Improved stretching of low protein cheese

Abstract

The technology disclosed herein relates to imitation cheeses containing Grade 2 gum arabic in an amount of about 0.1% to about 1.0% and having a molecular weight greater than about 800 kDa. In some embodiments, the imitation cheese is a low-protein imitation cheese having a protein content of less than about 20%. The disclosed cheeses have been observed to have improved melt stretch compared to imitation cheeses made with other hydrocolloids. Furthermore, low-protein imitation cheeses containing Grade 2 gum arabic have melt stretch similar to full-protein imitation cheeses compared to the melt stretch of imitation cheeses made with other hydrocolloids.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This international application claims priority to U.S. Provisional Patent Application No. 62 / 948,025, filed December 13, 2019, the entirety of which is incorporated herein by reference.

[0002] FIELD OF THEINVENTION The technology disclosed herein relates to imitation cheese, and more specifically, to the use of Grade 2 gum arabic in imitation cheese. [Background technology]

[0003] Imitation cheese is a cheese-like product that is typically made from some mixture of casein or its derivatives, vegetable fats and oils, emulsifying salts, and flavorings. Imitation cheese manufacturers may replace some amounts of casein with other ingredients to reduce costs, but challenges exist in replacing the functionality lost by reducing the casein. Summary of the Invention

[0004] The technology disclosed herein relates to imitation cheese comprising grade 2 gum arabic, also referred to as grade 2 gum acacia or grade 2 acacia. Gum arabic is a known gum product derived from various sources and is generally available in two grades. Grade 1 is typically smaller in size, has a lower phenolic content, and is a better emulsifier than grade 2 gum arabic. In any embodiment, the imitation cheese as described herein comprises grade 2 gum arabic in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.8%, or about 0.2% to about 0.6%, or about 0.3% to about 0.5% (w / w of the imitation cheese). In any embodiment, the imitation cheese as described herein comprises grade 2 gum arabic having a molecular weight greater than about 800 kDa, or about 800 kDa to about 1,500 kDa. In any embodiment, the low casein imitation cheese comprises a grade 2 gum arabic having a polyphenol content of about 2000 gallic acid equivalents (GAE) / kg to about 2500 GAE / kg, or about 2100 GAE / kg or about 2400 GAE / kg. In any embodiment, the polyphenol content can be measured according to the method described in Miletic et al., "Phenolic Content of Plum", AJCS6(4)681-687 (2012). In any embodiment, the imitation cheese comprises unmodified gum arabic or unmodified grade 2 gum arabic as disclosed herein.

[0005] As described herein, the use of gum arabic has been observed to improve the melt stretch of imitation cheese in low casein imitation cheeses compared to imitation cheeses made with other hydrocolloids. As used herein, melt stretch is the height that can be achieved by a pulled strand of molten imitation cheese before the strand breaks. As used herein, melt stretch can be measured using the following protocol: (1) Spread 45 g of commercial pizza sauce on top of a pre-baked 8-inch pizza crust and 80 g of shredded cheese evenly placed on top. (2) Bake the pizza at 400°F (204°C) for approximately 5 minutes, a time sufficient to completely melt the cheese. (3) Insert a fork into the center of the pizza at an angle of approximately 45 degrees and slowly raise it up. Measure the highest point in inches that the strand reaches before it breaks. Repeat this process at least twice. Without being limiting, references herein to improved melting or improved melt stretching include increasing the maximum height of a strand of imitation cheese obtained according to a melt stretch test prior to breakage of the strand of imitation cheese, or alternatively, melt stretching is measured as the maximum length achieved by a strand before breakage.

[0006] In any embodiment, the low casein imitation cheese comprising Grade 2 gum arabic as described herein has a maximum melt elongation that is at least about 67%, or at least about 70%, or at least about 75%, or at least about 80%, or at least about 85%, or from about 67% to about 90%, or from about 70% to about 90%, or from about 75% to about 90%, or from about 80% to about 90%, or from about 82% to about 87% of the elongation of the full casein imitation cheese.

[0007] In any embodiment, a low casein imitation cheese comprising Grade 2 gum arabic as described herein has a melt stretch that is at least 25% greater, or at least about 33% greater, or at least about 40%, or at least about 45%, or at least about 50%, or from about 25% to about 60%, or from about 33% to about 60%, or from about 40% to about 60%, or from about 45% to about 60%, or from about 50% to about 60%, or from about 52% to about 57% greater than a low casein imitation cheese comprising Grade 1 gum arabic.

