WO2024129854A1 - Produit du type fromage à la crème à base de plante et procédé de fabrication d'un produit du type fromage à la crème à base de plante - Google Patents

Produit du type fromage à la crème à base de plante et procédé de fabrication d'un produit du type fromage à la crème à base de plante Download PDF

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Publication number
WO2024129854A1
WO2024129854A1 PCT/US2023/083822 US2023083822W WO2024129854A1 WO 2024129854 A1 WO2024129854 A1 WO 2024129854A1 US 2023083822 W US2023083822 W US 2023083822W WO 2024129854 A1 WO2024129854 A1 WO 2024129854A1
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WO
WIPO (PCT)
Prior art keywords
plant
range
cheese product
protein
cream cheese
Prior art date
Application number
PCT/US2023/083822
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English (en)
Inventor
Madeline Erickson Goris
Andrew E. Mcpherson
Jennifer SAKURAI
Andrea THYEN
Ann Elizabeth Wasko
Original Assignee
Kraft Foods Group Brands Llc
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
Priority claimed from US18/081,189 external-priority patent/US20230129124A1/en
Application filed by Kraft Foods Group Brands Llc filed Critical Kraft Foods Group Brands Llc
Publication of WO2024129854A1 publication Critical patent/WO2024129854A1/fr

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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
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Definitions

  • FIG. 1 is a schematic diagram of a process for making a plant-based cheese product according to some embodiments;
  • FIG. 2 is a photograph of a substrate with a cream cheese type plant-based food product spread thereon;
  • FIG. 3 is a photograph of two exemplary cream cheese type plant-based food products; Attorney Docket 1410-155491-US [0007]
  • FIG. 4 is a photograph of a substrate with example and comparative example cream cheese type plant-based food products spread thereon;
  • FIG. 5 and FIG.6 are light microscopy images, with a 100 ⁇ m scale bar, of a comparative example cream cheese type plant-based food product; [0009] FIG.
  • FIG. 7 is a light microscopy image, with a 100 ⁇ m scale bar, of a comparative example cream cheese type plant-based food product
  • FIG. 8 and FIG.9 are light microscopy images, with a 100 ⁇ m scale bar, of an example cream cheese type plant-based food product
  • FIG. 10 and FIG. 11 are light microscopy images, with a 100 ⁇ m scale bar, of an example cream cheese type plant-based food product
  • FIG. 12 is a graph of fat droplet size distribution of example and comparative example cream cheese type plant-based food products illustrating the frequency distribution percentage (Y axis) as a function of the diameter of the samples ( ⁇ m, X axis); [0013] FIG.
  • FIG. 13 is a graph of fat droplet size distribution of example and comparative example cream cheese type plant-based food products illustrating the cumulative distribution percentage (Y axis) as a function of the diameter of the samples ( ⁇ m, X axis);
  • FIG. 14 is a macrograph of a substrate with example and comparative example cream cheese type plant-based food products spread thereon;
  • FIG. 15 is a graph of the light intensity of example and comparative example cream cheese type plant-based food products illustrating the light intensity of the samples (Y axis) as a function of line position (X axis); [0016] FIG.
  • FIG. 16 is a graph of the mean intensity of example and comparative example cream cheese type plant-based food products illustrating the mean intensity of the samples (Y axis) as a function of area (X axis); [0017]
  • FIG. 17 is a graph produced from rheometer temperature sweeps of example and comparative example cream cheese type plant-based food products illustrating firmness of the samples (Pa, Y axis) over temperature (°C, X axis); Attorney Docket 1410-155491-US [0018] FIG.
  • FIG. 18 is a graph produced from rheometer temperature sweeps of example and comparative example cream cheese type plant-based food products illustrating viscosity of the samples (Pa ⁇ s, Y axis) over temperature (°C, X axis); [0019]
  • FIG. 19 is a graph produced from rheometer temperature sweeps of example and comparative example cream cheese type plant-based food products illustrating Tan ⁇ of the samples (Y axis) over temperature (°C, X axis) [0020]
  • FIG. 20 is a photograph of example and comparative example cream cheese type plant-based food products; [0021] FIG.
  • FIG. 21 is a scatter plot illustrating the a* (green-red) value (Y axis) and b* (blue- yellow) value (X axis) of example and comparative example cream cheese type plant-based food products; and [0022]
  • FIG. 22 is a bar graph illustrating the L* (Lightness) value of example and comparative example cream cheese type plant-based food products.
  • a plant-based cheese product which, in some approaches, may be in the form of a soft plant-based cheese product, such as a plant-based cream cheese product or plant-based cheese spread.
  • plant-based refers to a product or ingredient that is free of animal-based proteins, such as dairy proteins, and comprises a plant- derived protein.
  • the plant-based cheese products have an appearance, taste, and texture similar to a dairy-based cream cheese.
  • the plant-based cheese products are in the form of a stable emulsion.
  • the plant-based cheese product disclosed herein may be free of animal-based proteins (including dairy-based proteins), animal-based proteins cannot be relied upon to produce the desired texture, including spreadability at refrigeration temperatures of conventional cream cheeses. Rather, it has been unexpectedly found that a plant-based cheese product with characteristics consistent with consumer expectations for a dairy-based cream cheese product could be obtained through the combination of a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component.
  • the plant-based cheese product is further characterized by a desirable opaque appearance at both refrigerated and elevated temperature, such as a temperature at which the product is likely to be consumed (e.g., cream cheese on a toasted bagel).
  • the plant-based cheese products described herein are uniquely able to maintain opacity at elevated temperatures (e.g., up to about 55°C).
  • the plant-based cream cheese product includes a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component.
  • a method of making the plant-based cheese product includes mixing water, a plant-based protein, a thickening agent, a stabilizer, and a fat component to form a mixture.
  • a method of making the plant-based cheese product includes adding a plant-based protein to water to form a first mixture.
  • the method may further include melting the fat component and adding the melted fat component, a stabilizer, and a thickening agent to the first mixture and mixing to form a second mixture.
  • the second mixture is then heated to pasteurize the mixture, and then homogenizing the second mixture to form the plant- based cheese product in the form of a stable emulsion.
  • the heating includes injecting steam directly into the second mixture to pasteurize the second mixture, and homogenizing the second mixture to form the plant-based cheese product.
  • the method includes indirect steam heating of the second mixture to pasteurize the second mixture (e.g., via use of a thermally jacketed heating vessel), and homogenizing the second mixture to form the plant-based cream cheese product.
  • the heating by steam may occur before homogenization.
  • direct steam injection may be advantageous to avoid introduction of off colors and flavors to the product.
  • the method of making the plant-based cheese products specifically does not include a fermentation step and the resulting plant-based cheese product may be characterized as a non-fermented plant-based cheese product.
  • the terms “fermentation,” “fermented,” and the like refer to a process involving incubating a substrate, such as a carbohydrate, in the presence of a microorganism for a period of time in which the microorganism converts the substrate into an alcohol or acid.
  • a substrate such as a carbohydrate
  • a starch or sugar is converted to lactic acid by yeast or bacterial strains.
  • the present methods and plant-based cheese products do not include a lactic acid fermentation step.
  • the method of making the plant-based cheese products may include a fermentation step.
  • lactic acid bacteria i.e., bacteria that produce lactic acid as a product of fermentation
  • lactic acid bacteria i.e., bacteria that produce lactic acid as a product of fermentation
  • any Lactococcus lactis, Lactococcus cremoris, Streptococcus lactis, Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus bulgaricus may be used. Fermentation is generally carried out until a desired pH is Attorney Docket 1410-155491-US achieved (e.g., between about 3.5 to about 5.0, in another aspect about 3.8 to about 4.8, and in another aspect about 4.0 to about 4.4).
