed using a TA.XT2 Texture Analyzer (Stable Micro systems, Texture Technologies Corp, Scarsdale, NY, USA) fitted with a 75 mm cylindrical plate and a 30 kg load cell. Samples were compressed to 50% of their original height at a crosshead speed of 1.00 mm / s with a 5 second rest period between compressions. Data was recorded in Newtons and analyzed using Exponent software.

[0112] Disk melting test (modified Schreiber test)

[0113] The meltability (i.e., melt rate) of the exemplary plant-based cheese products, commercial plant-based cheeses, and commercial dairy-based cheeses was measured using a modified Schreiber test. Samples were cut with a cylindrical 20 mm die cutter and then trimmed to a height of 10 mm. Sliced ​​samples were cut to a uniform diameter of 20 mm and stacked to a height of 10 mm. Samples were stored at 5° C. For each sample, a 100 mm diameter template was printed on white printer paper with increasing concentric circles and lines at 45 degree angles. The template was placed face up on the bottom of a petri dish. The sample was then placed on top of the template, covered with a corresponding glass top, and placed in a refrigerator at 5° C. for 10 minutes. The samples were then transferred to a preheated oven at 232° C. (i.e., 450° F.) and heated for 5 minutes. After removing and cooling the samples were measured for the diameter of the spread at four different angles. The average value of the measurements was used to determine the percentage increase in diameter from the initial 20 mm to calculate the meltability.

[0114] Oil loss

[0115] Oil loss for the exemplary plant-based cheese product, the commercial plant-based cheese, and the commercial dairy-based cheese was measured based on the degree of saturation of Schreiber disc paper that occurred during melting. A number between 1 and 7 was assigned based on the number of rings on the paper that were saturated with oil.

[0116] Rheometer Temperature Sweep

[0117] Oscillatory shear strain tests and temperature sweeps were performed on the exemplary plant-based cheese product, commercial plant-based cheese, and commercial dairy-based cheese using a rotational rheometer (MRC 302, Anton Paar, Graz, Austria) with a 20 mm parallel plate geometry (PP20 / S). To avoid slippage, 40-grit sandpaper was applied to the top plate and 600-grit sandpaper was applied to the bottom plate, and the samples were glued with a small amount of instant adhesive. The samples were less than 3 mm high and compressed between the plates with an axial force not exceeding 5 N. The normal force was then reduced to 0.25 N and held for 3 min to allow the samples to relax. A Peltier plate and forced air hood (Anton Paar, Graz, Austria) were used for temperature control.

[0118] First, amplitude sweeps were performed on commercially available Kraft® Singles slices at 5° C., 25° C., and 50° C. to determine the liner viscoelastic region (LVR). Sweeps were performed at logarithmic rates from 0.01 to 200% strain at a constant frequency of 1 Hz.

[0119] A frequency sweep from 1 to 10 Hz was then performed at 0.1% strain.

[0120] To investigate the melting profiles of the exemplary plant-based cheese product, the commercial plant-based cheese, and the commercial dairy-based cheese, a temperature sweep from 5 to 80°C was performed at a rate of 5°C per minute, with a strain of 0.1%, a frequency of 1 Hz, and a constant normal force of 0.25 N to condition the melting of the samples.

[0121] The variables obtained for all tests were elastic (or storage) modulus (G′), loss (or plastic) modulus (G″), and Tan δ (i.e., G″ / G′), and the data were analyzed using RheoCompass™ software.

[0122] Axial tension

[0123] The extensibility or extension of the exemplary plant-based cheese products, commercial plant-based cheeses, and commercial dairy-based cheeses was measured using a rotational rheometer (MRC 302, Anton Paar, Graz, Austria) equipped with a Peltier plate and a forced air hood (Anton Paar, Graz, Austria) used for temperature control. The rheometer was equipped with a 20 mm parallel plate geometry (PP20 / S) and preheated to 80°C. To avoid slippage, 40 grit sandpaper was applied to the top plate and 600 grit sandpaper to the bottom plate, and the samples were glued with a small amount of instant adhesive. A 5 mm sample was used to compress between the plates with an axial force not exceeding 5 N. The normal force was then reduced to 0.25 N. The samples were held at 80°C for a total of 6 minutes with a strain of 0.1% and a normal force of 0.25 N. The applied force maintained constant contact with the sample during melting, as the gap reduction was limited to a height of 3 mm. After heating, the top parallel plate feature was subjected to axial tension moving upward at a speed of 1500 μm / s. The normal force (N) and gap (mm) were recorded during tension using RheoCompass™ software.

[0124] Additionally, the axial tension was videotaped using an iPhone XS (Apple Inc.) camera. The size of the gap in the device was recorded in the same frame as the extension of the sample, and the gap where the sample broke was taken as the break point. The total extension was measured by the following formula: extension (mm) = break point (mm) - starting gap after heating (mm).

[0125] Example 1

[0126] First, the hardness, melt rate, and oil loss of commercially available dairy-based cheeses, Kraft® Singles (processed cheese containing 15-20% crude protein) and Cracker Barrel® Natural (mild / medium) Cheddar (containing 25-30% crude protein), were measured. The results of these measurements are shown in Table 2. [Table 2]

[0127] Next, exemplary plant-based cheese products disclosed herein were prepared. The exemplary plant-based cheese products had general formula S1, S2, S3, S4, or S5 and were prepared with heating methods T3, T4, T5, T6, or T7. 1M citric acid solution was added as an acidulant to each of the exemplary plant-based cheese products in an amount effective to maintain the pH below 5.5.

[0128] Faba protein isolate was obtained from AGT Food & Ingredients and contained approximately 90% crude protein. Lupin bean protein isolate was obtained from ProLupin GmbH and contained approximately 91% crude protein. Soy protein isolate contained approximately 88% crude protein and was obtained from DuPont. Soy protein concentrate contained approximately 84% crude protein and was obtained from DuPont. Mung bean protein isolate was obtained from Fuji Plant Protein Labs and contained approximately 85% crude protein. Natural waxy corn was 100% Waxy Maize Starch obtained from MyProtein. Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc, Richmond, Canada).

[0129] Each of the formulations S1, S2, S3, S4, and S5 are shown in Table 3 along with the weight percentage of each ingredient used (based on the total weight of the plant-based cheese product). [Table 3]

[0130] The firmness, melt rate, and oil loss of the exemplary plant-based cheese products were measured. The firmness measurements are shown in Table 4. The melt rate measurements are shown in Table 5. The oil loss measurements are shown in Table 6. In each of Tables 4-6, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. [Table 4] [Table 5] [Table 6]

[0131] hardness

[0132] The hardness of the exemplary plant-based cheese products (Table 4) was comparable regardless of the type of protein isolate. All formulations were able to reach a similar hardness to Kraft® Singles (approximately 20N) except for S4, which contained soy protein concentrate, which showed a higher hardness at T3. All formulations were also able to reach a similar hardness to Cracker Barrel® Natural Cheddar except for S5, which contained mung bean protein. The hardness of the mung bean protein was consistently lower than the other proteins. It is likely that the mung bean protein isolate contained pregelatinized starch, which resulted in the lower hardness value. Therefore, if mung bean (or other protein ingredients containing pregelatinized starch) is the plant protein in the plant-based cheese, or is one of the plant proteins in the plant-based cheese, a longer heat treatment may be required to provide a plant-based cheese with a higher hardness value.

[0133] These hardness values ​​indicate that multiple vegetable proteins can be used to make plant-based cheese products.

[0134] Melting

[0135] The meltability of the sample is an important indicator of the viability of the protein used in the formulation. The goal is to achieve a high degree of spreading during the melting process to resemble commercial dairy-based cheeses.

[0136] The melting properties of the formulations varied as shown in Table 5. However, formulation S1 containing fava protein showed significant melting. The other formulations, except formulation S2 containing lupin bean protein, were able to achieve some degree of melting.

[0137] Oil loss

[0138] All samples experienced oil loss during melting (Table 6). Formulation S2 containing lupin protein experienced the least oil loss. This may be due to the sample not melting or softening, suggesting that lupin protein may interact or bind with oil in different ways. The oil loss observed in the formulations containing other proteins is within acceptable limits for samples prepared with heating methods T6 and T7, as they have similar hardness values ​​to Cracker Barrel® Natural Cheddar, which also experienced significant oil loss.

[0139] Overall, samples containing fava protein isolate had the best melting properties, with a similar achievable hardness range to both Kraft® Singles and Cracker Barrel® Natural Cheddar, depending on the amount of heat applied. The oil loss observed in all samples was more similar to that of natural cheese than to that of processed cheese.

[0140] Example 2

[0141] Additional examples of plant-based cheese products were prepared. The exemplary plant-based cheese products had the general formula S6 and were prepared with heating methods T3, T4, T5, T6, or T7. Zein protein isolate was added while ramping the thermomixer from speed 0.5 for 30 seconds, to speed 2.0 for 30 seconds, to speed 3.5 for 30 seconds, to speed 2.5 for 30 seconds, then to speed 1.5 for 1 minute. 1M aqueous citric acid was added as an acidulant to each of the exemplary plant-based cheese products in an amount effective to maintain the pH below 5.5.

[0142] Fava protein isolate was obtained from AGT Food & Ingredients and contained approximately 90% crude protein. Corn-derived zein protein (food grade) (FloZein Products, Ashburnham, MA) was used as the zein protein isolate, which contained approximately 82-100% crude protein. Natural waxy corn was 100% Waxy Maize Starch obtained from MyProtein. Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada).

[0143] Formulation S6 is shown in Table 7 along with the weight percentage of each ingredient used (based on the total weight of the plant-based cheese product). [Table 7]

[0144] The firmness, melt rate and oil loss of the exemplary plant-based cheese products prepared using formulation S6 were measured. The firmness, melt rate and oil loss measurements are shown in Table 8. In Table 8, each exemplary plant-based cheese product is identified by the heating method used to prepare the exemplary plant-based cheese product. [Table 8]

[0145] The hardness values ​​of the samples were in the hardness range close to that of processed cheese and natural cheese. The samples prepared with heating methods T3 and T4 had slightly increased melting compared to the samples prepared with formulation S1 and heating methods T3 and T4, but the hardness of the samples was also slightly softer, which may indicate that they are easier to melt and deform. The melting of the sample prepared with heating method T6 was not different from the samples prepared with formulation S1 and heating method T6, but the melting of the sample prepared with heating method T7 was reduced compared to the samples prepared with formulation S1 and heating method T7. The samples prepared with heating method T7 also had a higher hardness than the samples prepared with formulation S1 and heating method T7. The samples prepared with formulation S6 also had a similar oil loss to the samples prepared with formulation S1.