[0008] Typically, full casein imitation cheese has a casein content (w / w of the imitation cheese) of about 22.5%. In any embodiment, a low casein imitation cheese comprising grade 2 gum arabic as described herein further comprises a casein content of less than about 20%, or less than about 15%, or about 5% to about 15%, or about 7% to about 15%, or about 10% to about 15%, or about 11% to about 13% (w / w of the imitation cheese). In any embodiment, a low casein imitation cheese comprising grade 2 gum arabic as described herein has a protein content of about 5% to about 15%, or about 8% to about 12%, or about 9% to about 11% by weight of the imitation cheese. In any embodiment, a low casein imitation cheese comprising grade 2 gum arabic as described herein has a protein content provided solely by casein, which may be provided as non-fat milk solids. In any embodiment, the low casein imitation cheese with grade 2 gum arabic as described herein has a protein content provided by about 5% to about 15%, or about 8% to about 12%, or about 9% to about 11%, or 10% casein by weight of the imitation cheese in the imitation cheese. In any embodiment, the low casein imitation cheese with grade 2 gum arabic as described herein has a protein content from casein and a second protein, which may be a protein from a plant source, such as, but not limited to, beans, or peas, or lentils, or chickpeas, or fava beans. Furthermore, applicants have observed that grade 2 gum arabic used in low casein imitation cheese as described herein improves the melt drawing of the imitation cheese. In contrast, grade 1 gum arabic used in full casein imitation cheese in amounts similar to those described herein tends to reduce the melt drawing of the imitation cheese.

[0009] In any embodiment, the low casein imitation cheese as described herein comprises one or more of starch, emulsifying salt, flavoring, fat, and water. In any embodiment, the low casein imitation cheese as described herein comprises an unsaturated fat, or a vegetable fat, or a vegetable fat that is solid or partially solid at room temperature (about 20° C.), or coconut oil, or palm oil. In any embodiment, the low casein imitation cheese as described herein comprises a flavoring, such as an acidulant, or an organic acid, or a lactic acid, or a salt (NaCl), or a flavoring oil. In any embodiment, the low casein imitation cheese as described herein comprises a gum or hydrocolloid in which Grade 2 gum arabic is the only gum or hydrocolloid (e.g., the imitation cheese does not include modified cellulose, or carrageenan, or xanthan gum, or tara gum, or konjac, among others).

[0010] In any embodiment, the low casein imitation cheese comprises starch or modified starch as described herein. Modified starches useful in any embodiment of the disclosed low casein imitation cheese include singly and multiply modified starches. Suitable starch modifications include, but are not limited to, inhibition or chemical cross-linking (including the use of phosphate or adipate cross-linkers), stabilization with acetyl or hydroxypropyl groups, octenyl succinate groups, or etherification, or esterification, or derivatization or conversion to smaller sizes using heat, acid, oxidizing agents, or enzymes. In any embodiment, the low casein imitation cheese comprises oxidized starch, including, for example, oxidized starches that have been shown to have good gelling capabilities, as described herein. In any embodiment, as described herein, the low casein imitation cheese comprises modified starches obtained from corn starch, tapioca starch, potato starch, pea starch, sago starch, rice starch, starch from another legume source (including chickpea, lentil, and fava bean), and mixtures thereof. In any embodiment, as described herein, the low casein imitation cheese comprises modified starches obtained from corn starch, tapioca starch, potato starch, and mixtures thereof. In any embodiment, as described herein, the low casein imitation cheese comprises modified starches obtained from potato starch. In any embodiment, the low casein imitation cheese as described herein comprises modified starch in an amount greater than about 5%, or greater than about 7%, or from about 5% to about 20%, or from about 5% to about 15%, or from about 7% to about 15%, or from about 10% to about 15%, or from about 10% to about 14% (w / w of the imitation cheese).

[0011] In any embodiment, the low casein imitation cheese as described herein comprises an emulsifying salt. In any embodiment, the low casein imitation cheese as described herein comprises an emulsifying salt in an amount of about 0.1 to about 2.0%, or about 0.5% to about 1.5%, or about 0.7% to about 1.5%, or about 1.0% to about 1.4%. In any embodiment, the low casein imitation cheese as described herein comprises an emulsifying salt selected from the group consisting of citrate, phosphate, and mixtures thereof, optionally the phosphate comprises at least one of hexametaphosphate and dipotassium phosphate.

