Cheese substitute comprising hydrocolloids having improved firmness

Abstract

Cheese substitute comprising 10 - 50 wt. % vegetable oil and / or fat, 2 - 25 wt.% plant-based protein, 0.1 – 1 wt. % xanthan gum, 0.1 – 1 wt. % locust bean gum, and not more than 5 wt.% starches and / or modified starches, wherein the wt.% are calculated on the total weight of the cheese substitute and a method for the preparation hereof.

Description

[0001] Title: Cheese substitute comprising hydrocolloids having improved firmness

[0002] Field of the invention

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

[0004] Background of the invention

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

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

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

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

[0009] This solution too is in need of improvement to enhance the naturalness of the resulting product. There is a high level of activity to develop cheese products based on plant-derived ingredients. Plant-based proteins often have a different structure and origin. This makes working with these products cumbersome and plant-based alternatives are often characterized by a different undesired structure, which may give them a different appearance, and due to the lack of organoleptic qualities, not making them comparable to traditional cheeses either in flavour, colour or in texture i.e. in structure and firmness, or in appearance. Most of these plant-based cheese have to rely on starches of various origi n( modified and unmodified) for firmness and meltability. At the same time, the presence of starches may result in less desirable attributes such as rubbery or pasty texture and sticky, glue-like meltability.

[0010] Furthermore, consumers are increasingly interested in a diet that is low in carbohydrates (low in starch) which provides another requirement to meet to create well-perceived cheese alternatives.

[0011] Summary of the invention

[0012] The present inventors have found that the firmness of a plant-based cheese can be considerably improved when certain hydrocolloids are present in the composition. In addition, the inventors found that this plant-based cheese in the essential absence or only a very low amount of starch delivers a good quality product in terms of firmness and meltability. In particular the use of a combination of xanthan gum and locust bean gum was found very conducive in achieving the set goals. The resulting products showed sufficient firmness and / or meltability in the essential absence of starches.

[0013] Thus, in a first aspect, the invention pertains to a cheese substitute comprising - 10 - 50 wt. % vegetable oil or fat,

[0014] - 2 - 25 wt.% plant-based protein,

[0015] - 0.1 - 1 wt. % xanthan gum,

[0016] - 0.1 - 1 wt. % locust bean gum,

[0017] - not more than 5 wt.% starches and / or modified starches and water, wherein the wt.% are calculated on the total weight of the cheese substitute.

[0018] In a second aspect, the invention pertains to a method for the preparation of a cheese substitute, the method comprising the steps of:

[0019] Mixing fat, water, optional starches, hydrocolloids and plant-based proteins; providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion; providing a cheese substitute composition; forming the cheese substitute.

[0020] In a third aspect, the invention pertains to the use of xanthan gum and locus bean gum in a cheese substitute.

[0021] In a fourth aspect the invention pertains to a food product comprising the cheese substitute. It has surprisingly been found that cheese substitutes with the abovementioned composition have an improved firmness melting behavior, texture, appearance, and taste compared to prior art cheese substitutes.

[0022] Detailed description of the Invention

[0023] Thus, in a first aspect, the invention pertains to a cheese substitute comprising - 10 - 50 wt. % vegetable oil or fat, - 2 - 25 wt.% plant-based protein,

[0024] - 0.1 - 1 wt. % xanthan gum,

[0025] - 0.1 - 1 wt. % locust bean gum,

[0026] - not more than 5 wt.% starches and / or modified starches and water, wherein the wt.% are calculated on the total weight of the cheese substitute.

[0027] The cheese substitute of the invention expresses a good or acceptable meltability, firmness, texture appearance taste and mouthfeel.