[0146] Example 3

[0147] Additional examples of plant-based cheese products were prepared. The exemplary plant-based cheese products had general formulations S7, S8, S9, S10, S11, or S12 and were prepared with heating methods T3, T4, T5, T6, or T7. As shown in Table 9 below, each formulation had an "additive" ingredient (lupin bean protein isolate, flax protein concentrate, fava protein concentrate, lecithin, or zein protein isolate) in addition to the fava protein component. With the exception of the zein protein isolate, the additive was used in the initial emulsion, which was instead added at the beginning of the mixing step with the other dry ingredients. A 1M citric acid solution was added as an acidulant to each of the exemplary plant-based cheese products in an amount effective to maintain the pH below 5.5.

[0148] Fava protein isolate was obtained from AGT Food & Ingredients (crude protein was approximately 90% of the isolate's weight). Ground fava protein was produced by ball milling dried fava protein isolate for 72 hours at -20°C. Before ball milling, the particle size of the fava protein isolate ranged from 25 μm to 17 μm. After ball milling, the particle size was reduced to 10 μm to 90 μm.

[0149] Lupin bean protein isolate was obtained from ProLupin GmbH (crude protein approximately 91% by weight of isolate). Flax protein concentrate was obtained from Glanbia (crude protein approximately 26% by weight of concentrate). Faba protein concentrate was obtained from Ingredion (crude protein approximately 60% by weight of concentrate). Lecithin was Sunlec® 25 (Perimondo LLC, Florida, NY, USA) (crude protein approximately 0% by weight). Corn-derived zein protein (food grade) (FloZein Products, Ashburnham, MA) was used as the zein protein isolate (crude protein approximately 82-100% by weight of isolate).

[0150] Natural waxy corn was 100% Waxy Maize Starch obtained from MyProtein, Inc. Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada).

[0151] Each of the formulations S7, S8, S9, S10, S11, and S12 are presented in Table 9 along with the weight percentage of each ingredient used (based on the total weight of the plant-based cheese product). [Table 9]

[0152] The firmness, melt rate, and oil loss of the exemplary plant-based cheese products were measured. The firmness measurements are shown in Table 10. The melt rate measurements are shown in Table 11. The oil loss measurements are shown in Table 12. In each of Tables 10-12, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. [Table 10] [Table 11] [Table 12]

[0153] Samples prepared with blend S7 (favas + lupin beans) showed slightly reduced oil loss and reduced melting compared to samples prepared with blend S1 (all fava).

[0154] Blend S8 (faba + flax) and samples prepared with heating methods T5 and T6 showed a slight reduction in oil loss compared to blend S1 (all faba) and samples prepared with heating methods T5 and T6.

[0155] Samples prepared with formulation S9 (fava protein isolate + fava protein concentrate) and heating methods T3, T4, T6, and T7 had increased melting compared to samples prepared with formulation S1 and heating methods T3, T4, T6, and T7. Samples prepared with formulation S9 and heating method T7 had a slight decrease in hardness compared to samples prepared with formulation S1 (all fava) and heating method T7. Samples prepared with formulation S9 had similar oil loss as samples prepared with formulation S1.

[0156] Samples prepared with Formula S10 (fava protein isolate + lecithin) had increased melting and increased oil loss compared to samples prepared with Formula S1 (all fava). Samples prepared with Formula S10 had lower hardness compared to Cracker Barrel® Natural Cheddar.

[0157] The melting and oil loss of the samples prepared with formulation S11 (milled faba protein + lecithin) were similar to those of the samples prepared with formulation S1 (whole faba).The samples prepared with formulation S11 also had a lower hardness compared to the samples prepared with formulation S1.

[0158] The hardness of samples prepared with formula S12 (fava protein isolate + zein protein isolate) was slightly higher than Kraft® Singles, but lower than Cracker Barrel® Natural Cheddar. Samples prepared with formula S12 also did not experience reduced oil loss compared to samples prepared with formula S1.

[0159] Example 4

[0160] Additional examples of plant-based cheese products were prepared. The exemplary plant-based cheese products had general formula S13, S14, S15, S16, S17, S18, S19, or S20 and were prepared with heating methods T3, T4, T5, T6, or T7. A 1M citric acid solution was added as an acidulant to each of the exemplary plant-based cheese products in an amount effective to maintain the pH below 5.5.

[0161] Fava protein isolate was obtained from AGT Food & Ingredients (crude protein approximately 90% by weight of the isolate). Natural waxy maize was 100% Waxy Maize Starch obtained from MyProtein.

[0162] Sunflower oil was Selection™ Sunflower Oil (Metro Brands, imported for Montreal, Quebec and Toronto, Ontario). Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada). Cocoa butter was refined bleached cocoa butter (JB Cocoa Sdn. Bhd., Johor, Malaysia). Shea stearin and shea olein were obtained from AAK® (Malmo, Sweden).

[0163] Cottonseed glycerolysis products were produced from the chemical reaction of cottonseed oil in combination with glycerol to produce products rich in monoglycerides (MG) and diglycerides (DG). Cottonseed glycerolysis products were obtained from the University of Guelph (Ontario, Canada).

[0164] Each of the formulations S13, S14, S15, S16, S17, S18, S19, and S20 are presented in Table 13 along with the weight percentage of each ingredient used (based on the total weight of the plant-based cheese product). [Table 13]

[0165] The firmness, melt rate, and oil loss of the exemplary plant-based cheese products were measured. The firmness measurements are shown in Table 14. The melt rate measurements are shown in Table 15. The oil loss measurements are shown in Table 16. In each of Tables 14-16, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. [Table 14] [Table 15] [Table 16]

[0166] The sample prepared with formulation S13 (sunflower oil) was able to achieve a similar hardness to processed cheese when using the T6 heating method. The sample prepared with formulation S13 also melted less and lost less oil compared to the sample prepared with formulation S1 (coconut oil). This was likely due to better oil binding as the sample was surprisingly soft and pasty.

[0167] Samples prepared with formulation S14 (70% coconut oil / 30% sunflower oil) were able to achieve a hardness similar to that of processed cheese when using the T6 heating method. Samples prepared with formulation S14 also melted less and experienced less oil loss than samples prepared with formulation S1.

[0168] The samples prepared with formulation S15 (coconut oil) had less fat and more moisture content compared to formulations S13 and S14. The samples prepared with formulation S15 were able to achieve a hardness similar to that of processed cheese when using the T7 heating method. The samples prepared with formulation S15 also melted less and experienced less oil loss than the samples prepared with formulation S1.

[0169] The sample prepared with formulation S16 (coconut oil) had less fat and more vegetable protein and waxy starch compared to formulations S13 and S14. The sample prepared with formulation S16 had similar hardness and melting to the sample prepared with formulation S1. The sample prepared with formulation S16 also had some reduction in oil loss compared to the sample prepared with formulation S1, possibly due to the lower amount of fat present in the formulation.

[0170] The samples prepared with formulation S17 (cocoa butter) had similar hardness and melting properties as the samples prepared with formulation S1. The samples prepared with formulation S17 had slightly less oil loss than the samples prepared with formulation S1. This may be due to differences in the crystallization of the cocoa butter or because cocoa butter tends to be a more viscous oil, resulting in a slight change in structure in the samples.

[0171] Samples prepared with blend S18 (50% cottonseed glycerolysis / 50% coconut oil) had reduced hardness compared to samples prepared with blend S1. Samples prepared with blend S18 also had good melting properties, but suffered from high oil loss.

[0172] The sample prepared with formulation S19 (50% shea stearin / 50% coconut oil) had reduced hardness compared to the sample prepared with formulation S1. The sample prepared with formulation S19 also had good melting properties, but experienced a large amount of oil loss. The visual appeal of the sample was very similar to that desired for a processed cheese appearance.

[0173] The sample prepared with formulation S20 (50% shea stearin / 50% shea olein) had low hardness. The sample prepared with formulation S20 was able to melt and showed only a small amount of oil loss.

[0174] Example 5

[0175] Additional examples of plant-based cheese products were prepared. The exemplary plant-based cheese products had general formula S21, S22, S23, S24, S25, S26, or S27 and were prepared with heating methods T3, T4, T5, T6, or T7. 1M aqueous citric acid was added as an acidulant to each of the exemplary plant-based cheese products in an amount effective to maintain the pH below 5.5.

[0176] In some of the exemplary plant-based cheese products, oleogels were made using ethylcellulose (EC) for use as the fat. To make the EC oleogel, oil (e.g., coconut oil) and EC powder were heated to about 140°C, above the glass transition temperature of EC, where the polymer formed an open conformation and created a network that physically encapsulated the liquid oil phase. Samples were heated at 140°C until no EC particles were visible (about 20 minutes). The ethylcellulose (EC) used was 45cp ETHOCEL™ Standard 45 (The Dow Chemical Company, Michigan, USA).

[0177] In some of the exemplary vegetable cheese products, wax (beeswax or candelilla wax) was used as the fat to structure the oil to create an oleogel. The beeswax was Yellow Beeswax NF PAC (KOSTER KEUNEN®, Watertown, CT, USA). The candelilla wax was Candelilla Wax NF (KOSTER KEUNEN®, Watertown, CT, USA).

[0178] Fava protein isolate was obtained from AGT Food & Ingredients (crude protein approximately 90% by weight of isolate). Natural waxy corn was Waxy No. 1 obtained from Tate & Lyle. Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada). Shea stearin was obtained from AAK® (Malmo, Sweden).

[0179] Each of the formulations S21, S22, S23, S24, S25, S26, and S27 are presented in Table 17 along with the weight percent of each ingredient used (based on the total weight of the plant-based cheese product). The amount of EC or wax listed is based on the total weight of the fat. [Table 17]

[0180] The firmness, melt rate, and oil loss of the exemplary plant-based cheese products were measured. The firmness measurements are shown in Table 18. The melt rate measurements are shown in Table 19. The oil loss measurements are shown in Table 20. In each of Tables 18-20, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. [Table 18] [Table 19] [Table 20]

[0181] In the samples prepared with formulations S21-S24, different concentrations of EC in coconut oil were explored and used in the samples as oleogel. The samples prepared with formulations S21-S24 were able to reach similar hardness levels as processed cheese, but only the samples prepared with formulations S22 (1% EC in coconut oil) and S23 (0.5% EC in coconut oil) reached hardness values ​​close to that of Cracker Barrel® Natural Cheddar. The melting properties of all the samples prepared with formulations S21-S24 were also slightly decreased compared to the samples prepared with formulation S1. However, the samples with hardness values ​​similar to processed cheese had better melting properties compared to the melting properties of the samples prepared with formulation S1. No oil loss was observed in the samples prepared with formulations S21 (2% EC in coconut oil) and S24 (0.1% EC in coconut oil). In samples prepared with formulations S22 (1% EC in coconut oil) and S23 (0.5% EC in coconut oil), there was little oil loss, and only a small amount was observed in samples with higher hardness values.

