Cheese substitute comprising hydrocolloids

Abstract

The present invention relates to a cheese substitute comprising water, 10 - 40 wt. % vegetable oil and / or fat, 0.2 - 25 wt.% plant-based protein, 6 - 40 wt.% starches and / or modified starches; and 0.1 - 5 wt.% hydrocolloid selected from the group consisting of: a combination Xanthan gum and a galactomannan gum; konjac gum (Konjac glucomannan); konjac and xanthan gum; Psyllium; Citrus fiber; and Iota-carrageenan, wherein the wt.% are calculated on the total weight of the cheese substitute. The present invention further provides a method of preparing the cheese substitute according to the invention.

Description

[0001] Title: Cheese substitute comprising hydrocolloids

[0002] Field of the invention

[0003] The present invention relates to a plant-based cheese substitute 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, plant-based 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 flavours), 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, lipolysis) 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 nonanimal caseins, produced using recombinant technologies to mimic caseins of dairy origin. 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. Most of these plant-based cheese rely on starches of various origin (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. Specifically, one of the undesired attributes coming from the starch is teeth clogging in the melted state.

[0009] Summary of the invention

[0010] The present inventors have found that teeth clogging is a particular disadvantage of cheese substitutes comprising starch. Teeth clogging is the adherence of cheese to dental surfaces when the cheese is in a melted state. This sticking to teeth can result in tactile discomfort and alter oral perceptions. The sticky residue left behind can interfere with the enjoyment of the cheese's taste and texture. Furthermore, it may contribute to aesthetic concerns and potential dental hygiene issues, including plaque accumulation and halitosis.

[0011] The present inventors have found that teeth clogging of a plant-based cheese comprising starch can be considerably reduced in a melted state when certain hydrocolloids, in particular non-starch hydrocolloids, are present in the composition. In particular the use of a combination of xanthan gum and a galactomannan gum, a combination of xanthan gum and konjac gum or iota-carrageenan was found very conducive in reducing teeth clogging. The resulting products showed reduced teeth clogging, while preferably maintaining good shreddability and / or meltability

[0012] Thus, in a first aspect, the invention pertains to a cheese substitute comprising:

[0013] - 10 - 40 wt. % vegetable oil and / or fat,

[0014] - 0.2 - 25 wt.% plant-based protein,

[0015] - 0.1 - 5 wt.% hydrocolloid selected from the group consisting of: o a combination of Xanthan gum and a galactomannan gum; o Konjac gum (Konjac glucomannan); o a combination of Xanthan gum and konjac gum; o Psyllium; o Citrus fiber; and o Iota-carrageenan

[0016] - 6 - 40 wt.% starches and / or modified starches, wherein the wt.% are calculated on the total weight of the cheese substitute. The inventors have found that cheese substitutes according to the present invention have a surprisingly reduced teeth-clogging effect when the cheese is in a melted state. Without wishing to be bound by theory, it is believed that the stickiness is caused by amylopectin in the starch. This stickiness is resolved by including hydrocolloids, preferably non-starch hydrocolloids, in the cheese substitute. These hydrocolloids provide different gel properties, while the amylopectin in the starch provides stretch. The result is the provision of a cheese substitute according to the present invention with a reduced tendency to stick to teeth when it is melted, preferably without compromising on other properties of the cheese, such as melt and shreddability.

[0017] In a second aspect, the invention pertains to a food product comprising the cheese substitute according to the present invention.

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

[0019] Mixing the vegetable oil and / or fat, water, starches, plant-based protein and a hydrocolloid, preferably a non-starch hydrocolloid as disclosed herein; 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 fourth aspect, the invention pertains to the use of a hydrocolloid in a cheese substitute, wherein the hydrocolloid is selected from the group consisting of:

[0021] - a combination of Xanthan gum and a galactomannan gum;

[0022] - Konjac gum (Konjac glucomannan);

[0023] - a combination of Xanthan gum and konjac gum;

[0024] - Psyllium;

[0025] - Citrus fiber; and

[0026] - lota-carrageenan

[0027] Detailed description of the Invention

[0028] In a first aspect, the invention pertains to a cheese substitute comprising

[0029] - 10 - 40 wt. % vegetable oil and / or fat,

[0030] - 0.2 - 25 wt.% plant-based protein,

[0031] - 0.1 - 5 wt.% hydrocolloid selected from the group consisting of: o a combination of Xanthan gum and a galactomannan gum; o Konjac gum (Konjac glucomannan); o a combination of Xanthan gum and konjac gum; o Psyllium; o Citrus fiber; o lota-carrageenan; and o Kappa-carrageenan

[0032] - 6 - 40 wt.% starches and / or modified starches, wherein the wt.% are calculated on the total weight of the cheese substitute.

