Cheese-analogue composition

Abstract

A cheese analogue composition comprising from 15% to 40% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 85% by weight of water; wherein the fat composition comprises coconut oil and a vegetable liquid oil.

Description

[0001] CHEESE-ANALOGUE COMPOSITION

[0002] FIELD OF THE INVENTION

[0003] The invention relates to cheese analogue compositions comprising a fat composition, starch, water, and optionally non-animal protein, and the use of said cheese analogue compositions in food products. In particular, the invention relates to the use of certain fat compositions in cheese analogue compositions to improve various properties of the cheese analogue compositions.

[0004] BACKGROUND OF THE INVENTION

[0005] There is an increasing demand for plant-based foods due to consumers’ increasing desire to eat healthy, sustainably sourced food products and to generally lower their meat and dairy intake. There is also an increasing number of vegans who require food products to be completely absent of animal-derived products for ethical and health reasons.

[0006] This has led to the development of various plant-based food products such as plant-based meats (meat analogue compositions) and plant-based cheeses (cheese analogue compositions) which aim to mimic certain qualities of the animal-derived meat and cheese products, such as the texture, taste and / or appearance. The inventors of the present invention have appreciated that there is a need for hard plant-based cheeses, soft plant-based cheeses and spreadable plant-based cheeses that are improved over the current state of the art.

[0007] The typical content of a cheese analogue composition is plant-based fat typically present in an amount of from 20% to 30% by weight of the composition, starch, non-animal protein and water, along with additives such as flavourings and colourings. Typically, the total amount of fat present in the compositions remains constant between different cheese analogue compositions. The texture of soft dairy cheeses and hard dairy cheeses which are very different, softer cheese analogue compositions such as spreads and soft cheeses will typically contain relatively more water and less starch and protein, with the opposite being the case for hard cheese analogues such as mozzarella block cheese.

[0008] However, it has been found difficult in the art for plant-based cheeses to effectively mimic the sensory and functional properties of animal-derived dairy cheeses. This challenge is increased by the many different dairy cheeses in existence with different properties (such as hard cheeses; pizza cheese; brie-type cheeses; spreadable cheeses etc.) meaning that many different systems of plant-based cheese with different properties are desired to mimic the many corresponding types of dairy cheese. In dairy based cheeses, the properties of the cheese are determined by many factors. A key factor is the nature of the fat and proteins present in the cheese.

[0009] Dairy cheese is produced from milk and contains animal milk-derived fats and animal-milk derived proteins such as casein which are key in providing the desired properties of the dairy cheeses. In dairy cheese making, animal milk is usually matured using cultures to acidify it. Then, coagulation, usually containing a proteolytic enzyme, of milk fats and proteins occurs to produce the cheese as a result of destabilisation of casein micelles present in the milk. In particular, said enzymes coagulate milk proteins biochemically, which separates curds from whey. Different types of cheese can be formed by processing the curds. Some of the flavorful cheeses can be aged from the surface and down through to the past of the cheese itself, a process wherein enzymes and cultures decompose animal-milk derived proteins such as casein and animal milk-derived fats into flavor compounds giving different cheese varieties. All the steps of producing a traditional dairy cheese contribute to create a good environment so the cultures and the enzymes can collaborate to enhance the dairy flavours of the cheese and the delayed release flavour of the cheese.

[0010] It has been found challenging in the art to provide chemical systems derived entirely from nonanimal sources that can provide compositions with all the properties (and the ability to tailor said properties depending on cheese type) of dairy cheese. In particular, it has been found difficult to provide a non-animal derived fat suitable for use in cheese analogue compositions that is suitable for providing all of the desired properties for hard plant-based cheeses, soft plant-based cheeses and spreadable plant-based cheeses.

[0011] Current solutions in the cheese analogue field involve using the nature of the fat and the relative amounts of fat, water and starch in the composition to provide and tailor the sensory and functional properties of the cheese analogue compositions. Coconut oil, palm oil, sunflower oil and rapeseed oil are examples of conventional vegetable derived fats that have been proposed for use in plant-based cheese. Coconut oil and palm oil have a higher melting point than many other vegetable derived oils (such as sunflower oil) and so is better than these other vegetable oils at mimicking the properties of animal-derived fats. Animal derived fats typically have higher melting points than vegetable oils. Of these oils, coconut oil is typically preferred due to the negative environmental effects associated with the production of palm oil. Furthermore, the use of alternative oils lower in saturated fatty acid residues such as sunflower oil and rapeseed oil has been found to compromise desirable properties of cheese analogue composition due to the liquid nature of the oils. Properties such as textural properties are compromised, and the liquid nature of the oils means that there is no structuring potential of the cheese analogue composition resulting in oily cheese products. As a result, coconut oil remains the industry standard for the fat used in dairy analogue compositions. Furthermore, sensory properties, in particular dairy flavour and delayed release of flavours, have been almost non-existent. Additionally, the inventors of the present invention have appreciated that where coconut oil is used in cheese analogue compositions to contribute to the provision of various desired properties of the cheese analogue, these desired sensory and textural properties are not reach, especially in soft and spreadable cheese analogue compositions, it has been found that coconut oil provides a very hard cream cheese texture that can be slightly gritty and brittle in appearance.

[0012] The inventors of the present invention have appreciated that generally, current solutions used in cheese analogue compositions, especially in soft and spreadable cheese analogue compositions, often do not reach the intended sensory and textural properties

[0013] Soft plant-based cheeses and spreadable plant-based cheeses must have properties which mimic traditional dairy based products, including firmness, spreadability, creaminess, dairy flavour, with all attributes good spreadability being important to consumers. For consumers, spreadability is the ease by which a product can be spread and is an especially important parameter in spreadable plant-based cheeses such as cream cheese.

[0014] There is a need to address and / or alleviate many of the problems discussed above associated with the conventional cheese analogue compositions, in particular soft plant-based cheeses and spreadable plant-based cheeses, by providing cheese analogue compositions having the desired sensory and textural properties. In particular, there is a need for providing cheese analogue compositions that mimic the sensory and functional properties of animal-derived dairy cheeses, especially firmness, spreadability, creaminess, the dairy flavour and delayed release of flavours.

[0015] SUMMARY OF THE INVENTION

[0016] According to a first aspect of the invention, there is provided a cheese analogue composition comprising from 15% to 40% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 85% by weight of water; wherein the fat composition comprises coconut oil and a vegetable liquid oil.

[0017] The present invention is based upon the surprising finding that certain fat compositions solve or alleviate many of the problems discussed above associated with the use conventional fats such as coconut oil, palm oil in cheese analogue compositions. It has been found that the fat composition according to the present invention have an improved nutritional profile relative to coconut oil due to having lower amounts of saturated fatty acid residues. Additionally, the inventors have found that the use of conventional fats cannot properly mimic the sensory and functional properties of animal-derived dairy cheeses mainly due to the conventional fat compositions. It is believed that the chemical composition of the conventional fats does not interact with the other components to mimic the biochemical reaction happening between enzymes and milk proteins to produce dairy cheeses. Thus, cheese analogue compositions comprising conventional fats lack the sensory properties, especially dairy flavours and the delayed release flavour, and functional properties of animal-derived dairy cheeses.

[0018] Surprisingly, the inclusion of the fat composition comprising coconut oil and a vegetable liquid oil in cheese analogue compositions in place of coconut oil has been found to improve various properties of cheese analogue compositions (e.g. for hard cheeses) such as various sensory and functional properties of the compositions. It has been found that one or more of the following properties can be improved for the following characteristics: firmness (such as for mozzarella block cheese), spreadability, creaminess, the dairy flavour and delayed release of flavours. In particular, it has been found that the firmness of the cheese analogue compositions can be reduced compared to compositions containing coconut oil, meaning that cheese analogues containing the fat composition comprising coconut oil and a vegetable liquid oil are more suitable for mimicking hard cheeses such as, mozzarella block cheese, as well as soft and spreadable cheese analogue products. It has been found, especially for spreadable cheese analogue compositions, that the creaminess and the spreadability of cheese analogue compositions comprising the fat composition according to the present invention compared to cheese analogue compositions comprising coconut oil are improved. Additionally, it is believed that the fat composition according to the present invention interacts with the other ingredients of the cheese analogue composition to soften the cheese analogue composition. The inventors have found that the fat composition according to the present invention is homogenously dispersed into the cheese analogue composition leading to a matrix of ingredients wherein the ingredients intimately collaborate together. It has also been found that the fat composition according to the present invention in cheese analogue compositions in place of coconut oil enhances the dairy flavour. It is believed that the enhanced creaminess, reduced firmness and faster melt-away of the cheese analogue composition comprising the fat according to the present invention lead to a better dissolution of the flavouring ingredients in the fat composition. It is believed that an enhancement of the flavouring ingredients appear when the cheese analogue composition is consumed. In preferred embodiments, the fat composition comprises from 40% to 90% of coconut oil and from 10 to 60% of a vegetable liquid oil, preferably from 60% to 85% of coconut oil and from 15 to 40% of a vegetable liquid oil, and more preferably from 60% to 80% of coconut oil and from 20 to 40% of a vegetable liquid oil. It is believed that these amounts enhance the sensory and textural properties of the cheese analogue compositions.