[0182] Samples prepared with formulation S25 (1% EC in 50% shea stearin / 50% coconut oil) achieved hardness values ​​similar to processed cheese, but did not achieve hardness similar to natural cheese. Samples prepared with formulation S25 had good melting properties, and the addition of EC prevented oil loss.

[0183] The samples prepared with formulations S26 (2% beeswax in coconut oil) and S27 (2% candelilla wax in coconut oil) had similar hardness ranges, reaching the levels of both processed and natural cheese. The samples prepared with formulations S26 and S27 also had good melting properties, with the sample prepared with formulation S27 (2% candelilla wax in coconut oil) having melting values ​​similar to or exceeding those of the sample prepared with formulation S1. However, the oil loss was different between the samples prepared with formulations S26 and S27. The sample prepared with formulation S26 (2% beeswax in coconut oil) had less oil loss than the sample prepared with formulation S1, but oil loss did occur. The sample prepared with formulation S27 (2% candelilla wax in coconut oil) had less oil loss. In particular, the samples prepared using formulation S27 and heating methods T3 to T5 had no oil loss, while the samples prepared using formulation S27 and heating methods T6 and T7 had only a small amount of oil loss. It was found that the oil loss of the samples could be adjusted by adding wax.

[0184] Overall, it has been found that structuring the oil using waxes and oleogellers (eg, EC) can control oil loss while maintaining good meltability and hardness.

[0185] Comparative Example 6

[0186] The hardness, melt rate, and oil loss of commercially available plant-based cheeses were also measured. The commercially available plant-based cheeses were Earth Island® "Mild Cheddar Similar" (NON-GMO Cheddar Style Slices, cheese substitute, made in Greece, manufactured by Earth Island®, Chatsworth, Canada), Daiya® (Daiya® Cheddar flavored slices, manufactured by DAIYA FOODS INC., Burnaby, British Columbia), Sheese® (Sheese® Vegan, Mature Cheddar style Slices, non-dairy imitation cheese product, manufactured by KLBD Parabe, Rothesay Isle of Bute, Scotland, UK), and VioLife® (Violife® Cheddar Style Slices cheese substitute, made in Greece, manufactured by ARIVIA SA, Block 31 Industrial Area of ​​Sindos, Thessaloniki, Greece). The results of these measurements are shown in Table 21. [Table 21]

[0187] The hardness values ​​of all commercial plant-based cheeses, except for Daiya® plant-based cheese, were significantly higher than the dairy-based processed cheeses and Cracker Barrel® Natural Cheddar. The melting properties of all commercial plant-based cheeses were also significantly lower than the processed cheeses, Cracker Barrel® Natural Cheddar, and the samples prepared with formulation S1. No oil loss was observed in any of the commercial plant-based cheeses, which was similar to the oil loss of the processed cheeses, but not Cracker Barrel® Natural Cheddar.

[0188] Overall, samples prepared with formulations S22, S23, S26 and S27 (Example 5) had excellent melting properties and no oil loss while more closely matching the hardness values ​​of processed cheese and Cracker Barrel® Natural Cheddar than the commercially available plant-based cheese.

[0189] Example 7

[0190] Rheometer temperature sweeps were performed on Kraft® Singles (processed cheese), Cracker Barrel® Natural Cheddar, exemplary plant-based cheese products prepared with formulations S1, S22, S26, and S27 and heating methods T3-T7, as well as the commercial plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analogs). Temperature sweeps from 5° C. to 80° C. were used to understand the melting profiles of the samples. G′ indicated the solid behavior of the system and G″ indicated the viscous portion.

[0191] Melting curves generated from rheometer temperature sweeps for Kraft® Singles (processed cheese), an exemplary plant-based cheese product prepared with formulation S1 and heating method T4, and an exemplary plant-based cheese product prepared with formulation S22 and heating method T4 are shown in Figure 1. Kraft® Singles, and samples prepared with formulations S1 and S22 and heating method T4 each had a hardness of 19 N to 21 N. In Figure 1, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product.

[0192] As shown in Figure 1, Kraft® Singles had a steady melting curve with a steady decrease in G' and G'' with a G' and G'' crossover occurring near 70°C. The G' and G'' crossover for Kraft® Singles indicated that the sample was completely melted and fully viscous.

[0193] Also, as shown in Figure 1, formulations S1 and S22 and samples prepared with heating method T4 had melting profiles with a steady decrease in G' and two major melting events near 30°C and 65°C. These temperatures correspond to the melting of coconut oil (30°C) and the gelling of starch (65°C). The melting curves of formulations S1 and S22 and samples prepared with heating method T4 did not have a crossover of G' and G'' indicating that the samples remained solid rather than viscous.

[0194] Melting curves generated from rheometer temperature sweeps for Cracker Barrel® Natural Cheddar, an exemplary plant-based cheese product prepared with formulation S1 and heating method T7, an exemplary plant-based cheese product prepared with formulation S1 and heating method T7, and an exemplary plant-based cheese product prepared with formulation S22 and heating method T7 are shown in Figure 2. Cracker Barrel® Natural Cheddar and samples prepared using formulations S1 and S22 and heating method T7 each had hardness values ​​between 76N and 90N. In Figure 2, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product.

[0195] As shown in Figure 2, the melting profile of Cracker Barrel® Natural Cheddar was similar to that of Kraft® Singles. Both G' and G'' of Cracker Barrel® Natural Cheddar steadily decreased with increasing heat. At approximately 70°C, the viscous component G'' exceeded that of the solid component G', indicating that the sample was completely melted.

[0196] Also, as shown in Figure 2, the samples prepared with formulations S1 and S22 and heating method T7 had similar melting profiles to the samples prepared with formulations S1 and S22 and heating method T4, which resulted in two melting events. The results shown in Figure 2 suggest that increasing the hardness of the samples affects their ability to melt.

[0197] The melting curves generated from the rheometer temperature sweeps of the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analog) are shown in Figure 3. In Figure 3, each of the commercially available plant-based cheeses is identified by its manufacturer.

[0198] The melting curves generated from the rheometer temperature sweep for the Earth Island® mild cheddar analog (from Comparative Example 6) and the exemplary plant-based cheese products prepared with formulations S1 and S22 and heating methods T4 and T7 are shown in Figure 4. The melting curves generated from the rheometer temperature sweep for the Daiya® mild cheddar analog (from Comparative Example 6) and the exemplary plant-based cheese products prepared using formulations S1 and S22 and heating methods T4 and T7 are shown in Figure 5. The melting curves generated from the rheometer temperature sweep for the Sheese® mild cheddar analog (from Comparative Example 6) and the exemplary plant-based cheese products prepared with formulations S1 and S22 and heating methods T4 and T7 are shown in Figure 6. The melting curves generated from the rheometer temperature sweep for the VioLife® mild cheddar analog (from Comparative Example 6) and the exemplary plant-based cheese products prepared using formulations S1 and S22 and heating methods T4 and T7 are shown in Figure 7. Melting curves generated from rheometer temperature sweeps for the commercial plant-based cheese of Comparative Example 6 and exemplary plant-based cheese products prepared using formulations S1 and S22 and heating methods T4 and T7 are shown in Figure 8. In Figures 4-8, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. In Figures 4-8, each commercially available plant-based cheese is identified by its manufacturer.

[0199] As shown in Figures 4-8, samples prepared using formulations S1 and S22 and heating methods T4 and T7 had melting profiles similar to commercial plant-based cheeses. All samples had two melting events, corresponding to fat melting and starch gelatinization, respectively. All samples showed a decrease in G′ and G″ with increasing temperature, but no crossover of G′ and G″ was observed.

[0200] However, the G′ and G″ of the exemplary plant-based cheese products were observed to be closer to each other than the G′ and G″ of the commercially available plant-based cheeses. In particular, at higher temperatures (e.g., 80° C.), the G′ and G″ of the exemplary plant-based cheese products were significantly closer to each other than the G′ and G″ of the commercially available plant-based cheeses. These results indicate that the exemplary plant-based cheese products prepared using formulations S1 and S22 and heating methods T4 and T7 undergo greater structural changes during heating and exhibit more viscous behavior upon heating than the commercially available plant-based cheeses.

[0201] Tan δ values ​​were measured for Kraft® Singles processed cheese, Cracker Barrel® Natural Cheddar, exemplary plant-based cheese products prepared with formulations S1, S22, S26, and S27 and heating methods T3-T7, as well as the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analogs). Tan δ is the ratio of G″ to G′. Thus, G′ and G″ are normalized to each other to eliminate variability between replicates and provide a better understanding of the melting profile. As Tan δ approaches a value of 1, the sample becomes more viscous and has improved melting characteristics.

[0202] Tan delta values ​​as a function of temperature (°C) for Kraft® Singles (processed cheese), an exemplary plant-based cheese product prepared with formulation S1 and heating method T4, an exemplary plant-based cheese product prepared with formulation S22 and heating method T4, and the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analog) are shown in FIG. 9. The differences in the melting tendencies of the samples are readily apparent in FIG. 9. In FIG. 9, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. In FIG. 9, each commercially available plant-based cheese is identified by its manufacturer.

[0203] As shown in Figure 9, Kraft® Singles had the best overall melting profile, as the Tan δ values ​​increased continuously with increasing temperature and exceeded a value of 1, indicating a highly viscous network upon heating and good melting properties. In contrast, the Tan δ values ​​of the commercial plant-based cheeses were significantly lower than a value of 1 and showed little increase during heating. These results indicate that little melting behavior occurred during heating of the commercial plant-based cheeses, and although the network may have softened slightly, the solid properties of the commercial plant-based cheeses dominated.

[0204] The trends in Tan δ values ​​for the exemplary plant-based cheese products prepared with formulations S1 and S22 and heating method T4 were more similar to Kraft® Singles than to commercial plant-based cheeses. As shown in FIG. 9, the exemplary plant-based cheese products prepared using formulations S1 and S22 and heating method T4 exhibited increased Tan δ as temperature increased. Although the final Tan δ did not reach a value of 1, it increased significantly and approached a value of 1, indicating that greater melting and viscosity behavior occurred in the heated exemplary plant-based cheese products than in the heated commercial plant-based cheeses. The ability of the exemplary plant-based cheese products to exhibit increasing Tan δ is significant, as the commercial plant-based cheeses were unable to exhibit this degree of melting and network softening.