[0033] The cheese substitute of the invention has a reduced teeth clogging effect, i.e., a reduced tendency to stick to teeth, when it is in a melted state and further has good melt and shreddability properties.

[0034] Hydrocolloids

[0035] The hydrocolloids used in the cheese substitute of the invention are selected from the group consisting of: o a combination of Xanthan gum and a galactomannan gum; o Konjac gum (Konjac glucomannan); o a combination of Xanthan gum and konjac gum; o Psyllium; o Citrus fiber; o lota-carrageenan; and o Kappa-carrageenan

[0036] The inclusion of these hydrocolloids in the cheese substitute of the present invention reduces teeth clogging. Preferably, the hydrocolloid is selected from the group consisting of a combination of Xanthan gum and a galactomannan gum; Konjac gum; and lota-carrageenan; or a combination thereof. These hydrocolloids reduce teeth-clogging of the cheese substitute while also maintaining especially good melt and shreddability properties.

[0037] In one embodiment, the hydrocolloids are selected from the group consisting of: o a combination of Xanthan gum and a galactomannan gum; o a combination of Xanthan gum and konjac gum, wherein the ratio of konjac gurmxanthan gum is between 1 :4 and 4:1; o lota-carrageenan; and o Citrus fiber.

[0038] The inclusion of these hydrocolloids in the cheese substitute of the present invention may reduce teeth clogging while maintaining excellent shreddability of the cheese substitute.

[0039] Preferably, the hydrocolloids are selected from the group consisting of a combination of Xanthan gum and a galactomannan gum; iota-carrageenan; and citrus fiber. In one embodiment, the amount of hydrocolloid is between 0.1 and 5 wt.% wherein wt.% is calculated on the total weight of the cheese substitute, preferably between 0.2 and

[0040] 3.5 wt.%, more preferably between 0.3 and 2.5 wt.%, even more preferably between 0.3 and

[0041] 1.5 wt.%, still more preferably between 0.3 and 1.2 wt.% and most preferably between 0.5 and 1.0 wt.%. A cheese substitute according to the present invention may comprise 0.5 to 1.5 wt.% hydrocolloid, preferably 0.5 to 1.0 wt.%.

[0042] In one embodiment, the hydrocolloid is a combination of xanthan gum and a galactomannan gum. The combination of xanthan gum and a galactomannan gum showed significant reduction in teeth-clogging while maintaining shreddability and melt. Preferably, the ratio of xanthan gum: galactomannan gum is between 1:3 and 3:1; preferably 1 :2 and 2:1; more preferably 3:2 and 2:3. Such a ratio of xanthan gum and a galactomannan gum may further reduce teeth clogging, preferably while maintaining excellent shreddability and meltability. Preferably, the galactomannan gum is selected from the group consisting of tara gum, guar gum, locust bean gum, fenugreek gum, dhaincha gum, and cassia gum; or a combination thereof. More preferably, the galactomannan gum is selected from the group consisting of locust bean gum, guar gum, tara gum, and fenugreek gum; or a combination thereof. Most preferably, the galactomannan gum is locust bean gum.

[0043] In one embodiment, the hydrocolloid is a combination of xanthan gum and a galactomannan gum, wherein the ratio of xanthan gum:galactomannan gum is between 3:2 and 2:3 and wherein the galactomannan gum is selected from the group consisting of tara gum, guar gum, locust bean gum, fenugreek gum, dhaincha gum, and cassia gum; preferably, the galactomannan gum is locust bean gum. Preferably, the galactomannan gum is locust bean gum.

[0044] In one embodiment, the hydrocolloid is konjac gum. Konjac gum, also known as konjac flour or glucomannan, is a natural dietary fiber derived from the root of the konjac plant (Amorphophallus konjac). Konjac gum is highly water-soluble and forms a viscous gel when mixed with water.

[0045] In one embodiment, the hydrocolloid is a combination of xanthan gum and konjac gum, wherein the ratio of konjac gurmxanthan gum is between 1:4 and 4:1; preferably 5:3 and 3:1.