[0019] In highly preferred embodiments, the fat composition comprises at least 80% by weight of coconut oil and at least 20 % by weight of a vegetable liquid oil, preferably at least 85% by weight of coconut oil and at least 15 % by weight of a vegetable liquid oil, and more preferably at least 90% by weight of coconut oil and at least 10% by weight of a vegetable liquid oil. In highly preferred embodiments, the fat composition comprises from 80% to 99% by weight of coconut oil and from 1% to 20% by weight of a vegetable liquid oil, preferably from 85% to 99% by weight of coconut oil and from 1 % to 15% by weight of a vegetable liquid oil, and more preferably from 85% to 95% by weight of coconut oil and from 5% to 15% by weight of a vegetable liquid oil. The inventors have found that when the fat composition comprises these specific ranges of coconut oil and vegetable oil, the texture of the cheese analogue compositions most closely resembles animal based hard cheeses such as mozzarella block cheese.

[0020] Preferably, the fat composition comprises from 40% to 85% by weight of saturated fatty acids residues, preferably from 50% to 80% by weight of saturated fatty acids residues; more preferably from 55% to 75% by weight of saturated fatty acids residues; said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

[0021] Notably, the fat compositions for use in compositions of the invention have a lower saturated fat content than coconut oil, meaning that said fat compositions improve the nutritional profile of compositions of the invention compared to those containing solely coconut oil. The saturated fat content of coconut oil is typically around 90%. Accordingly, fat compositions for use in the invention typically have lower saturated fat content than cheese analogues containing solely coconut oil. This means that the fat compositions for use in the invention can be used to reduce the saturated fat content of cheese analogues to be within the range typically found in conventional cheeses, compared to coconut oil cheese analogues that have a higher fat content. In preferred embodiments, the fat composition comprises from 1.5% to 50% by weight of stearic acid residues (C18:0); preferably from 2% to 40% by weight; more preferably from 2% to 15% by weight, such as from 2% to 10% by weight; or from 20% to 40% by weight.

[0022] In preferred embodiments, the fat composition comprises from 0.1% to 20% by weight of butyric acid residues (C4:0) and / or caproic acid residues (C6:0). In more preferred embodiments, the fat composition comprises from 0.5% to 20% by weight of butyric acid residues (C4:0) and / or caproic acid residues (C6:0). Preferably, the fat composition comprises butyric acid residues (C4:0) in an amount of from 0.5% to 15% by weight, more preferably from 1.0% to 10% by weight and advantageously from 1.0% to 5.0% by weight. Preferably, the fat composition comprises caproic acid residues (C6:0) in an amount of from 0.5% to 15% by weight, more preferably from 0.5% to 10% by weight and advantageously from 0.5% to 5.0% by weight. In preferred embodiments, the fat composition has a weight ratio of butyric acid residues (C4:0) to caproic acid residues (C6:0) of from 1 :1 to 6:1 , preferably from 1 :1 to 4: 1 , more preferably from 1 :1 to 3: 1 and most preferably from 1 : 1 to 2: 1 or from 2:1 to 3: 1 .

[0023] In this embodiment, the inventors have surprisingly found that the fat composition, comprising from 0.5% to 20% by weight of butyric acid residues (C4:0) and / or caproic acid residues (C6:0); collaborate with the other components of the cheese analogue compositions to provide desired sensory and textural properties. Indeed, the inventors have found that the fat composition comprising short chain triglycerides; especially, butyric acid residues (C4:0) and / or caproic acid residues (C6:0) in the above-mentioned optimized amounts allow part of the short chain fatty acids to be released during the process of manufacture of the cheese analogue composition, in particular during the heating of the cheese analogue composition. The release of the short chain triglycerides has been found to improve the sensory, especially the dairy flavour and delayed release of flavors of the cheese analogue composition. Thus, the cheese analogue composition according to the present invention mimics the sensory, especially the dairy flavour and delayed release of flavors, and functional properties of animal- derived dairy cheeses.

[0024] Alternatively, or in addition, the fat composition comprises less than 0.40% by weight of caproic acid residues (C6:0), preferably less than 0.30% by weight, more preferably less than 0.20% % by weight; advantageously less than 0.10% by weight; and such as less than 0.005% by weight; and preferably wherein the fat composition does not comprise caproic acid residues (C6:0). The inventors have found that caproic acid residues (C6:0) are mainly produced from palm kernel oil through a process called fractional distillation. However, as it is well known in the art, palm oil plantations usually located in South America, have aided in the decimation of the Amazonian rainforest. Since the 1960s, more than 13% of the original Amazonian rainforest has been cleared. Most of the destruction has been concentrated in Brazil, but Peru is second. It the destruction continues, the carbon-absorbing capacity of the Amazon will decrease to a point where the world could face a damaging increasing temperature (Brendan Borrell - “A Palm Oil Company, a Group of US Financiers, and the Destruction of Peru’s Rainforest’ - Business Insider, December 31 , 2024). The inventors have surprisingly found that when the fat composition comprises butyric acid residues (C4:0) with the above low content of caproic acid residues (C6:0) or without any caproic acid residues (C6:0), the fat composition is more sustainable due to the source and production process of butyric acid residues (C4:0) when compared to a fat composition which comprises more caproic acid residues (C6:0). Indeed, butyric acid residues (C4:0) are usually produced from sugar cane by a green process comprising fermentation, isolation, and distillation. Furthermore, the inventors have surprisingly found that the fat composition provides the desired dairy flavor characteristics of dairy cheeses.

[0025] Preferably, the fat composition comprises less than 10% by weight of palm oil, more preferably less than 5% by weight of palm oil, and still more preferably less than 2% by weight of palm oil. Most preferably the composition does not comprise palm oil.

[0026] The fat composition preferably is a non-hydrogenated fat composition.

[0027] The fat composition is preferably a non-interesterified fat composition.

[0028] Preferably, the fat composition has a solid fat content (SFC) N10 of less than 77, such as less than 60, measured on unstabilised fat according to ISO 8292-1. In some embodiments, the fat composition has a solid fat content (SFC) N10 of from 30 to 60, preferably 35 to 60; more preferably from 38 to 57; or between 60 to 77, measured on unstabilised fat according to ISO 8292-1.

[0029] Preferably, the fat composition has a solid fat content (SFC) N20 of from 2 to 40, measured on unstabilised fat according to ISO 8292-1 , preferably 2 to 35; more preferably from 3 to 30; and most preferably from 3 to 20.

[0030] Alternatively, the fat composition has a solid fat content (SFC) N20 of from 20 to 40, measured on unstabilised fat according to ISO 8292-1 , preferably 20 to 35. In particular, it has been found that an N20 value as described above is highly preferable for cheese analogue compositions, especially for hard cheese analogue products. 20°C is around ambient temperature. It is believed that an N20 as described above enhances the spreadability and reduces the firmness of cheese analogue compositions, especially for hard cheese analogue products.

[0031] Preferably, the fat composition has a solid fat content (SFC) N30 of less than 5, measured on unstabilised fat according to ISO 8292-1 , preferably 4 or less; more preferably 3 or less; and most preferably 2 or less.

[0032] Typically, the fat composition has a solid fat content (SFC) N35 of less than 5, measured on unstabilised fat according to ISO 8292-1 , preferably 4 or less; more preferably 3 or less; and most preferably 2 or less.

[0033] In particular, it has been found that an N35 value of less than 5 is highly preferable for cheese analogue compositions. 35°C is around mouth temperature. If the solid fat content of the fat composition is higher than around 5% at this temperature, the cheese analogue compositions do not have the desirable mouth feel associated with cheese and have a more waxy and dry flavour. A solid fat content of less than 5% at this temperature is believed by the inventors to be important for ensuring that the cheese analogue composition has similar sensory properties to cheese when eaten by the consumer.

[0034] Preferably, the fat composition has a solid fat content (SFC) N40 of less than 5, measured on unstabilised fat according to ISO 8292-1 , preferably 4 or less; more preferably 3 or less; and most preferably 2 or less.