[0012] In any embodiment, the low casein imitation cheese as described herein comprises a moisture content of from about 48% to about 52%, or from about 49% to about 51%, or from about 49% to about 50% (w / w of the imitation cheese).

[0013] Within this specification, the low casein imitation cheese may have the formula in Table 1 for comparison purposes, where the hydrocolloid is any suitable hydrocolloid. The formula in Table 1 using Grade 2 gum arabic is an exemplary, non-limiting embodiment of the low casein imitation cheese with Grade 2 gum arabic described herein. [Table 1]

[0014] The technology disclosed herein relates to a method of making any embodiment of a low casein imitation cheese comprising grade 2 gum arabic as described herein. In any embodiment described herein, the method of making a low casein imitation cheese comprising grade 2 gum arabic includes mixing water, grade 2 gum arabic, starch, casein, and vegetable fat to obtain a mixture, heating the mixture while continuing to mix to obtain a smooth cheese mass, and optionally adding seasoning to the cheese mass and pulling the cheese mass to mix in the seasoning. In any embodiment described herein, the method of making a low casein imitation cheese comprising grade 2 gum arabic includes heating a mixture comprising casein, water, and grade 2 gum arabic at 70°-80° C. for about 1 to about 10 minutes.

[0015] In any embodiment described herein, the method of making a low casein imitation cheese containing Grade 2 gum arabic includes pulling a cheese mass under a vacuum of less than 20 mmHg, or from about 5 to about 20 mmHg, for about 1 to about 10 minutes.

[0016] As used herein, references to "melt stretch" mean the height achievable by a strand of molten imitation cheese before the strand breaks, using the Melt Stretch Test.

[0017] As used herein, references to the "Melt Stretch Test" mean melt stretch measured using the following protocol: (1) Spread 45 g of commercial pizza sauce on top of a pre-baked 8 inch pizza crust and 80 g of shredded cheese evenly placed on top, (2) Bake the pizza at 400°F (about 204°C) for approximately 5 minutes, (3) Insert a fork into the center of the pizza at approximately a 45 degree angle and slowly raise it up, repeating this step at least two times.

[0018] Within this specification, reference to "test low casein imitation cheese" refers to the formulation in Table 1.

[0019] In this specification references to "full casein imitation cheese" mean imitation cheese having a casein content of 22.5% (w / w of the imitation cheese).

[0020] The use of "about" to modify a number in this specification is meant to include the recited number plus or minus 10%. Legally permitted recitations of values ​​in the claims generally refer to that value. The use of about in the claims or specification is not intended to limit the full range of equivalents to which it is directed.

[0021] The use of the indefinite article "a" or the definite article "the" herein is intended to mean one or more, unless the context clearly dictates otherwise.

[0022] While particular embodiments have been illustrated and described, those skilled in the art, after reading the foregoing specification, may effect modifications, substitutions of equivalents, and other types of alterations in the methods and techniques of the present invention. Each of the above aspects and embodiments may also include or incorporate such variations or aspects as disclosed with respect to any or all of the other aspects and embodiments.

[0023] The technology is also not limited with respect to the embodiments described herein, which are intended as single illustrations of individual embodiments of the technology. As will be apparent to those skilled in the art, many modifications and variations of the technology can be made without departing from its spirit and scope. Functionally equivalent methods within the scope of the technology will be apparent to those skilled in the art from the foregoing description, in addition to those recited herein. Such modifications and variations are intended to be included within the scope of the appended claims. It is to be understood that the technology is not limited to methods, complexes, reagents, compounds, compositions, labeled compounds, or biological systems, which may, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terms used herein are for the purpose of describing embodiments only, and are not intended to be limiting. Thus, it is intended that the specification be considered as illustrative only of the breadth, scope, and spirit of the technology, as indicated solely by the appended claims, definitions thereof, and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0024] The embodiments illustratively described herein may be suitably practiced in the absence of any element(s), limitation(s) not specifically disclosed herein. Thus, for example, terms such as "comprising", "including", "containing" and the like are to be read expansively and without limitation. Additionally, the terms and expressions used herein are used as terms of description and are not to be limited, and there is no intention to exclude any equivalents of the features or portions thereof shown and described in the use of such terms and expressions, but it is recognized that various modifications are possible within the scope of the claimed technology. In addition, the phrase "consisting essentially of" will be understood to include those elements specifically recited, as well as additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase "consisting of" excludes any elements not specified.