[0028] Hydrocolloids

[0029] The hydrocolloids used in the cheese substitute of the invention are in its broadest embodiment, a combination of xanthan gum and locust bean gum. The amount of xanthan gum may vary between 0.1 and 1 wt.% , preferably between 0.15 and 0.7 wt.%, more preferably between 0.20 and 0.5 wt.%. The amount of locust bean gum may vary between 0.1 and 1 wt.% , preferably between 0.15 and 0.7 wt.%, more preferably between 0.20 and 0.5 wt.%. The xanthan gum and locust bean gum can be used in combination in a total amount of between 0.1 and 2 wt.%, preferably between 0.2-1.9, more preferably between 0.3-1.8. The ratio of the xanthan gum : locust bean gum is between 1 :3 and 3:1 (1 part Xanthan gum with 3 parts LBG to 3 parts xanthan gum with 1 part LBG, preferably between 1 :2 and 2:1 , more preferably between 3:2 and 2:3. The presence of the xanthan gum / LBG combination, preferably in combination with a low amount of starch (<5%) allows the preparation of a cheese substitute that exhibits a good or acceptable structure and firmness. The use of guar gum is seen as an alternative to LBG in the same amounts and ratio’s and good results have been obtained therewith by the present inventors.

[0030] Other hydrocolloids may be present and have found to further enhance the melt behaviour, firmness structure, texture, taste and mouthfeel. Additional hydrocolloids may be selected from the group consisting of guar gum, tragacanth gum, karaya gum, tara gum, gellan gum, konjac gum (konjac mannan), carboxymethylcellulose (CMC), tragacanth, agar, pectin, alginate, kappa-carrageenan, iota-carrageenan, lambda-carrageenan, Arabic gum, alginate, flaxseed gum, or any combination of any two or more thereof. These additional or further hydrocolloids may be present in amount of between 0.1 and 1 wt.%, preferably between 0.2 and 0.8 wt.%, more preferably between 0.3 and 0.7 wt.%.

[0031] Fat phase

[0032] The term “oil” or “liquid oil” is typically used for triglyceride compositions that that are liquid at room temperature. The term “liquid oil” is used for triglycerides that are liquid at room temperature, preferably also liquid at temperature below room temperature such as below 15, 10 or 5° C. Preferably the solid fat content of the liquid oil is 0 at 20° C, more preferably it is 0 at 15° C. The term “fat”, is typically used for triglyceride compositions that that are solid at room temperature. The use of the term “oil" or “fat” is hence interchangeable depending on the circumstances that are clear and known in the art. The fat may comprise two or more different hard fats (a blend), but is preferably a single fat. The fat may be an interesterified mixture of one or more fats. “Fat-containing product” is herein understood as a product containing a fat and / or oil. The terms “fat” and “oil” are used interchangeably. In general a “fat” is solid at standard ambient temperature and pressure and an oil is liquid under these conditions. An “aqueous phase” is water and optionally any compounds that dissolve in water, whereas a “fat phase” encompasses any edible oil or fat and optionally any compounds that dissolve in oil or fat.

[0033] Fats

[0034] The fat or oil in the fat phase can be any vegetable fat or oil. The fat phase may contain coconut, rapeseed, sunflower, palm, shea, soy, cocoa, allan blackia fats and combinations thereof. The fat phase from these sources may contain interesterified fats, fractionated fats or combinations of both. There is a preference for shea and / or coconut fat and / or fractions thereof. Preferably, the vegetable fat is a non-hydrogenated fat and / or does not contain palm- oil of palm-oil derived fats or fractions thereof.

[0035] The fat or oil may be present in the cheese substitute in an amount of between 10 and 50% by weight on the weight of the cheese. Variations may be in the form of medium fat cheeses or low fat cheese.

[0036] Plant Protein

[0037] The cheese of the invention preferably further comprises a plant protein or plant protein isolate or plant protein concentrate. The vegetable protein concentrate may include one or more of pea protein, fava (v / c / a faba) protein, amaranth protein, chickpea protein, lima beans protein, lentil protein, soy protein; and any other suitable vegetable protein; or combinations thereof. A plant protein or plant protein isolate or concentrate can be present in an amount from 0.1 to 20 wt.%, preferably from 2 to 18 wt.%, more preferably from 3 to 15 wt.%, calculated on the total composition. In preferred embodiments, the plant protein is selected from the group consisting of lentil protein, fava (v / c / a faba) protein and pea protein or combinations thereof. The presence of a plant protein as outlined herein, provides additional textural advantages to the plant-based cheese and improves stability, attributed to the emulsifying properties of the plant protein.