[0035] The term “vegetable liquid oil” as used herein refers to a liquid oil that is liquid at room temperature, i.e. at 20°C, and that does not require heating to above this temperature in order to be a liquid. Such oils include sunflower oil and rapeseed oil.

[0036] The term “fat” as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used synonymously with “fat” herein.

[0037] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may denoted C16:0, oleic acid may denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and mono-glycerides present in the glycerides and are based on the total weight of C8 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4. Triglyceride content may determined for example based on molecular weight differences (Carbon Number (CN)) by AOCS Ce 5-86. The notation triglyceride CNxx denotes triglycerides having xx carbon atoms in the fatty acyl groups, e.g. CN54 includes tristearin. Amounts of triglycerides specified with each carbon number (CN) as is customary terminology in the art are percentages by weight based on total triglycerides of CN26 to CN62 present in the fat composition.

[0038] The fat composition may be made from naturally occurring or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that satisfy the requirements for fatty acids and triglyceride compositions discussed above. Preferably, the fat composition is derived from a blend of naturally occurring fats.

[0039] In preferable embodiments, the vegetable liquid oil is selected from rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, avocado oil, rice oil, camelina oil, shea olein, a triglyceride oil comprising butyric acid residues (C4:0) and / or caproic acid residues (C6:0), or any oil derived thereof and any mixture thereof.

[0040] In preferable embodiments, the fat composition comprises a blend of coconut oil and sunflower oil, or a blend of coconut oil and high oleic sunflower oil. Preferably, the fat composition comprises at least 80% by weight of coconut oil and at least 20 % by weight of high oleic sunflower oil, preferably at least 85% by weight of coconut oil and at least 15 % by weight of high oleic sunflower oil, and more preferably at least 90% by weight of coconut oil and at least 10% by weight of high oleic sunflower oil. More preferably, the fat composition comprises from 80% to 99% by weight of coconut oil and from 1 % to 20% by weight of high oleic sunflower oil, preferably from 85% to 99% by weight of coconut oil and from 1% to 15% by weight of high oleic sunflower oil, and more preferably from 85% to 95% by weight of coconut oil and from 5% to 15% by weight of high oleic sunflower oil. The inventors have surprisingly found that this embodiment provides a textured cheese analogue compositions that most closely mimics hard cheese analogues such as mozzarella block cheese.

[0041] In preferable embodiments, the fat composition comprises a blend of (i) coconut oil; (ii) sunflower oil and / or high oleic sunflower oil; and (iii) a triglyceride oil comprising butyric acid residues (C4:0) and / or caproic acid residues (C6:0); preferably, the fat composition comprises a blend of (i) coconut oil; (ii) high oleic sunflower oil; and (iii) a triglyceride oil comprising butyric acid residues (C4:0). The inventors have found that a cheese analogue composition comprising mimics the sensory, especially the dairy flavour and delayed release of flavors, and functional properties of dairy cheeses, especially hard dairy cheeses such as mozzarella block cheese. Cheese analogue compositions of the invention comprise one or more starches. The starches may comprise any suitable type of starch such as those starches known in the art for inclusion in cheese analogue compositions. Examples of starches that can be included include non-modified starches, modified starches, or a combination thereof. In some embodiments, the starch comprises non-modified or modified vegetable starch, rice starch, tapioca starch, or a combination thereof. In one embodiment, the starch comprises modified starch derived from potatoes. Preferably, the starch comprises potato starch, waxy maize starch, tapioca starch, modified potato starch or a combination thereof.

[0042] Specific examples of starches and modified starches that can be included in the cheese analogue compositions include a mixture of oxidised starch E1404 and starch sodium octenyl succinate E1450 where the modified starches are derived from potato starch; SIMPLISTICA™ VCP 1214 OG which comprises starch derived from potato, maize and tapioca; KaTech NDG 1098.72 which comprises potato starch and carrageenan; Perfectasol TM D500 which comprises enzymatically modified potato starch and potato protein, modified waxy maize starch (E1450); Perfectasol TM D520 and / or Perfectasol TM D510 which comprises acid treated potato starch, hydroxypropylated distarch phosphate of potato origin, and pregelatinized starch sodium octenyl succinate of potato origin; a mixture of Etenia TM 457 which comprises potato starch and Eliane TM MC 160 which comprises modified potato starch.

[0043] Without being limited by theory, it is believed that the starch is important for contributing to the various sensory and functional properties of the cheese analogues such as how hard or soft the cheese is, as discussed in further detail below, and also various functional properties of the cheese such as its stretchability on heating (an important function in the case of pizza cheese), and sliceabillity.

[0044] The starches are believed to help aid in providing the effects provided by casein in dairy cheeses, such as providing the requisite properties for various different applications.

[0045] The starches are present in the cheese analogue composition in an amount of from 1% to 45% by weight of the cheese analogue composition, such as 3% to 30% by weight. Typically, the starch is present in an amount of from 3% to 20%, preferably from 5 to 15%, by weight of the cheese analogue composition.

[0046] In other preferred embodiments, the starches are present in the cheese analogue composition in an amount of from 15% to 45% by weight of the cheese analogue composition, such as 20% to 45% by weight. Typically, the starch is present in an amount of from 20% to 30% by weight of the cheese analogue composition. The inventors have found that this content of starches provides a better texture to hard plant-based cheeses such as mozarella block plantbased cheeses.

[0047] Preferably, the fat composition contains a substantially major portion of fat with very little water (i.e. the fat composition consists essentially of fat molecules). However, in some embodiments, the fat composition may contain water and be present in the form of an emulsion such as an oil-in-water emulsion or a water-in-oil emulsion, typically with a suitable emulsifier. In such embodiments, the weight percentage ranges provided above for the amount that the fat composition is present in the cheese analogue composition refers to only fat molecules present in the fat composition, and not any water present in the composition. Similarly, the weight percentages given above for the amount of water present in the cheese analogue composition refers to both water added in its own right during manufacture of the cheese analogue composition, and also to any water present in other components of the cheese analogue composition (such as water present in an emulsified fat composition), or water bound to any protein, as discussed in further detail below.

[0048] The cheese analogue compositions of the invention may comprise one or more non-animal proteins, such as one or more proteins derived from fungi, plants, or a combination thereof.

[0049] Typically, the non-animal protein comprises plant protein. Preferably, the plant protein is selected from algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof. In other embodiments, the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derived milk products, or a combination thereof.

[0050] In preferred embodiments, the weight percent of non-animal protein in the cheese analogue composition is less than 30% and preferably less than 20%, more preferably less than 10%, more preferably less than 5%.

[0051] Plant protein is a source of protein which is obtained or derived from plants. The plant protein may be any suitable plant protein and may comprise a mixture of plant proteins and / or may include protein isolates or concentrates. Examples of suitable plant proteins include those discussed above. As discussed above, the weight percentage ranges referred to above for water present in the cheese analogue compositions include both water added in its own right and water present in other components of the cheese analogue composition such as in vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given below for the amount of nonanimal protein present in the cheese analogue composition refer to dry weight of protein, and do not include water bound to the non-animal protein.

[0052] The plant protein used in the preparation of the cheese analogue composition may be either dry (also referred to as ‘dry phase’ herein) or moist. Thus, in embodiments, the plant protein may be included in a dry mix of ingredients, which may include additional ingredients intended for inclusion in the cheese analogue composition, such as carbohydrates, fibre and / or hydrocolloids, in addition to protein. If the plant protein is dry, it may be hydrated prior to and / or during the formation of the cheese analogue composition. The term ‘dry’ used in relation to the plant protein and ‘dry phase’ used herein, is intended to mean that the phase comprising plant protein comprises less than 5 wt.% water, preferably less than 2 wt.% water, more preferably less than 1 wt.% water, even more preferably that it is substantially free from water. In other preferred embodiments, the awof the dry phase is 0.90 or lower, more preferably below 0.80. The dry phase comprising plant protein is typically provided in a substantially dehydrated state to reduce microbial growth as far as possible so as to extend shelf life.

[0053] In this respect, when protein is included in the cheese analogue compositions, the protein included is used as a replacement for starch. The protein may also carry out the same role as starch discussed above in the cheese analogue compositions.

[0054] The cheese-analogue composition comprises water, which may be added as a separate component to the composition, or derive from other components of the composition as discussed above. The amount of water is not particularly limited and, as the skilled person will appreciate, will vary depending on the intended consistency of the cheese-analogue composition, as discussed in further detail below. Reference to ‘water’ herein is intended to include drinking water, demineralized water or distilled water, unless specifically indicated. Preferably, the water employed in connection with the present invention is demineralised or distilled water. As the skilled person will appreciate, deionized water is also a sub-class of demineralized water. In some embodiments, water may be added to the composition where the water is a condensate from steam used to heat the various components or combination of components of the cheese analogue composition during manufacture.