[0205] At 80°C, each sample reached maximum melting or softening. Table 22 shows the Tan δ at 80°C for exemplary plant-based cheese products prepared using formulations S1, S22, S26, and S27 and heating methods T3-T7. In Table 22, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. Table 23 shows the Tan δ at 80°C for Kraft® Singles (processed cheese), Cracker Barrel® Natural Cheddar, and the commercially available plant-based cheese of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analog). [Table 22] [Table 23]

[0206] Tan δ at 80° C. for Kraft® Singles, an exemplary plant-based cheese product prepared with formulation S1 and heating method T4, an exemplary plant-based cheese product prepared with formulation S22 and heating method T4, an exemplary plant-based cheese product prepared with formulation S26 and heating method T4, and an exemplary plant-based cheese product prepared with formulation S27 and heating method T5 are also shown in FIG. 10. The hardness of the Kraft® Singles and these exemplary plant-based cheese products ranged from 16N to 24N, respectively. In FIG. 10, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product.

[0207] As shown in FIG. 10, the Tan δ values ​​at 80° C. of the exemplary plant-based cheese products were statistically similar and lower than the Tan δ values ​​at 80° C. of Kraft® Singles, but it was concluded that the use of fat modifying additives such as EC and waxes did not significantly affect the meltability of the samples.

[0208] Tan δ at 80° C. for Cracker Barrel® Natural Cheddar, an exemplary plant-based cheese product prepared with formulation S1 and heating method T7, an exemplary plant-based cheese product prepared with formulation S22 and heating method T7, an exemplary plant-based cheese product prepared with formulation S26 and heating method T7, and an exemplary plant-based cheese product prepared with formulation S27 and heating method T7 are also shown in FIG. 11. The hardness of Cracker Barrel® Natural Cheddar and these plant-based cheese products ranged from 76N to 90N, respectively. In FIG. 11, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product.

[0209] As shown in Figure 11, all of the exemplary plant-based cheese products, except for the samples prepared with formulation S22 and heating method T7, had statistically similar Tan δ values ​​at 80°C. Additionally, the Tan δ values ​​of the exemplary plant-based cheese products at 80°C were expected to be lower than the Tan δ values ​​of Cracker Barrel® Natural Cheddar at 80°C because the higher fat and protein content of Cracker Barrel® Natural Cheddar was expected to result in greater meltability and therefore a greater Tan δ.

[0210] Tan δ at 80° C. for Kraft® Singles, an exemplary plant-based cheese product prepared with formulation S1 and heating method T4, an exemplary plant-based cheese product prepared with formulation S22 and heating method T4, and the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analogs) are also shown in FIG. 12. In FIG. 12, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. In FIG. 12, each commercially available plant-based cheese is identified by its manufacturer.

[0211] As shown in Figure 12, the Tan δ at 80°C for Kraft® Singles was significantly greater than both the commercial plant-based cheese and the exemplary plant-based cheese product. However, the Tan δ values ​​at 80°C for the exemplary plant-based cheese products prepared using formulations S1 and S22 and heating method T4 were significantly greater than the Tan δ at 80°C for either of the commercial plant-based cheeses. These results indicate that the exemplary plant-based cheese products prepared using formulations S1 and S22 and heating method T4 not only more closely match the firmness of Kraft® Singles, but also have better melting properties than the commercial plant-based cheeses.

[0212] Tan δ at 80° C. for Cracker Barrel® Natural Cheddar, an exemplary plant-based cheese product prepared with formulation S1 and heating method T7, an exemplary plant-based cheese product prepared with formulation S22 and heating method T7, and the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analogs) are also shown in FIG. 13. In FIG. 13, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product. In FIG. 13, each commercially available plant-based cheese is identified by its manufacturer.

[0213] As shown in Figure 13, the Tan δ at 80°C for Cracker Barrel® Natural Cheddar was significantly greater than both the commercially available plant-based cheese and the exemplary plant-based cheese product. However, the Tan δ values ​​at 80°C for the exemplary plant-based cheese products prepared using formulations S1 and S22 and heating method T7 were significantly greater than the Tan δ at 80°C for either of the commercially available plant-based cheeses. These results indicate that the exemplary plant-based cheese products prepared using formulations S1 and S22 and heating method T7 have excellent melting properties while matching the hardness of the commercially available plant-based cheeses.

[0214] Overall, the comparison of Tan δ values ​​clearly demonstrated that the exemplary plant-based cheese product had better melting properties than any of the commercially available plant-based cheeses. The maximum Tan δ value at 80° C. reached by the commercially available plant-based cheeses was 0.18. The minimum Tan δ value at 80° C. reached by the exemplary plant-based cheese products tested was 0.43.

[0215] Example 8

[0216] Axial tension was performed to measure the extension of Kraft® Singles (processed cheese), Cracker Barrel® Natural Cheddar, exemplary plant-based cheese products prepared with formulations S1, S22, S26, and S27 and heating methods T3-T7, as well as the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analogs).

[0217] The extension measurements of exemplary plant-based cheese products prepared using formulations S1, S22, S26, and S27 and heating methods T3-T7 are shown in Table 24. In Table 24, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare that exemplary plant-based cheese product. The extension measurements of Kraft® Singles (processed cheese), Cracker Barrel® Natural Cheddar, and the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analogs) are shown in Table 25. [Table 24] [Table 25]

[0218] As shown in Table 24, the extensibility of all the exemplary plant-based cheese products was very similar. The results indicate that the addition of EC and wax did not affect the extensibility of the exemplary plant-based cheese products (compared to the extensibility of the exemplary plant-based cheese product prepared with formulation S1), indicating that oil loss can be managed without detrimentally affecting the extensibility of the exemplary plant-based cheese products. Furthermore, little change in extensibility was observed between samples T3-T7 of the same formulation, indicating that the hardness of the sample does not affect the extensibility of the exemplary plant-based cheese products.

[0219] Expansion measurements for Kraft® Singles, an exemplary plant-based cheese product prepared with formulation S1 and heating method T4, an exemplary plant-based cheese product prepared with formulation S22 and heating method T4, an exemplary plant-based cheese product prepared with formulation S26 and heating method T4, and an exemplary plant-based cheese product prepared with formulation S27 and heating method T5 are also shown in Figure 14. The Kraft® Singles and these exemplary plant-based cheese products each had firmness values ​​between 16N and 24N. In Figure 14, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare that exemplary plant-based cheese product.

[0220] As shown in Figure 14, the stretch measurements for each of the exemplary plant-based cheese products were statistically similar to the stretch of Kraft® Singles, a significant result indicating that it is possible to prevent oil loss while matching the protein value, firmness, and stretch of Kraft® Singles.

[0221] Also shown in Figure 15 are extension measurements for Cracker Barrel® Natural Cheddar, an exemplary plant-based cheese product prepared with formulation S1 and heating method T7, an exemplary plant-based cheese product prepared with formulation S22 and heating method T7, an exemplary plant-based cheese product prepared with formulation S26 and heating method T7, and an exemplary plant-based cheese product prepared with formulation S27 and heating method T7. Cracker Barrel® Natural Cheddar and each of these exemplary plant-based cheese products had firmness values ​​between 76N and 90N. In Figure 15, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare the exemplary plant-based cheese product.

[0222] As shown in Figure 15, all of the exemplary plant-based cheese products had statistically similar extension measurements. Additionally, the extension measurements of the exemplary plant-based cheese products were expected to be lower than the extension measurements of Cracker Barrel® Natural Cheddar because natural cheese has a higher protein content, which results in better melting and extension.

[0223] Expansion measurements for Kraft® Singles, an exemplary plant-based cheese product prepared with formulation S1 and heating method T4, an exemplary plant-based cheese product prepared with formulation S22 and heating method T4, and the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analog) are also shown in FIG. 16. In FIG. 16, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare that exemplary plant-based cheese product. In FIG. 16, each commercially available plant-based cheese is identified by its manufacturer.

[0224] All of the commercially available plant-based cheeses were statistically similar in extensibility, as shown in Figure 16. However, the extensibility measurements of the commercially available plant-based cheeses were significantly lower than the extensibility measurements of Kraft® Singles and the exemplary plant-based cheese products.

[0225] Expansion measurements for Cracker Barrel® Natural Cheddar, an exemplary plant-based cheese product prepared with formulation S1 and heating method T7, an exemplary plant-based cheese product prepared with formulation S22 and heating method T7, and the commercially available plant-based cheeses of Comparative Example 6 (i.e., Earth Island®, Daiya®, Sheese®, and VioLife® mild cheddar analogs) are also shown in FIG. 17. In FIG. 17, each exemplary plant-based cheese product is identified by the formulation and heating method used to prepare that exemplary plant-based cheese product. In FIG. 17, each commercially available plant-based cheese is identified by its manufacturer.

[0226] As shown in FIG. 17, all of the commercially available plant-based cheeses had similarly low spreadability values ​​that were significantly lower than the spreadability of Cracker Barrel® Natural Cheddar and the spreadability of the exemplary plant-based cheese products.

[0227] The ability of the exemplary plant-based cheese product to have significantly greater extension than all of the commercially available plant-based cheeses in both the 16N-24N hardness range and the 76N-90N hardness range is significant. These results further demonstrate that the exemplary plant-based cheese product can outperform commercially available plant-based cheeses. Overall, the examples demonstrate the success of producing a high protein plant-based cheese product using clean label ingredients. The process used to produce the plant-based cheese product allowed for a range of hardness values ​​similar to either Kraft® Singles or Cracker Barrel® Natural Cheddar.

[0228] It was found that fat modification could be achieved by using ethyl cellulose as the fat component to make an oleogel or by incorporating beeswax or candelilla wax as the fat component into the oil. The oil modifiers proved not to affect the hardness range of the samples but slightly reduced the spread of the samples upon melting. However, rheological studies showed that the melting profile of the plant-based cheese product was not affected by the oil modifiers.

[0229] The Tan δ of each system provided the best comparison of melting properties. The Tan δ of all the exemplary plant-based cheese products investigated had a Tan δ value greater than all the commercially available plant-based cheeses. In addition, the Tan δ values ​​of all the exemplary plant-based cheese products with different hardness were all similar, indicating that the hardness of the sample does not affect melting properties.