[0038] Starch

[0039] The cheese of the invention may be free of (added) starch and / or modified starches , i.e. contain less than 0.01 or between 0.01 and 5 wt.% of starch and / or modified starches, preferably the amount of starch is between 0.1 and 4 wt.%, between 0.2 and 3 wt.%. Small amounts of starch and / or other carbohydrates may be present for instance from the use of plant-derived ingredients such as plant protein isolates or concentrates that inherently contain starch and / or carbohydrates. It is preferred that starches are not added as an ingredient. Thus, low amounts of starch (< 5 wt.%, preferably less than 4 or 3 wt.%) may come from other ingredients such as plant-based proteins. Starches include vegetable starches (e.g., potato starch, arrowroot starch, pea starch, and tapioca) and grain starches (e.g., corn / maize starch, wheat starch, and rice starch). Examples of corn starches include dent corn starch, waxy corn or maize starch (high amylopectin, no amylose)), and high amylose corn starch. The starch can be waxy, modified or native.

[0040] Further ingredients

[0041] Other ingredients may be present, such as salt, flavours and colourings. Hydrocolloidstructuring cations may be present and thus the cheese substitute may comprise a cation, preferably a monovalent or bivalent cation, more preferably sodium, potassium, magnesium or calcium cation, more preferably a calcium cation. In more preferred embodiments, the cation is in the form of a salt, preferably in the form of a phosphate salt, preferably a calcium phosphate.

[0042] Cheese type

[0043] The cheese of the present invention can be a hard cheese, semi-hard cheese or a hard or semi-hard reduced (or low) fat cheese. A (semi-)hard cheese according to the invention can have a fat (or oil) content of between 15 and 50 wt.% or 15 and 35 wt.% whereas a low fat cheese can have a fat content of between 5 and 20 wt.%. For both cheeses, the amounts of protein may vary. The cheese of the invention in particular is characterized by having a Schreiber melt of between 1.1 and 1.5, measured as outlined herein elsewhere. The cheese of the invention can be further characterised by having a hardness of more than 400 grams, compressing 20% using a 50 mm probe when measured as outlined herein elsewhere,

[0044] Method

[0045] The process of making the cheese substitute of the invention can be performed in a variety of ways that can have an additional effect on the structure, texture and mouthfeel of the product. In certain embodiments, in the mixing step, the dry ingredients are suspended or dissolved in water followed by the addition of fat. In preferred embodiments, the addition of fat is under shear until a homogenous mixture is obtained. In other embodiments, in the mixing step, a pre-mix is made from the dry ingredients, followed by the addition of fat and water. In preferred embodiments, the addition of fat and water is under shear until a homogenous mixture is obtained. In certain embodiments, the addition of adding fat is under shear until a homogenous mixture is obtained. In certain embodiments, in the mixing step, the dry ingredients are combined with fat, followed by the addition of water. In certain embodiments, the addition of fat followed by the addition of water is under shear until a homogenous mixture is obtained.

[0046] The pH of the water or the homogenous mixture can be adjusted to between 3.5 and 8, preferably between 4.0 and 7, more preferably between 4.2 and 6.5. The pH can be adjusted in preparing the aqueous phase or in a later step.

[0047] The method can compromise a step of heating the water, the fat and / or the emulsion to a temperature ranging from 20 to 95 degrees centigrade, preferably between 50 and 90 degrees centigrade. There is a preference for more than 75, more preferably more than 80 and most preferably 85 degrees for reason of microbial safety.

[0048] The method may further comprise a step of comprising cooling the homogenised emulsion to a temperature ranging from 0 to 20 degrees centigrade, preferable between 2 and 10 degrees centigrade. This allows the product to settle and become firm. The cooling process may also be useful for forming the product, i.e. mould it into a desired shape.

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

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

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

[0052] Examples

[0053] Ingredients

[0054] The following ingredients were commercially available and are used as such: coconut oil (Bunge Loders Croklaan), xanthan gum (Jungbunzlauer, Austria), locust bean gum (Amstel Products bv). Plant protein is obtained from Australian plant proteins, Australia

[0055] General recipe

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

[0057] The ingredients are mixed in a Stephan cooker and mixed for 1 minute at 40 degrees Celsius. The temperature is increased in about 10 minutes to 85 degrees Celsius. Acidifier is added in an amount until a pH of ~ 4.5 is reached for microbial stability and mixed for an additional period of 1 minute. Typical moisture content is about 54%. The resulting cheese is poured into a mould and stored at 4 degree Celsius. Analysis is performed after 1 week of storage at 4 degree Celsius. The resulting products are tested as described below (Table 3).