[0055] The cheese analogue composition typically comprises one or more additional ingredients.

[0056] Whilst these one or more additional ingredients may be preferable to include in the cheese analogue compositions, it will be understood that the inclusion of the one or more additional ingredients is not essential.

[0057] Preferably, the cheese analogue composition comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.1% to 5% by weight of the cheese analogue composition.

[0058] Preferably, the cheese analogue composition comprises one or more colouring additives, preferably wherein the one or more colouring additives are present in an amount of from 0.001 % to 1 % by weight of the cheese analogue composition.

[0059] In some embodiments, the cheese analogue composition further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya.

[0060] Examples of other additives that may be included in the cheese analogue compositions include an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, acidity regulators, or combinations thereof.

[0061] In preferable embodiments, the cheese analogue is suitable for consumption by vegetarians and vegans. Accordingly, in preferable embodiments, the cheese analogue composition is substantially free of animal protein, and more preferably, the cheese analogue composition is free of animal protein.

[0062] In preferable embodiments, the cheese analogue composition is substantially free of animal- derived products, and more preferably, the cheese analogue composition is free of animal- derived products. In these embodiments, the cheese analogue compositions may be suitable for consumption by vegetarians on the basis that they comprise non-animal protein and proteins or fats derived from animal milk. These cheese analogue compositions are suitable for consumption by vegetarians since they do not include fats or proteins derived from animals. However, it will of course be understood that such cheese analogue compositions are not suitable for consumption by vegans.

[0063] However, in some embodiments, the cheese analogue compositions may comprise animal- derived products such as animal derived proteins or fats. Accordingly, in some embodiments, the cheese analogue composition further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof. In some embodiments, the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof.

[0064] In embodiments where the cheese analogue compositions comprise one or more animal- derived products, the one or more animal-derived products are typically present in the cheese analogue composition in an amount of from 0.1% to 20% by weight of the cheese analogue composition.

[0065] The specific properties of the cheese analogue compositions may be tailored by controlling the relative amounts of the fat composition, water, starch, and protein (if present), in the compositions. The properties of the cheese analogue composition may be tailored so as to provide different types of cheese analogue compositions. For example, there are many types of cheese analogue compositions in existence with very different properties. As will be appreciated by the skilled person, different properties are desirable for different applications. For example, a spreadable cheese (such as a cream cheese analogue) will desirably be soft and spreadable and have very different properties than for example a parmesan cheese analogue which will desirably be hard but grateable into small particles, or sandwich cheese which must be more resilient but easily sliceable. Other properties that the cheese analogue may be desirable to have include stretchiness at elevated temperature such as mozzarella block cheese analogues.

[0066] When tailoring the physical properties of a particular cheese analogue, typically, the weight percentage of the fat composition in the cheese analogue composition will remain similar between the different types of cheese analogue. For example, both cream cheese and hard cheese would typically contain similar amounts of the fat composition, such as in an amount of from 15% to 30% by weight of the cheese analogue composition. In contrast, the water content of the cheese analogue compositions and the combined protein and starch content of the compositions are typically varied and optimised for providing different sorts of cheese compositions. Typically, for harder cheese analogue compositions, the compositions contain a relatively lower water content and a relatively higher combined protein and starch content. The opposite is the case for softer cheese. Spreadable cheeses such as cream cheese analogues will have the highest water content and lowest relative combined starch and protein content.

[0067] In some embodiments, the cheese analogue composition comprises from 35% to 55% by weight of water; and wherein the weight percent of starch in the cheese analogue composition is from 5% to 35% by weight. Typically, the fat composition will be present in an amount of from 15% to 30% by weight of the composition. Typically, such cheeses will have the desired properties of harder cheeses and the cheese analogue compositions will be compositions such as a mozzarella block cheese, Cheddar cheese, parmesan cheese, feta cheese, sandwich cheese, or similar-type cheese analogue compositions.

[0068] In preferable embodiments, the cheese analogue composition comprises from 45% to 75% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the cheese analogue composition is from 20% to 35%. Typically, the fat composition will be present in an amount of from 20% to 35% by weight of the composition. Typically, such cheeses will have the desired properties of softer cheeses and the cheese analogue composition will be a brie or brie-type cheese, pizza cheese, or similar-type cheese analogue composition.

[0069] In highly preferred embodiments, the cheese analogue composition comprises from 50% to 75% by weight of water; and wherein the weight percent of starch in the cheese analogue composition is from 5% to 25%; preferably, wherein the cheese analogue composition is a spreadable cheese analogue composition such as a cream cheese, or similar-type cheese analogue composition. Typically, the fat composition will be present in an amount of from 20% to 30% by weight of the composition. Typically, such cheeses will have the desired properties of spreadable cheeses such as cream cheeses and the like, and the cheese analogue compositions will be spreadable cheese analogue compositions.

[0070] According to a second aspect of the invention, there is provided a food product comprising a cheese analogue composition according to the first aspect of the invention.

[0071] Preferably, the food product is a vegetarian or vegan food substitute product.

[0072] Preferably, the food product comprises a hard cheese analogue composition such as mozzarella block cheese, a soft cheese analogue composition, or a spreadable cheese such as a cream cheese; preferably the food product comprises a spreadable cheese analogue composition such as a cream cheese.

[0073] According to a third aspect of the invention, there is provided the use of a fat composition according to the present invention in a cheese analogue composition. Preferably, the use further comprises using the cheese analogue composition in a food product, such as those discussed above.

[0074] Preferably, the cheese analogue composition and / or food product are as discussed above in accordance with the first and second aspects of the invention.

[0075] Preferably, the use comprises using the fat composition to improve the nutritional profile of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

[0076] Preferably, the use comprises using the fat composition to improve the effect of in vivo cholesterol levels in a consumer of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

[0077] The term analogous cheese analogue composition as used herein is used to refer to an equivalent weight of a cheese analogue composition that is identical to the cheese analogue composition of the invention, with the exception of the nature of the fat present therein. The analogous cheese analogue composition contains the same amount by weight of coconut oil as the cheese analogue composition of the invention contains the fat composition. The nutritional profile of the cheese analogue composition of the invention may be improved in comparison to coconut oil since it contains a lower total amount of saturated fatty acid residues per unit weight than coconut oil. Coconut oil contains around 90% saturated fatty acid residues. Without being limited by theory, it is believed that fats with higher saturated fatty acid contents increase the risk of heart disease, high blood pressure and associated conditions, and also have a detrimental effect upon the cholesterol levels of consumers. Accordingly, in some embodiments, the use comprises using the fat composition to improve the effect on in vivo cholesterol levels in a consumer of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil, although it will be appreciated that other health and wellbeing benefits may also be realised by the use of the fat compositions in cheese analogue compositions in place of coconut oil and similar fats.

[0078] Typically, the use comprises using the fat composition to improve spreadability of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil. It is believed that the fat composition according to the present invention interacts with the other ingredients of the cheese analogue composition to soften the cheese analogue composition. The cheese analogue composition comprises a matrix wherein the ingredients are well dispersed to collaborate together leading to an enhanced spreadability.

[0079] In a highly preferred embodiment, the use comprises using the fat composition to reduce the firmness of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil. In such embodiments, preferably, the use comprises using the cheese analogue composition in a spreadable cheese food product such as cream cheese. The inventors have found that the fat composition according to the present invention homogenously dispersed into the cheese analogue composition results in a reduced firmness and a better tasting experience for the customers.

[0080] Typically, the use comprises using the fat composition to improve creaminess of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil. It has been found that it is believed that the fat composition according to the present invention interacts with the other ingredients of the cheese analogue composition to soften the cheese analogue composition resulting in a cheese analogue composition having enhanced creaminess. In a highly preferred embodiment, the use comprises using the fat composition to improve the dairy flavour of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil. Without being limited by theory, it is believed that the faster melt-away compared to coconut oil is believed to enhance the flavour delivery of the flavouring system used in the cheese analogue composition. Indeed, it has been found that the faster melt-away of the cheese analogue composition comprising the fat according to the present invention leads to a better dissolution of the flavouring ingredients in the fat composition. The dairy flavor enhancement appears when the cheese analogue composition is consumed. Many flavour and flavouring additive compounds are fat soluble and so are dissolved within the fat of the cheese analogue composition.

