Plant-based cheese substitute with psyllium

Abstract

The present invention relates to a cheese substitute comprising 10 - 40 wt.% fat; 0.2 - 25 wt.% plant-based protein; 6 - 40 wt.% starch; 0.1 - 5 wt.% psyllium and water; wherein wt.% is calculated based on the total weight of the cheese substitute. The cheese substitute has reduced teeth clogging and excellent stretchability. The present invention further provides a method of preparing the cheese substitute according to the invention.

Description

[0001] Title: Plant-based cheese substitute with psyllium

[0002] Field of the invention

[0003] The present invention relates to a plant-based cheese substitute, a method for its preparation, and use of psyllium in a cheese substitute.

[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-made or convenience food sector, in which cheese is often used.

[0006] Mozzarella, for example, is a well-known pasta filata cheese made from dairy. It is a smooth, elastic cheese, which is commonly used on food products such as pizzas, pastas, and gratins.

[0007] 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.

[0008] Finding ingredients that provide plant-based cheese compositions with one or more suitable functional, organoleptic and / or nutritional properties (e.g., such as flavour profile, aroma, structure, appearance, texture cold and hot, firmness, elasticity, emulsification, melt, stretch, creaminess and mouthfeel) is very challenging. A further challenge is to provide such compositions in a form that is acceptable to the consumer.

[0009] For example, dairy-based pasta filata cheese is solid at room temperature and melts at a higher temperature. This is challenging to reproduce using plant-based ingredients. A good melt and stretch after being heated is, however, important when plant-based cheese substitutes are used in foods like pasta, pizza, gratins and similar products.

[0010] There is a high level of activity to develop cheese products based on plant-derived ingredients. Many plant-based cheeses rely on starches of various origin (modified and unmodified) for firmness and meltability. For example, a specific combination of starches may be used in plant-based pasta filata cheese substitutes of cheese to obtain an acceptable melting behavior and, potentially, also good stretching behavior.

[0011] At the same time, the presence of starches may result in less desirable attributes such as rubbery or pasty texture and sticky, glue-like texture after melt or a watery post-melt texture with no resistance to bite. Another undesired attribute of starch-based cheese products is teeth clogging in the melted state.

[0012] 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.

[0013] Attempts are being made to overcome these problems to provide a cheese substitute with improved properties, in particular a cheese substitute intended for hot applications, like pizza cheese.

[0014] Summary of the invention

[0015] The present inventors have found that teeth clogging of a plant-based cheese comprising starch can be considerably reduced in a melted state when psyllium is present in the composition. The resulting cheese substitutes showed reduced teeth clogging, while maintaining good stretch and meltability.

[0016] In a first aspect, the invention pertains to a cheese substitute comprising:

[0017] - 10 - 40 wt. % vegetable oil and / or fat,

[0018] - 0.2 - 25 wt.% plant-based protein,

[0019] - 0.1 - 5 wt.% psyllium, preferably psyllium husk,

[0020] - 5 - 50 wt.% starches and / or modified starches,

[0021] - water; wherein the wt.% are calculated on the total weight of the cheese substitute.

[0022] 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 psyllium in the cheese substitute. Psyllium provides a different gel with more water holding properties, while the amylopectin in the starch provides a weak gel with less water holding capacity. 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 stretch and meltability.

[0023] In a second aspect, the invention pertains to a food product comprising the cheese substitute according to the present invention.

[0024] In a third aspect, the invention pertains to a method for the preparation of a cheese substitute, the method comprising the steps of:

[0025] (a) mixing the vegetable oil and / or fat, water, starch, plant-based protein and psyllium as disclosed herein;

[0026] (b) providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion;

[0027] (c) providing a cheese substitute composition;

[0028] (d) forming the cheese substitute.

[0029] In a fourth aspect, the invention pertains to the use of psyllium as disclosed herein a cheese substitute.

[0030] Detailed description

[0031] In a first aspect, the invention pertains to a cheese substitute comprising

[0032] - 10 - 40 wt. % vegetable oil and / or fat,

[0033] - 0.2 - 25 wt.% plant-based protein,

[0034] - 0.1 - 5 wt.% psyllium,

[0035] - 6 - 40 wt.% starch,

[0036] - water wherein the wt.% are calculated on the total weight of the cheese substitute.

[0037] 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 stretch and melt properties.