  • the plant-based cream cheese product described herein may be formed into any desirable shape.
  • the plant-based cheese product is a cream cheese product that is formed into a soft block or filled into a container.
  • pressurized nitrogen gas may be used to aerate the product.
  • the mixture may be aerated using any suitable equipment, such as a scraped surface heat exchanger. It has been found the described ingredients provide a matrix effective to maintain the overrun following aeration.
  • the plant-based cream cheese product includes a plant-based protein.
  • the plant-based protein comprises one or more of faba bean protein (also known as fava bean protein), soy protein, lentil protein, potato protein, chickpea protein, canola protein, and pea protein.
  • faba bean protein also known as fava bean protein
  • soy protein lentil protein
  • potato protein chickpea protein
  • canola protein canola protein
  • pea protein ingredients include faba protein (VITESSENCE® Pulse 3600 from Ingredion), pea protein (PURIS® Pea 870 from Cargill), potato protein (SOLANIC® 300 from Avebe), chickpea protein (ARTESA® Chickpea from Tate & Lyle), or soy protein (SUPRO® 248 soy protein isolate from IFF/DuPont).
  • the plant-based protein is selected based on the impact of the plant-based protein Attorney Docket 1410-155491-US on the color and/or flavor of the final plant-based cheese product.
  • soy protein, faba bean protein, and chickpea protein products may be particularly suitable for cream cheese applications.
  • Faba bean, soy, or chickpea protein resulted in final products closer in color to conventional dairy-based cream cheese, while inclusion of pea or lentil protein resulted in cheese products with a more yellow or tan color, and inclusion of potato protein resulted in cheese products with a gray hue.
  • the plant-based protein may be in the form of an isolate, a concentrate, or a flour.
  • the plant-based protein is in the form of an isolate or a concentrate that contributes to emulsification of the plant-based cheese product. While not wishing to be limited by theory, it is presently believed that other non-protein components of the protein isolate or concentrates may beneficially contribute to the texture of the cheese product.
  • the plant-based protein is the only source of protein in the plant-based cheese product. In this respect, the plant-based cheese product includes no animal- or dairy-based proteins, including, for example, casein and whey.
  • the plant-based cheese product includes no nut-based proteins, including, for example, one or more of almond protein, peanut protein, and cashew protein. Additionally, or alternatively, the plant-based cheese product may be free of one or more of oat protein, rice protein, wheat protein, and/or sunflower seeds.
  • the plant-based protein is present in an amount within the range of about 0.2 wt% to about 8 wt% crude protein, in another aspect about 0.25 wt% to about 8 wt% crude protein, in another aspect about 0.3 wt% to about 8 wt% crude protein, in another aspect about 0.35 wt% to about 8 wt% crude protein, in another aspect about 0.2 wt% to about 6 wt% crude protein, in another aspect about 0.25 wt% to about 6 wt% crude protein, in another aspect about 0.3 wt% to about 6 wt% crude protein, in another aspect about 0.35 wt% to about 6 wt% crude protein, in another aspect about 0.2 wt% to about 5 wt% crude protein, in another aspect about 0.2 wt% to about 4 wt% crude protein, in another aspect about 0.2 wt% to about 3.5 wt% crude protein, in another aspect about 0.2 wt% to about 3 w
  • a crude protein content of 5 wt% or higher results in undesirable textural attributes in the plant-based cream cheese product.
  • the complex viscosity and storage modulus (firmness) decreased to unacceptable levels at 5°C, 25°C, and/or 37°C.
  • the amount of crude protein in a plant-based protein ingredient may depend on the form of the protein-containing ingredient (e.g., whether the ingredient is in the form of an isolate, a concentrate, or a flour).
  • the amount of crude protein is the amount of protein contributed by any protein-containing ingredient.
  • the commercially available VITESSENCE TM Pulse 3600 (Ingredion) faba bean protein product includes about 60% protein and about 40% non-protein components. If a plant-based cheese product includes about 2 wt% VITESSENCE TM Pulse 3600 faba bean protein product, the plant- based cheese product will include about 1.2 wt% crude protein, for purposes herein.
  • the amount of crude protein in a plant-based protein ingredient or in the plant-based cheese product may be measured by the Association of Official Analytical Chemists (AOAC) Official Method 992.15 (which is incorporated herein by reference in its entirety).
  • the amount of crude protein in a plant-based protein ingredient or in the plant- based cheese product may be measured by the Dumas Method. Attorney Docket 1410-155491-US [0039]
  • the plant-based protein may be the only emulsifier in the plant- based cheese product.
  • the plant-based cheese product is free from lecithin, monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, and polysorbate.
  • the plant-based cheese product may also be free of any one or more of glucono-Delta-Lactone, tricalcium phosphate, sugar, beta Carotene (color), and sodium citrate.
  • a plant-based protein and in particularly in combination with a stabilizer and a starch-based thickener, has surprisingly been found to provide significant benefits to the appearance and performance of the plant-based cheese product.
  • the stabilizer, starch-based thickener, and fat component interact with the plant-based protein in the final food product to contribute to the opacity of the product.
  • plant- based cheese products prepared without a plant-based protein may have a white appearance and opacity at refrigeration temperature but a thinner hot viscosity that results in a loss of opacity when the plant-based cheese product is applied on a hot substrate.
  • a plant-based cheese products is prepared with a plant-based protein in combination with the stabilizer, starch-based thickener, and fat component as described herein, the product maintains its opacity when applied on a hot substrate, such as a slice of toasted bread or bagel. It is presently believed that the plant-based protein stabilizes the product matrix and maintains smaller droplets of the fat component.
  • the plant-based protein and starch-based thickener molecules contribute to light scattering at elevated temperatures. The inclusion of a plant-based protein also allows for lower percent of light transmission at a wavelength of 865 nm.
  • the stabilizer, starch-based thickener, and fat component interact with the plant-based protein in the final food product to contribute to the texture of the product.
  • plant-based cheese products prepared without a plant-based protein may have a soft, smooth texture similar to a dairy-based cream cheese, but a thinner, less firm texture at temperatures above 25°C.
  • the stabilizer, starch-based thickener, and fat component as described herein, the product retains more firmness, emulsion stability, and opacity than a similar plant-based cheese product but that was prepared without a plant-based protein.
  • the plant-based cheese product further includes a fat component having a solid fat content at 10°C of about 50% to about 90%, in another aspect about 55% to 90%, in another aspect about 55% to about 85%, and in another aspect about 60% to about 85%, and a solid fat content at 20°C of about 15% to about 45%, in another aspect about 20% to about 45%, in another aspect of about 20 to about 40%, and in another aspect about 25% to about 40%.
  • a fat component having a solid fat content at 10°C of about 50% to about 90%, in another aspect about 55% to 90%, in another aspect about 55% to about 85%, and in another aspect about 60% to about 85%, and a solid fat content at 20°C of about 15% to about 45%, in another aspect about 20% to about 45%, in another aspect of about 20 to about 40%, and in another aspect about 25% to about 40%.
  • the fat component has a solid fat content of about 50% to about 90% at 10°C and a solid fat content of about 15% to about 45% at 20°C, in another aspect a solid fat content of about 55% to about 90% at 10°C and a solid fat content of about 20% to about 45% at 20°C, in another aspect a solid fat content of about 55% to about 85% at 10°C and a solid fat content of about 20% to about 45% at 20°C, and yet another aspect a solid fat content of about 60% to about 85% at 10°C and a solid fat content of about 25% to about 40% at 20°C.
  • the fat component when the fat component has a solid fat content within the specified ranges, the fat component may behave functionally similarly to butterfat, which may contribute to the plant-based cheese product having a flavor profile, cold texture, and melt profile similar to a dairy-based cheese.
  • the solid fat content of the fat component may be measured by differential scanning calorimetry (DSC).