[0081] According to a fourth aspect of the invention, there is provided a process of manufacturing a cheese analogue composition according to the first aspect of the invention, or a food product according to the second aspect of the invention, wherein the process comprises: a. Combining a fat composition as defined above, water, starch, and optionally non-animal protein and / or one or more additional components to form the cheese analogue composition, and b. optionally forming the cheese analogue composition into food products. The process of the invention may comprise any suitable process known in the art for forming cheese analogue compositions and food products comprising said compositions.

[0082] In some embodiments, the process comprises combining the ingredients at a temperature of from 40°C to 100°C, and preferably from 40°C to 80°C; or preferably from 80°C to 90°C. At such temperatures, the fat compositions will melt and be able to be mixed intimately and uniformly with the water, starch and protein and other components if present so as to form a uniform system. The components can be mixed with each other in any suitable order, as will be appreciated by those skilled in the art.

[0083] On combining, the ingredients of the composition are typically mixed with a shear mixer. Typically, a higher shear is used to mix the ingredients when the cheese analogue composition is a softer composition such as a cream cheese or other spreadable cheese analogue composition. A relatively lower shear is typically used for harder cheese analogue compositions such as mozzarella block cheese.

[0084] Optionally, step b) comprises a step of homogenization of the cheese analogue composition. More preferably, the homogenization is performed under pressure; preferably, wherein the homogenization is performed under a pressure of from 100.105to 300.105Pa and then, under a pressure of from 20.105to 200.105Pa. The mixture may be homogenized using any suitable equipment known by those skilled in the art to provide an evenly and smooth structure to the matured cheese analogue composition, for example, using a homogenizer or a shear pump. In some aspects, homogenization provides a homogenous mixture and may distribute ingredients, such as the stabilizer, evenly throughout the product.

[0085] In one or more embodiments, the process further comprises a step of fermentation. Preferably, the fermentation is performed at a temperature of from 30°C to 50°C for at least 1 hour, preferably for at least 8 hours. During the fermentation, it is believed that the cultures chemically react with the other components to release alcohol or acid. In particular, it is believed that starch and / or sugar are converted to alcohol or acid by cultures.

[0086] In one or more embodiments, the process further comprises a step including storing of the cheese analogue composition or the food product. Preferably, the storage is performed at a temperature of from 1°C to 10°C, preferable from 2°C to 6°C; preferably for at least 1 hour, such as for at least 8 hours, and for example for at least 20 hours.

[0087] In one or more embodiments, the process further comprises a step of maturation. Preferably, the maturation is performed at a temperature of from 1 °C to 20 °C, preferably from 5°C to 15°C, for a period of 40 days, at least 60 days, preferably at least 80 days. Whilst the above-described steps are preferable steps for manufacturing the cheese analogue compositions or food products described herein, it will be appreciated that other suitable processes may also be used to manufacture the cheese analogue compositions and food products.

[0088] DESCRIPTION OF THE DRAWINGS

[0089] Figure 1 depicts photographs of visual appearance of a comparative cream cheese composition, a cream cheese composition of the invention and a reference cream cheese composition of Example 2.

[0090] Figure 2 depicts photographs of spreads of a comparative cream cheese composition, a cream cheese composition of the invention and a reference cream cheese composition at 4°C of Example 2.

[0091] Figure 3 depicts photographs of spreads of a comparative cream cheese, a cream cheese composition of the invention and a reference cream cheese composition at 18°C of Example

[0092] 2.

[0093] Figure 4 depicts a graph representing firmness values of cream cheeses over time of Example

[0094] 3.

[0095] Figure 5 depicts a graph representing spreadability values of cream cheeses over time of Example 3.

[0096] Figure 6 depicts a graph representing the particle size distribution of cream cheeses of Example 6.

[0097] Figure 7 depicts a graph representing firmness values of cream cheeses over time of Example 6.

[0098] DETAILED DESCRIPTION OF THE INVENTION

[0099] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0100] Example 1

[0101] Fat A is coconut oil.

[0102] Fat B is a blend of 70% by weight of coconut oil and 30% by weight of high oleic sunflower oil.

[0103] Fat C is a refence composition comprising anhydrous milk fat (AMF). Fat D is a blend of 80% by weight of coconut oil and 20% by weight of high oleic sunflower oil.

[0104] Fat E is a blend of 90% by weight of coconut oil and 10% by weight of high oleic sunflower oil.

[0105] Fat F is high oleic sunflower oil. Fat G is blend of 66% by weight of coconut oil; 28% by weight of high oleic sunflower oil; and 6% by weight of a triglycerides oil comprising caproic acid residues.

[0106] Fat H is blend of 85% by weight of coconut oil; 9% by weight of high oleic sunflower oil; and 6% by weight of a triglycerides oil comprising caproic acid residues.

[0107] The fat compositions of Fat A to Fat C are shown in Table 1 below.

[0108] Table 1

[0109] Fat B and Fat H have improved nutritional profiles relative to Fat A due to having lower amounts of saturated fatty acid residues. Fat B has SAFA, MU FA and PUFA contents that mimic Fat C. Fat H has a lower saturated fat content than Fat B.

[0110] Example 2

[0111] Method for preparation of plant-based cream cheeses

[0112] Cream cheeses 1 to 3 were made from cheese analogue compositions comprising Fat A to C.

[0113] The following procedure was used for the preparation of the Cream cheeses of the following examples:

[0114] 1. Water and potassium sorbate were heated to 60°C.

[0115] 2. Potato starch, modified potato starch, salt, and additives 1 were added to the mixture and mixed for 20 minutes at 60°C.

[0116] 3. After 20 minutes, the mixture was heated to 85°C. 4. Fat A, Fat B, or Fat C and additives 2 were added while the mixture was heated to reach 85°C. When the temperature of 85°C was reached, the mixture was held for 1 minute at this temperature.

[0117] 5. Flavourings and additives 2 were added and mixed.

[0118] 6. The mixture was homogenized under a pressure of 150.105Pa and then, under a pressure of from 50.105Pa

[0119] 7. The cream cheeses were packaged, and store refrigerated.

[0120] The compositions of the cream cheeses are shown below in Table 2.

[0121] Table 2

[0122] Visual appearance

[0123] Each cream cheese composition was visually evaluated. The pH was measured using a pH meter. Results are shown in Table 3 below. Table 3

[0124] As depicted in Figure 1 , Sample 2 has a slight yellow colour when compared to Comparative Sample 1.

[0125] Firmness and Creaminess

[0126] The cream cheeses were each evaluated in a Texture Analyzer (Stable MicroSystems) using a TA-54 puncture probe. The probe was inserted into the cream cheese cup to a sample depth of 13 mm with a test speed of 2 mm / s. The force applied at that maximum depth of 13 mm was recorded. The maximum force corresponds to the firmness value. Furthermore, each cream cheese composition was tested by a panel of testers. The sensory score relates to the creaminess, dairy flavour and firmness of the cream cheeses. The results of these tests are shown in Table 5.

[0127] Table 5

[0128] It was found that Sample 2 has a lower firmness than Comparative Sample 1 which more closely matches the firmness Reference 3.

[0129] It was found by the panel that Sample 2 is more creamy and softer than Comparative Sample 1 . Sample 2 has a slightly higher perception of dairy flavour, while Comparative Sample 1 has a neutral flavour profile. Spreadability

[0130] The spreadability of the cream cheeses were each evaluated by spreading 10g of cream cheeses onto parchment using spatula at two different temperatures. The visual appearance and the ability to spread the cream cheese were analysed. Results are shown in Table 5 and Figures 2 and 3.

[0131] Table 5

[0132] Comparative Sample 1 has been found more difficult to spread than Sample 2 at 4°C. Sample 2 has been found easy to spread than Comparative Sample 1 at 18°C (Figures 2 and 3).

[0133] Example 3

[0134] Method for preparation of plant-based cream cheeses

[0135] Cream cheeses 4 to 6 were made from cheese analogue compositions comprising Fat B, Fat C and Fat E. The cream cheeses were based on the plant-based cream cheese recipes described in the patent application WO2024 / 129854.

[0136] The following procedure was used for the preparation of the Cream cheeses of the following examples:

[0137] 1 . Water and potassium sorbate were heated to 65°C. Faba bean protein was added and mixed at 70°C. The mixture was heated to 80°C.

[0138] 2. Potato starch, salt, stabilizer, citric acid and Fat B, Fat C and Fat E were added to the mixture and mixed.

[0139] 3. The mixture was heated to 85°C.

[0140] 4. Additional additives were added to the mixture and the mixture was heated to 82°C and held for 1 minute. 5. The mixture was homogenized under a pressure of 30.105Pa / 70.105Pa

[0141] 6. The cream cheeses were packaged, and store refrigerated.

