Soft Non-Dairy Cheese Composition Without Hydrocolloids
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Solution Overview
Problem
Current non-dairy cheeses lack desirable textural properties and contain additives like hydrocolloids and modified starches, which are not perceived as natural by consumers, making them unsuitable for vegan consumers.
Innovation Solution
A soft non-dairy cheese composition comprising a combination of two or more different dietary fibers, non-animal protein, and lipid, with a moisture content of 60-80 wt%, devoid of hydrocolloids and modified starches, prepared by mixing dietary fibers and protein at room temperature, adding water under shear, emulsifying with lipids under high shear, and heating to achieve a smooth texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If hydrocolloids and modified starches are used as additives in non-dairy cheese, then textural properties and stability are improved, but the product is no longer perceived as natural by consumers
Solution Approach 1:
The patent removes hydrocolloids and modified starches from the non-dairy cheese formulation, extracting the problematic additives that consumers perceive as unnatural. The invention achieves this by relying on the intrinsic properties of whole food ingredients (nuts, seeds, legumes) combined with proper processing techniques to provide necessary texture and stability without synthetic additives.
Solution Approach 2:
The patent changes the formulation parameters by using specific ratios of nuts, seeds, and legumes with controlled moisture content (60-80 wt%). This parameter optimization allows the natural ingredients to provide adequate textural properties through their inherent viscoelastic characteristics, eliminating the need for hydrocolloids and modified starches.
2Ease of manufacture
If non-dairy cheese is made without hydrocolloids and modified starches, then the product is perceived as more natural, but textural attributes like springiness and stretchability are compromised
Solution Approach 1:
The patent creates a composite material system combining nuts, seeds, and legumes in specific proportions. This composite approach leverages the complementary properties of different plant-based ingredients to achieve desirable textural attributes (springiness, stretchability) that would be difficult to obtain with any single ingredient alone, all while maintaining a natural ingredient profile without hydrocolloids or modified starches.
Solution Approach 2:
The patent optimizes the moisture content parameter to 60-80 wt%, which is critical for achieving proper textural response. This parameter control, combined with selecting specific plant-based ingredients with appropriate fat and protein content, enables the formulation to exhibit cheese-like viscoelastic properties without relying on additives.
3Adaptability or versatility
If vegan cheese is made without dairy-derived casein, then it is suitable for vegan consumers, but allergens like lectins in soy may still be present
Solution Approach 1:
The patent applies local quality by carefully selecting specific plant-based ingredients and excluding those with known allergens. Instead of using soy (which contains lectins), the formulation relies on nuts, seeds, and legumes that are either naturally low in allergens or can be processed to reduce allergenicity. This selective ingredient approach ensures vegan suitability while minimizing allergen exposure.
4Ease of manufacture
If a short and consumer-friendly ingredient list is achieved, then consumer appeal is improved, but the formulation becomes more restricted in available ingredients
Solution Approach 1:
The patent achieves universality by using a core formulation of nuts, seeds, and legumes that can serve multiple functions: providing structure, texture, flavor, and nutritional value. This multi-functional ingredient approach allows for a short, consumer-friendly ingredient list while maintaining formulation flexibility, as these base ingredients can be combined in various ratios to create different cheese varieties without requiring extensive additive lists.
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 composition achieves improved textural attributes, such as springiness and stretchability, without the use of additives, making it more appealing to consumers seeking natural ingredients.
Implementation Method 1
the composition has a moisture content of between 60 to 80 wt% and wherein one of the dietary fibers is pea cell wall fiber and the other dietary fiber is potato fiber
Implementation Method 2
Mixing two or more different dietary fibers and non-animal protein at room temperature
Implementation Method 3
Adding water under shear until homogenous mixture is reached
Implementation Method 4
Adding lipids to the above mixture and emulsifying under high shear
Implementation Method 5
Heating the emulsion to a temperature of at least 70 °C, until desired smooth, homogeneous texture is achieved
Implementation Method 6
Heating the emulsion to a temperature of at least 70 °C, until desired smooth, homogeneous texture is achieved
Implementation Method 7
Cooling down
Data Source
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AI summary
The present invention relates to a soft non-dairy cheese composition comprising dietary fiber; non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of greater than 60 wt%. The invention also relates to a method preparing such compositions and uses thereof.