[0230] The spread of the exemplary plant-based cheese products was also examined and showed a similar trend. Sample hardness and oil modifiers did not affect the spreadability of the samples. The spread of the exemplary plant-based cheese products was statistically similar to that of Kraft® Singles. The exemplary plant-based cheese products also had significantly greater spread than all commercially available plant-based cheeses.

[0231] The exemplary plant-based cheese products were found to not only be superior to commercially available plant-based cheeses, but could also be tailored to have a firmness comparable to that of Kraft® Singles with good melting, no oil loss, and comparable spread.

[0232] Example 9

[0233] An exemplary plant-based cheese product was prepared using formulation S1 and heated to 88° C. (190° F.) in a jacketed kettle cooker and held at 88° C. (190° F.) for 2 minutes. The exemplary plant-based cheese product was cooled and stored at 5° C.

[0234] After one week of storage of the resulting plant-based cheese products, light microscopy (LM) images were taken. Samples were stained with fluorescent probes (a mixture of Nile Red and Fast Green FCF in polyethylene glycol solution). Nile Red was excited with 488 nm light from an argon laser and emitted light between 500 nm and 600 nm (Figures 18A and 18B). Fast Green FCF was excited with 633 nm light from a HeNe laser and emitted light between 655 and 755 nm (Figures 18A and 18C). Images were taken at room temperature (approximately 23 °C) using a Leica SP5 confocal laser scanning microscope and processed with Leica application software (LAS).

[0235] The LM images are shown in Figures 18A-C, where Figure 18A shows both protein and oil, Figure 18B shows oil droplets, and Figure 18C shows protein.

[0236] As can be seen from the figure, the location of the fava proteins coincides with the oil droplets, which indicates that the fava proteins coat the oil droplets and act as emulsifiers.

[0237] Example 10

[0238] Exemplary plant-based cheese products were prepared using the formulations in Table 26 and heating methods T1, T2, T3, T4, and T5.

[0239] Chickpea protein concentrate was obtained from Nutriati (crude protein approximately 60% by weight of concentrate). Zein protein was obtained from FloZein Products (crude protein approximately 100% by weight of isolate). Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada).

[0240] The chickpea protein concentrate contained approximately 5% starch, which was a waxy starch containing 65-70% amylopectin by weight. The starch gelled during the cooking process.

[0241] The formulations are shown in Table 26 along with the weight percent of each ingredient used (based on the total weight of the plant-based cheese product). [Table 26]

[0242] After the heating process, the samples were cooled and then observed under polarized light. Images were taken under polarized light to show the birefringent Maltese cross in the white granules, as shown in Figures 19A-19E. As the degree of gelation increased, the Maltese cross disappeared.

[0243] The hardness values ​​of the sample plant-based cheeses prepared with each heating method were also measured. As shown in Figures 19A-19E, the hardness values ​​increased with increasing degree of gelation, demonstrating that the degree of gelation during the cheese-making process can be used to control the hardness of the resulting cheese.

[0244] Example 11

[0245] Additional examples of plant-based cheese products were prepared (Examples 412, 430, 431, 432, and 434). These exemplary plant-based cheese products had the general formulation shown in Table 27. Example 412 was prepared by heating method T5, and Examples 430, 431, 432, and 434 were prepared by heating method "A" (described below). An acidulant, 1 M aqueous citric acid, was added to each of the exemplary plant-based cheese products in an amount effective to maintain a pH below 5.5.

[0246] The canola protein isolate was obtained from Merit Foods (crude protein approximately 90% by weight of the isolate). The chickpea protein isolate was obtained from ChickP (crude protein approximately 89% by weight of the isolate). The first pea protein isolate was a yellow pea protein isolate obtained from Roquette (crude protein approximately 85% by weight of the isolate). The second pea protein isolate was a yellow pea protein isolate obtained from AGT Food & Ingredients (crude protein approximately 85% by weight of the isolate). The third pea protein isolate was a yellow pea protein isolate obtained from Cargill (crude protein approximately 80% by weight of the isolate).

[0247] The natural waxy corn was Waxy No. 1 obtained from Tate & Lyle Co. Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada).

[0248] Each formulation is presented in Table 27 along with the weight percent of each ingredient used (based on the total weight of the plant-based cheese product). [Table 27]

[0249] For heating method "A", a Thermomix® TM6™ thermomixer was set at speed 2.0 and temperature 40° C. Once 40° C. was reached, the temperature set point was increased to 50° C. Once 50° C. was reached, the temperature set point was increased to 60° C. Once 60° C. was reached, the temperature set point was increased to 70° C. Once 70° C. was reached, the temperature set point was increased to 80° C. Once 80° C. was reached, mixing was stopped and the bottom of the thermomixer was scraped.

[0250] The thermomixer was then set to a speed of 0.5 and a temperature of 90°C. Upon reaching 90°C, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was again set to a speed of 0.5 and a temperature of 90°C. After mixing for 30 seconds, the thermomixer was set to a speed of 3.5 and a temperature of 90°C. After mixing for 30 seconds, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was then set to a speed of 0.5 and a temperature of 90°C. After mixing for 1 minute 30 seconds, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was then set to a speed of 0.5 and a temperature of 90°C. After mixing for 1 minute 30 seconds, mixing was stopped and the bottom of the thermomixer was scraped.

[0251] The thermomixer was then set to a speed of 0.5 and a temperature of 90°C. After mixing for 30 seconds, the thermomixer was set to a speed of 2.0 and a temperature of 90°C. After mixing for 30 seconds, the thermomixer was set to a speed of 3.5 and a temperature of 90°C. After mixing for 30 seconds, the thermomixer was set to a speed of 2.5 and a temperature of 90°C. After mixing for 30 seconds, the thermomixer was set to a speed of 1.5. After mixing for 1 minute, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was then set to a speed of 0.5 and a temperature of 90°C. After mixing for 2 minutes, mixing was stopped and the bottom of the thermomixer was scraped. The thermomixer was then set again to a speed of 0.5 and a temperature of 90°C. After mixing for 2 minutes, mixing was stopped and the bottom of the thermomixer was scraped.

[0252] The exemplary plant-based cheese products produced according to heating method "A" were removed from the thermomixer at this point and allowed to cool to 5°C.

[0253] Example 412 did not harden and could not be cut.

[0254] The cold texture of each of examples 430, 431, 432, and 434 was difficult to cut and was hard and brittle.

[0255] The melting of each of the examples 430, 431, 432 and 434 was evaluated according to the second Schreiber test. The second Schreiber test used the exemplary plant-based cheese product cut into disc-shaped slices about 5 mm (3 / 16 inch) thick and about 50 mm (1.9 inch) in diameter. The slices were placed on wax paper and a circle was drawn around each slice to define the diameter of the slice before heating. These slices were then heated in a 232°C oven for 5 minutes. After heating, the amount of spreading (outside the circle drawn) was measured. The slices were then cooled at room temperature (20°C) for 30 minutes.

[0256] FIG. 20A shows the slices before heating. FIG. 20B shows the slices after heating, and FIG. 20C shows the slices after cooling for 30 minutes. As FIGS. 20A and 20B show, example 430 had very little spread, examples 431 and 432 had about ¼ inch spread, and example 434 had about ½ inch spread. As also shown in FIG. 20B, each example had significant grease buildup. As shown in FIG. 20C, after cooling for 30 minutes, each example had additional grease buildup.

[0257] Example 12

[0258] Additional examples of plant-based cheese products (Examples 500-514) were prepared. The exemplary plant-based cheese products had the general formulations shown in Tables 28 and 29 and were prepared using heating method "A" (described above in Example 11). 1 M aqueous citric acid was added as an acidulant to each of the exemplary plant-based cheese products in an amount effective to maintain a pH below 5.5.

[0259] In these exemplary plant-based cheese products, ethylcellulose (EC) powder or wax was combined with fats and oils to create an oleogel.

[0260] To make the oleogels of examples 500-503, the oil (coconut oil) was heated to 36° C. to melt the oil. The EC powder or wax was added to the melted oil and homogenized at 4000 rpm for 30 seconds using a Polytron® handheld homogenizer (POLYTRON® PT 1300D V3, KINEMATICA).

[0261] To make the oleogels of examples 504 and 505, the oil (coconut oil) was heated to 36°C to melt the oil and the EC powder was added to the melted coconut oil. The EC powder and coconut oil mixture was then heated to dissolve the EC (labeled "Heated" in Table 28). To make example 504, the EC powder and coconut oil mixture was heated to 133°C before being added to the 5% protein aqueous mixture. To make example 505, the EC powder and coconut oil mixture was heated to 133°C and then cooled to 120°C before being added to the 5% protein aqueous mixture.

[0262] To make the oleogels of examples 506-514, the oil (coconut oil) was heated to 36°C to melt the oil. The wax was added to the melted coconut oil and the wax and coconut oil mixture was further heated to melt the wax. The wax and coconut oil mixture was heated to 60-80°C (depending on the wax used) and stirred.

[0263] To make examples 502-514, the 5% protein aqueous mixture was heated to a temperature within ±2° C. of the temperature of the oleogel and then mixed with the oleogel.

[0264] The ethyl cellulose (EC) used was 45 cp ETHOCEL™ Standard 45 (The Dow Chemical Company, Michigan, USA) (referred to as 45EC) or 20 cp ETHOCEL™ Standard 20 (The Dow Chemical Company, Michigan, USA) (referred to as 20EC). The waxes used were rice bran wax, sunflower wax, candelilla wax, white beeswax, or orange wax (each from KOSTER KEUNEN®, Watertown, Connecticut, USA).

[0265] Fava protein isolate was obtained from AGT Food & Ingredients (crude protein approximately 90% by weight of isolate). Natural waxy corn was Waxy No. 1 obtained from Tate & Lyle. Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada).

[0266] Each formulation is shown in Table 28 or Table 29 along with the weight percent of each ingredient used (based on the total weight of the plant-based cheese product). The amount of EC or wax listed is based on the total weight of the fat or oil. [Table 28] [Table 29]

[0267] The texture of Examples 500-514 was evaluated as each example was transferred from the thermomixer to a cooling container. After Examples 500-514 were cooled to 5° C., the cold texture of each was evaluated.

[0268] In Ex. 500 (1% 20EC in coconut oil), the EC did not mix well into the product and the resulting mix was not homogenous. Ex. 500 was very viscous and had white EC flecks. In this and other samples that contained white EC flecks after mixing, the resulting plant-based cheese product may not have fully realized the functional benefits of the EC due to insufficient mixing of the EC. After cooling, Ex. 500 could not be easily cut. It was very crumbly and brittle.