[0046] In one embodiment, the hydrocolloid is psyllium (PSY). Psyllium is a soluble fiber derived from the seeds of the Plantago ovata plant, commonly known as the blond or Indian plantain. Psyllium was particularly advantageous for reducing teeth clogging in cheese substitutes according to the present invention. Commercial psyllium includes French (black; Plantago indica), Spanish (P. psyllium) and Indian (blonde; P. ovata). Indian (blonde) psyllium husk is preferred for use herein. Also preferred is psyllium husk which is at least 95% pure, more preferably at least 97% pure, even more preferably at least 98% and most preferably at least 99% pure.

[0047] Preferably psyllium husk, i.e. , psyllium obtained from the physical outer coat (testa) of the seed of the Plantago plant. It is typical to remove the seed coat from the rest of the seed by, for example, slight mechanical pressure, and only use the seed coat. The seed coat is preferably removed and sanitized by methods known in the art (e.g., ethylene oxide) prior to reducing the particle size to that described herein. Psyllium husk may be provided in the form of psyllium husk powder. Methods for reducing psyllium particle size to those of the present invention are known in the art.

[0048] Three main polysaccharide fractions can be identified in psyllium: a cold water fraction (CWF), a hot water fraction (HWF) and an alkaline fraction (AF). All three fractions may be highly branched arabinoxylans composed of a xylan backbone with a variety of side chains attached at 0-3 and / or 0-2 positions. The side chains may include arabinose, xylose, and oligosaccharides consisting of arabinose and / or xylose as well as rhamnose with terminal galacturonic acid. Although the three fractions may have a similar main structure, CWF typically has more complex linkages and larger amounts of rhamnose and uronic acids than the other fractions. Furthermore, the CWF may have longer and more irregular side chains, while the HWF and the AF have short and regular side chains. These structural differences may provide differences in rheological properties due to the structure variance.

[0049] In one embodiment, the psyllium (husk) is in the form of a powder. Psyllium (husk) powder may be obtained by milling (i.e., grinding) psyllium (husk) into a powder. Any technique that is known in the art and suitable for obtaining psyllium powder may be used in the present invention, such as milling, micronization, grinding, extrusion, high pressure homogenization, abrasion, fractionation, or pulverizing. A combination of various techniques may also be used. Psyllium (husk) may alternatively be provided in hydrated form, for example, by bringing psyllium powder into contact with water.

[0050] In one embodiment, the hydrocolloid is citrus fiber. Citrus fiber is derived from citrus fruits such as oranges and lemons. In certain embodiments, the citrus fiber may comprise naturally occurring pectin, preferably 20-40 wt.% based on the total weight of the citrus fiber.

[0051] In one embodiment, the hydrocolloid is lota-carrageenan (iCGN). lota-carrageenan is a type of carrageenan, which is a family of linear sulphated polysaccharides extracted from red seaweeds, lota-carrageenan is distinguished from other types of carrageenan, such as kappa-carrageenan and lambda-carrageenan, by its ability to form soft, elastic gels in the presence of calcium ions. In an alternative embodiment, the hydrocolloid of the present invention is kappa-carrageenan.

[0052] In one embodiment, the cheese substitute may comprise further hydrocolloids, which may be selected from the group consisting of guar gum, tragacanth gum, karaya gum, tara gum, gellan gum, carboxymethylcellulose (CMC), tragacanth, agar, pectin, alginate, kappa- carrageenan, lambda-carrageenan, Arabic gum, alginate, and flaxseed gum. The presence of a further hydrocolloid may further enhance the melt behaviour, firmness structure, texture, taste and mouthfeel of the cheese substitute.

[0053] In one embodiment, the 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.%.

[0054] In one embodiment, a cheese substitute according to the present invention comprises at least 20 wt.% water, more preferably 30 - 50 wt.% water, wt.% calculated on the total weight of the cheese substitute.

[0055] Fat phase

[0056] Preferably, the cheese substitute comprises 10 to 40 wt.% vegetable oil and / or fat, more preferably 15 to 35 wt.%, wherein wt.% is calculated based on the total weight of the cheese substitute.

[0057] The term “oil” or “liquid oil” is typically used for triglyceride compositions 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.

[0058] Preferably, the vegetable oil and / or fat is selected from the group consisting of coconut oil, palm oil, palm kernel oil, shea, shea olein, shea butter, cocoa butter, olive oil, sunflower oil, soybean oil, avocado oil, rice bran oil, grapeseed oil, mango butter, canola oil, rapeseed oil, linseed oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, peanut oil, rice oil and camelina oil; or a combination thereof. Preferably, shea and / or coconut fat and / or fractions thereof.