[0025] In addition, where features or aspects of the disclosure are described in terms of a Markush group, one of skill in the art will recognize that the disclosure is also described in terms of any individual members or subgroups of members of the Markush group. Each of the narrower species and subgroups falling within the generic disclosure also form part of the technology. This includes describing the concept of the technology with a condition or negative limitation that removes any subject matter from the genus, regardless of whether the excised material is specifically described herein.

[0026] As will be understood by those skilled in the art, for any and all purposes, in view of providing a specifically written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of those subranges. Any recited range can be easily recognized as fully describing and allowing the same range to be divided into at least one half, one third, one quarter, one fifth, one tenth, etc. As a non-limiting example, each range discussed herein can be easily divided into a lower third, a middle third, and an upper third, etc. Also, as will be understood by those skilled in the art, all words such as "up to," "at least," "greater than," "less than," etc. refer to a range that includes the recited numbers and can be divided into the subranges discussed below. Finally, as will be understood by those skilled in the art, a range includes each individual member, and each separate value is incorporated herein as if it were individually described herein.

[0027] All publications, patent applications, issued patents, and other documents (e.g., journals, articles, and / or textbooks) referenced herein are incorporated by reference as if each individual publication, patent application, issued patent, or other document was specifically and individually indicated to be incorporated by reference in its entirety. Definitions contained in the text incorporated by reference are excluded to the extent they conflict with definitions in this disclosure.

[0028] The present technology is further described in the following embodiments, which are for illustrative purposes and are not intended to limit the full scope of the claims and their equivalents.

[0029] In a first aspect, the technology disclosed herein relates to a low-casein imitation cheese comprising unmodified Grade 2 gum arabic in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.8%, or about 0.2% to about 0.6%, or about 0.3% to about 0.5% (w / w of the imitation cheese), wherein the unmodified Grade 2 gum arabic has a molecular weight of greater than about 800 kDa or between about 800 kDa and about 1500 kDa.

[0030] In a second aspect, the technology disclosed herein relates to a low-casein imitation cheese of the first aspect, further comprising casein in an amount of less than about 20%, or less than about 15%, or about 5% to about 15%, or about 7% to about 15%, or about 10% to about 15%, or about 11% to about 13% (w / w of the imitation cheese).

[0031] In a third aspect, the technology disclosed herein relates to a low-casein imitation cheese of the first or second aspect, having a casein-derived protein content of about 5% to about 15% by weight, or about 8% to about 12% by weight, or about 9% to about 11% by weight of the imitation cheese.

[0032] In a fourth aspect, the technology disclosed herein relates to a low imitation cheese of any one of the first to third aspects, having a protein content from casein and a second protein source, wherein the second protein source is a vegetable protein source, and optionally, the second protein source is selected from the group consisting of beans, peas, chickpeas, lentils, fava beans, and mixtures thereof.

[0033] In a fifth aspect, the technology disclosed herein relates to the low imitation cheese of any one of the first to fourth aspects, wherein the unmodified grade 2 gum arabic has a polyphenol content of about 2000 GAE (gallic acid equivalent) / kg to about 2500 GAE / kg, or about 2100 GAE / kg to about 2400 GAE / kg.

[0034] In a sixth aspect, the technology disclosed herein relates to a low imitation cheese of one of the first to fifth aspects, further comprising a modified starch selected from the group consisting of corn starch, pea starch, tapioca starch, potato starch, sago starch, rice starch, chickpea starch, lentil starch, fava bean starch, and mixtures thereof, preferably, the starch is selected from the group consisting of corn starch, tapioca starch, potato starch, and mixtures thereof, more preferably, the starch is potato starch.

[0035] In a seventh aspect, the technology disclosed in the present specification relates to a low imitation cheese according to any one of the first to sixth aspects, further comprising oxidized starch.

[0036] In an eighth aspect, the technology disclosed herein relates to a low-calorie imitation cheese according to any one of the first to seventh aspects, further comprising modified starch in an amount of greater than about 5%, or greater than about 7%, or from about 5% to about 20%, or from about 5% to about 15%, or from about 7% to about 15%, or from about 10% to about 15%, or from about 10% to about 14% (w / w of the imitation cheese).