  • DSC differential scanning calorimetry
  • a 10 mg sample in a hermetically sealed pan may be heated from -500oC to 1000oC at a heating rate of 10oC/minute, and the heat flow rate may be measured as a function of temperature. From the heat flow vs. temperature curve, a solid fat content vs. temperature curve may be calculated.
  • the fat component comprises a combination of coconut oil and sunflower oil, for example, the commercially available AKOVEG TM oil (sold by AAK USA Inc.). In still other examples, the fat component comprises coconut oil. Additionally, or alternatively, the plant-based cheese product may be free from palm oil and palm oil fraction.
  • the fat component is present in an amount within the range of about 10 wt% to about 50 wt%, in another aspect about 10 wt% to about 45 wt%, in another aspect about 10 wt% to about 40 wt%, in another aspect about 15 wt% to about 40 wt%, in another aspect about 15 wt% to about 35 wt%, in another aspect about 15 wt% to about 25 wt%, and in another aspect about 20 wt% to about 30 wt%, based on a total weight of the plant-based cheese product.
  • the plant-based cheese product further includes a stabilizer.
  • the stabilizer may be any suitable hydrocolloid.
  • the stabilizer assists with water management and texture of the plant-based cheese product.
  • the hydrocolloid includes one or more of inulin, pectin, carboxymethylcellulose, carrageenan, gum Arabic, xanthan gum, locust bean gum, and guar gum.
  • the hydrocolloid comprises a combination of xanthan gum, locust bean gum, and guar gum, such as the commercially available TIC Stabilizer 424 (Ingredion).
  • the hydrocolloid comprises locust bean gum.
  • the stabilizer may act as an emulsion stabilizer in the plant-based cheese product. In some aspects, the stabilizer may also provide a thickening function.
  • the stabilizer is present in an amount within the range of about 0.01 wt% to about 10 wt%, in another aspect about 0.01 wt% to about 5 wt%, in another aspect about 0.01 wt% to about 1 wt%, in another aspect about 0.05 wt% to about 1 wt%, in another aspect about 0.1 wt% to about 5 wt%, in another aspect about 0.25 wt% to about 5 wt %, in another aspect about 0.1 wt% to about 3 wt%, in another aspect about 0.25 wt% to about 3 wt %, in another aspect about 0.1 wt% to about 2 wt%, in another aspect about 0.25 wt% to about 2 wt %, and in another aspect about 0.1 wt% to about 1 wt%, in another aspect about 0.25 wt% to about 1 wt % stabilizer, based on a total weight of the plant-based cheese product.
  • the plant-based cheese product further includes a thickening agent, such as a starch- based thickening agent.
  • a thickening agent can contribute to desired texture of the plant- based cheese product.
  • suitable thickening agents include, for example, starches such as potato starch, corn starch, tapioca starch, arrowroot starch, or rice starch.
  • the starch is shear tolerant.
  • the term “shear tolerant” means that the starch is able to withstand homogenization (e.g., single stage homogenization at 165 bar in a GEA Twin Panda Dynamic Homogenizer) at a temperature of 82°C in order to contribute a measurable increase in viscosity to the final product upon cooling to 5°C.
  • measurable increase in Attorney Docket 1410-155491-US viscosity means an at least 5% (or in some aspects at least 10%) increase in complex viscosity upon cooling to 5°C as compared to an otherwise identical product made without a starch- based thickening agent and including additional water in place of the starch-based thickening agent.
  • the starch is a modified starch, such as an enzymatically converted or acid-thinned starch.
  • the starch is an enzymatically-converted potato starch, such as the commercially available ETENIA TM 457 starch (Coöperatie Avebe U.A.).
  • the starch is or comprises a low dextrose equivalent (DE) maltodextrin, such as having a DE of 10 or less, in another aspect a DE of 5 or less, in another aspect a DE of 3 or less, and in another aspect a DE of 2.
  • the starch is thermoreversible such that it is flowable at hot temperatures and sets as it cools.
  • thermoreversible starch may provide a spreadable texture to a cooled plant-based cheese product.
  • the inclusion of a thickening agent may contribute to the textural characteristics of the plant-based cheese product.
  • Inclusion of a thickening agent may provide textural characteristics that replicate a dairy-based cheese product.
  • the thickening agent may provide a texture that is firm enough to scoop, spread, and quickly dissipate in the mouth.
  • the starch-based thickening agent is present in an amount within the range of about 1 wt% to about 25 wt%, based on a total weight of the plant-based cheese product.
  • the thickening agent is present in an amount within the range of about 1 wt% to about 20 wt%, in another aspect about 1 wt% to about 15 wt%, in another aspect about 1 wt% to about 12 wt%, in another aspect about 3 wt% to about 10 wt%, in another aspect about 3 w% to about 8 wt%, based on a total weight of the plant-based cheese product.
  • the plant-based cheese product further includes water.
  • the plant- based cheese product includes water in an amount effective to provide a moisture% of the plant-based cheese product within the range of about 50 wt% to about 80 wt%, in another aspect about 50 wt% to about 75 wt%, in another aspect about 55 wt% to about 75 wt%, in another aspect about 55 wt% to about 70 wt%, or in another aspect about 60 wt% to about 70 wt%, by weight of the plant-based cheese product.
  • the plant-based cheese product may further include an acidulant.
  • the plant-based cheese product includes an acidulant in an amount effective to provide a pH in Attorney Docket 1410-155491-US the plant-based cheese product of about 3.5 to about 5.0, in another aspect about 3.8 to about 4.8, and in another aspect about 4.0 to about 4.4.
  • Any suitable acidulant may be used. Suitable acids include malic acid, citric acid, acetic acid, phosphoric acid, and lactic acid.
  • the acidulant comprises one or more of citric acid, sorbic acid, and lactic acid. The inclusion of the acidulant to a provide a pH in the described ranges contributes to microbial stability of the product as well as providing desirable flavor.
  • the acidulant may be separately added to the ingredients of the plant-based cheese product and/or the acidulant may be generated via a fermentation step.
  • lactic acid may be generated during fermentation with an acid- generating bacteria, such as lactic acid bacteria.
  • the plant-based cheese product may further include one or more additional ingredients, such as salt, a preservative (e.g., sorbic acid), a colorant, and flavors.
  • any suitable natural or artificial flavors may be used, such as one or more of garlic, herbs (e.g., chives, parsley, basil), spices (e.g., cinnamon), fruit (e.g., strawberry, blueberry, pineapple, peach, and the like), nuts (e.g., pecan), pepper (e.g., jalapeno, chipotle, bell pepper), sweetener (e.g., honey, brown sugar, sucrose), olive, bacon, salmon, and vegetable (e.g., onion).
  • the one or more flavors include a masking-type flavor to mask the taste of another ingredient in the plant-based food product.
  • one or more flavors may be included to build back positive dairy notes to replicate the taste of a dairy-based cheese product.
  • the plant-based cheese product may be free from one or more of nut-based proteins, almond protein, peanut protein, cashew protein, oat protein, rice protein, wheat protein, sunflower seeds, non-plant-based protein emulsifiers, lecithin, monoglycerides, diglycerides, polyethylene glycol, propylene glycol alginate, polysorbate, palm oil, and palm oil fraction.
  • the plant-based cheese products described herein can be made by a variety of methods.
  • the plant-based cheese products can be made by a method comprising combining a plant-based protein, a fat component, a starch-based thickening agent, water, a stabilizer, and an acidulant to form a mixture.
  • the fat component may be melted, such as in a cooker, before it is added to the mixture.
  • Other optional ingredients such as flavors or salt may be added at this point or later in the process.
  • the ingredients are mixed in a mixer.
