Salt-Free Processed Cheese Stabilized by Amylopectin Starch

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing processed cheese products lack the full cheese flavor and stability when produced without emulsifying salts, often resulting in undesirable textures, flavors, and mouthfeel due to the use of starches and hydrocolloids, which inhibit flavor release and create starchy flavors.

Innovation Solution

A processed cheese formulation using modified starches with amylopectin and substantially no amylose, providing uniform distribution and viscosity management during cooking, without significant emulsifying salts, to maintain stability and flavor intensity.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If emulsifying salts are used in processed cheese, then the cheese melts smoothly and resists separation during cooking, but the cheese lacks full cheese flavor and has undesirable texture

Engineering Contradiction:

Improvestability during cookingVSAvoidundesirable texture and flavor

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The patent removes emulsifying salts from the processed cheese formulation while maintaining stability through alternative means (proper cheese selection, controlled moisture content, and cooking parameters), thereby eliminating the harmful texture and flavor effects associated with salt additives while preserving cooking stability

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent adjusts key parameters including moisture content (30-80%), protein content (5-95%), and cooking temperature profiles to achieve stable melting without emulsifying salts, transforming the formulation to eliminate harmful additives while maintaining functional performance

Inventive Principle:

Principle #35Parameter changes

2Reliability

If starches and hydrocolloids are used to provide stability without emulsifying salts, then the cheese maintains structure, but the starches add undesirable texture and inhibit flavor release

Engineering Contradiction:

Improveproduct stabilityVSAvoidstarchy flavor and texture

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The patent eliminates starches and hydrocolloids from the formulation, achieving stability through proper cheese selection and controlled processing parameters, thereby removing the source of starchy flavors and undesirable textures while maintaining product stability

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent allows the cheese system to stabilize itself through appropriate ingredient selection (high moisture natural cheeses) and processing control, eliminating the need for external stabilizers like starches and hydrocolloids that would compromise flavor and texture

Inventive Principle:

Principle #25Self-service

3Ease of manufacture

If calcium content is reduced to eliminate emulsifying salts, then the cheese can be made without emulsifying salts, but the cheese becomes melt-restricted and lacks flavor intensity

Engineering Contradiction:

Improveemulsifying salt-free formulationVSAvoidmelt performance and flavor

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The patent maintains normal or elevated calcium levels in the cheese formulation while eliminating emulsifying salts, using controlled moisture content and cooking parameters to achieve stable melting performance without relying on salt additives, thereby preserving both flavor intensity and melt characteristics

Inventive Principle:

Principle #35Parameter changes

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 cheese achieves smooth texture and intense flavor without emulsifying salts, resisting separation during heating and retaining desirable organoleptic properties.

Implementation Method 1

modified starch that contains amylopectin and substantially no amylose... providing uniform distribution and viscosity management during cooking

Methodology Applied

Scientific EffectGelatinization:

Implementation Method 2

the processed cheese... resists separation when cooked... the emulsifying salts complex with calcium ions in the cheese to solubilize protein, increase protein hydration and swelling to facilitate the emulsification of fat

Methodology Applied

Scientific EffectEmulsion: Emulsion

Implementation Method 3

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 EffectHeating: Heating

Data Source

PatentUS12514260B2Emulsifying salt-free and starch stabilized cheese

Publication Date: 2026.01.06 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.