[0142] The compositions of the cream cheeses are shown below in Table 6.

[0143] Table 6

[0144] Puncture test

[0145] The cream cheeses were each evaluated in a Texture Analyzer (Stable MicroSystems) using a TA-54 puncture probe. The probe was inserted into the cream cheese cup to a sample depth of 13 mm with a test speed of 2 mm / s. The force applied at that maximum depth of 13 mm was recorded over time as illustrated in Figure 4. The higher the force reading (or the smaller the penetration depth - if measuring in constant force), the more resistant is the Sample. The maximum force corresponds to the firmness value. The positive work was also determined. The positive work is the factor of the force of the penetration over time. It corresponds to the positive area under the curve in Figure 4. Stickiness corresponds to the peak negative force required to remove the probe from the sample. Work adhesion corresponds to the total work required to remove the probe from the sample. It corresponds to the negative area under the curve. The results of these tests are shown in Table 7.

[0146] Table 7

[0147] It can be seen that Sample 5 and Reference 4 have very similar results in terms of firmness, stiffness, positive work, stickiness and work of adhesion. It can also been seen that Sample 6 is firmer than Sample 5 and Reference 4 and would be particularly suitable for mimicking harder cheese analogues such as mozzarella block cheese.

[0148] Texture analysis - Spreadability

[0149] The cream cheeses were each evaluated in a Texture Analyzer (Stable MicroSystems) using a TA-425 spreadability rig. The female cone probe was inserted into the cream cheese cup to a sample depth of 24 mm with a test speed of 3 mm / s and a withdrawal speed of 10 mm / sec. The peak force applied during the cone penetration is illustrated in Figure 5. The higher the force reading the more resistant is the Sample. The maximum force corresponds to the firmness value. The work of shear was also determined. The work of shear is the factor of the force of the penetration over time. It corresponds to the area under the curve in Figure 5. The results of these tests are shown in Table 8.

[0150] Table 8

[0151] It can be seen that Sample 5 and Reference 4 have very similar results in terms of firmness, work of shear. It can also been seen that Sample 6 is firmer than Sample 5 and Reference 4 and would be particularly suitable for mimicking harder cheese analogues such as mozzarella block cheese.

[0152] Furthermore, sensory evaluation was done on the cream cheeses. Sample 6 was found to be firmer than Reference 4 and Sample 5 by the sensory panel. Additionally, Sample 5 performed best in terms of flavour and tied for overall liking with Reference 4.

[0153] Thus, as a result, Sample 5 and Sample 6 showed good results in terms of sensory and functional properties of the cream cheeses. Sample 5 has been found to mimic more closely Reference 4, i.e. the cream cheese made with milk fat. Sample 6 has been found to be more suitable for hard cheese analogue such as mozzarella block cheese.

[0154] Example 4

[0155] Method for preparation of plant-based mozzarella block cheeses

[0156] Mozzarella cheeses 7 to 10 were made from cheese analogue compositions comprising Fat A, Fat B, and Fats D to F.

[0157] The following procedure was used for the preparation of the mozzarella block cheeses of the following examples:

[0158] 1. Water, starches and salt were heated to 60°C under low shear.

[0159] 2. Fat A, Fat B, Fat D to Fat F, flavor and color were added while the mixture was heated to reach 85° C.

[0160] 3. The mozzarella block cheeses were molded, and stored refrigerated for 7 days prior to de-molding.

[0161] The compositions of the mozzarella cheeses are shown below in Table 9.

[0162] Table 9

[0163] Shred analysis

[0164] The plant-based mozzarella cheeses were shredded using an automatic shredder. The cheese shreds were sieved to remove the fines from in-tact cheese shreds. Fine generation was calculated as a percentage based off the total weight of in-tact cheese shreds and fines generated during shredding. Additionally, the in-tact shred were evaluated by visual inspection. Results are shown in Table 10.

[0165] Table 10

[0166] It can be seen that Comparative Sample 7 has a degree of feathering on the cheese shreds due to the hardness of the fat during shredding. Comparative Sample 11 has excessive clumping on the cheese shreds due to the softness of the fat during shredding. Sample 8 shows a good shred appearance. Samples 9 and 10 show the best shred appearance due to a reduction in feathering and clumping, resulting in a cleaner shred appearance.

[0167] Hardness and Chewiness

[0168] The samples were each evaluated using the TA.XTPIus texture analyser. Texture Technologies TPA was used to determine hardness, chewiness, and cohesiveness of PB cheese samples. TPA (Texture Profile Analysis) was performed on a TA.XT2 machine (by Stable Micro Systems) fitted with a 10 kg load cell and a TA-3 cylinder probe. The machine was programmed to run with the following settings: pre-test speed: 1.0 mm / s; test speed: 2.0 mm / s; post-test speed: 2.00 mm / s; Target mode: strain; Strain: 15%; Count: 2; trigger type: auto on 10g force. The test material was compressed 2 times and the calculated attributes are: Hardness, Cohesion, and Chewiness. Table 11

[0169] It can be seen that Sample 9 and Sample 10 are harder and chewier than Comparative Sample 11 and similar to Comparative Sample 7. Such hardness and chewiness are desired properties that are appreciated especially in hard cheese analogues such as mozzarellas block cheeses. Sample 8 has overall good results even though Sample 8 is less hard and less chewier than Sample 9 and Sample 10 which makes it more suitable for softer cheese analogues such as spreadable cream cheese. Sample 8 to Sample 10 show a better cohesion than Comparative Sample 11 which shows that the samples are harder to break down during chewing.

[0170] Example 5

[0171] Method for preparation of plant-based mozzarella block cheeses

[0172] Mozzarella cheeses 12 to 14 were made from cheese analogue compositions comprising Fat A, Fat C, and Fat E.

[0173] The following procedure was used for the preparation of the mozzarella block cheeses of the following examples:

[0174] 1. Water, starches and salt were heated to 60°C under low shear.

[0175] 2. Fat A, Fat C, Fat E, flavor and color were added while the mixture was heated to reach 85° C.

[0176] 3. The mozzarella block cheeses were molded, and store refrigerated for 24 hours prior to de-molding.

[0177] The compositions of the cream cheeses are shown below in Table 12. Table 12

[0178] Shred fine quantification

[0179] The plant-based mozzarella cheeses were shredded using an automatic shredder. The cheese shreds were sieved to remove the fines from in-tact cheese shreds. Fine generation was calculated as a percentage based off the total weight of in-tact cheese shreds and fines generated during shredding. Additionally, the in-tact shred were evaluated by visual inspection. Results are shown in Table 13.

[0180] Table 13 It can be seen that Comparative Sample 12 has the highest quantity of fines generated during shredding. Sample 14 has the lowest quantity of fines generated during shredding, more closely matching the results of the Reference 13. Sample 14 improves the overall yield of cheese shreds due to the low fine generation during shredding.

[0181] Sample 14 had a higher quality of shreds compared to Comparative Sample 12. Indeed, the shred fines were less powdery.

[0182] Hardness

[0183] The samples were each evaluated using the TA.XTPIus texture analyzer. The TA-25 probe was pressed twice onto the samples using a pre-test speed of 2.0 mm / sec, a test speed of 1.0 mm / sec, a post-test speed of 2.0 mm / sec and a Target mode of Distance of 12.0 mm with a hold time of 5 seconds. The maximum force corresponds to the hardness value. Chewiness and cohesion were calculated based on the data gathered from the TPA analysis -The results of these tests are shown in Table 14.

[0184] Table 14

[0185] It can be seen that Sample 14 and Reference 13 has very similar hardness when compared to Comparative Sample 12.

[0186] Firmness and Flavour

[0187] Each hard cheese composition was tested by a panel of testers. The sensory score relates to the firmness and dairy flavour of the mozzarella block cheeses. The results of these tests are shown in Table 15. Table 15

[0188] It was found that Sample 14 and Reference 13 have very similar firmness and dairy flavour when compared to Comparative Sample 12.

[0189] Example 6

[0190] Method for preparation of plant-based cream cheeses

[0191] The following procedure was used for the preparation of the cream cheeses of the following examples:

[0192] 1. Water and dextrose and modified starch were mixed and heated to 55°C.

[0193] 2. Comparative Fat A, Fat B and Fat G were melted and added to water mixture while being heated up to 75°C to obtain a water fat blend.

[0194] 3. Additives and salt were added.

[0195] 4. The water fat blend was then heated to 95°C to obtain a pasteurized cheese analogue composition.