  • the ingredients may be mixed in a mixer having direct Attorney Docket 1410-155491-US steam injection capabilities by which steam may be injected directly into the product mixture. In this manner, the ingredients may be heated via direct steam injection while mixing.
  • direct steam injection steam is introduced directly into or above the product mixture in the mixing vessel.
  • direct steam injection steam may condense into the product mixture and contribute to moisture levels in the product mixture.
  • indirect steam injection steam is separate from the product mixture and heats the product mixture indirectly by contacting a surface in thermal communication with the product mixture, such as a steam jacketed mixing vessel.
  • the mixture of ingredients is heated for a time and to a temperature effective to pasteurize the mixture, such as to a temperature within the range of about 150oF to about 200oF, about 160oF to about 200oF, about 160oF to about 190oF, or in some aspects about 170oF to about 190oF, for a time period of, for example, about 1 second to about 5 minutes.
  • a temperature effective to pasteurize the mixture such as to a temperature within the range of about 150oF to about 200oF, about 160oF to about 200oF, about 160oF to about 190oF, or in some aspects about 170oF to about 190oF, for a time period of, for example, about 1 second to about 5 minutes.
  • High- temperature-short-time pasteurization methods may also be used, if desired.
  • the time of the heat treatment may depend in part on the temperature of the heat treatment.
  • the starch-based thickening agent may gelatinize before the mixture is heated to such temperatures and heating may
  • heating may both pasteurize the mixture and gelatinize the starch-based thickening agent.
  • the pasteurization treatment is carried out while continuing to mix the product.
  • heating the mixture via direct steam injection as opposed to indirect steam injection may improve the appearance of the final plant-based cheese product.
  • heating the mixture via direct steam injection may provide a color and shine of the final plant-based cheese product that more closely imitates the color and shine of a dairy-based cheese product.
  • heating the mixture via direct steam injection may provide an off-white color and reduce browning as compared to indirect steam heating (e.g., when a fermentation step is used).
  • the ingredients may be mixed in a mixer having indirect steam injection capabilities.
  • the ingredients may be heated via indirect steam injection while mixing.
  • the mixture of ingredients is heated for a time and to a temperature effective to pasteurize the mixture and/or gelatinize the starch-based thickening agent (as Attorney Docket 1410-155491-US described above). It is contemplated that in these aspects, a plant-based cheese product having an appearance replicating that of a dairy-based cheese product (e.g., a desirable opaque appearance at elevated temperature) may be achieved.
  • the mixture is then homogenized or treated with high shear to provide the plant- based cheese product.
  • the term “homogenize” is used to encompass both homogenization and high shear treatments capable of providing a homogenous mixture.
  • the mixture may be homogenized using any suitable equipment to provide a smooth texture to the plant-based cheese product, for example, via a homogenizer or a shear pump.
  • homogenization provides a homogenous mixture and may distribute ingredients, such as the stabilizer, evenly throughout the product. It is contemplated that homogenization may provide a smooth texture in the plant-based cheese product.
  • the plant-based cheese product may be characterized as an emulsion.
  • the mixture is homogenized at an elevated pressure, that is, a pressure greater than atmospheric pressure.
  • the mixture is homogenized at pressure within the range of about 100 psi to about 3000 psi, about 100 psi to about 2000 psi, about 500 psi to about 3000 psi, about 500 psi to about 1500 psi, about 700 psi to about 1300 psi, about 800 psi to about 2500 psi, or about 800 psi to about 1200 psi.
  • the pressure selected may depend in part on the particular equipment used. Any suitable pressure that provides a desired smooth texture to the plant-based cheese product may be used.
  • a GEA Twin Panda Dynamic Homogenizer may be used.
  • the method may further include an aeration or whipping step.
  • the method may include injecting pressurized gas, such as nitrogen, into the product mixture to achieve a desired overrun, such as to have an overrun of at least about 30%, in another aspect at least about 33%, in another aspect about 30% to about 80%, or about 33% to about 78%.
  • the mixture may be aerated using any suitable equipment, such as a scraped surface heat exchanger. It has been found the described ingredients provide a matrix effective to maintain the overrun following aeration.
  • the plant-based cheese product has a fat droplet size distribution that enables the plant-based cheese product to have, at elevated temperatures, an opaque appearance and/or a soft, smooth texture similar to a dairy-based cream cheese.
  • the fat droplet Attorney Docket 1410-155491-US size distribution may be measured using a Bruker time-domain nuclear magnetic resonance droplet size analyzer (Bruker TD-NMR droplet size analyzer).
  • a decay curve (intensity vs. time) of the NMR field may be used to derive the fat droplet size distributions.
  • the mixture may be homogenized to achieve a D50 (i.e., 50% of the fat droplets diameters are below this value) at 40°C of 7 ⁇ m or less, in another aspect 6.75 ⁇ m or less, in another aspect 6.5 ⁇ m or less, in another aspect 6.25 ⁇ m or less, in another aspect 6.0 ⁇ m or less.
  • a D50 i.e., 50% of the fat droplets diameters are below this value
  • the mixture may be homogenized to achieve a D50 at 40°C within the range of about 1.5 ⁇ m to about 7 ⁇ m, in another aspect within the range of about 1.5 ⁇ m to about 6.75 ⁇ m, in another aspect within the range of about 1.5 ⁇ m to about 6.5 ⁇ m, in another aspect within the range of about 1.5 ⁇ m to about 6.25 ⁇ m, in another aspect within the range of about 1.5 ⁇ m to about 6.0 ⁇ m.
  • the plant-based cheese product may have width of distribution (i.e., the standard deviation ( ⁇ 97.5 ⁇ ⁇ 2.5 4 )), wherein 97.5% of the fat droplets diameters are below the D97.5 and 2.5% of the fat droplets diameters are below the D2.5 value) at 40°C of 5.0 ⁇ m or less, in another aspect 4.5 ⁇ m or less, in another aspect 4.0 ⁇ m or less, and in another aspect 3.5 ⁇ m or less. It is presently believed that the D50 values in combination with the width of distribution of the oil droplet size is most indicative of the emulsion stability of the product.
  • the mixture may be homogenized to achieve a D97.5 (i.e., 97.5% of the fat droplets diameters are below this value) at 40°C of 16.0 ⁇ m or less, or of 15.5 ⁇ m or less. Additionally, or alternatively, the mixture may be homogenized to achieve a D2.5 (i.e., 2.5% of the fat droplets diameters are below this value) at 40°C of 3.0 ⁇ m or less, 2.75 ⁇ m or less, 2.5 ⁇ m or less, 2.25 ⁇ m or less, or 2.0 ⁇ m or less.
  • the fat droplet size can be larger than the above-described values while still providing desirable mouthfeel and texture in the final plant-based cream cheese product.
  • the mixture may be homogenized to achieve a D50 (i.e., 50% of the fat droplets diameters are below this value) at 40°C of 40 ⁇ m or less, in another aspect 30 ⁇ m or Attorney Docket 1410-155491-US less, in another aspect 25 ⁇ m or less, in another aspect 20 ⁇ m or less, in another aspect about 1 ⁇ m to about 30 ⁇ m, in another aspect about 2 ⁇ m to about 30 ⁇ m, in another aspect about 2 ⁇ m to about 25 ⁇ m, or in another aspect about 5 ⁇ m to about 20 ⁇ m.
  • the plant-based cheese product may have width of distribution (i.e., the standard deviation ( ⁇ 97.5 ⁇ ⁇ 2.5 4 )), wherein 97.5% of the fat droplets diameters are below the D97.5 and 2.5% of the fat droplets diameters are below the D2.5 value) at 40°C of 75 ⁇ m or less, in another aspect 50 ⁇ m or less, in another aspect 40 ⁇ m or less, and in another aspect 30 ⁇ m or less. It is presently believed that the D50 values in combination with the width of distribution of the oil droplet size is most indicative of the emulsion stability of the product.