[0038] Psyllium

[0039] A cheese substitute according to the present invention comprises psyllium, preferably psyllium husk.

[0040] The present inventors found that psyllium was particularly advantageous for reducing teeth clogging in cheese substitutes according to the present invention.

[0041] Psyllium is a soluble fiber derived from the seeds or stems of the Plantago plant. Various species such as Plantago lanceolate, P. rugelii, and P. major are known. Commercial psyllium include the 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.

[0042] In all embodiments of the present invention, psyllium is 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.

[0043] 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.

[0044] 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.

[0045] Psyllium was found to be particularly advantageous for reducing teeth clogging in cheese substitutes. The inclusion of psyllium in the cheese substitute of the present invention may, in addition to reducing teeth clogging, maintain or improve stretchability of a cheese substitute as well. Cheese substitutes comprising psyllium also maintained good melt properties.

[0046] In one embodiment, the cheese substitute may comprise between 0.1 and 5 wt.% psyllium, preferably between 0.2 and 3.5 wt.%, more preferably between 0.5 and 2.5 wt.%, most preferably between 0.5 and 1.5 wt.%, wherein wt.% is calculated on the total weight of the cheese substitute.

[0047] In one embodiment, the cheese substitute may comprise between 0.6 and 2 wt.% psyllium, wherein wt.% is calculated on the total weight of the cheese substitute. Preferably, the psyllium is psyllium husk.

[0048] In one embodiment, the psyllium is a powder, preferably having a mesh size of from 30 mesh to 200 mesh as measured by dry sieve analysis. That is, the mesh size of the psyllium powder may be any value from 30 to 200. For example, the psyllium powder may have a mesh size of 30, 40, 60, 80 or 100 mesh.

[0049] In this disclosure, “mesh size” may refer to the mesh number of an ASTM E11 (ISO 3310-1) test sieve through which at least 95 wt.% of all particles pass. For example, a 30- mesh powder refers to a powder having at least 95 wt.% of particles with nominal diameters of equal to or less than 600 pm, and a 200-mesh powder refers to a powder having at least 95 wt.% of particles with nominal diameters of equal to or less than 75 pm. Prior to dry sieve analysis, powders are equilibrated to < 12 wt % moisture. Moisture content may be determined by oven-drying at 105 °C for 3 h. Dry-sieve analysis may be performed in accordance with USP <786> “Analytical Sieving” (USP 43-NF 38, effective August 1, 2018) or with ASTM E11 (ISO 3310-1) standard test-sieve procedures.

[0050] Accordingly, a psyllium powder having a mesh size of 30 to 200 mesh corresponds to a psyllium powder having a particle size of 75 pm (mesh 200) to 600 pm (mesh 30) as measured by dry sieve analysis (according to ASTM E11).

[0051] In one embodiment, the psyllium may be a psyllium powder having a particle size of from 40 mesh (425 pm) to 170 mesh (90 pm); preferably from 60 mesh (250 pm) to 140 mesh (106 pm); and most preferably from 80 mesh (180 pm) to 120 mesh (125 pm). Accordingly, the psyllium may have a particle size of from 90 to 425 pm, preferably from 106 to 250 pm, and most preferably from 125 to 180 pm as measured by dry sieve analysis (according to ASTM E11).

[0052] In one embodiment, the psyllium is psyllium husk comprising particle sizes distributed as follows: less than about 15% larger than 40 mesh, at least 45% between 40 mesh to 100 mesh, and less than 40% smaller than 100 mesh. Preferably, less than about 10% larger than 40 mesh, at least 65% between 40 mesh to 100 mesh, and less than 25% smaller than 100 mesh. More preferably, less than about 5% larger than 40 mesh, at least 75% between 40 mesh to 100 mesh, and less than 20% smaller than 100 mesh.

[0053] In one embodiment, the psyllium husk comprises less than 5% of particle sizes larger than 40 mesh. Preferably, the psyllium husk comprises less than 5% of particle sizes larger than 60 mesh. More preferably, the psyllium husk comprises less than 5% of particle sizes larger than 80 mesh. Most preferably, the psyllium husk comprises less than 5% of particle sizes larger than 100 mesh.

