Whey-Bound Fresh Cheese Stabilization Using Crosslinked Starch
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Solution Overview
Problem
Whey-bound fresh cheese has limited heat stability, leading to syneresis and collapse during heating processes, which is not adequately addressed by existing additives and ingredients.
Innovation Solution
Incorporating a granular starch and an amylomaltase-treated starch into the whey-bound fresh cheese to enhance its heat stability, firmness, and bake stability, with the granular starch being crosslinked or stabilized to maintain its structure under harsh conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If whey-bound fresh cheese is used in heated food applications, then production advantages such as reduced waste stream are achieved, but severe syneresis and collapse occur during heating
Solution Approach 1:
The patent introduces starch as an intermediary substance that mediates between the whey-bound fresh cheese and the heating process. The starch forms a protective network that prevents syneresis and collapse during heating, allowing the cheese to withstand thermal stress without losing its structural integrity
Solution Approach 2:
The patent creates a composite material by combining whey-bound fresh cheese with starch. This composite structure leverages the protective gel-forming properties of starch to enhance the heat stability of the cheese, transforming a single-component system with poor heat resistance into a multi-component system with improved thermal stability
2Reliability
If traditional fresh cheese is used in heated applications, then good heat stability is maintained, but whey separation waste is generated
Solution Approach 1:
Starch acts as a mediator that prevents whey separation during heating. By forming a gel network, the starch traps whey within the matrix, preventing it from separating and wasting away, thus maintaining both heat stability and reducing substance loss
Solution Approach 2:
The patent converts the previously harmful effect of retained whey (which causes syneresis in conventional whey-bound cheese) into a beneficial feature. By combining whey-bound cheese with starch, the whey that would normally separate and waste is now retained within the starch gel matrix, contributing to the overall stability and moisture retention of the heated product
3Reliability
If additives such as inulin, pectin, gelatin, or gums are used to improve heat stability, then some stability enhancement is achieved, but no sufficiently effective solution is provided
Solution Approach 1:
The patent changes the key parameter of starch structure by using crosslinked or stabilized starch instead of native starch. This parameter change fundamentally alters the starch's thermal and gel-forming properties, enabling it to provide superior heat stability compared to conventional starch-based additives
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 combination of granular and amylomaltase-treated starches significantly improves the heat and bake stability of whey-bound fresh cheese, allowing its use in heated applications without syneresis, resulting in a more solid and stable cheesecake filling.
Implementation Method 1
an amylomaltase [EC 2.4.1.25] treated starch as a second starch type
Implementation Method 2
The granular starch can be a stabilized or a crosslinked starch... an adipic acid, phosphorus oxychloride, metaphosphate, citric acid, dimethylol ethylene urea or cyanuric chloride crosslinked starch
Data Source
AI summary
The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase-treated starch for the stabilization of a whey-bound fresh cheese.