  • the mixture may be homogenized to achieve a D97.5 (i.e., 97.5% of the fat droplets diameters are below this value) at 40°C of 175 ⁇ m or less, in another aspect 150 ⁇ m or less, in another aspect 140 ⁇ m or less, and in another aspect 130 ⁇ m or less. Additionally, or alternatively, the mixture may be homogenized to achieve a D2.5 (i.e., 2.5% of the fat droplets diameters are below this value) at 40°C of 15 ⁇ m or less, 10 ⁇ m or less, or 5 ⁇ m or less.
  • a D97.5 i.e., 97.5% of the fat droplets diameters are below this value
  • a D2.5 i.e., 2.5% of the fat droplets diameters are below this value
  • the plant-based cheese product has a complex viscosity at a frequency of 10 rad/s and a temperature of 25°C and 37°C that enables the plant-based cheese product to have a soft, smooth texture similar to a dairy-based cream cheese at those temperatures.
  • the temperatures of 25°C and 37°C are particularly informative for product performance for a cream cheese type product, as 37°C represents a temperature of a hot bagel upon which the product may be spread and 25°C represents a likely temperature of the product when the product is consumed.
  • testing of the product at 5°C is less informative for assessing and differentiating the functionality of ingredients, as products with different formulations may be similarly firm and viscous at refrigeration temperatures (and thereby indistinguishable from each other) but perform very differently at 25°C and 37°C.
  • the texture is largely driven by the oil included in the product, such as coconut oil that is a solid at refrigeration temperature. As the temperature of the product increases and the oil softens, the firmness of the product is more reliant on the starch/protein/stabilizer combination to maintain a spreadable firm texture.
  • Attorney Docket 1410-155491-US [0072] The complex viscosity indicates the stability of the emulsion at both 25°C and 37°C.
  • the plant-based cheese product has a complex viscosity at a frequency of 10 rad/s and a temperature of 25°C within the range of about 300 Pa ⁇ s to about 1200 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 1150 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 900 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 800 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 750 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 700 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 600 Pa ⁇ s, the range of about 325 Pa ⁇ s to about 1200 Pa ⁇ s, the range of about 325 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 325 Pa ⁇ s to about 900 Pa ⁇ s, the range of about 325 Pa ⁇ s to about 800 Pa ⁇ s, the range of about
  • the plant-based cheese product has a complex viscosity at a frequency of 10 rad/s and a temperature of 25°C within the range of about 400 Pa ⁇ s to about 1200 Pa ⁇ s, the range of about 400 Pa ⁇ s to about 1150 Pa ⁇ s, the range of about 400 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 400 Pa ⁇ s to about 900 Pa ⁇ s, the range of about 400 Pa ⁇ s to about 800 Pa ⁇ s, the range of about 400 Pa ⁇ s to about 750 Pa ⁇ s, the range of about 400 Pa ⁇ s to about 700 Pa ⁇ s, the range of about 400 Pa ⁇ s to about 600 Pa ⁇ s, the range of about 425 Pa ⁇ s to about 1200 Pa ⁇ s, the range of about 425 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 425 Pa ⁇ s to about 900 Pa ⁇ s, the range of about 425 Pa ⁇ s to about 800 Pa ⁇ s,
  • the plant-based cheese product may have a complex viscosity at a frequency of 10 rad/s and a temperature of 37°C within the range of about 60 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 60 Pa ⁇ s to about 750 Pa ⁇ s, the range of about 60 Pa ⁇ s to about 600 Pa ⁇ s, the range of about 60 Pa ⁇ s to about 500 Pa ⁇ s, the range of about 60 Pa ⁇ s to about 400 Pa ⁇ s, the range of about 75 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 75 Pa ⁇ s to about 750 Pa ⁇ s, the range of about 75 Pa ⁇ s to about 600 Pa ⁇ s, the range of about 75 Pa ⁇ s to about 500 Pa ⁇ s, the range of about 75 Pa ⁇ s to about 400 Pa ⁇ s, the range of about 100 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 100 Pa ⁇ s to about 100 Pa ⁇ s to about 100 Pa ⁇ s, the range of about 100 Pa ⁇
  • the plant-based cheese product may have a complex viscosity at a frequency of 10 rad/s and a temperature of 37°C within the range of about 300 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 750 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 600 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 500 Pa ⁇ s, the range of about 300 Pa ⁇ s to about 400 Pa ⁇ s, the range of about 320 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 340 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 350 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 375 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 390 Pa ⁇ s to about 1000 Pa ⁇ s, the range of about 320 Pa ⁇ s to about 600 Pa ⁇ s, the range of about 350 Pa ⁇ s to about 500 Pa ⁇ s, or
  • the plant-based cheese product has an elastic modulus (interchangeably referred to herein as storage modulus) at a temperature between 25°C and 37°C that enables the plant-based cheese product to have a soft, smooth texture similar to a dairy-based cream cheese at the corresponding temperature.
  • Elastic or storage modulus indicates the relative firmness of the products.
  • the plant-based cheese product has an elastic modulus at a temperature of 25°C within the range of about 3000 Pa to about 8000 Pa, the range of about 3000 Pa to about 7500 Pa, the range of about 3000 Pa to about 7000 Pa, the range of about 3000 Pa to about 6500 Pa, the range of about 3000 Pa to about 6000 Pa, the range of about 3000 Pa to about Attorney Docket 1410-155491-US 5750 Pa, the range of about 4000 Pa to about 8000 Pa, the range of about 4000 Pa to about 7500 Pa, the range of about 4000 Pa to about 7000 Pa, the range of about 4000 Pa to about 6500 Pa, the range of about 4000 Pa to about 6000 Pa, the range of about 4000 Pa to about 5750 Pa, the range of about 4250 Pa to about 8000 Pa, the range of about 4250 Pa to about 7500 Pa, the range of about 4250 Pa to about 7000 Pa, the range of about 4250 Pa to about 6500 Pa, the range of about 4250 Pa to about 4250 Pa to about
  • the plant-based cheese product may have an elastic modulus at a temperature of 37°C within the range of about 700 Pa to about 7000 Pa, the range of about 700 Pa to about 6000 Pa, the range of about 700 Pa to about 5500 Pa, the range of about 700 Pa to about 5000 Pa, the range of about 700 Pa to about 4500 Pa, the range of about 700 Pa to about 4000 Pa, the range of about 700 Pa to about 3500 Pa, the range of about 700 Pa to about 3000 Pa, the range of about 700 Pa to about 2500 Pa, or the range of about 700 Pa to about 2000 Pa.
  • the plant-based cheese product may have an elastic modulus at a temperature of 37°C within the range of about 3000 Pa to about 7000 Pa, the range of about 3000 Pa to about 6000 Pa, the range of about 3000 Pa to about 5500 Pa, the range of about 3000 Pa to about 5000 Pa, the range of about 3000 Pa to about 4500 Pa, the range of about Attorney Docket 1410-155491-US 3000 Pa to about 4000 Pa, the range of about 3150 Pa to about 7000 Pa, the range of about 3150 Pa to about 6000 Pa, the range of about 3150 Pa to about 5500 Pa, the range of about 3150 Pa to about 5000 Pa, the range of about 3150 Pa to about 4500 Pa, the range of about 3150 Pa to about 4000 Pa, the range of about 3250 Pa to about 7000 Pa, the range of about 3250 Pa to about 6000 Pa, the range of about 3250 Pa to about 5500 Pa, the range of about 3250 Pa to about 5000 Pa, the range of about 3
  • the plant-based cream cheese product has an elastic modulus value within the above-described ranges at 25°C and also has an elastic modulus value within the above-described ranges at 37°C.