[0054] In a cheese substitute, psyllium powder absorbs water and is swollen due to the water present in the product. Psyllium in a cheese substitute may be referred to as “hydrated psyllium” in this disclosure. For characterization, hydrated psyllium may be prepared by mixing dry psyllium powder (< 12 wt % moisture) with water at 1 wt.% psyllium (1:100 weight ratio) at 50 °C, at 200 rpm for 5-15 minutes. The hydrated psyllium may subsequently be sheared with a homogenizer (e.g., Turrax) at 13,500 rpm for 5 min prior to measurement. Hydrated psyllium may then be analysed by laser diffraction (Malvern Mastersizer 3000) to determine a volume-mean diameter (D[4,3]) as well as percentile diameters Dx (90), Dx (50), Dx (10) particle size. In addition or alternatively, bright-field microscopy and image analysis may be used to determine in situ psyllium particle size.

[0055] In one embodiment, a cheese substitute according to the present invention comprises hydrated psyllium with a Dx (90) of less than 800 pm, preferably less than 750 pm, more preferably less than 650 pm and most preferably less than 550 pm as determined by laser-diffraction using a Malvern Mastersizer 3000.

[0056] Preferably, the hydrated psyllium has a Dx (90) of from 50 to 800 pm, more preferably from 150 to 750 pm, even more preferably from 350 to 550 pm and most preferably from 450 to 550 pm as measured by laser-diffraction analysis using a Malvern Mastersizer.

[0057] Preferably, the hydrated psyllium further had a Dx (50) of less than 200 pm, preferably less than 185 pm, more preferably from 165 to 185 pm.

[0058] Preferably, the hydrated psyllium further has a Dx (10) of at least 25 pm, preferably at least 40 pm, more preferably 50 to 60 pm.

[0059] Preferably, the hydrated psyllium further has a D[4,3] of 100 to 400 pm, preferably 150 to 300 pm, most preferably 210 to 260 pm.

[0060] In one embodiment, the cheese substitute according to the present invention comprises hydrated psyllium having a Dx (90) of less than 800 pm, a Dx (50) of less than 250 pm and a D[4,3] of less than 400 pm. Preferably, the hydrated psyllium has a Dx (90) of from 50 to 800 pm, a Dx (50) of from 100 to 250 pm, and a D[4,3] of from 50 to 400 pm. Such a hydrated psyllium may be obtained by hydrating psyllium powder having a particle size of from 40 mesh (425 pm) to 100 mesh (150 pm). The hydrated psyllium may subsequent to hydration be sheared, for example at 13,500 rpm for 5 minutes (with a Turrax).

[0061] In one embodiment, the cheese substitute according to the present invention comprises hydrated psyllium having a Dx (90) of less than 750 pm, a Dx (50) of less than 250 pm and a D[4,3] of less than 300 pm. Preferably, the hydrated psyllium has a Dx (90) of from 150 to 750 pm, a Dx (50) of from 100 to 250 pm and a D[4,3] of from 150 pm to 300 pm. In one embodiment, the cheese substitute according to the present invention comprises hydrated psyllium having a Dx (90) of less than 550 pm, a Dx (50) of less than 250 pm and a D[4,3] of less than 260 pm. Preferably, the hydrated psyllium has a Dx (90) of from 450 to 550 pm, a Dx (50) of from 100 to 250 pm and a D[4,3] of from 210 pm to 260 pm. Such a hydrated psyllium may be obtained by hydrating psyllium powder having a particle size of 100 mesh (150 pm). The hydrated psyllium may subsequent to hydration be sheared, for example at 13,500 rpm for 5 minutes (with a Turrax).

[0062] In one embodiment, a cheese substitute according to the present invention comprising hydrated psyllium may be obtained using a psyllium powder, preferably wherein the psyllium has a particle size of 30 mesh (0.600 mm) to 200 mesh (0.075 mm), more preferably mesh 40 (0.425 mm) to 170 mesh (0.090 mm), even more preferably 60 mesh (0.250 mm) to 140 mesh (0.106 mm) and most preferably 80 mesh (0.180 mm) to 120 mesh (0.125 mm), for example, psyllium of 100 mesh (0.150 mm). Accordingly, such a psyllium powder preferably has a particle size of from 75 to 600 pm, more preferably 90 to 425 pm, even more preferably from 106 to 250 pm, and most preferably from 125 to 180 pm (as determined by dry sieve analysis).

[0063] In one embodiment, the cheese substitute may comprise between 0.1 and 5 wt.% psyllium husk, preferably between 0.2 and 3.5 wt.%, more preferably between 0.5 and 2.5 wt.%, wherein wt.% is calculated on the total weight of the cheese substitute.

