BE811611A - Cheddar cheese substitute - contains a homogeneous mixture of a water fat emulsion with calcium caseinate and adipic acid - Google Patents

Cheddar cheese substitute - contains a homogeneous mixture of a water fat emulsion with calcium caseinate and adipic acid

Info

Publication number
BE811611A
BE811611A BE141419A BE141419A BE811611A BE 811611 A BE811611 A BE 811611A BE 141419 A BE141419 A BE 141419A BE 141419 A BE141419 A BE 141419A BE 811611 A BE811611 A BE 811611A
Authority
BE
Belgium
Prior art keywords
adipic acid
calcium caseinate
homogeneous mixture
fat emulsion
cheddar cheese
Prior art date
Application number
BE141419A
Other languages
French (fr)
Inventor
J D Wynn
R J Bell
G T Denton
H R Vernon
L R Custer
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of BE811611A publication Critical patent/BE811611A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

The cheese prodt. of pH 4.8-5.7 (5.1-5.5) comprises a gas-free homogeneous mixt of (a) an emulsion of water and fatty material (I) of Wiley m.pt. 32-43 degrees C, with (I) being 12-35% of the prodt. (b) 15-33% of calcium caseinate, (c) 0.5-1.5% adipic acid, (I) is homogenised soya. Also present may be 0.2-5% non-gelatinous flour (tapioca) with up to 2% emulsifying salts. The ingredients are added dry to molten (I) emulsified with water under vacuum. The prodt. is used as an inexpensive cheese substitute in pizzas sandwiches, sauces.
BE141419A 1974-02-25 1974-02-27 Cheddar cheese substitute - contains a homogeneous mixture of a water fat emulsion with calcium caseinate and adipic acid BE811611A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7406341A FR2261711B3 (en) 1974-02-25 1974-02-25 CHEESE REPLACEMENT PRODUCT AND MANUFACTURING PROCESS

Publications (1)

Publication Number Publication Date
BE811611A true BE811611A (en) 1974-06-17

Family

ID=9135407

Family Applications (1)

Application Number Title Priority Date Filing Date
BE141419A BE811611A (en) 1974-02-25 1974-02-27 Cheddar cheese substitute - contains a homogeneous mixture of a water fat emulsion with calcium caseinate and adipic acid

Country Status (10)

Country Link
JP (1) JPS57779B2 (en)
AT (1) AT335830B (en)
BE (1) BE811611A (en)
CH (1) CH588816A5 (en)
DE (1) DE2411945C2 (en)
FR (1) FR2261711B3 (en)
GB (2) GB1470303A (en)
NL (1) NL7403410A (en)
SE (1) SE7402251L (en)
ZA (1) ZA741178B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE68923360T3 (en) * 1989-04-06 1998-06-25 Jules Dr Silver Process for the production of low-fat butter or margarine and product produced in this way.
DE602006009500D1 (en) * 2006-05-19 2009-11-12 Ilia Eduardowitsch Singer COMPOSITION FOR PREPARING A CHEESE SUBSTRATE

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE759436A (en) * 1969-11-26 1971-05-25 Drew Chem Corp SYNTHETIC CHEESE CREAMS AND THEIR PREPARATION

Also Published As

Publication number Publication date
GB1470303A (en) 1977-04-14
ZA741178B (en) 1975-06-25
FR2261711A1 (en) 1975-09-19
JPS50117964A (en) 1975-09-16
ATA191074A (en) 1976-07-15
DE2411945C2 (en) 1982-08-19
DE2411945A1 (en) 1975-09-25
AT335830B (en) 1977-04-12
FR2261711B3 (en) 1976-06-18
GB1517956A (en) 1978-07-19
CH588816A5 (en) 1977-06-15
NL7403410A (en) 1975-09-16
SE7402251L (en) 1975-08-21
JPS57779B2 (en) 1982-01-07

Similar Documents

Publication Publication Date Title
JPS60184366A (en) W/o/w-type composite emulsified dressing or the like
NO914831L (en) ADDITIVE TO MELT CHEESE
DE69216701T2 (en) METHOD FOR THE SPONTANEOUS THERMAL GELLING OF A SOLUTION OF A PROTEIN THAT CAN BE COAGULATED WITH THE ISOELECTRIC PH, E.g. CASEIN, BY MODIFYING THE ALKALIION CONTENT, COAGULATES OBTAINED IN THIS WAY, AND THEIR USE IN PARTICULAR FOR THE PRODUCTION OF FOODSTUFFS
NL7403410A (en) Cheddar cheese substitute - contains a homogeneous mixture of a water fat emulsion with calcium caseinate and adipic acid
GB1458946A (en) Cheese product and process for its production
GB1271173A (en) Expanded protein products
KR890001451A (en) Preparation method of foamable oil-in-water emulsion
JPS52156787A (en) Oil-in-water type emulsified composition
JPS6439941A (en) Production of plasticized oil and fat
GB1079450A (en) Fatty products and their preparation
ES395311A1 (en) Low fat cream cheese-like product
ES461743A1 (en) Dietetic foodstuff and its production
IE40667B1 (en) Protein product
GB1516532A (en) Process for making a food product resembling cheese
JPS59173041A (en) Quality modifier for ham
JPS57125673A (en) Production of oil-in-water type emulsion
DE3068246D1 (en) Dry emulsion of fatty material and process for preparing it
FR2222954A1 (en) Non-milk food product resembling cheese - contg. caseinates, fatty materials and adipic acid
GB1399072A (en) Tofu manufacture
GB1088195A (en) Improvements in or relating to cheese-like food spread
FR2340686A1 (en) Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying
JPS568644A (en) Preparation of emulsified fat and oil product
FR2394984A1 (en) Constant quality ripened soft cheese prepn. - with casein protein addn. to whey protein-enriched milk (NL 28.12.78)
JPS5668349A (en) Preparation of food similar to mozzarella cheese
JPS5768738A (en) Nonily spread