[0269] In example 501 (1% 45EC in coconut oil), the EC did not go into solution well and about 80% of the EC remained unhomogenized. Example 501 was very thick and had white EC flecks. The cold texture of example 501 was similar to that of example 500. It was brittle and difficult to cut.

[0270] In example 502 (0.5% 20EC in coconut oil), the EC did not mix well into the product and the resulting mixture was not homogenous. Example 502 had a medium viscosity and had white EC flecks. After cooling, example 502 gave good disc cuts and was less brittle than examples 500 and 501.

[0271] In example 503 (0.5% 45EC in coconut oil), the EC did not go into solution well and about 60% of the EC remained unhomogenized. Example 503 was sticky and viscous with white EC flecks. The cold texture of example 503 was soft, cut cleanly and had a smooth top.

[0272] In example 504 (1% 20EC in coconut oil with heat), the mixture of EC and coconut oil gelled upon homogenization. The gel was thick, sticky, and viscous with no EC flecks. However, the mixture separated after homogenization with vegetable protein and starch. The mixture was reincorporated after a second addition of vegetable protein and starch. The cold texture of example 504 was very smooth and cut cleanly. Excellent disc cuts were obtained and it was much less brittle than examples 500-503. Example 504 was deemed a successful formulation.

[0273] In example 505 (1% 45EC in coconut oil with heat), the mixture of EC and coconut oil did not have the EC specks and separation exhibited in example 504. The cold texture of example 505 was similar to that of example 504. It was very smooth and cut cleanly. Excellent disc cuts were obtained and it was much less brittle than examples 500-503. Example 505 was considered a successful formulation.

[0274] In example 506 (1% rice bran wax in coconut oil), the mixture of EC and coconut oil was thinner than the mixtures of EC and coconut oil in examples 500 and 501. The cold texture of example 506 was difficult to cut and slightly crumbly and brittle. Example 506 was considered a successful formulation.

[0275] In example 507 (2% rice bran wax in coconut oil), the wax and coconut oil mixture had a similar viscosity to the EC and coconut oil mixture of example 503. Homogenization with the 5% protein aqueous mixture was good when the 5% protein aqueous mixture was at the same temperature as the wax and coconut oil mixture. However, the 5% protein aqueous mixture began to evaporate and thicken above 40°C. The cold texture of example 507 was similar to that of example 506, but was more brittle. Its cuttability was mediocre. Example 507 was considered a successful formulation.

[0276] In example 508 (1% sunflower wax in coconut oil), the sunflower wax required a higher temperature (75°C) to melt. The wax-coconut oil mixture did not gel and was very thick with a viscosity similar to the EC-coconut oil mixture in example 505. Homogenization with vegetable protein and starch was successful (i.e., no crystallization occurred) when the 5% protein aqueous mixture was at the same temperature as the wax-coconut oil mixture. After cooling, example 508 gave excellent disc cuts and was less brittle than examples 506 and 507. Example 508 was considered a successful formulation.

[0277] In example 509 (1% candelilla wax in coconut oil), the candelilla wax melted at 74°C. The wax and coconut oil mixture did not gel or thicken, but was very sticky and glossy. Homogenization with vegetable protein and starch was successful (i.e., no crystallization occurred) when the 5% protein aqueous mixture was at the same temperature as the wax and coconut oil mixture. After cooling, example 509 gave good disc cuts and was the least brittle of examples 506-514, resembling natural cheese. Example 509 was deemed a successful formulation.

[0278] In example 510 (1% white beeswax in coconut oil), the white beeswax melted at 70°C. The wax and coconut oil mixture was very similar to the wax and coconut oil mixture of example 509. It did not gel or thicken, but was very sticky and glossy. Homogenization of vegetable protein with starch was successful (i.e., no crystallization occurred) when the 5% protein aqueous mixture was at the same temperature as the wax and coconut oil mixture. After cooling, example 510 gave excellent disc cuts, very soft but brittle at the edges. Example 510 was considered a particularly beneficial formulation.

[0279] In example 511 (1% orange wax in coconut oil), the wax and coconut oil mixture was less dense than the wax and coconut oil mixtures in the other examples. Example 511 was very watery and thin. After cooling, example 511 produced the best disc cuts among examples 506-514, and was very soft and most similar to natural cheese among examples 506-514. Example 511 was considered a particularly beneficial formulation.

[0280] In example 512 (2% white beeswax in coconut oil), the wax and coconut oil mixture mixed well with a 5% protein aqueous mixture at 70°C. Upon homogenization, the mixture appeared milky. Lumps formed and disappeared with mixing. Example 512 was very thick, very sticky and glossy, and less sticky than Example 510. The cold texture of Example 512 was slightly crumbly. Example 512 was considered a successful formulation.

[0281] In example 513 (2% orange wax in coconut oil), the orange wax was easy to incorporate into the coconut oil (compared to the other waxes). Example 513 was thin and oily. It was thicker than example 511 and less oily than example 512. The cold texture of example 513 was brittle and the sample crumbled several times while cutting. Example 513 was considered a successful formulation.

[0282] In example 514 (2% sunflower wax in coconut oil), the sunflower wax gelled unless the wax was kept above 75°C. The wax and coconut oil mixture homogenized well. Lumps formed and disappeared with mixing. Example 514 was glossy, thick, and denser than example 508. The cold texture of example 514 was slightly brittle. It was less brittle than example 513 but more brittle than example 512. Example 514 was considered a particularly beneficial formulation.

[0283] As noted above, examples 500-503 had white EC flecks, while examples 504 and 505 had no EC flecks. Figure 21 shows example 501 (1% 45EC in coconut oil) with white EC flecks. Figure 22 shows example 504 (1% 20EC in coconut oil, heated) without flecks. Additionally, examples 506-514 had no wax flecks. These examples therefore demonstrate that it is beneficial to heat a mixture of oil and EC or wax to fully incorporate the EC or wax into the oil.

[0284] An additional example of a plant-based cheese product (Example 410) was prepared. The exemplary plant-based cheese product had the general formulation shown in Table 30 and was prepared using heating method "A" (described above in Example 11). 1 M aqueous citric acid was added as an acidulant to the exemplary plant-based cheese product in an amount effective to maintain the pH below 5.5.

[0285] In this exemplary plant-based cheese product, coconut oil was used as the only fat.

[0286] Fava protein isolate was obtained from AGT Food & Ingredients (crude protein approximately 90% by weight of isolate). Natural waxy corn was Waxy No. 1 obtained from Tate & Lyle. Coconut oil was refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada).

[0287] The formulations are shown in Table 30 along with the weight percent of each ingredient used (based on the total weight of the plant-based cheese product). [Table 30]

[0288] The melt rates of the exemplary plant-based cheese products were measured according to the Second Schreiber Test (described above in Example 11). The melt rate measurements are shown in Table 31. [Table 31]

[0289] As shown in Table 31, the examples containing white beeswax or orange wax (Examples 510-513) had high melting rates, which were similar to that of Example 410 (coconut oil). Also, as shown in Table 31, Example 514 (2% sunflower wax in coconut oil) had a higher melting rate than that of Example 410 (coconut oil). Furthermore, Table 31 shows that increasing the level of sunflower wax in the oleogel from 1% (Example 508) to 2% (Example 514) significantly improved the melting rate.

[0290] Overall, Table 31 shows that Example 506 (1% rice bran wax in coconut oil), Example 510 (1% white beeswax in coconut oil), Example 511 (1% orange wax in coconut oil), and Example 514 (2% sunflower wax in coconut oil) have good melting performance.

[0291] In the Schreiber test, Example 506 (1% rice bran wax in coconut oil) had a uniform melt and slightly uneven oil-off. After cooling, Example 506 had a soft texture.

[0292] In the Schreiber test, Ex. 510 (1% white beeswax in coconut oil) had a very uniform melt and low oil-off after melting. However, Ex. 510 had high oil-off 30 minutes after melting. After cooling, Ex. 510 had good extension / tensile.

[0293] In the Schreiber test, Ex. 511 (1% orange wax in coconut oil) showed very uniform melting and low oil off after melting and 30 minutes after melting. After cooling, Ex. 511 had good extension / tensile.

[0294] In the Schreiber test, example 514 (2% sunflower wax in coconut oil) had the greatest visual spread and very uniform melting. Example 514 also had the longest post-cooling spread (compared to the post-cooling spread textures of examples 500-513). Spreading texture was evaluated by hand-spreading the samples.

[0295] As noted above, the amount and type of oleogellant can be selected to achieve the desired melting performance.

[0296] Prophetic Example 13

[0297] Additional examples of plant-based cheese products (Example 515-Example 532) containing oleogel can be prepared. The exemplary plant-based cheese products have the general formulations shown in Tables 32-34 and are prepared using heating method "A" (described above in Example 11). A 1 M aqueous citric acid solution is added as an acidulant to each of the exemplary plant-based cheese products in an amount effective to maintain a pH below 5.5.

[0298] In these exemplary vegetable cheese products, ethyl cellulose (EC), wax, bentonite clay, soy lecithin, mucilage, or fenugreek gum are used to create the oleogel. To create the oleogel, the oil (e.g., coconut oil) may be heated to a temperature of 36° C. to melt the oil. The organic gelling agent may be added to the melted oil or to the oil at room temperature (20° C.). The mixture is heated as needed to melt / disperse the organic gelling agent. The mixture is then homogenized for 30 seconds, such as at 4,000 rpm, using a Polytron® handheld homogenizer (POLYTRON® PT 1300D V3, KINEMATICA). The ethyl cellulose (EC) used may be 20cp ETHOCEL™ Standard 20 (The Dow Chemical Company, Michigan, USA) (referred to as 20EC). The wax used may be candelilla wax (KOSTER KEUNEN®, Watertown, Connecticut, USA) or propolis wax.

[0299] Fava protein isolate is available from AGT Food & Ingredients (crude protein is about 90% by weight of isolate). Fava protein concentrate is available from Ingredion (crude protein is about 60% by weight of concentrate). Chickpea protein concentrate is available from Nutriati (crude protein is about 60% by weight of concentrate). Natural waxy corn may be Waxy No 1 from Tate & Lyle. Coconut oil may be refined organic non-GMO coconut oil (Nutiva® Nurture Vitality™, Nutiva Inc., Richmond, Canada).