[0064] In one embodiment, the psyllium husk may be a psyllium husk powder having a particle size of from 30 mesh (600 pm) to 200 mesh (75 pm); preferably, from 40 mesh (425 pm) to 170 mesh (90 pm); more preferably, from 60 mesh (250 pm) to 140 mesh (106 pm); and most preferably, from 80 mesh (180 pm) to 120 mesh(125 pm). Accordingly, the psyllium husk may have a particle size of 75 pm to 600 pm, preferably from 90 to 425 pm, more preferably from 106 to 250 pm, and most preferably from 125 to 180 pm as measured by dry sieve analysis (according to ASTM E11).

[0065] In one embodiment, the cheese substitute according to the present invention comprises hydrated psyllium husk with a Dx (90) of less than 800 pm, preferably less than 750 pm, more preferably less than 650 pm and most preferably less than 550 pm as determined by laser-diffraction using a Malvern Mastersizer 3000.

[0066] Preferably, the hydrated psyllium husk has a Dx (90) of from 50 to 800 pm, more preferably from 150 to 750 pm, even more preferably from 350 to 550 pm and most preferably from 450 to 550 pm as measured by laser-diffraction analysis using a Malvern Mastersizer.

[0067] Preferably, the hydrated psyllium husk further has a Dx (50) of less than 200 pm, preferably less than 185 pm, more preferably from 165 to 185 pm. Preferably, the hydrated psyllium husk further has a Dx (10) of at least 25 pm, preferably at least 40 pm, more preferably 50 to 60 pm.

[0068] Preferably, the hydrated psyllium husk further has a D[4,3] of 100 to 400 pm, preferably 150 to 300 pm, most preferably 210 to 260 pm.

[0069] In one embodiment, the cheese substitute according to the present invention comprises hydrated psyllium husk having a Dx (90) of less than 800 pm, a Dx (50) of less than 250 pm and a D[4,3] of less than 400 pm. Preferably, the hydrated psyllium husk has a Dx (90) of from 50 to 800 pm, a Dx (50) of from 100 to 250 pm, and a D[4,3] of from 50 to 400 pm. Such a hydrated psyllium husk may be obtained by hydrating psyllium husk powder having a particle size of from 40 mesh (425 pm) to 100 mesh (150 pm). The hydrated psyllium husk may subsequent to hydration be sheared, for example at 13,500 rpm for 5 minutes (with a Turrax).

[0070] In one embodiment, the cheese substitute according to the present invention comprises hydrated psyllium husk having a Dx (90) of less than 750 pm, a Dx (50) of less than 250 pm and a D[4,3] of less than 300 pm. Preferably, the hydrated psyllium husk has a Dx (90) of from 150 to 750 pm, a Dx (50) of from 100 to 250 pm and a D[4,3] of from 150 pm to 300 pm.

[0071] In one embodiment, the cheese substitute according to the present invention comprises hydrated psyllium husk having a Dx (90) of less than 550 pm, a Dx (50) of less than 250 pm and a D[4,3] of less than 260 pm. Preferably, the hydrated psyllium husk has a Dx (90) of from 450 to 550 pm, a Dx (50) of from 100 to 250 pm and a D[4,3] of from 210 pm to 260 pm. Such a hydrated psyllium husk may be obtained by hydrating psyllium husk powder having a particle size of 100 mesh (150 pm). The hydrated psyllium husk may subsequent to hydration be sheared, for example at 13,500 rpm for 5 minutes (with a Turrax).

[0072] In one embodiment, a cheese substitute according to the present invention comprising hydrated psyllium husk may be obtained using a psyllium husk powder, preferably wherein the psyllium husk has a particle size of 30 mesh (0.600 mm) to 200 mesh (0.075 mm), more preferably mesh 40 (0.425 mm) to 170 mesh (0.090 mm), even more preferably 60 mesh (0.250 mm) to 140 mesh (0.106 mm) and most preferably 80 mesh (0.180 mm) to 120 mesh (0.125 mm), for example, psyllium husk of 100 mesh (0.150 mm). Accordingly, such a psyllium husk powder preferably has a particle size of from 75 to 600 pm, more preferably 90 to 425 pm, even more preferably from 106 to 250 pm, and most preferably from 125 to 180 pm (as determined by dry sieve analysis).