[0058] Process A Direct blending

[0059] The cheese substitute is made by mixing water, proteins, hydrocolloids, oil and other ingredients in a blender, such as a Stephan Cooker, at a medium speed and for about 1 minute at a temperature below pasteurization, followed by temperature increase to about 85 degrees Celsius until a homogenous mass is obtained, typically after 5-10 minutes.

[0060] Acidification is achieved by adding lactic acid and further mixing. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and can be allowed to set for two days. Product parameters are determined after 1 week using standard procedures as described herein.

[0061] Process B Preblending of an aqueous phase

[0062] The process is similar to Example A, but the cheese substitute is made by first mixing water, proteins, hydrocolloids and salt in a blender at medium speed and subsequently oil is mixed in. The mixture is further blended while rising the temperature to about 85 degrees Celsius for an additional 10 minutes. Acidification is achieved by adding lactic acid and further mixing. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and can be allowed to set for two days. Product parameters are determined after 1 week using standard procedures as described herein.

[0063] Process C Preblending of proteins and water

[0064] The process is similar to Example A, but the cheese substitute is made by mixing proteins, and water in a blender, typically a Stephan mixer, at a medium speed for one minute followed by addition of the remaining ingredients (hydrocolloids, salt, coconut oil) and mixed under heating to 85 degrees Celsius until a homogenous mass is obtained, typically after 5-10 minutes. Acidification is achieved by adding lactic acid and further mixing. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and can be allowed to set for two days. Product parameters are determined after 1 week using standard procedures as described herein. Preblending of hydrocolloids and water

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

[0066] The process is similar to Example A, but the cheese substitute is made by mixing the dry ingredients (protein, salt, hydrocolloids), lactic acid and water in a blender, typically a Stephan mixer, at a medium speed for 1 minute. Then the remaining ingredients are added (oil) and mixed and heated until 85 degrees Celsius until a homogenous mass is obtained, typically after 5-10 minutes. The mixture was allowed to cool to 4 degrees Celsius and set for two days. The mixture was poured in a mould and allowed to cool to 4 degrees Celsius and set for two days. Product parameters are determined after 1 week using standard procedures as described herein.

[0067] It was found that all processes resulted in products that resembled cheese with some slight deviation in melt and stretch parameters. The process D gave a positive effect on the melt parameters of the resulting cheese.

[0068] Testing

[0069] Schreiber melt test

[0070] The Schreiber melt test uses a cylinder of cheese of predetermined thickness and diameter and places it in a petri disc. The dish is placed in an oven at 220 °C. The melting process is followed and the area covered by the melting cheese can be recorded at timed intervals. The ratio between the melting area and initial area of the sample can be calculated to evaluate cheese meltability (Ratio =1 no melt. Ratio > 1 indicates melting and flow) The Schreiber melt test was designed for use on cheese products.

[0071] A melt value of between 1.1 and 1.5 on the Schreiber melt test indicates an acceptable cheese performance.

[0072] Fork test

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

[0074] T oasty test

[0075] Toasty test procedure: 21 gram of (sliced, if possible) cheese is added between two slices of white casino bread. The toasty grill is pre-heated. The toasty is grilled for 5 minutes. Then, cooled down for 5 minutes before pulling apart the two bread slices to assess stretch. Pictures are taken and a score to evaluate melt and stretch is visually assessed and rated (1 :no stretch- 5: good stretch).

[0076] Texture analysis

[0077] Texture analysis gives an indication about the hardness (sometimes referred to as firmness) of a product at a given temperature. A Texture Profile Analysis (TPA) is performed using a Texture Analyser (TA.XTplusC, Stable Micro Systems, UK), which mimics two subsequential bites into the cheese. The cheese is cut into cylinders with a width and height of 2 cm. They are stored at least 1 hour in a 4 degrees Celius fridge to ensure the product is at 4 degrees when measuring the hardness. The cheeses are placed under a 50 mm aluminum probe and compressed twice to 25% strain (5 mm) at a speed of 2 mm / s. Multiple parameters can be calculated from this test, but the focus is on the height of the first compression (first bite), which is the hardness, expressed in grams.