[0300] Tables 32-34 provide each formulation with the weight percent of each ingredient that may be used (based on the total weight of the plant-based cheese product). The amounts of EC, wax, bentonite clay, soy lecithin, mucilage, or fenugreek gum listed are based on the total weight of the fat or oil. Each of examples 515-532 is expected to provide a plant-based cheese formulation with good spreading and melting properties. [Table 32] [Table 33] [Table 34]

[0301] Aspects

[0302] In a first aspect, the disclosure relates to a plant-based cheese product comprising a vegetable protein present in an amount in the range of about 10% to about 25% crude protein by weight, based on the total weight of the plant-based cheese product; a waxy starch comprising at least 70% amylopectin by weight, based on the total weight of the waxy starch, wherein the waxy starch is at least partially gelatinized; and a fat.

[0303] 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 bring the pH of the plant-based cheese product to about 4.5 to about 5.5.

[0304] In a third aspect, the disclosure relates to the plant-based cheese product of the second aspect, wherein the acidulant comprises one or more of citric acid, malic acid, acetic acid, phosphoric acid, sorbic acid, and lactic acid.

[0305] In a fourth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to third aspects, further comprising a wax having a melting point below 80° C.

[0306] In a fifth aspect, the disclosure relates to the plant-based cheese product of the fourth aspect, wherein the wax comprises one or more of orange wax, rice bran wax, sunflower wax, beeswax, and candelilla wax.

[0307] In a sixth aspect, the disclosure relates to the plant-based cheese product of the fourth aspect, wherein the wax comprises candelilla wax.

[0308] In a seventh aspect, the disclosure relates to the plant-based cheese product of any one of the fourth to sixth aspects, wherein the wax is present in an amount in the range of about 0.5% to about 5% by weight, based on the total weight of the fat or oil.

[0309] In an eighth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to seventh aspects, further comprising ethylcellulose.

[0310] In a ninth aspect, the disclosure relates to the plant-based cheese product of the eighth aspect, wherein the ethylcellulose is present in an amount in the range of about 0.1% to about 2% by weight, based on the total weight of the fat or oil.

[0311] In a tenth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to ninth aspects, wherein the plant protein is present in an amount of about 14% to about 20% crude protein by weight, based on the total weight of the plant-based cheese product.

[0312] In an eleventh aspect, the present disclosure relates to the plant-based cheese product of any one of the first to tenth aspects, wherein the plant protein comprises one or more of fava protein, chickpea protein, mung bean protein, soy protein, zein protein, lupin bean protein, canola protein, pea protein, lentil protein, and flax protein.

[0313] 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 protein comprises fava protein.

[0314] 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 waxy starch is present in an amount in the range of about 5% to about 20% by weight, based on the total weight of the plant-based cheese product.

[0315] In a fourteenth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twelfth aspects, wherein the waxy starch is present in an amount in the range of about 12% to about 16% by weight, based on the total weight of the plant-based cheese product.

[0316] In a fifteenth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to fourteenth aspects, wherein the waxy starch comprises natural waxy corn.

[0317] 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 is present in an amount in the range of about 15% by weight to about 30% by weight, based on the total weight of the plant-based cheese product.

[0318] In a seventeenth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to fifteenth aspects, wherein the fat is present in an amount in the range of about 19% by weight to about 27% by weight, based on the total weight of the plant-based cheese product.

[0319] In an eighteenth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to fifteenth aspects, wherein the fat is present in an amount of about 20 to about 25% by weight, based on the total weight of the plant-based cheese product.

[0320] In a nineteenth aspect, the disclosure relates to the plant-based cheese product of any one of the first to eighteenth aspects, wherein the fat or oil comprises one or more of coconut oil, shea oil, shea stearin, shea olein, shea butter, palm oil, palm oil fractions, sunflower oil, cocoa butter, and cottonseed glycerolysis.

[0321] In a twentieth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to eighteenth aspects, wherein the fat or oil comprises coconut oil.

[0322] In a twenty-first aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twentieth aspects, wherein the plant-based cheese product has a hardness in the range of about 19 N to about 21 N when the plant-based cheese product is compressed by 50%.

[0323] In a twenty-second aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twentieth aspects, wherein the plant-based cheese product has a hardness in the range of about 76 N to about 90 N when the plant-based cheese product is compressed by 50%.

[0324] In a twenty-third aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twenty-second aspects, wherein the plant-based cheese product has a melting percentage in the range of about 65% to about 185%.

[0325] In a twenty-fourth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twenty-second aspects, wherein the plant-based cheese product has a melting percentage in the range of about 80% to about 185%.

[0326] In a twenty-fifth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twenty-first aspects, wherein the plant-based cheese product has a melting percentage of between about 98% and about 185%.

[0327] In a twenty-sixth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twentieth aspects, wherein the plant-based cheese product has a melting percentage of between about 110% and about 185%.

[0328] In a twenty-seventh aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twenty-second aspects, wherein the plant-based cheese product has a melt percentage in the range of about 65% to about 155%.

[0329] In a twenty-eighth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twenty-second aspects, wherein the plant-based cheese product has a melt percentage in the range of about 80% to about 155%.

[0330] In a twenty-ninth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twenty-first aspects, wherein the plant-based cheese product has a melt percentage of between about 98% and about 155%.

[0331] In a thirtieth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to twentieth aspects, wherein the plant-based cheese product has a melting percentage of between about 110% and about 155%.

[0332] In a thirty-first aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirtieth aspects, wherein the plant-based cheese product has an oil loss of 6 or less.

[0333] In a thirty-second aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirtieth aspects, wherein the plant-based cheese product has an oil loss of 4 or less.

[0334] In a thirty-third aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirtieth aspects, wherein the plant-based cheese product has an oil loss of 2 or less.

[0335] In a thirty-fourth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirtieth aspects, wherein the plant-based cheese product has an oil loss of 1 or less.

[0336] In a thirty-fifth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirtieth aspects, wherein the plant-based cheese product has zero oil loss.

[0337] In a thirty-sixth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirty-fifth aspects, wherein the plant-based cheese product has a Tan δ value of greater than 0.4 at 80°C.

[0338] In a thirty-seventh aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirty-fifth aspects, wherein the plant-based cheese product has a Tan δ value of greater than 0.6 at 80°C.

[0339] In a thirty-eighth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirty-fifth aspects, wherein the plant-based cheese product has a Tan δ value of greater than 0.8 at 80°C.

[0340] In a thirty-ninth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirty-eighth aspects, wherein the plant-based cheese product has an extension at 80°C of at least 20 mm.

[0341] In a fortieth aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirty-eighth aspects, wherein the plant-based cheese product has an extension at 80°C of at least 25 mm.

[0342] In a forty-first aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirty-eighth aspects, wherein the plant-based cheese product has an extension at 80°C of at least 30 mm.

[0343] In a forty-second aspect, the present disclosure relates to the plant-based cheese product of any one of the first to thirty-eighth aspects, wherein the plant-based cheese product has an extension at 80°C of at least 35 mm.

[0344] In a forty-third aspect, the present disclosure relates to the plant-based cheese product of any one of the first to forty-second aspects, wherein the waxy starch comprises one or more of tapioca starch and cassava starch.

[0345] In a 44th aspect, the present disclosure relates to the plant-based cheese product of any one of the 1st to 8th aspects or the 21st to 43rd aspects, wherein the fat or oil comprises coconut oil and sunflower oil.

[0346] In a forty-fifth embodiment, the disclosure relates to a method of making a plant-based cheese product, the method comprising: dissolving a first amount of vegetable protein in an aqueous liquid to form an aqueous vegetable mixture; heating a fat or oil to form a molten fat or oil; emulsifying the aqueous vegetable protein mixture with the molten fat or oil to form an emulsion; adding a second amount of vegetable protein and a waxy starch to the emulsion and mixing to form a mixture; heating and mixing the mixture for a time effective to at least partially gelatinize the waxy starch to form a heated mixture; and cooling the heated mixture to form a plant-based cheese product, wherein the plant-based cheese product comprises about 10% to about 25% by weight crude protein, based on a total weight of the plant-based cheese product, and wherein the waxy starch comprises at least 70% by weight amylopectin, based on a total weight of the waxy starch.

[0347] In a forty-sixth aspect, the present disclosure relates to the method of the forty-fifth aspect, further comprising adding an acidulant to the emulsion or mixture.

[0348] In a forty-seventh aspect, the present disclosure relates to the method of the forty-sixth aspect, wherein the acidulant is added in an amount effective to bring the pH of the plant-based cheese product within the range of about 4.5 to about 5.5.

[0349] In a forty-eighth aspect, the present disclosure relates to the method of any one of the forty-fifth to forty-seventh aspects, further comprising adding a wax having a melting point of less than 80° C. to the fat.

[0350] In a forty-ninth aspect, the present disclosure relates to the method of any one of the forty-fifth to forty-eighth aspects, further comprising adding ethyl cellulose to the oil or fat.

[0351] In a fiftieth aspect, the present disclosure relates to the method of the forty-ninth aspect, further comprising forming an oleogel from ethyl cellulose and a fat.

[0352] In a fifty-first aspect, the present disclosure relates to the method of any one of the forty-fifth to fifty aspects, further comprising filling the heated mixture into a container prior to the cooling step.

[0353] In a 52nd aspect, the present disclosure relates to the method of any one of the 45th to 51st aspects, wherein the aqueous vegetable protein mixture comprises from about 2% w / v to about 8% w / v vegetable protein.

[0354] In a 53rd aspect, the present disclosure relates to the method of any one of the 45th to 51st aspects, wherein the aqueous vegetable protein mixture comprises about 4% w / v to about 6% w / v vegetable protein.

[0355] In a fifty-fourth aspect, the present disclosure relates to the method of any one of the forty-fifth to fifty-third aspects, wherein the oil or fat is heated to a temperature within the range of about 35°C to about 60°C.

[0356] In a fifty-fifth aspect, the present disclosure relates to the method of any one of the forty-sixth to fifty-fourth aspects, wherein the acidulant comprises one or more of citric acid, malic acid, acetic acid, phosphoric acid, sorbic acid, and lactic acid.

[0357] In a fifty-sixth aspect, the present disclosure relates to the method of any one of the forty-eighth to fifty-fifth aspects, wherein the wax comprises one or more of orange wax, rice bran wax, sunflower wax, beeswax, and candelilla wax.

[0358] In a fifty-seventh aspect, the present disclosure relates to the method of any one of the forty-eighth to fifty-fifth aspects, wherein the wax comprises candelilla wax.

[0359] In a fifty-eighth aspect, the present disclosure relates to the method of any one of the forty-fifth to fifty-seventh aspects, wherein the vegetable protein comprises fava protein.

[0360] In a fifty-ninth aspect, the present disclosure relates to the method of any one of the forty-fifth to fifty-eighth aspects, wherein the waxy starch comprises natural waxy corn.