[0073] Fats 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.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] 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.

[0078] Plant-based protein

[0079] 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.

[0080] 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.

[0081] 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 (vicia faba) protein and pea protein or combinations thereof. Most preferably, the plant-based protein is pea protein.

[0082] Alternatively, the cheese substitute according to the present invention comprises from 0.1 to 25 wt.% plant-based protein, preferably from 2 to 18 wt.%, more preferably from 3 to 15 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 (vicia faba) protein and pea protein or combinations thereof. Most preferably, the plant-based protein is pea protein.

[0083] 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.

[0084] 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.

[0085] Starch

[0086] 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.

[0087] 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.

[0088] 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.

[0089] 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.

[0090] 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.

[0091] 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.

[0092] 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.

[0093] 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. The specific selection and ratio of starches in the composition may be tailored to the intended application of the cheese substitute.

[0094] Water

[0095] 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.

[0096] Further ingredients

[0097] Other ingredients may be present, such as salt, flavours and colourings.

[0098] 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.

[0099] The cation may be in the form of a salt, preferably in the form of a phosphate salt, preferably a calcium phosphate.

[0100] 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.

[0101] In one embodiment, the cheese substitute may comprise one or more further hydrocolloids, preferably the hydrocolloid is selected from the group consisting of xanthan gum, 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.

[0102] Preferably, a cheese substitute according to the present invention comprises from 0.1 to 1 wt.% of the one or more further hydrocolloids, preferably between 0.2 and 0.8 wt.%, more preferably between 0.3 and 0.7 wt.%.

[0103] Cheese substitutes

[0104] The cheese substitute 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 total fat (and / 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.%.

[0105] Preferably, the cheese substitute of the present invention is a pasta filata cheese, for example mozzarella.

[0106] 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 at 4 degrees Celsius by 25% under a 50 mm aluminium probe at a speed of 2 mm / s.

[0107] In one embodiment, the cheese substitute according to the present invention is obtained by a method as disclosed herein.

[0108] In one embodiment, the cheese substitute of the present invention comprises psyllium (husk) obtained or obtainable from a psyllium (husk) powder with a mesh size of from 30 (600 pm) to 200 (75 pm) as determined by dry sieve analysis (according to ASTM E11).

[0109] Preferably, the psyllium (husk) has a mesh size from 40 mesh (425 pm) to 170 mesh (90 pm); more preferably, from 60 mesh (250 pm) to 140 mesh (106 pm); and most preferably, from 80 mesh (180 pm) to 120 mesh (125 pm).

[0110] Preferably, the psyllium (husk) in step (a) is a powder with a particle size of from 90 to 425 pm, more preferably from 106 to 250 pm, and most preferably from 125 to 180 pm, as determined by dry sieve analysis (according to ASTM E11).

[0111] In addition to or alternatively to Malvern analysis and / or brightfield microscopy, particle size of a psyllium (husk) powder used to obtain hydrated psyllium (husk) may be determined indirectly by shear-viscosity (e.g. Brookfield viscometer at 25 °C, 50 s-1) or TPA hardness (force (g)). For example, by (i) preparing hydrated psyllium samples from powders with a known particle size; (ii) measuring the shear viscosity (Brookfield, 25 °C, 50 s-1) or TPA hardness (force in g) of the hydrated psyllium samples; (iii) obtaining a calibration curve by plotting the measured shear viscosity or TPA hardness versus the known particle size; and (iv) measuring the shear viscosity or TPA hardness of the unknown hydrated psyllium as above and using the calibration curve to determine the particle size of the psyllium powder used to obtain the unknown hydrated psyllium.

[0112] In one embodiment, the cheese substitute of the present invention is obtained or obtainable by a method comprising the steps of:

[0113] (a) providing psyllium (husk) as disclosed herein, preferably wherein the psyllium (husk) is in powder form;

[0114] (b) mixing the vegetable oil and / or fat, water, starches, psyllium and plant-based protein;

[0115] (c) providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion;

[0116] (d) providing a cheese substitute composition;

[0117] (e) forming the cheese substitute.

[0118] Preferably, the psyllium (husk) in step (a) is psyllium (husk) powder with a mesh size of from 30 (600 pm) to 200 (75 pm), more preferably, from 40 mesh (425 pm) to 170 mesh (90 pm); even more preferably, from 60 mesh (250 pm) to 140 mesh (106 pm); and most preferably, from 80 mesh (180 pm) to 120 mesh(125 pm).