[0078] Stevens value

[0079] Stevens values give an indication about the hardness (also called firmness) of a product at a given temperature. The Stevens value at a given temperature is determined according to the following protocol.

[0080] Freshly prepared products are stored at 5 degrees Celsius. To determine the hardness at a given temperature the sample is stored at the given temperature for at least 24 hours after stabilization at 5 degrees Celsius for at least one week. The hardness of the product is then measured with a Stevens penetrometer (Brookfield LFRA Texture Analyser (LFRA 1500), ex Brookfield Engineering Labs, UK) equipped with a stainless steel probe with a diameter of 4.4 mm (or 6.35 mm for softer products) and operated in "normal" mode. The probe is pushed into the product at a speed of 2 mm / s, a trigger force of 5 gram from a distance of 10 mm. The force required is read from the digital display and is expressed in gram.

[0081] Panel testing

[0082] The cheeses were tested by a trained panel (panel size up to 10) using a quantitative description analysis that delivers a complete profile of each cheese or cheese substitute covering all sensory dimensions by using a specifically discussed and commonly understood list of attributes developed by the panel. For training of the panel suitable aroma or other flavour references are used. A reference benchmark is used to score the product against. In this panel, dairy Gouda cheese is used as a benchmark. Then the evaluation of the test products takes place in reference to the control product. Two to three assessments per product are made. A bite is taken from the product and the relevant parameter is assessed comparatively (higher or lower than a control product) . This is rated on a JAR (“Just about right”) scale, which ranges from 1 to 5, in which 3 is the benchmark, 1 is lower than the benchmark for that specific descriptor, and 5 is higher than the benchmark for that specific descriptor. See Table 2.

[0083] Stability testing Stability testing of the cheeses of the examples was performed under conventional cycling conditions. The cheeses were found to be stable, no exudation of oil or water was observed after 3 weeks. The presence of the combination LBG / Xanthan gum is found to aid in the stability of the cheese.

[0084]

[0085] * P=Pectin 2%; 1= 0.5% iota carrageenan 0.5%; Ps= Psyllium 0.5% ; ** 10.5 g 85% lentil protein isolate corresponds to about 9g lentil protein.

[0086] Results:

[0087] *B=beany; S=Sour; BS= Bit sour, Z: Salty; T= Taste masking effect.

Claims

CLAIMS1 . Cheese substitute comprising- 10 - 50 wt. % vegetable oil and / or fat,- 2 - 25 wt.% plant-based protein,- 0.1 - 1 wt. % xanthan gum,- 0.1 - 1 wt. % locust bean gum,- not more than 5 wt.% starches and / or modified starches, wherein the wt.% are calculated on the total weight of the cheese substitute.

2. Cheese substitute according to claim 1 , wherein the ratio of xanthan gum: locust bean gum is between 1 :3 and 3:

1. 1 :2 and 2:1 , 3:2 and 2:

33. Cheese substitute according to any of the preceding claims, wherein the total amount of xanthan gum and locust bean gum is between 0.1 and 2 wt.%.

4. Cheese substitute according to any of the preceding claims, further comprising a further hydrocolloid is present selected from the group consisting of guar gum, tragacanth gum, karaya gum, tara gum, gellan gum, konjac gum (konjac mannan), carboxymethylcellulose (CMC), tragacanth, agar, pectin, alginate, kappa- carrageenan, iota-carrageenan, lambda-carrageenan, Arabic gum, alginate, flaxseed gum, or any combination of any two or more thereof.

5. Cheese substitute according to any of the preceding claims, wherein the further hydrocolloid or mixture thereof is present in an amount of between 0.1 and 1 wt.%.

6. Cheese substitute according to any of the preceding claims, further comprising a cation, preferably a monovalent or bivalent cation, more preferably sodium, potassium, magnesium or calcium cation, more preferably a calcium cation.

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

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

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

10. Cheese substitute according to any of the preceding claims, wherein starch is present in an amount of 0.01 - 5 wt.%.1 Cheese substitute according to any of the preceding claims, wherein the cheese substitute has a Schreiber melt of between 1.1 and 1 .5.11 . Cheese substitute according to any of the preceding claims, wherein the cheese substitute has a hardness of more than 400 grams.

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

13. Use of xanthan gum and locus bean gum in a cheese substitute.

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

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