[0059] Preferably, the vegetable oil and / or fat is a non-hydrogenated fat and / or does not contain palm-oil or palm-oil derived fats or fractions thereof. The fat or oil may be present in the cheese substitute in an amount of between 10 and 40%, preferably 15 to 35 wt.% fat, wherein wt.% is calculated based on the total weight of the cheese substitute. The amount of fat may correspond to the type of cheese substitute, for example, a medium-fat cheese or a low-fat cheese.

[0060] Fats

[0061] 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.

[0062] 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.

[0063] Plant-based protein

[0064] The cheese substitute of the invention comprises a plant-based protein. The plantbased protein may be a plant protein, a plant protein isolate or a plant protein concentrate.

[0065] Preferably, the plant-based protein is a vegetable protein, preferably selected from the group consisting of broad bean (Vicia faba), chickpea (Cicerarietinum), lentil (Lens culinaris), canola (Brassica napus), almond (Prunes dulcis), soy (Glycine max), pea (Pisum sativum), cashew (Anacardium occidentale), and potato (Solanum tuberosum) protein; or combinations thereof. More preferably, the plant-based protein is selected from the group consisting of lentil, pea, soy, and fava protein; or combinations thereof; most preferably, the plant-based protein is pea protein.

[0066] In one embodiment, a plant-based protein may be selected from the group consisting of pea protein, fava (vicia faba) protein, amaranth protein, chickpea protein, lima beans protein, lentil protein, soy protein and any other suitable vegetable protein; or combinations thereof; more preferably, the plant-based protein is selected from the group consisting of lentil, pea, soy, and fava protein; or combinations thereof; most preferably, the plant-based protein is lentil protein.

[0067] In one embodiment, the cheese substitute according to the present invention comprises from 0.1 to 25 wt.% plant-based protein, preferably from 0.2 to 10 wt.%, more preferably from 0.3 to 5 wt.%, wherein wt.% is calculated based on the total weight of the cheese substitute. Preferably, the plant-based protein is selected from the group consisting of lentil protein, fava ( icia faba) protein and pea protein or combinations thereof. Most preferably, the plant-based protein is pea protein.

[0068] Alternatively, the plant-based protein may be present in an amount from 0.1 to 25 wt.%, preferably from 2 to 18 wt.%, more preferably from 3 to 15 wt.%, calculated on the total weight of the cheese substitute, The plant-based protein is selected from the group consisting of lentil protein, fava (vicia faba) protein and pea protein or combinations thereof. The presence of a plant-based protein provides additional textural advantages to the plant-based cheese and improves stability, attributed to the emulsifying properties of the plant protein. Preferably, the plant-based protein is selected from the group consisting of lentil protein, fava (vicia faba) protein and pea protein or combinations thereof. Most preferably, the plant-based protein is pea protein.

[0069] In one embodiment, the cheese substitute according to the present invention comprises from 0.4 to 1.4 wt.% plant-based protein, wherein wt.% is calculated based on the total weight of the cheese substitute. Preferably, the plant-based protein is selected from the group consisting of lentil protein, fava (vicia faba) protein and pea protein or combinations thereof. Most preferably, the plant-based protein is pea protein.

[0070] In one embodiment, the cheese substitute according to the present invention comprises from 0.2 to 25 wt.% pea protein, preferably from 0.2 to 10 wt.%, more preferably from 0.3 to 5 wt.%, wherein wt.% is calculated based on the total weight of the cheese substitute. In a cheese substitute comprising psyllium (husk), pea protein may further reduce teeth clogging. Pea protein may further reduce teeth clogging.

[0071] Starch

[0072] The cheese substitute of the invention comprises starch, i.e., starches and / or modified starches. Different types of starches may be used. Suitable starches include, but are not limited to, vegetable starches (e.g., potato starch, arrowroot starch, pea starch, and tapioca) and grain starches (e.g., corn starch, wheat starch, and rice starch). Specific examples of suitable corn starches include, but are not limited to, dent corn starch, waxy corn or maize starch, and high amylose corn starch. The starches can be used individually or in combination.

[0073] The cheese substitute of the invention may comprise 1-40 wt.%, preferably 6 - 40 wt.% starches and / or modified starches, calculated on the total weight of the cheese substitute. More preferably, the amount of starch is between 10 and 35 wt.%, even more preferably between 12 and 30 wt.%, wherein the wt.% are calculated on the total weight of the cheese substitute.