[0119] Preferably, the psyllium (husk) in step (a) is a powder with a particle size of from 90 to 425 pm, more preferably from 106 to 250 pm, and most preferably from 125 to 180 pm, as determined by dry sieve analysis (according to ASTM E11).

[0120] The psyllium (husk) in step (a) may be brought into contact with water, i.e., hydrated, prior to mixing with one or more of the further ingredients in step (b).

[0121] Method

[0122] In a further aspect, the present invention provides a method for providing a cheese substitute according to the present invention, the method comprising the steps of:

[0123] (a) mixing the vegetable oil and / or fat, water, starches, plant-based protein and psyllium (husk) as disclosed herein;

[0124] (b) providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion;

[0125] (c) providing a cheese substitute composition;

[0126] (d) forming the cheese substitute.

[0127] Preferably, the psyllium (husk) in step (a) is psyllium (husk) powder with a mesh size of from 30 (600 pm) to 200 (75 pm), more preferably, from 40 mesh (425 pm) to 170 mesh (90 pm); even more preferably, from 60 mesh (250 pm) to 140 mesh (106 pm); and most preferably, from 80 mesh (180 pm) to 120 mesh(125 pm).

[0128] Preferably, the psyllium (husk) in step (a) is a powder with a particle size of from 90 to 425 pm, more preferably from 106 to 250 pm, and most preferably from 125 to 180 pm, as determined by dry sieve analysis (according to ASTM E11).

[0129] The psyllium (husk) in step (a) may be brought into contact with water, i.e., hydrated, prior to step (a) or prior to mixing one or more of the other ingredients in step (a). Accordingly, psyllium (husk) in step (a) may be a hydrated psyllium (husk).

[0130] Preferably, the homogenous mixture in step (b) comprises 0.1 to 5 wt.% psyllium, preferably 0.2 to 4 wt.% psyllium, more preferably 0.5 to 3.5 wt.% psyllium, even more preferably 0.5 to 1.5 wt.%, wherein wt.% is calculated on the total weight of the homogenous mixture.

[0131] In one embodiment, the psyllium may be added at any process stage prior final mixing and product filling.

[0132] In one embodiment, the dry ingredients are suspended or dissolved in water prior to step (a) and fat is subsequently added. In alternative embodiments, prior to step (a), the dry ingredients are combined with fat, and water is subsequently added. Preferably prior to step (a), a pre-mix is made from the dry ingredients, followed by the addition of fat and water. The dry ingredients may include psyllium, plant-based protein, and starch.

[0133] Preferably, fat is added in step (a) under shear until a homogenous mixture is obtained.

[0134] In preferred embodiments, the addition of fat and water is under shear until a homogenous mixture is obtained.

[0135] In one embodiment, the pH of the water or the homogenous mixture may be adjusted to between 3.0 and 8, preferably between 3.5 and 7, more preferably between 4 and 6. The pH can be adjusted in preparing the aqueous phase or in a later step.

[0136] In one embodiment, the present method for providing a cheese substitute compromises a step of heating water, fat, emulsion and / or the homogenous mixture to a temperature ranging from 20 to 95 degrees Celsius, preferably between 50 and 90 degrees Celsius. There is a preference for more than 75 degrees Celsius, more preferably more than 80 degrees Celsius and most preferably 85 degrees Celsius for reason of microbial safety.

[0137] In one embodiment, the present method for providing a cheese substitute may further comprise a step comprising cooling the emulsion and / or homogenous mixture to a temperature ranging from 0 to 20 degrees Celsius, preferably between 2 and 10 degrees Celsius. 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.

[0138] 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.

[0139] In one embodiment, one or more further hydrocolloids as disclosed herein may be added.

[0140] Use

[0141] In a further aspect, the present invention provides the use of psyllium in a cheese substitute; preferably the cheese substitute comprises at least 5 wt.% starch, preferably at least 6 wt.% starch, wherein the wt.% is calculated on the total weight of the cheese substitute.

[0142] Food products

[0143] In a further aspect, the present invention provides a food product comprising a cheese substitute as disclosed herein. Examples

[0144] Example 1 : Material and methods

[0145] Ingredients

[0146] The following ingredients were commercially available and were used as such: coconut oil (Bunge Loders Croklaan), psyllium husk powder (Unilecithin, Unilec PHP9940 and 100 mesh), plant protein (obtained from Australian plant proteins, Australia).