[0037] In a ninth aspect, the technology disclosed in the present specification relates to a low-fat imitation cheese according to any one of the first to eighth aspects, further comprising an emulsifying salt in an amount of about 0.1 to about 2.0%, or about 0.5% to about 1.5%, or about 0.7% to about 1.5%, or about 1.0% to about 1.4%.

[0038] In a tenth aspect, the technology disclosed herein relates to a low-fat imitation cheese of any one of the first to ninth aspects, further comprising an emulsifying salt selected from the group consisting of citrate, phosphate, and mixtures thereof, and optionally, the phosphate comprises at least one of hexametaphosphate and dipotassium phosphate.

[0039] In an eleventh aspect, the technology disclosed herein relates to the low-casein imitation cheese of any one of the first to tenth aspects, further comprising a moisture content of about 48% to about 52%, or about 49% to about 51%, or about 49% to about 50% (w / w of the imitation cheese).

[0040] In a twelfth aspect, the technology disclosed herein relates to a low casein imitation cheese according to any one of the first to eleventh aspects, wherein the low casein imitation cheese has a melt stretch, as measured by a melt stretch test, of at least about 67%, or at least about 70%, or at least about 75%, or at least about 80%, or at least about 85%, or about 67% to about 90%, or about 70% to about 90%, or about 75% to about 90%, or about 80% to about 90%, or about 82% to about 87% of the melt stretch (as measured by a melt stretch test) of the full casein imitation cheese.

[0041] In a thirteenth aspect, the technology disclosed herein relates to a low casein imitation cheese according to any one of the first to twelfth aspects, wherein the low casein imitation cheese has a melt stretch, as measured by a melt stretch test, of at least 25% greater, or at least about 33%, or at least about 40%, or at least about 45%, or at least about 50%, or about 25% to about 60%, or about 33% to about 60%, or about 40% to about 60%, or about 45% to about 60%, or about 50% to about 60%, or about 52% to about 57% of the melt stretch (as measured by a melt stretch test) of the low casein imitation cheese containing grade 1 gum arabic.

[0042] In a fourteenth aspect, the technology disclosed herein relates to use of grade 2 gum arabic to increase melt drawing of a low casein imitation cheese, wherein the low casein imitation cheese is as defined in any one of the first to thirteenth aspects.

[0043] In a fifteenth aspect, the technology disclosed herein relates to a method for making a low casein imitation cheese comprising: a) mixing water, grade 2 gum arabic, starch, casein, and vegetable fat to obtain a mixture; b) heating the mixture while continuing mixing to obtain a smooth cheese mass; and c) optionally adding seasonings to the cheese mass and pulling the cheese mass to mix in the seasonings.

[0044] In a sixteenth aspect, the technology disclosed herein relates to the method of the fifteenth aspect, wherein the mixture is heated to 70° C. to 80° C. for about 1 to about 10 minutes.

[0045] In a seventeenth aspect, the technology disclosed herein relates to the method of the fifteenth and sixteenth aspects, wherein the cheese block is pulled under a vacuum of less than 20 mmHg, or from about 5 to about 20 mmHg, or from about 1 to about 10 minutes.

[0046] In an eighteenth aspect, the technology disclosed herein relates to the method of any one of the fifteenth to seventeenth aspects, wherein the grade 2 gum arabic is used in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.8%, or about 0.2% to about 0.6%, or about 0.3% to about 0.5% (w / w of the imitation cheese) and has a molecular weight of greater than about 800 kDa, or about 800 kDa to about 1500 kDa, and optionally the unmodified grade 2 gum arabic has a polyphenol content of about 2000 GAE / kg to about 2500 GAE / kg, or about 2100 GAE / kg to about 2400 GAE / kg.

[0047] In a nineteenth aspect, the technology disclosed herein relates to the method of any one of the fifteenth to eighteenth aspects, wherein casein is used in an amount of less than about 20%, or less than about 15%, or about 5% to about 15%, or about 7% to about 15%, or about 10% to about 15%, or about 11% to about 13% (w / w of the imitation cheese).

[0048] In a twentieth aspect, the presently disclosed technology relates to the method of any one of the fifteenth to nineteenth aspects, wherein the starch is a modified starch selected from the group consisting of corn starch, tapioca starch, or potato starch, and optionally, the starch is modified by oxidation.

[0049] In a twenty-first aspect, the technology disclosed herein relates to the method of any one of the fifteenth to twentieth aspects, wherein the starch is an oxidized starch used in an amount of more than about 5%, or more than about 7%, or about 5% to about 20%, or about 5% to about 15%, or about 7% to about 15%, or about 10% to about 15%, or about 10% to about 14% (w / w of the imitation cheese).

