Salt-Free Processed Cheese Stabilized by Amylopectin-Rich Starch

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Solution Overview

Problem

Existing processed cheese products struggle with stability and undesirable textures and flavors when produced without emulsifying salts, particularly in high moisture systems, due to the use of starches and hydrocolloids which inhibit flavor release and create unwanted textures.

Innovation Solution

A modified starch containing amylopectin and substantially no amylose is used to provide viscosity and water management during processing, ensuring a uniform distribution without intact starch granules or agglomerates, resulting in a smooth texture and intense cheese flavor without emulsifying salts.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If starches and hydrocolloids are used to provide stability in emulsifying salt-free cheese, then the cheese maintains stability during processing, but the starches and hydrocolloids add unwanted texture and inhibit flavor release

Engineering Contradiction:

Improvecheese stabilityVSAvoidunwanted texture and flavor inhibition

Core Design Contradiction:

Stability of the object's compositionVSObject-generated harmful factors

Solution Approach 1:

The patent removes emulsifying salts from the cheese formulation and replaces them with a specific modified starch system. The harmful effect of unwanted texture is eliminated by selecting a starch modification that provides stability without the gummy or starchy characteristics of conventional starches. The flavor inhibition issue is resolved by using a starch modification that does not interfere with flavor release, allowing the natural cheese flavor to shine through.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent applies parameter changes by modifying the starch structure through specific chemical or physical processes to alter its functional properties. The modification creates a starch that gelatinizes at appropriate temperatures and provides viscosity and stability without the harmful textures and flavors of unmodified starches. This parameter change in starch structure enables it to function as a stabilizer while remaining neutral in taste and texture.

Inventive Principle:

Principle #35Parameter changes

2Object-generated harmful factors

If calcium reduced casein sources are used to eliminate emulsifying salts, then the cheese contains no emulsifying salts, but the melt is restricted and the cheese is not suitable for high moisture products

Engineering Contradiction:

Improveemulsifying salt contentVSAvoidsuitability for different cheese types

Core Design Contradiction:

Object-generated harmful factorsVSAdaptability or versatility

Solution Approach 1:

The patent introduces a modified starch as an intermediary substance that performs the stabilizing function previously achieved by emulsifying salts. The starch acts as a mediator that enables high moisture cheese products to maintain stability during processing without requiring calcium reduced casein or other protein modifications. This intermediary approach allows the cheese to maintain full protein content and versatility across different product types while eliminating emulsifying salts.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Object-generated harmful factors

If all casein is removed or substantially reduced from the cheese, then the cheese contains no emulsifying salts, but the cheese lacks flavor intensity and appears unnatural

Engineering Contradiction:

Improveemulsifying salt contentVSAvoiddairy protein content

Core Design Contradiction:

Object-generated harmful factorsVSQuantity of substance

Solution Approach 1:

The patent extracts and removes emulsifying salts from the cheese formulation without removing casein. Instead, it uses a modified starch system to provide the stabilizing function that would otherwise require emulsifying salts. This approach maintains full dairy protein content and natural cheese flavor while eliminating the harmful emulsifying salts, avoiding the need to compromise protein levels.

Inventive Principle:

Principle #2Taking out (Extraction)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The modified starch effectively stabilizes the cheese during heating, ensuring no texture or flavor contribution from starch, while maintaining a smooth texture and intense flavor, thus overcoming the limitations of prior methods.

Implementation Method 1

heating a blend of water and a modified starch containing amylopectin and substantially no amylose to its gelatinization temperature to form a cooked starch paste

Methodology Applied

Scientific EffectGelatinization:

Implementation Method 2

The modified starch is effective to provide a uniform distribution of the amylopectin in the processed cheese with substantially no intact starch granules and substantially no starch agglomerates

Methodology Applied

Scientific EffectDiffusion: Diffusion

Data Source

PatentUS20260090558A1Emulsifying salt-free and starch stabilized cheese

Publication Date: 2026.04.02 KRAFT FOODS GROUP BRANDS LLC

AI summary

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.