[0147] Cheese substitute recipe

[0148] Cheese is prepared based on the following recipes (see Table 1).

[0149] Table 1. General recipes cheese substitutes according to present invention.

[0150] 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 (Table 2).

[0151] Hydrated psyllium

[0152] Psyllium husk powder mesh 40 or mesh 100 was hydrated by mixing with water at 1 wt.% psyllium (1:100 weight ratio) at a temperature of at least 50 °C for at least 5 minutes. The hydrated psyllium was subsequently sheared at 13,500 rpm for 5 min using a high-shear homogenizer (e.g., Turrax). The Dx (90), Dx (50), Dx (10) and D[4,3] values were subsequently measured by laser-diffraction analysis using a Malvern Mastersizer (Malvern Panalytical Ltd., United Kingdom).

[0153] Table 2. Measured particle size for hydrated psyllium using Malvern

[0154] Methods

[0155] All tests are performed 1 week after production of the cheese substitute.

[0156] Texture analysis

[0157] Texture Profile Analysis (TPA):

[0158] 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.

[0159] Compression:

[0160] 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.

[0161] Schreiber Melt

[0162] The Schreiber melt test was designed for use on cheese products. 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). A melt value of between 1.0 and 1.5 on the Schreiber melt test indicates an acceptable cheese performance.

[0163] Fork test

[0164] 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.

[0165] Bakinq-on-toast test:

[0166] 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 degrees Celsius 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.

[0167] Results

[0168] Table 3. As expected, cheese substitutes according to C Ex 1 had significant teeth clogging. Psyllium (Ex 1 and Ex 2) reduced teeth clogging relative to C Ex 1 (see Table 3). In addition, both psyllium mesh 40 (0.425 mm) and psyllium mesh 100 (0.149 mm) improved melt and stretch in contrast to other hydrocolloids, like citrus fiber (C Ex2). Psyllium with a mesh size of 100 improved stretch more than psyllium with a mesh size of 40.

Claims

CLAIMS1. Cheese substitute comprising 10 - 40 wt.% vegetable oil and / or fat; 0.2 - 25 wt.% plant-based protein;- 0.1 - 5 wt.% psyllium;- 6 - 40 wt.% starch;- water; wherein the wt.% are calculated based on the total weight of the cheese substitute.

2. Cheese substitute according claim 1, wherein the psyllium is psyllium husk.

3. Cheese substitute according to claim 1 or claim 2, wherein the amount of psyllium is 0.2 - 3.5 wt.%; preferably 0.5 - 1.5 wt.%, wt.% calculated based on the total weight of the cheese substitute.

4. Cheese substitute according to any of the preceding claims, wherein the psyllium is obtained from a psyllium powder with a mesh size of 40 (0.425 mm) to 170 (0.090 mm), preferably 60 (0.250 mm) to 140 (0.106 mm) and most preferably 80 (0.180 mm) to 120 (0.125 mm), as determined by dry sieve analysis.

5. Cheese substitute according to any of the preceding claims, wherein the psyllium has a D[4,3] of 150 to 300 pm, most preferably 210 to 260 pm, as measured by laser-diffraction analysis.

6. Cheese substitute according to any of the preceding claims, wherein the psyllium has a Dx (90) of less than 750 pm, preferably less than 600 pm, as measured by laser-diffraction analysis.

7. Cheese substitute according to any 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.

8. Cheese substitute according to any 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.

9. Cheese substitute according to any of the preceding claims, wherein the plantbased protein is selected from the group consisting of lentil, pea, soy, and fava protein; preferably, the plant-based protein is pea protein.

10. 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.%, wt.% calculated based on the total weight of the cheese substitute.

11. Cheese substitute according to any of the preceding claims, wherein the cheese substitute comprises 10 to 35 wt.% starch, wt.% calculated based on the total weight of the cheese substitute.

12. Cheese substitute according to any 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.

13. Cheese substitute according to any of the preceding claims, wherein the cheese substitute has a hardness of at least 1000 grams, expressed as the force required to compress a cheese substitute at 4 degrees Celsius by 25% under a 50 mm aluminium probe at a speed of 2 mm / s.

14. Method for providing 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, starch, plant-based protein and psyllium; 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.

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

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