[0050] In a twenty-second aspect, the technology disclosed herein relates to the method of any one of the fifteenth to twenty-first aspects, wherein the mixture formed in step a) further comprises an emulsifying salt in an amount of about 0.1 to about 2.0%, or about 0.5% to about 1.5%, or about 0.7% to about 1.5%, or about 1.0% to about 1.4%.

[0051] In a twenty-third aspect, the technology disclosed herein relates to a method according to any one of the fifteenth to twenty-second aspects, wherein the mixture formed in step a) for making the low-casein imitation cheese of any one of claims 1 to 7 further comprises an emulsifying salt selected from the group consisting of citrate, phosphate, and mixtures thereof, optionally wherein the phosphate comprises at least one of hexametaphosphate and dipotassium phosphate.

[0052] In a twenty-fourth aspect, the technology disclosed in the present specification relates to the method of any one of the fifteenth to twenty-third aspects, wherein the seasoning is lactic acid.

[0053] This technology is further illustrated by the following examples, which are for illustrative purposes and are not intended to limit the full scope of the claims or their equivalents. Example 1 - Cheese Formulation and Process Example 1A - Process

[0054] All cheese samples were made in a pilot scale Blentech CC-0100 twin-screw cheese cooker with indirect steam heating.

[0055] The steps in Process 1 for making full protein cheese (Sample 1) and imitation cheese without gum arabic or thermal hydrocolloid (Sample 2) are as follows: 1. Water was added and heated in a cheese cooker at 100°C-110°C (about 37°C-about 43°C), followed by addition of emulsifying salt, salt, and casein and mixing for 3 minutes. 2. Starch was incorporated and mixed, followed by melted vegetable fat (e.g., palm fat). 3. The mixture was heated to 170°F (about 76°C) using indirect steam, then held for 2-5 minutes until a smooth, dough-like cheese mass was formed and the starch was cooked. 4. Lactic acid was added and the mixture was pulled under a 10 mm Hg vacuum while mixing for 1 minute. 5. The cheese mass was then distributed into lined (food wrap) 76 oz. plastic storage bags and stored at 40°F (about 4°C) for further analysis.

[0056] Process 2 was used to make imitation cheeses consisting of other ingredients such as xanthan, konjac, carrageenan, and tara gum (collectively thermal hydrocolloids) (Samples 4, 5, and 6). 1. The hydrocolloids were mixed in the cheese cooker with salt dispersed in half of the water of the formulation without heat. 2. The cheese cooker was heated to 200°F (about 93°C). After reaching this temperature, the heat was turned off and the remaining water was added to the mixture as ice to cool the mixture to about 110°F (about 43°C). The mass was mixed while cooling. 3. Emulsifying salts and casein were then added and mixed for 3 minutes, allowing the casein to fully hydrate at 110°F (about 43°C). Subsequent steps were the same as steps 2-5 of Process 1. Example 1B - Formulation

[0057] The recipes for Samples 1-7 are recorded in Tables 2-8. The imitation cheese in each sample was intended to mimic pizza cheese.

[0058] Sample 1 is a full casein cheese that does not contain thermal hydrocolloid, gum arabic, or starch. The formulation of Sample 1 is recorded in Table 2. Sample 1 has a moisture content of 50.69% (% by weight of cheese). [Table 2]

[0059] Sample 2 is an imitation cheese made without the use of thermal hydrocolloid or gum arabic (Grade 1 or Grade 2). Sample 2 contains 12% starch, has approximately 44% reduced casein (compared to full casein imitation cheese), and has a moisture content of 49.97% (% by weight of sample). The formulation of Sample 2 is recorded in Table 3. [Table 3]

[0060] Sample 3 is an imitation cheese made using Grade 2 gum arabic. Sample 3 contains 12% starch, has approximately 44% reduced casein (compared to full casein imitation cheese), and has a moisture content of 49.61%. The formulation of Sample 3 is recorded in Table 4. [Table 4]

[0061] Sample 4 is an imitation cheese made using a xanthan gum, konjac mixture in a 2:3 ratio. Sample 4 contains 12% starch, has approximately 44% reduced casein (compared to full casein imitation cheese), and has a moisture content of 49.61%. The formulation of Sample 4 is recorded in Table 5. [Table 5]