[0196] 5. The pasteurized cheese analogue composition was homogenized under a pressure of 150.105Pa and then, under a pressure of from 50.105Pa

[0197] 6. The pasteurized cheese analogue composition was cooled to 43°C and the cultures was added.

[0198] 7. The pasteurized cheese analogue was fermented at 43°C at pH 4.55 during about 10 hours.

[0199] 8. The fermented food product was stored in a fridge.

[0200] The compositions of the fermented plant-based cream cheese food product are shown below in Table 14. Table 14

[0201] Particle size distribution and Storage stability

[0202] The particle size distribution of Samples 15 to 17 was analyzed directly after fermentation (week O) and after 4 weeks of fermentation. The samples were slowly mixed with water, heated and analyzed using a laser diffraction particle size analyzer.

[0203] As it can be seen on Figure 6, Sample 16 and Sample 17 show a more uniform particle size distribution and therefore a better stability after 4 weeks of fermentation when compared to Sample 15. Overall, Sample 17 shows even a sharper, narrower peak around 100pm indicating an even more uniform particle size and a better emulsion stability. By contrast, the particle size distribution of Comparative Sample 15 was broadened, suggesting a reduced uniformity and potential instability.

[0204] Puncture test

[0205] The cream cheeses were each evaluated in a Texture Analyzer (Stable MicroSystems) using a TA-54 puncture probe. The probe was inserted into the cream cheese cup to a sample depth of 13 mm with a test speed of 2 mm / s. The force applied at that maximum depth of 13 mm was recorded over time as illustrated in Figure 7. The higher the force reading (or the smaller the penetration depth - if measuring in constant force), the more resistant is the Sample. The maximum force corresponds to the firmness value. Stickiness corresponds to the peak negative force required to remove the probe from the sample. Work adhesion corresponds to the total work required to remove the probe from the sample. It corresponds to the negative area under the curve. The results of these tests are shown in Table 15 after fermentation.

[0206] Table 15

[0207] It can be seen that Samples 16 and 17 have a lower firmness than Sample 15. Such firmness makes Samples 16 and 17 easier to spread. Furthermore, Samples 16 and 17 have a lower stickiness and work of adhesion meaning that they feel cleaner in the mouth and are easier to handle in contrast to Comparative Sample 15 which is more sticky and harder to clean. Sample 17 showed the lowest firmness, stickiness and work of adhesion which corresponds to desired properties for cream cheese.

[0208] Viscosity

[0209] The viscosity of the Samples was evaluated using rheometer directly after fermentation (week 0) and week 4 after fermentation. The results are shown in Table 16.

[0210] Table 16 Sample 16 and Sample 17 have a lower viscosity than Comparative Sample 15 indicating better mouthfeel and easier spreadability. Sample 17 shows even the lowest viscosity indicating a high spreadability. Furthermore, it can be seen that Sample 16 and Sample 17 kept a good texture after 4 weeks of fermentation.

[0211] Sensory panel

[0212] Several testers were asked to rank the fermented plant-based cream cheese food product based on three attributes including spreadability, cheese flavour and creaminess. The sensory panel was performed after 1 weeks of fermentation, after 3 weeks of fermentation, and after 4 weeks of fermentation. The testers were asked to select the Sample that has the more intense attribute between Comparative Sample 14 and Sample 16; and between Comparative Sample 14 and Sample 17; and between Sample 16 and Sample 17. Results are shown in Table 17 below.

[0213] Table 17

[0214] It can be seen that Sample 16 and Sample 17 have a very good score in cheesy flavor, creaminess and spreadability when compared to Comparative Sample 15. It can also be seen that Sample 17 had an even higher score than Sample 16 in terms of cheesy flavor, creaminess and spreadability.

[0215] Example 7

[0216] Method for preparation of plant-based mozzarella block cheese

[0217] Mozzarella block cheeses were made from cheese analogue compositions comprising Comparative Fat A, Fat E or Fat H.

[0218] The following procedure was used for the preparation of the mozzarella block cheeses of the following examples: 1. Water, melted Fat A, Fat E or Fat H and dry ingredients were mixed and heated to 60°C to obtain a water fat blend.

[0219] 2. The water fat blend was heated to 85°C to obtain a pasteurized cheese analogue composition.

[0220] 3. The pasteurized cheese analogue composition was cooled to 43°C and the cultures was added.

[0221] 4. The pasteurized cheese analogue was fermented at 43°C at pH 5 during about 12 hours.

[0222] 5. The fermented cheese analogue was cut into slices and dunk into potassium sorbate solution comprising 0.1% by weight of potassium, the rest being water.

[0223] 6. The fermented cheese analogue was dried in a fridge, vacuum sealed and matured in an incubator at 10°C for a few weeks to obtain a matured plant-based cheese food product.

[0224] The compositions of the plant-based cheese food product are shown below in Table 18.

[0225] Table 18 Sensory panel

[0226] Several testers were asked to rank the fermented plant-based cheese food product based on two attributes including cheesy flavour. The sensory panel was performed after 2 weeks of maturation, after 3 weeks of maturation. The testers were asked to select the Sample that has the more intense attribute between Comparative Sample 18 and Sample 19; and between Comparative Sample 18 and Sample 20; and between Sample 19 and Sample 20. Results are shown in Table 16 below.

[0227] Table 16

[0228] It can be seen that Sample 19 and Sample 20 have a very good score in cheesy flavours when compared to Comparative Sample 18. It can also be seen that Sample 20 had a higher score than Sample 19 in terms of cheesy flavour.

Claims

CLAIMS1. A cheese analogue composition comprising from 15% to 40% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 85% by weight of water; wherein the fat composition comprises coconut oil and a vegetable liquid oil.

2. The cheese analogue composition according to Claim 1 , wherein the fat composition comprises from 40% to 90% of coconut oil and from 10 to 60% of a vegetable liquid oil, preferably from 60% to 85% of coconut oil and from 15 to 40% of a vegetable liquid oil, and more preferably from 60% to 80% of coconut oil and from 20 to 40% of a vegetable liquid oil.

3. The cheese analogue composition according to Claim 1 or 2, wherein the fat composition comprises at least 80% by weight of coconut oil and at least 20% by weight of a vegetable liquid oil, preferably at least 85% by weight of coconut oil and at least 15% by weight of a vegetable liquid oil, and more preferably at least 90% by weight of coconut oil and at least 10% by weight of a vegetable liquid oil.

4. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 80% to 99% by weight of coconut oil and from 1% to 20% by weight of a vegetable liquid oil, preferably from 85% to 99% by weight of coconut oil and from 1 % to 15% by weight of a vegetable liquid oil, and more preferably from 85% to 95% by weight of coconut oil and from 5% to 15% by weight of a vegetable liquid oil.

5. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 40% to 85% by weight of saturated fatty acids residues, preferably from 50% to 80% by weight of saturated fatty acids residues; more preferably from 55% to 75% by weight of saturated fatty acids residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

6. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 1.5% to 50% by weight of stearic acid residues (C18:0); preferably from 2% to 40% by weight; more preferably from 2% to 15% by weight, such as from 2% to 10% by weight; or from 20% to 40% by weight.

7. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 0.1% to 20% by weight of butyric acid residues (C4:0) and / or caproic acid residues (C6:0); preferably, the fat composition comprises from 0.5% to 20% by weight of butyric acid residues (C4:0) and / or caproic acid residues (C6:0).

8. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises butyric acid residues (C4:0) in an amount of from 0.5% to 15% by weight, more preferably from 1.0% to 10% by weight and advantageously from 1.0% to 5.0% by weight.

9. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises caproic acid residues (C6:0) in an amount of from 0.5% to 15% by weight, more preferably from 0.5% to 10% by weight and advantageously from 0.5% to 5.0% by weight.

10. The cheese analogue composition according to any preceding claim, wherein the fat composition has a weight ratio of butyric acid residues (C4:0) to caproic acid residues (C6:0) of from 1:1 to 6:1 , preferably from 1:1 to 4:1 , more preferably from 1:1 to 3:1 and most preferably from 1:1 to 2: 1 or from 2:1 to 3: 1.

11. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises less than 0.40% by weight of caproic acid residues (C6:0), preferably less than 0.30% by weight, more preferably less than 0.20% by weight; advantageously less than 0.10% by weight; and such as less than 0.005% by weight; and preferably wherein the fat composition does not comprise caproic acid residues (C6:0).

12. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises less than 10% by weight of palm oil, preferably, wherein the composition comprises less than 5% by weight of palm oil, more preferably, wherein the composition comprises less than 2% by weight of palm oil, and most preferably wherein the composition does not comprise palm oil.