  • Complex viscosity and/or the elastic modulus may be measured using rheological thermal analysis.
  • a TA Instrument ARES-G2 Rheometer may be used to apply a sinusoidal shear strain to a 2 mm thick, 25 mm diameter disc of a sample while heating the sample at a rate of 5°C/minute from 0°C to 80°C, and the resulting stress wave may be measured.
  • the test geometry may be a 25 mm cross hatched parallel plate with a 500 mm cross hatched bottom peltier plate.
  • the geometry gap may be equal to the sample thickness (e.g., 2 mm).
  • the samples may be loaded at 30°C.
  • the axial force may be 10 g ⁇ 5 g, and the sampling rate may be 12 s/point.
  • the complex viscosity and/or the elastic modulus as a function of temperature may be calculated from the stress-strain curve.
  • the method of a making a plant-based cheese product includes adding a plant-based protein to water to form a first mixture.
  • the first mixture may be mixed for an amount of time suitable to allow the plant-based protein to hydrate.
  • the method also includes melting a fat component having a solid fat content in the range of about 50% to about 80% at 10oC and about 15% to about 40% at 20oC.
  • the method further includes Attorney Docket 1410-155491-US adding the melted fat component, a stabilizer, and a thickening agent to the first mixture and mixing to form a second mixture.
  • Other optional ingredients such as flavors or salt may be added to the second mixture at this point or later in the process.
  • the ingredients are mixed in a mixer and, in some aspects, a mixer having direct steam injection capabilities. Steam is then injected directly into the second mixture to heat the second mixture.
  • the second mixture is heated to a temperature within the range of about 150oF to about 200oF, about 160oF to about 200oF, about 160oF to about 190oF, or in some aspects about 170oF to about 190oF.
  • the thickening agent may gelatinize before the second mixture is heated to such temperatures and heating may primarily be used to pasteurize the second mixture. In other aspects, heating may both pasteurize the second mixture and gelatinize the thickening agent.
  • the mixture of ingredients is heated to and held at a temperature effective to pasteurize the second mixture. In some approaches, the second mixture is heated via direct steam injection.
  • the second mixture is heated via indirect steam injection (e.g., in a thermally jacketed vessel).
  • the second mixture is also homogenized to provide the plant-based cheese product in the form of a stable emulsion.
  • the second mixture may be homogenized in using any suitable equipment capable of applying high shear to the mixture, for example, via a homogenizer or a shear pump.
  • the second mixture is homogenized at an elevated pressure.
  • the second mixture is homogenized to provide a homogenous mixture and to evenly distribute the ingredients. The heating by injecting steam may occur before homogenization.
  • any of the methods described herein may further comprise adding water to any of the mixtures described above, including either the first mixture or the second mixture. Water may be added to the mixture before or after (direct or indirect steam) heating. In one approach, water is added to provide a moisture% of the plant-based food product within the range of about 50% to about 80%, about 55% to about 75%, or about 60% to about 70%. [0086] In another aspect, any of the methods described herein may further comprise adding an acidulant to any of the mixtures described above, including either the first mixture or the second mixture. The acidulant may be added to the mixture before or after (direct or indirect) Attorney Docket 1410-155491-US steam heating.
  • the acidulant is added to provide a pH in the plant-based food product of about 3.5 to about 5.0, in another aspect about 3.8 to about 4.8, and in another aspect about 4.0 to about 4.4.
  • any of the methods described herein may further comprise adding one or more of salt, a preservative, a flavor, and a colorant.
  • the plant-based cheese products made by the methods described herein may be packaged into suitable consumer size containers.
  • the plant-based cheese product is packaged into containers by “hot packing” procedures in which containers are filled at elevated temperatures (i.e., shortly after the pasteurization treatment and before the product has cooled to refrigeration temperatures).
  • the plant-based cheese product is packaged into containers at a temperature within the range of about 145oF to about 195oF, about 155oF to about 195oF, about 155oF to about 185oF, or in some aspects about 165oF to about 185oF.
  • the plant-based cheese product is packaged into containers by “cold packing” procedures in which containers are filled while the product is cold (i.e., at refrigeration temperatures).
  • Example 1 An example of the plant-based cream cheese product disclosed herein is prepared.
  • the plant-based cream cheese product includes faba bean protein (VITESSENCE TM Pulse 3600 protein) as the plant-based protein, potato starch (ETENIA TM 457 starch) as the thickening agent, and a blend of coconut and sunflower oils (AKOVEG TM oil) as the fat component.
  • the plant-based cream cheese product may be prepared by adding water to a pre- heated mixer with steam injection capability (Breddo). Faba bean protein is first added to the water and mixed to allow the protein to hydrate. The coconut oil and sunflower oil blend is then melted.
  • the coconut oil and sunflower oil blend has a solid fat content in the range of Attorney Docket 1410-155491-US about 61% to about 67% at 10oC, and about 25% to about 29% at 20oC.
  • the melted coconut oil and sunflower oil blend, citric acid, salt, a blend of xanthan gum, locust bean gum, and guar gum, potato starch, flavor, sorbic acid, and lactic acid are then added to the mixture of water and protein.
  • the mixture is then heated to 180oF via steam injection and recirculation. Once the temperature of the mixture reaches 170oF, additional flavors may be added. When the temperature of the mixture reaches 170oF, the pH and moisture% of the mixture are tested.
  • Lactic acid is added as needed in an amount effective to provide a pH within the range of about 4.0 to about 4.4 in the final plant-based cheese product.
  • Water is also added as needed to adjust the moisture% within the range of about 60% to about 70% in the final plant-based cheese product.
  • the mixture is then heated to 180oF and held at 180oF for 1 minute for pasteurization.
  • the mixture is added to a homogenizer and mixed at 1000 psi for an amount of time sufficient to produce a homogenous mixture with a smooth texture.
  • the heated mixture is then packaged into tubs and allowed to cool and is refrigerated.
  • the final plant-based cream cheese product has an opaque, white color.
  • the first plant-based cream cheese product was prepared with faba bean protein, and the comparative plant-based cheese product was prepared without protein and, instead, the protein was replaced with SHUR-FIL® starch (Tate & Lyle).
  • Each plant-based cream cheese product had a soft, spreadable texture and was spread onto a freshly Attorney Docket 1410-155491-US toasted bagel.
  • the first plant-based cream cheese product retained its opacity while the comparative plant-based cream cheese product became translucent when spread onto the toasted bagel.
  • FIG.2 provides images comparing the first plant-based cream cheese product to the comparative plant-based cream cheese product on the bagel to illustrate the effect of protein on product appearance when spread on a substrate at elevated temperatures.
  • Example 3 Two exemplary plant-based cheese products (Samples “A” and “B”) were prepared using the formulation shown in Table 3 below. The mixture used to prepare the plant-based cream cheese product “A” was heated via direct steam injection. By contrast, the mixture used to prepare the plant-based cream cheese product “B” was heated via indirect steam using a jacketed mixer. Sample “A” exhibited an off-white color and a shiny, wet appearance while Sample “B” exhibited some browning and a duller appearance than Sample “A”.
  • FIG.3 provides images comparing Sample “A” to Sample “B” to illustrate the impact of direct steam injection on product appearance.
  • the texture and emulsion stability were substantially similar Attorney Docket 1410-155491-US for both samples, but Sample B had a slightly off color (i.e., off-white color) and cooked, caramelized flavor notes.
  • TABLE 3 Plant-Based Cheese Ingredient Product ⁇ Stabilizer 424 (Ingredion) ⁇ ETENIA TM 457 Starch
  • Example 4 [0102] Two additional examples of the plant-based cheese product were prepared.
  • Each of the example plant-based cheese products included faba bean protein (VITESSENCE TM Pulse 3600 protein) as the plant-based protein.