[0062] Sample 5 is an imitation cheese made using xanthan gum and tara gum in a 1:1 ratio. Sample 5 contains 12% starch, has approximately 44% reduced casein (compared to full casein imitation cheese), and has a moisture content of 49.61%. The formula for Sample 5 is recorded in Table 6. [Table 6]

[0063] Sample 6 is an imitation cheese made using carrageenan and tara gum in a ratio of 1.5:5. Sample 5 contains 12% starch, has approximately 44% reduced casein (compared to full casein imitation cheese), and has a moisture content of 49.61%. The formula for Sample 6 is recorded in Table 7. [Table 7]

[0064] Sample 7 is an imitation cheese made using Grade 2 gum arabic. Sample 3 contains 12% starch, has approximately 44% reduced casein (compared to full casein imitation cheese) and has a moisture content of 49.61%. The formula for Sample 7 is recorded in Table 8. [Table 8] Example 1C - Methods

[0065] Applicant evaluated the ability of various gums and hydrocolloid systems to induce stretching in molten imitation (low casein) cheese. Maximum melt stretch height was measured using the following protocol: 1. Spread 45g of commercial pizza sauce on top of a pre-baked 8 inch pizza crust and 80g of shredded cheese evenly placed according to the formula above. 2. Bake the pizza at 400°F (about 204°C) with the fan on and the browning setting off. 3. Insert a fork into the center of the pizza at a 45 degree angle and slowly raise, repeating this process at least two times. Maximum melt stretch is the maximum height the cheese strand achieves before breaking. Example ID - Results

[0066] The maximum melt draws for Samples 1-7 are recorded in Table 9. [Table 9]

Claims

1. A low-casein imitation cheese comprising unmodified Grade 2 gum arabic in an amount of 0.1% to 1.0% (w / w of the imitation cheese), said unmodified Grade 2 gum arabic having a molecular weight greater than 800 kDa and containing casein in an amount of less than 20% (w / w of the imitation cheese).

2. 2. The low-casein imitation cheese of claim 1 having a protein content from casein and a second protein source, said second protein source being a vegetable protein source.

3. 3. A low-casein imitation cheese according to claim 1 or 2, wherein the unmodified grade 2 gum arabic has a polyphenol content of from 2000 GAE (gallic acid equivalent) / kg to 2500 GAE / kg.

4. 4. The low casein imitation cheese according to any one of claims 1 to 3, further comprising a modified starch selected from the group consisting of corn starch, pea starch, tapioca starch, potato starch, sago starch, rice starch, chickpea starch, lentil starch, fava bean starch, and mixtures thereof.

5. A low-casein imitation cheese described in any one of claims 1 to 4, further comprising modified starch in an amount of more than 5% (w / w of the imitation cheese).

6. A low-casein imitation cheese described in any one of claims 1 to 5, further containing an emulsifying salt in an amount of 0.1 to 2.0%.

7. A low-casein imitation cheese as described in any one of claims 1 to 6, further comprising a moisture content of 48% to 52% (w / w of the imitation cheese).

8. 8. Use of unmodified grade 2 gum arabic to increase the melt drawing of a low casein imitation cheese, said low casein imitation cheese being as defined in any one of claims 1 to 7.

9. 1. A method for making a low casein imitation cheese comprising the steps of: a) mixing water, unmodified grade 2 gum arabic, starch, casein, and vegetable fat to obtain a mixture; b) heating the mixture while continuing to mix to obtain a smooth cheese mass; c) optionally adding seasonings to the cheese mass and pulling the cheese mass to mix in the seasonings; A process wherein the casein is used in an amount of less than 20% (w / w of the imitation cheese).

10. The method of claim 9, wherein the mixture is heated to 70° C. to 80° C. for 1 to 10 minutes.

11. 11. The method of claim 9 or 10, further comprising pulling the cheese mass under a vacuum of less than 20 mmHg.

12. 12. The method according to any one of claims 9 to 11, wherein the unmodified grade 2 gum arabic is used in an amount of 0.1% to 1.0% (w / w of the imitation cheese) and has a molecular weight of more than 800 kDa, optionally the unmodified grade 2 gum arabic has a polyphenol content of 2000 GAE / kg to 2500 GAE / kg.

13. A method according to any one of claims 9 to 12, wherein the starch is an oxidized starch used in an amount of more than 5% (w / w of the imitation cheese).

Images