[0074] 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.

[0075] In one embodiment, the cheese substitute according to the present invention comprises 5 to 50 wt.% starch, preferably 6 to 40 wt.%, more preferably 10 to 35 wt.%, even more preferably 12 to 30 wt.%, wherein wt.% is calculated based on the total weight of the cheese substitute. The starch may be selected from the group consisting of potato starch, arrowroot starch, pea starch, tapioca starch, corn / maize starch, wheat starch and rice starch.

[0076] In one embodiment, a cheese substitute according to the present invention comprises a waxy starch, a modified (processed) starch, a native (raw) starch or combinations thereof. Modified starches, also called starch derivatives, may be prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch. Modified food starches may differ in their degree of cross-linking, type of chemical replacement, oxidation level, degree of molecular scission, and ratio of amylose to amylopectin.

[0077] In one embodiment, the cheese substitute comprises a modified starch, preferably selected from the group consisting of oxidized starch, acid-treated starch, crosslinked starch, etherified starch, esterified starch. Examples of crosslinked starches include, but are not limited to, starches crosslinked with phosphoric acid or adipic acid. For example, phosphoric acid crosslinked starch may be provided by reacting approximately 1 part by weight of phosphorus oxychloride with 100 parts by weight of raw starch as a crosslinking agent. Oxidized starch may be provided by introducing an oxidizing agent, such as sodium hypochlorite, into an alkaline suspension of native or modified starch (excluding oxidized starch), thereby effecting oxidation.

[0078] In one embodiment, the cheese substitute according to the present invention comprises a starch selected from the group consisting of modified starch, waxy starch, potato starch, tapioca starch, corn starch, maize starch, wheat starch, rice starch, arrowroot starch and pea starch; preferably potato starch, tapioca starch, corn starch, and wheat starch; or combinations thereof. Preferably, the starch is tapioca starch, potato starch and / or corn starch.

[0079] In one embodiment, the cheese substitute comprises a waxy starch, preferably a waxy potato starch, a waxy tapioca starch, and / or a waxy corn starch. Such starches may enhance stretch.

[0080] In one embodiment, the cheese substitute according to the present invention comprises a combination of 2 or more starches, preferably 3 or more starches. Preferably, each starch provides at least 20 wt.% of the total starch content. The starches may for example be combined in a ratio (w / w) of from 20:20:60 to 40:40:20. Preferably, the cheese substitute comprises a combination of an oxidized first starch, a waxy second starch, and a third starch, preferably selected from an acid-treated starch, a crosslinked starch, a high-amylose starch, an esterified starch, or an etherified starch. The starches may be further combined with a fourth starch, preferably an octenyl succinic anhydride modified starch (OSA) starch.

[0081] The specific selection and ratio of starches in the composition may be tailored to the intended application of the cheese substitute.

[0082] Water

[0083] In one embodiment, the cheese substitute according to the invention comprises at least 30 wt.% water, preferably at least 40 wt.%, more preferably at least 50 wt.%, wherein wt.% is calculated based on the total weight of the cheese substitute.

[0084] Further ingredients

[0085] Other ingredients may be present, such as salt, flavours and colourings.

[0086] In one embodiment, the cheese substitute further comprises a cation; preferably a monovalent, bivalent or trivalent cation; more preferably a sodium, potassium, magnesium or calcium cation; most preferably a calcium cation.

[0087] The cation may be in the form of a salt, preferably in the form of a phosphate salt, preferably a calcium phosphate.

[0088] In one embodiment, a cheese substitute according to the present invention comprises at least 20 wt.% water, more preferably 30 - 50 wt.% water, wt.% calculated on the total weight of the cheese substitute.

[0089] Cheese substitutes

[0090] 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 20 and 40 wt.% or 20 and 35 wt.% whereas a low fat cheese can have a fat content of between 5 and 20 wt.%.

[0091] Preferably, the cheese substitute of the present invention is a pasta filata cheese, for example mozzarella.