  • the comparative example plant-based cheese products were prepared without protein; instead, the comparative example plant-based cheese products included a larger amount of starch than the example plant-based cheese products. As shown in Table 4 below, the comparative examples had a percent crude protein of 0.10 wt% or less, as it was found that the stabilizer and starch included low levels of protein.
  • Attorney Docket 1410-155491-US [0104] Each of the samples (i.e., the example plant-based cheese products and comparative example plant-based cheese products) were prepared by blending and then homogenizing the ingredients at a pressure of 165 bar.
  • FIG.4 provides images comparing the samples on the bagel to illustrate the effect of protein on product appearance when spread on a substrate at elevated temperatures.
  • Light Microscopy [0109] Light microscopy (LM) images of each of the samples were taken. The LM images were taken with a Zeiss Imager.M2 light microscope equipped with an AxoCam MRc digital camera and operated by Zen 2.6 Blue software.
  • LM images of the Comp. Ex. A sample are shown in FIG.5 and FIG.6.
  • FIG.5 shows the Comp. Ex. A sample under differential interference contrast (DIC) optics of the light microscope.
  • FIG.6 shows the Comp. Ex. A sample stained with Lugol Iodine solution, a dye which stained the starch dark blue.
  • DIC differential interference contrast
  • FIG.7 shows the Comp. Ex. B sample stained with Lugol Iodine solution, which stained the starch dark blue.
  • LM images of the Ex.0.5 wt% Faba sample are shown in FIG.8 and FIG.9.
  • FIG.8 shows the Ex. 0.5 wt% Faba sample stained with Lugol Iodine solution, which stained the starch dark blue.
  • FIG. 9 shows the Ex.0.5 wt% Faba sample stained with Acid Fuchsin, a dye which stained the protein a pink color.
  • LM images of the Ex.1 wt% Faba sample are shown in FIG.10 and FIG.11.
  • FIG.10 shows the Ex.
  • FIG. 11 shows the Ex.1 wt% Faba sample stained with Acid Fuchsin, which stained the protein a pink color.
  • the fat component in the Comp. Ex. A sample was present as free oil separating from the starch particles, rather than forming individual oil droplets in a stable emulsion.
  • the Comp. Ex. B sample some of the fat component was present as free oil separating from the starch particles and some of the fat component was present as droplets.
  • the starch acts as Attorney Docket 1410-155491-US a thickener, it did not significantly contribute to emulsion stability.
  • the larger fat droplets were able to coalesce to form the pockets of free oil in the Comp. Ex. A sample and the Comp. Ex. B sample.
  • the fat component in the Ex.0.5 wt% Faba sample was present as droplets, and as shown in FIG.10 and FIG.11, the fat component in the Ex.0.5 wt% Faba sample was present as droplets.
  • the protein stabilized the emulsion by coating the surface of the fat droplets.
  • the fat droplet size distribution of each of the samples is shown in FIG.12 (frequency distribution percentage as a function of diameter ( ⁇ m)) and FIG.13 (cumulative distribution percentage as a function of diameter ( ⁇ m)).
  • the D2.5 i.e., 2.5% of the fat droplets diameters are below this value
  • D50 i.e., 50% of the fat droplets diameters are below this value
  • D97.5 i.e., 97.5% of the fat droplets diameters are below this value
  • width of distribution i.e., the standard deviation ( ⁇ 97.5 ⁇ ⁇ 2.5 4 ) of each of the samples are shown in Table 5.
  • the macrograph images (shown in FIG.14) were captured by a Leica DMC4500 color digital camera and processed by Leica application software (LAS).
  • the light intensity as a function of the position along the line shown in FIG.14 of each of the samples is shown in FIG.15.
  • the mean intensity over the area in the box shown in FIG.14 of each of the samples is shown in FIG.16.
  • the Comp. Ex. A sample had more variation in light intensity than the Ex.1 wt% Faba sample.
  • the Comp. Ex. A sample had high reflectance at certain line positions, indicating shininess, and low reflectance (i.e., light passed through easily) at certain positions, indicating translucence.
  • the Ex.1 wt% Faba sample had a more even reflectance across positions, indicating opacity.
  • the Comp. Ex. A sample had a higher mean intensity than the Ex.1 wt% Faba sample, indicating that the Comp. Ex. A sample was brighter and less opaque than the Ex.1 wt% Faba sample.
  • Colorimetry [0126] The colorimetry by reflectance of each of the samples was measured in the CIELAB color space. A HunterLab Aeros visual light spectrophotometer was used to measure the Attorney Docket 1410-155491-US spectrum of visible light reflected from the surface of the sample in a tub held at room temperature (20°C–25°C).
  • the intensity of reflected light was plotted as a function of wavelength (400–700 nm).
  • the reflectance spectrum was then used to calculate the L* (Lightness) value, a* (green-red) value, and b* (blue-yellow) value of each of the samples.
  • the L* (Lightness) value, a* (green-red) value, and b* (blue-yellow) value of each of the samples is shown in Table 6. [0127] TABLE 6 Comp. Ex. A Comp. Ex.
  • the Ex.0.5 wt% Faba sample and the Ex.1 wt% Faba sample had derived mean count rates (kcps) at 25°C and at 40°C that were similar to the respective derived mean count rates of the Comp. Ex. A sample and the Comp. Ex. B sample.
  • kcps mean count rates
  • the fat component melted and coalesced, and the addition of protein to the Ex.0.5 wt% Faba sample and the Ex.1 wt% Faba sample significantly reduced the scattered light intensity.
  • derived mean count rates (kcps) at 60°C indicate that the Comp. Ex. A sample and the Comp. Ex.
  • the test geometry was a 25 mm cross hatched parallel plate with a 500 mm cross hatched bottom peltier plate.
  • the Attorney Docket 1410-155491-US geometry gap was equal to the sample thickness (i.e., 2 mm).
  • the samples were loaded at 30°C.
  • the axial force was 10 g ⁇ 5 g, and the sampling rate was 12 s/point.
  • the complex viscosity, elastic modulus, loss modulus, and Tan ⁇ i.e. the quotient of the loss modulus (G”) and the elastic modulus (G’) (i.e., G”/G’)
  • the tests were repeated until two overlaying curves of elastic modulus vs. temperature were obtained.
  • the elastic modulus (Pa) as a function of temperature (°C) of each of the samples is shown in FIG.17.
  • the complex viscosity at a frequency of 10 rad/s (Pa ⁇ s) as a function of temperature (°C) of each of the samples is shown in FIG.18, and the Tan ⁇ as a function of temperature (°C) of each of the samples is shown in FIG.19.
  • the elastic modulus (Pa), loss modulus (Pa), Tan ⁇ , and complex viscosity (Pa ⁇ s, at a frequency of 10 rad/s) of each of the samples at a temperature of 5°C (refrigerated temperature), 25°C (room temperature), 37°C (mouth temperature), and 80°C (processing temperature) are shown in Table 9.
  • Example 5 An additional example of the plant-based cheese product was prepared. The general formulation of this example is shown in Table 10, with the wt% of each ingredient that was used (based on the total weight of the plant-based cheese product). The plant-based cheese product had a desirable dairy-like white color and maintained its opacity when applied to a toasted bread slice or bagel.
  • a simplified model cream cheese system was prepared to compare the effect of protein on resulting cream cheese products.
  • the cream cheese products did not include starch- based thickening agents.
  • Thirteen examples of plant-based cream cheese product were prepared. To prepare each of the examples, an initial mixture of protein, glucose, fat component and water was prepared. Then, a lactic acid culture, salt, and stabilizer were added, and the samples were fermented at 40°C for about 18 hours in order to reach a pH of less than 4.6. The cultures were commercially available cultures obtained from CHR Hansen.