[0361] In a sixtieth aspect, the present disclosure relates to the method of any one of the forty-fifth to fifty-ninth aspects, wherein the oil comprises coconut oil.

[0362] In a sixty-first aspect, the present disclosure relates to the method of any one of the forty-fifth to sixty-first aspects, wherein the waxy starch comprises one or more of tapioca starch and cassava starch.

[0363] In a 62nd aspect, the present disclosure relates to the method of any one of the 45th to 59th aspects or the 61st aspect, wherein the oil comprises coconut oil and sunflower oil.

[0364] It should be understood that the ranges provided herein include the stated ranges and any values ​​or subranges within the stated ranges. For example, the range of about 10% to about 25% by weight should be interpreted to include not only the explicitly stated limits of about 10% to about 25% by weight, but also individual values ​​such as 12.35%, 15.5%, 18%, 20.75%, 23% by weight, and subranges such as about 11% to about 15.5%, about 13.5% to about 22.7%, about 16.75% to about 24% by weight. Furthermore, when "about" is used to express a value, this is meant to encompass slight variations (up to + / - 10%) from the stated value.

[0365] All percentages and ratios are calculated by weight unless otherwise indicated. All percentages and ratios are calculated based on the total weight of the composition or composition unless otherwise indicated.

[0366] Throughout this specification, references to "an example," "one example," "another example," "some examples," "other examples," etc. mean that particular elements (e.g., features, structures, and / or characteristics) described in connection with an example are included in at least one example described herein and may or may not be present in other examples. Furthermore, it should be understood that the elements described with respect to any example can be combined in any suitable manner in the various examples unless the context clearly dictates otherwise.

[0367] 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.

[0368] Although several examples have been described in detail, it is to be understood that the disclosed examples may be modified, and therefore the foregoing description is to be considered as non-limiting.

Claims

1. 1. A plant-based cheese product comprising: vegetable protein present in an amount ranging from about 10% to about 25% crude protein by weight, based on the total weight of the vegetable cheese product; a waxy starch comprising at least 70% by weight of amylopectin based on the total weight of the waxy starch, wherein the waxy starch is at least partially gelatinized; and Fats and oils, Including, wherein the plant-based cheese product has a Tan δ value of greater than 0.4 at 80°C. Plant-based cheese products.

2. 10. The plant-based cheese product of claim 1, further comprising an acidulant in an amount effective to bring the pH of the plant-based cheese product to about 4.5 to about 5.

5.

3. 10. The plant-based cheese product of claim 1, further comprising a wax having a melting point below 80°C.

4. 4. The plant-based cheese product of claim 3, wherein the wax comprises one or more of orange wax, rice bran wax, sunflower wax, beeswax, and candelilla wax.

5. 4. The plant-based cheese product of claim 3, wherein the wax is present in an amount in the range of about 0.5% to about 5% by weight, based on the total weight of the fat or oil.

6. 10. The plant-based cheese product of claim 1, further comprising ethyl cellulose, wherein the ethyl cellulose is present in an amount in the range of about 0.1% to about 2% by weight, based on the total weight of the fat or oil.

7. 10. The plant-based cheese product of claim 1, wherein the plant-based protein is present in an amount of about 14% to about 20% crude protein by weight, based on the total weight of the plant-based cheese product.

8. 10. The plant-based cheese product of claim 1, wherein the plant protein comprises one or more of fava protein, chickpea protein, mung bean protein, soy protein, zein protein, lupin bean protein, canola protein, pea protein, lentil protein, and flax protein.

9. 10. The plant-based cheese product of claim 1, wherein the waxy starch is present in an amount in the range of about 5% to about 20% by weight, based on the total weight of the plant-based cheese product.

10. 10. The plant-based cheese product of claim 1, wherein the fat or oil is present in an amount in the range of about 15% to about 30% by weight, based on the total weight of the plant-based cheese product.

11. 10. The plant-based cheese product of claim 1, wherein the fat or oil comprises one or more of coconut oil, shea oil, shea stearin, shea olein, shea butter, palm oil, palm oil fractions, sunflower oil, cocoa butter, and cottonseed glycerolysis.

12. 10. The plant-based cheese product of claim 1, wherein when the plant-based cheese product is compressed 50%, the plant-based cheese product has a hardness in the range of about 19N to about 21N.

13. 10. The plant-based cheese product of claim 1, wherein when the plant-based cheese product is compressed 50%, the plant-based cheese product has a hardness in the range of about 76N to about 90N.

14. 10. The plant-based cheese product of claim 1, wherein at least a portion of the protein is dissolved in the plant-based cheese product and another portion of the protein is dispersed in the plant-based cheese product.

15. 10. The plant-based cheese product of claim 1, wherein the plant-based cheese product has a Tan Delta value of greater than 0.6 at 80°C.

16. 10. The plant-based cheese product of claim 1, wherein the plant-based cheese product has an extension of at least 20 mm at 80°C.

17. 1. A method for producing a plant-based cheese product, comprising: combining a first amount of vegetable protein with an aqueous liquid to form a vegetable protein mixture; heating the fat to form a molten fat; emulsifying the vegetable protein mixture with the melted oil to form an emulsion; adding a second amount of vegetable protein and waxy starch to the emulsion and mixing to form a mixture; heating and mixing the mixture for a time effective to at least partially gelatinize the waxy starch to form a heated mixture; and cooling the heated mixture to form the plant-based cheese product; Including, wherein the plant-based cheese product comprises from about 10% to about 25% crude protein by weight, based on the total weight of the plant-based cheese product; and the waxy starch comprises at least 70% by weight of amylopectin, based on the total weight of the waxy starch; method.

18. 18. The method of claim 17, further comprising adding a wax having a melting point of less than 80°C to the fat.

19. 18. The method of claim 17, further comprising adding ethyl cellulose to the fat and forming an oleogel from the ethyl cellulose and the fat.

20. 18. The method of claim 17, wherein the vegetable protein mixture comprises from about 2% w / v to about 8% w / v of the vegetable protein.

21. 18. The method of claim 17, wherein the fat is heated to a temperature within the range of about 35°C to about 60°C.

22. 20. The method of claim 18, wherein the wax comprises one or more of orange wax, rice bran wax, sunflower wax, beeswax, and candelilla wax.

23. 18. The method of claim 17, wherein the vegetable protein comprises fava protein.

24. 18. The method of claim 17, further comprising adding an oleogellator to the fat and mixing the oleogellator with the fat to form a melted fat mixture.

25. 18. A plant-based cheese product prepared according to the method of claim 17.

26. 1. A plant-based cheese product comprising: a vegetable protein present in an amount in the range of about 10% to about 25% crude protein by weight, based on the total weight of the plant-based cheese product, wherein a portion of the protein is solubilized in the plant-based cheese product and another portion of the protein is dispersed throughout the plant-based cheese product; a waxy starch comprising at least 65% by weight of amylopectin based on the total weight of the waxy starch, wherein the waxy starch is at least partially gelatinized; and Protein-coated oil droplets dispersed in the plant-based cheese product; Plant-based cheese products, including:

27. 27. The plant-based cheese product of claim 26, wherein the fat or oil is one or more of coconut oil, shea oil, shea stearin, shea olein, shea butter, palm oil, palm oil fractions, sunflower oil, cocoa butter, and cottonseed glycerolysis.

28. 27. The plant-based cheese product of claim 26, further comprising an oleogellator, wherein the oleogellator comprises one or more of ethyl cellulose, wax, phytosterols, bentonite clay, soy lecithin, mucilage, and fenugreek gum.

29. 65. The plant-based cheese product of claim 64, wherein the wax comprises one or more of orange wax, rice bran wax, sunflower wax, beeswax, propolis wax, and candelilla wax.

30. 30. The plant-based cheese product of claim 28 comprising from about 15% to about 30% by weight of fat and from about 0.1% to about 5% by weight of oleogellant.

31. 27. The plant-based cheese product of claim 26, wherein the gelling starch is at least 25% gelatinized.

32. 27. The plant-based cheese product of claim 26, wherein the waxy starch is present in an amount in the range of about 5% to about 20% by weight, based on the total weight of the plant-based cheese product.

33. 27. The plant-based cheese product of claim 26, wherein the plant-based protein is present in an amount of about 14% to about 20% crude protein by weight, based on the total weight of the plant-based cheese product.

34. 27. The plant-based cheese product of claim 26, wherein the plant protein comprises one or more of fava protein, chickpea protein, mung bean protein, soy protein, zein protein, lupin bean protein, canola protein, pea protein, lentil protein, and flax protein.

35. 27. The plant-based cheese product of claim 26, wherein the plant-based cheese product has a Tan Delta value of greater than 0.3 at 80°C.

36. 1. A method for producing a plant-based cheese product, comprising: combining a first amount of vegetable protein with an aqueous liquid to form an aqueous vegetable protein mixture; combining an oleogelator with a fat; heating the fat to form a molten fat, wherein the heating may occur before or after adding the oleogellant; heating the aqueous vegetable protein mixture to a temperature within about 20°C of the temperature of the combination of the melted oil and the oleogellator; emulsifying the vegetable protein mixture with the melted oil and fat and the oleogeller to form an emulsion; adding a second amount of vegetable protein and waxy starch to the emulsion and mixing to form a second mixture; heating and mixing the second mixture for a time effective to at least partially gelatinize the waxy starch to form a heated mixture; and cooling the heated mixture to form the plant-based cheese product; Including, wherein the plant-based cheese product comprises from about 10% to about 25% crude protein by weight, based on the total weight of the plant-based cheese product; and the waxy starch comprises at least 65% by weight of amylopectin, based on the total weight of the waxy starch; method.

37. 37. The method of claim 36, wherein the fat or oil is one or more of coconut oil, shea oil, shea stearin, shea olein, shea butter, palm oil, palm oil fraction, sunflower oil, cocoa butter, and cottonseed glycerolysis, and the oleogellant comprises one or more of ethyl cellulose, wax, phytosterols, bentonite clay, soy lecithin, mucilage, and fenugreek gum.

38. 37. The method of claim 36, wherein the wax comprises one or more of orange wax, rice bran wax, sunflower wax, beeswax, propolis wax, and candelilla wax.

39. 37. The method of claim 36, comprising about 15% to about 30% by weight of a fat and about 0.1% to about 5% by weight of an oleogellant.

40. 37. A plant-based cheese product prepared according to the method of claim 36.

41. 41. The plant-based cheese product of claim 40, wherein the plant-based cheese product has a Tanδ value of greater than 0.3 at 80°C.

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