[0092] Preferably, the cheese substitute of the present invention is a cheese intended for hot applications, for example pizza cheese. The cheese of the invention can be further characterised by having a hardness of at least 1000 grams, preferably at least 1500 grams. The hardness is expressed as the force required to compress a cheese substitute that is at 4 degrees Celsius by 25% under a 50 mm aluminium probe at a speed of 2 mm / s.ln one embodiment, the cheese substitute according to the present invention comprises 10-40 wt.% vegetable oil and / or fat; 0.2-25 wt.% total protein, wherein the protein is a plant-based protein, 6-40 wt.% total starch and 0.1-5 wt.% total hydrocolloid, wherein the hydrocolloid is a combination of xanthan gum and galactomannan gum with a ratio of xanthan gum:galactomannan gum between 1 :3 and 3:1. Preferably, the ratio of xanthan gum: galactomannan gum is between 1 :2 and 2:1 , more preferably 3:2 and 2:3. Preferably, the galactomannan gum is locust bean gum and the plant protein a pea protein.

[0093] In one embodiment, the cheese substitute according to the present invention comprises 10-40 wt.% vegetable oil and / or fat; 0.2-25 wt.% total protein, wherein the protein is a plant-based protein, 6-40 wt.% total starch and 0.1-5 wt.% total hydrocolloid, wherein the hydrocolloid is citrus fiber. Preferably, the galactomannan gum is locust bean gum and the plant protein a pea protein.

[0094] In one embodiment, the cheese substitute according to the present invention comprises 10-40 wt.% vegetable oil and / or fat; 0.2-25 wt.% total protein, wherein the protein is a plant-based protein, 6-40 wt.% total starch and 0.1-5 wt.% total hydrocolloid, wherein the hydrocolloid is iota-carrageenan. Preferably, the galactomannan gum is locust bean gum and the plant protein a pea protein.

[0095] In one embodiment, the cheese substitute according to the present invention comprises 10-40 wt.% vegetable oil and / or fat; 0.2-25 wt.% total protein, wherein the protein is a plant-based protein, 6-40 wt.% total starch and 0.1-5 wt.% total hydrocolloid, wherein the hydrocolloid is a combination of Xanthan gum and konjac gum, wherein the ratio of konjac gum:xanthan gum is between 1 :4 and 4:1, preferably the ratio of konjac gum:xanthan gum is between 5:3 and 3:1. Preferably, the plant protein a pea protein.

[0096] Method

[0097] In a further aspect, the present invention provides a method for preparing a cheese substitute as disclosed herein, the method comprising the steps of:

[0098] - Mixing the vegetable oil and / or fat, water, a non-starch hydrocolloid as disclosed herein, starches, and plant-based proteins;

[0099] - providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion;

[0100] - providing a cheese substitute composition;

[0101] - forming the cheese substitute.

[0102] 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.

[0103] 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.

[0104] 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.

[0105] 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.

[0106] 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.

[0107] 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.

[0108] Thus, in preferred embodiments, the dry ingredients are mixed to form 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.

[0109] 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.

[0110] Use

[0111] In a further aspect, the present invention provides the use of a hydrocolloid in a cheese substitute; preferably the cheese substitute comprises at least 6 wt.% starch, wherein the wt.% is calculated on the total weight of the cheese substitute; The hydrocolloid is selected from the group consisting of:

[0112] - a combination of Xanthan gum and a galactomannan gum;

[0113] - Konjac gum (Konjac glucomannan);

[0114] - a combination of Xanthan gum and konjac gum;

[0115] - Psyllium;

[0116] - Citrus fiber;

[0117] - lota-carrageenan; and

[0118] - Kappa-carrageenan

[0119] Preferably, the galactomannan gum is selected from the group consisting of tara gum, guar gum, locust bean gum, fenugreek gum, dhaincha gum, and cassia gum; preferably, the galactomannan gum is locust bean gum.

[0120] Preferably, the hydrocolloid is selected from the group consisting of a combination of Xanthan gum and a galactomannan gum, citrus fiber and iota-carrageenan.

[0121] Food products

[0122] In a further aspect, the present invention provides a food product comprising a cheese substitute as disclosed herein.

[0123] Examples

[0124] Example 1 : Material and methods

[0125] Ingredients

[0126] The following ingredients were commercially available and were used as such: coconut oil (Bunge Loders Croklaan), xanthan gum (Jungbunzlauer, Austria), locust bean gum (IFF), iota-carrageenan (IFF), psyllium (C.E. Roeper), Konjac gum (C.E. Roeper), citrus fibers (CP Kelco (Nutrava ) or Silvateam (Aglufiber)). Plant protein is obtained from Australian plant proteins, Australia.