13. The cheese analogue composition according to any preceding claim, wherein the fat composition is a non-hydrogenated fat composition.

14. The cheese analogue composition according to any preceding claim, wherein the fat composition is a non-interesterified fat composition.

15. The cheese analogue composition according to any preceding claim, wherein the fat composition has a solid fat content (SFC) N10 of less than 77, such as less than 60, measured on unstabilised fat according to ISO 8292-1 , preferably, wherein the fat composition has a solid fat content (SFC) N10 of from 30 to 60, preferably 35 to 60; more preferably from 38 to 57; or between 60 to 77, measured on unstabilised fat according to ISO 8292-1.

16. The cheese analogue composition according to any preceding claim, wherein the fat composition has a solid fat content (SFC) N20 of 2 to 40, measured on unstabilised fat according to ISO 8292-1 , preferably 2 to 35; more preferably from 3 to 30; and most preferably from 3 to 20; or the fat composition has a solid fat content (SFC) N20 of from 20 to 40, measured on unstabilised fat according to ISO 8292-1 , preferably 20 to 35.

17. The cheese analogue composition according to any preceding claim, wherein the fat composition has a solid fat content (SFC) N30 of less than 5, measured on unstabilised fat according to ISO 8292-1 , preferably 4 or less; more preferably 3 or less; and most preferably 2 or less.

18. The cheese analogue composition according to any preceding claim, wherein the fat composition has a solid fat content (SFC) N35 of less than 5, measured on unstabilised fat according to ISO 8292-1 , preferably 4 or less; more preferably 3 or less; and most preferably 2 or less.

19. The cheese analogue composition according to any preceding claim, wherein the fat composition has a solid fat content (SFC) N40 of less than 5, measured on unstabilised fat according to ISO 8292-1 , preferably 4 or less; more preferably 3 or less; and most preferably 2 or less.

20. The cheese analogue composition according to any preceding claim, wherein the vegetable liquid oil is selected from rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, avocado oil, rice brand oil, camelina oil, shea olein, a triglyceride oil comprising butyric acid residues (C4:0) and / or caproic acid residues (C6:0), or any oil derived thereof and any mixture thereof.

21. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises a blend of coconut oil and sunflower oil, or a blend of coconut oil and high oleic sunflower oil.

22. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises at least 80% by weight of coconut oil and at least 20% by weight of high oleic sunflower oil, preferably at least 85% by weight of coconut oil and at least 15% by weight of high oleic sunflower oil, and more preferably at least 90% by weight of coconut oil and at least 10% by weight of high oleic sunflower oil.

23. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 80% to 99% by weight of coconut oil and from 1% to 99% by weight of high oleic sunflower oil, preferably from 85% to 99% by weight of coconut oil and from 1% to 15% by weight of high oleic sunflower oil, and more preferably from 85% to 95% by weight of coconut oil and from 5% to 15% by weight of high oleic sunflower oil.

24. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises a blend of (i) coconut oil; (ii) sunflower oil and / or high oleic sunflower oil; and (iii) a triglyceride oil comprising butyric acid residues (C4:0) and / or caproic acid residues (C6:0); preferably, the fat composition comprises a blend of (i) coconut oil; (ii) high oleic sunflower oil; and (iii) a triglyceride oil comprising butyric acid residues (C4:0).

25. The cheese analogue composition according to any preceding claim, wherein the starch comprises non-modified starch, modified starch, or a combination thereof.

26. The cheese analogue composition according to any preceding claim, wherein the starch comprises a non-modified or modified vegetable starch, rice starch, tapioca starch or a combination thereof; preferably wherein the starch comprises potato starch, waxy maize starch, tapioca starch, modified potato starch or a combination thereof.

27. The cheese analogue composition according to any preceding claim, wherein the weight percent of starch in the cheese analogue composition is from 3% to 30%, preferably from 3% to 20%, more preferably of from 5% to 15% by weight; or wherein the weight percent of starch in the cheese analogue composition is from 15% to 45%, preferably from 20% to 45%, more preferably of from 20 to 30% by weight28. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises one or more non-animal proteins, such as one or more proteins derived from fungi, plants, or a combination thereof.

29. The cheese analogue composition according to any preceding claim, wherein the nonanimal protein comprises plant protein such as algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein,oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof; or wherein the nonanimal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derived milk products, or a combination thereof.

30. The cheese analogue composition according to any preceding claim, wherein the weight percent of non-animal protein in the cheese analogue composition is less than 30% and preferably less than 20%, more preferably less than 10%, more preferably less than 5% by weight.

31. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition further comprises an animal milk-derived protein, preferably wherein the animal-milk derived protein comprises casein.

32. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.1% to 5% by weight of the cheese analogue composition.

33. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises one or more colouring additives, preferably wherein the one or more colouring additives are present in an amount of from 0.001% to 1% by weight of the cheese analogue composition.

34. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya.

35. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition further comprises an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, acidity regulators, liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids,yeast, sugar substitutes, salt, spices, fiber, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, antioxidants, acidity regulators, or combinations thereof.

36. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition is substantially free of animal protein and / or animal fats, preferably, wherein the cheese analogue composition is free of animal protein and / or animal fats.

37. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition is substantially free of animal-derived products, preferably, wherein the cheese analogue composition is free of animal-derived products.

38. The cheese analogue composition according to any one of Claims 1 to 35, wherein the cheese analogue composition further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof; preferably wherein the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof.

39. The cheese analogue composition according to Claim 38, wherein the one or more animal-derived products are present in the cheese analogue composition in an amount of from 0.1 % to 20% by weight of the cheese analogue composition.

40. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises from 45% to 75% by weight of water, from 20 to 35% by weight of fat composition; and wherein the weight percent of starch in the cheese analogue composition is from 20% to 35%; preferably, wherein the cheese analogue composition is a soft cheese analogue composition such as a brie or brie-type cheese, pizza cheese, or similartype cheese analogue composition.41 . The cheese analogue composition according to any one of Claims 1 to 39, wherein the cheese analogue composition comprises from 50% to 75% by weight of water; from 20 to 30% by weight of fat composition; and wherein the weight percent of starch in the cheese analogue composition is from 5% to 25%; preferably, wherein the cheese analogue composition is a spreadable cheese analogue composition such as a cream cheese, or similar-type cheese analogue composition.

42. The cheese analogue composition according to any one of Claims 1 to 39, wherein the cheese analogue composition comprises from 35% to 55% by weight of water; from 15% to30% by weight of fat composition; and wherein the weight percent of starch in the cheese analogue composition is from 5% to 35%; preferably, wherein the cheese analogue composition is a hard cheese such as a mozzarella block cheese, Cheddar cheese, parmesan cheese, feta cheese, sandwich cheese, or similar-type cheese analogue compositions.

43. A food product comprising a cheese analogue composition according to any preceding claim.

44. The food product according to Claim 43, wherein the food product is a vegetarian or vegan cheese substitute food product.

45. The food product according to Claim 43 or Claim 44, wherein the food product comprises a hard cheese analogue composition, such as mozzarella block cheese, a soft cheese analogue composition, or a spreadable cheese such as a cream cheese; preferably wherein the food product comprises a spreadable cheese analogue composition such as a cream cheese.

46. Use of a fat composition according to any one of claims 1 to 24 in a cheese analogue composition.

47. Use according to Claim 46, wherein the use further comprises using the cheese analogue composition in a food product.

48. Use according to Claim 46 or Claim 47, wherein the cheese analogue composition and / or food product are as defined in any one of Claims 1 to 45.

49. Use according to any one of Claims 46 to 48, wherein the use comprises using the fat composition to improve the nutritional profile of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil50. Use according to any one of Claims 46 to 49, wherein the use comprises using the fat composition to improve the spreadability of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.51 . Use according to any one of Claims 46 to 50, wherein the use comprises using the fat composition to reduce the firmness of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

52. Use according to any one of Claims 46 to 51 , wherein the use comprises using the fat composition to improve the creaminess of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

53. Use according to any one of Claims 46 to 52, wherein the use comprises using the fat composition to improve the dairy flavor of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

54. A process of manufacturing a cheese analogue composition according to any one of Claims 1 to 42, or a food product according to any one of Claims 43 to 45, wherein the process comprises: a. Combining a fat composition as defined in any one of Claims 1 to 24, water, starch, and optionally non-animal protein and / or one or more additional components to form the cheese analogue composition, and b. optionally forming the cheese analogue composition into food products.

55. A process according to Claim 54, wherein the combining is carried out at a temperature of from 40°C to 100°C, preferably from 40°C to 90°C; or preferably from 80° to 90°C.

Images