[0127] General recipe Cheese is prepared based on the following general recipe (see Table 1).

[0128] Table 2. General recipe cheese substitutes according to present invention.

[0129] The hydrocolloid is one or more hydrocolloids selected from the group consisting of Xanthan gum (XG); locust bean gum (LBG); a combination of Xanthan gum and locust bean gum (LX; ratio 1 :1); konjac gum (KGM; Konjac glucomannan); a combination of Xanthan gum and konjac gum (KGMXG); Psyllium (Psy); Citrus fiber (NTV or aglu); kappa-carrageenan (kCGN) and lota-carrageenan (iCGN) (see also Table 2).

[0130] Table 2. Abbreviations used for ingredients that may be present in a cheese substitute according to the present invention.

[0131] 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 ~ 4.2 is reached for microbial stability and mixed for an additional period of 1 minute. Typical moisture content is about 40%. The resulting cheese is poured into a mould and stored at 4 degrees Celsius. Analysis is performed after 1 week of storage at 4 degrees Celsius. The resulting products are tested as described below (Tables 3 and 4). Methods

[0132] All tests are performed 1 week after production

[0133] Texture analysis

[0134] Texture Profile Analysis (TPA):

[0135] 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 for at least 1 hour in a 4 degrees Celius fridge to ensure the product is at 4 degrees Celsius when measuring the hardness. The cheeses are placed under a 50 mm aluminium 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.

[0136] Compression:

[0137] Complementary to the TPA test, a compression test can be performed. In this test, the cheeses are compressed once to 80% strain. The force required to compress the cheese is plotted against the strain. From this curve, one can obtain the fracture point. This indicates the fracture stress and strain at which the cheese structure breaks. This gives an indication about the elasticity of the cheese.

[0138] Shreddability:

[0139] The shreddability of a cheese refers to its ability to be easily shredded or grated into fine pieces. The shreddability of the cheeses is evaluated by grating the cheeses 10 times on a metal cheese grater. The shreddability and adhesiveness of the cheese can be observed from the appearance of cheese shreds and the residue on the surface of the grater.

[0140] Bakinq-on-toast test:

[0141] Meltability refers to the ability of a cheese to melt smoothly and evenly when exposed to heat. To assess the meltability and teeth-clogging of the cheeses in the melted state, the baking test is performed. 30g of shredded cheese is evenly distributed over the surface of a slice of white toast. The toast is baked in 225°C oven for 4-6 minutes until the crust is golden. The melt is evaluated visually on a scale of 1 to 5, where 1 indicates good melt, and 5 indicates poor melt (either no melt, or melt into liquid pool). The toasts are also evaluated sensorially to rate teeth clogging, where 1 indicates limited teeth-clogging and 5 indicates a lot of teeth-clogging.

[0142] Results

[0143] It was found that combinations of xanthan gum and locust bean gum gave the lowest teeth clogging scores, while providing excellent meltability and shreddability, in particular at 0.5 wt.% each (Ex 1 and Ex 3). The ratio of XG to LBG used was important, as a cheese substitute containing 5:1 XG:LBG (Ex 12) showed increased teeth clogging compared to one containing 1:1 XG:LBG (Ex 3).

[0144] Psyllium (Ex 7) and citrus fiber (Ex 8 and Ex 9) provided a strong reduction in teeth clogging, either in combination with good meltability (psyllium; Ex 7) or excellent shreddability and high hardness (citrus fiber; Ex 8 and Ex 9).

[0145] The use of konjac gum (Ex 5 and Ex 6) also resulted in a reduction in teeth clogging. The combination of konjac gum with xanthan gum at a ratio of konjac gum:xanthan gum of 0.7:0.3 (Ex 6) provided excellent shreddability in addition to reduced teeth clogging. In contrast, konjac gum alone (Ex 5) showed excellent meltability but reduced shreddability. lota-carrageenan (Ex 11) provided a reduction in teeth clogging with acceptable meltability and excellent shreddability at 1 wt.%. In contrast, kappa-carrageenan (Ex 14) showed a slightly stronger reduction in teeth clogging but its meltability and shreddability were reduced.

[0146] Substituting lentil protein with pea protein further reduced teeth clogging, particularly in combination with xanthan gum and galactomannan gum (e.g., 0.5 wt.% XG 10.5 wt.% LBG or 1.5 wt.% XG / 1.5 wt.% LBG)

[0147]

[0148]

[0149] ND = not determined

Claims

CLAIMS1. Cheese substitute comprising- 10 - 40 wt. % vegetable oil and / or fat,- 0.2 - 25 wt.% plant-based protein,- 0.1 - 5 wt.% hydrocolloid selected from the group consisting of: o a combination of Xanthan gum and a galactomannan gum; o Konjac gum (Konjac glucomannan); o a combination of Xanthan gum and konjac gum; o Psyllium; o Citrus fiber; o lota-carrageenan; and o Kappa-carrageenan- 6 - 40 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 hydrocolloid is selected from the group consisting of: o a combination of Xanthan gum and a galactomannan gum; o a combination of Xanthan gum and konjac gum, wherein the ratio of konjac gurmxanthan gum is between 1 :4 and 4:1; o Citrus fiber; and o lota-carrageenan.

3. Cheese substitute according to any one of the preceding claims, wherein the amount of hydrocolloid is between 0.2-3.5 wt.%; preferably 0.5-1.5 wt.%.

4. Cheese substitute according to any one of the preceding claims, wherein the amount of hydrocolloid is between 0.3-1.2 wt.%.

5. Cheese substitute according to any one of the preceding claims, wherein the ratio of xanthan gum: galactomannan gum is between 1:3 and 3:1; preferably 1 :2 and 2:1;6. Cheese substitute according to any one of the preceding claims, wherein the ratio of xanthan gum:galactomannan gum is between 3:2 and 2:3.

7. Cheese substitute according to any of the preceding claims, wherein the galactomannan gum is selected from the group consisting of tara gum, guar gum, locust bean gum, fenugreek gum, dhaincha gum, and cassia gum.

8. Cheese substitute according to any one of the preceding claims, wherein the galactomannan gum is locust bean gum.

9. Cheese substitute according to any one of claims 1 to 4, wherein the ratio of konjac gurmxanthan gum is between 5:3 and 3:1.

10. Cheese substitute according to any one of claims 1 to 4, wherein the hydrocolloid is citrus fiber.

11. Cheese substitute according to any one of claims 1 to 4, wherein the hydrocolloid is iota-carrageenan.

12. Cheese substitute according to any one of the preceding claims, wherein the cheese substitute comprises 10 - 20 wt.% starches and / or modified starches.

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

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

15. Cheese substitute according to any one of the preceding claims, wherein the plantbased protein is selected from the group consisting of lentil, pea, soy, and fava protein16. Cheese substitute according to any one of the preceding claims, wherein the plantbased protein is pea protein.

17. Cheese substitute according to any one of the preceding claims, wherein the plantbased protein is a plant protein isolate or a concentrate.

18. Cheese substitute according to any one of the preceding claims, wherein the vegetable oil and / or fat is at least one vegetable oil and / or fat selected from the group consisting of coconut oil, palm oil, palm kernel oil, shea olein, shea butter, cocoa butter, olive oil, sunflower oil, soybean oil, avocado oil, rice bran oil, grapeseed oil, mango butter, canola oil, rapeseed oil, linseed oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, peanut oil, rice oil and camelina oil; preferably coconut oil.

19. Cheese substitute according to any one of the preceding claims, wherein the cheese substitute comprises 15 - 35 wt.% vegetable oil and / or fat, wherein wt.% is calculated based on the total weight of the cheese substitute.

20. Cheese substitute according to any one of the preceding claims, wherein the cheese substitute comprises 0.2 to 10 wt.% plant-based protein, preferably 0.3 to 5 wt.%, wherein wt.% is calculated based on the total weight of the cheese substitute.

21. Cheese substitute according to any one of the preceding claims, wherein the starch comprises at least one starch selected from the group consisting of waxy starch, modified starch, potato starch, tapioca starch, corn starch, maize starch, wheat starch, rice starch, arrowroot starch and pea starch.

22. Cheese substitute according to any one of claims 1 to 4, wherein the cheese substitute comprises psyllium husk.

23. Cheese substitute according to any one of the preceding claims, wherein the cheese substitute has a hardness of more than 1000 grams.

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

25. Method for the preparation of a cheese substitute according to any one of the preceding claims, the method comprising the steps of:Mixing the vegetable oil and / or fat, water, the hydrocolloid, starches, 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.

26. Use of hydrocolloid as defined in any of one of the preceding claims in a cheese substitute; preferably the cheese substitute comprises at least 6 wt.% starch, wherein the wt.% is calculated on the total weight of the cheese substitute.

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