  • FIG.20 provides images comparing each of the examples and European Union (EU) Philadelphia® cream cheese (referred to herein as “Phil EU”).
  • EU European Union
  • the examples are identified by the plant-based protein they contain.
  • Ex.1, Ex. 2, Ex.5, Ex.6, Ex.7, Ex.8, Ex.12, and Ex.13 had a desirable off- white color.
  • Ex.1, Ex.2, Ex.5, Ex.6, Ex.7, Ex.8, Ex.12, and Ex. 13 had desirable a*, b*, and L* values.
  • Ex 8 had a L* value closest to the L* value of Phil USA.
  • FIG.20 through FIG.22 indicate that soy, chickpea, and faba bean protein produce plant-based cream cheese products with desirable color.
  • Example 7 Additional plant-based cream cheese products were prepared to evaluate the inclusion of different thickening agents (corn starch (Tate & Lyle PFP), modified starch (Tate & Lyle Thingum 107), or thermoreversible starch (Avebe Etenia 457)) and stabilizers (gum blend (TIC Gums Stabilizer 424), locust bean gum (Cargill), or guar gum (Lucid Colloids)).
  • Plant- based cream cheese products were prepared according to the formulas in Table 13 below.
  • the formula of Sample 1 is similar to that of Table 10 in Example 5 and is treated as the “control” for purposes of this example because of its desirable properties and characteristics. The other formulas are then compared to Sample 1.
  • the plant-based cream cheese product were prepared by adding water to a pre- heated mixer (Thermomix). Faba bean protein is first added to the water and mixed to allow the protein to hydrate. The coconut oil is then melted. The melted coconut oil, citric acid, salt, hydrocolloid, starch, sorbic acid, and lactic acid are then added to the mixture of water and protein. The mixture is then heated to 180oF. When the temperature of the mixture reaches 170oF, the pH and moisture% of the mixture are tested. Lactic acid is added as needed in an amount effective to provide a pH within the range of about 4.0 to about 4.4 in the final plant- based cheese product. Water is also added as needed to adjust the moisture% within the range of about 60% to about 70%.
  • Sample 2 (simple corn starch) appeared thick after the cook step. After cooling to refrigeration temperatures and allowing the product to set, the product was very soft and Attorney Docket 1410-155491-US gelatinous in texture. Upon tasting, the product melted quickly in the mouth and left a powdery mouthfeel. It is believed that the simple starch was damaged due to the high shear rate of the process and therefore was unable to provide water binding functionality after being left to set at refrigerated temperatures. The sample was considered to be unacceptable, thus indicating that the simple corn starch was not a suitable replacement for the potato starch of Sample 1.
  • Sample 3 (modified starch) appeared very thick after the process.
  • thermoreversible starch of Sample 1 provides desirable processability (lower viscosity) at elevated temperatures.
  • the formulas also varied the amounts of proteins (0.25%, 2.5%, or 5% crude protein).
  • the amounts of each plant protein ingredient were selected to provide the specified amount of crude protein in the table.
  • the formula of Sample 1 is similar to that of Table 10 in Example 5 and is treated as the “control” for purposes of this example.
  • the other formulas are then compared to Sample 1.
  • Sample 1 included 1.5% crude faba protein.
  • the plant-based cream cheese products were prepared by adding water to a pre- heated mixer (Thermomix). The protein is first added to the water and mixed to allow the protein to hydrate. The coconut oil is then melted. The melted coconut oil, citric acid, salt, hydrocolloid, starch, sorbic acid, and lactic acid are then added to the mixture of water and protein.
  • the mixture is then heated to 180oF. When the temperature of the mixture reaches 170oF, the pH and moisture% of the mixture are tested. Lactic acid is added as needed in an amount effective to provide a pH within the range of about 4.0 to about 4.4 in the final plant- based cheese product. Water is also added as needed to adjust the moisture% within the range of about 60% to about 70%.
  • the mixture is then heated to 180oF and held at 180oF for 1 minute for pasteurization. Then, the mixture is added to a homogenizer and mixed at 1000 psi for an amount of time sufficient to produce a homogenous mixture with a smooth texture. The heated mixtures are then placed into containers, allowed to cool, and refrigerated.
  • the samples that were most similar in opacity to the control (Faba) were 0.25% soy Attorney Docket 1410-155491-US (sample 17), 0.25% chickpea (sample 14), 0.25% potato (sample 11), 2.5% potato (sample 12), 2.5% pea (sample 9), and 2.5% chickpea/faba blend (sample 10).
  • the plant-based cream cheese products can be formulated with any of the protein sources to provide a product with acceptable texture, color, firmness, and complex viscosity.
  • Example 9 An aerated product was prepared according to the formula in Table 25. The aerated product was prepared by adding water to a pre-heated mixer with steam injection capability (Breddo mixer). Faba bean protein was first added to the water and mixed to allow the protein to hydrate. The coconut oil was then melted. The melted coconut oil, citric acid, salt, a blend of xanthan gum, locust bean gum, and guar gum, potato starch, sorbic acid, and lactic acid were then added to the mixture of water and protein.
  • the mixture was then heated to 180oF via steam injection and recirculation in the Breddo mixer.
  • the pH and moisture% of the mixture were tested. Lactic acid was added as needed in an amount effective to provide a pH within the range of about 4.0 to about 4.4. Water was also added as needed to adjust the moisture% within the range of about 60% to about 70% (targeting 65% moisture) in the final product.
  • the mixture was then heated to 180oF and held at 180oF for 1 minute for pasteurization. Then, the mixture was added to a 2-stage homogenizer and mixed at 1000 psi for an amount of time sufficient to produce a homogenous mixture with a smooth texture.
  • the product (at about 160°F) was transferred to a Groen kettle before being fed through a scraped surface heat exchanger.
  • the heat exchanger simultaneously cooled the product to below 45°F while injecting pressurized nitrogen gas.
  • the cooling element (not product contact) utilized was a cool water system (though glycol could also be used).
  • the whipped product was then collected into cups immediately off of the scrape surface heat exchanger outlet in finished form and refrigerated.
  • the whipped product had an overrun of 34%.
  • a second sample was prepared using the same process, but pressurized nitrogen gas was injected to provide the product with an overrun of 78%.
  • the present disclosure pertains to a plant-based cheese product comprising: a plant-based protein; a stabilizer; a thickening agent; and a fat component having a solid fat content within the range of about 50% to about 80% at 10oC and about 15% to about 40% at 20oC.
  • the present disclosure pertains to the plant-based cheese product of the first aspect, further comprising an acidulent in an amount effective to provide a pH in the plant-based cheese product of about 3.5 to about 5.0.
  • the present disclosure pertains to the plant-based cheese product of the first aspect or the second aspect, further comprising water in an amount effective to provide a moisture% of the plant-based cheese product of about 50% to about 80%.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the third aspect, wherein the plant-based protein comprises one or more of faba bean protein, pea protein, and soy protein.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the fourth aspect, wherein the fat component comprises coconut oil and sunflower oil.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the fifth aspect, wherein the thickening agent comprises a starch.
  • the present disclosure pertains to the plant-based cheese product of the sixth aspect, wherein the starch is an enzymatically converted potato starch.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the seventh aspect, wherein the stabilizer comprises at least one hydrocolloid.
  • the present disclosure pertains to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises one or more of inulin, pectin, carboxymethylcellulose, carrageenan, gum arabic, xanthan gum, locust bean gum, and guar gum.
  • the present disclosure pertains to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises a combination of xanthan gum, locust bean gum, and guar gum.
  • the present disclosure pertains to the plant-based cheese product of the eighth aspect, wherein the at least one hydrocolloid comprises locust bean gum.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the eleventh aspect, wherein the plant-based cheese product is in the form of a cream cheese product.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the twelfth aspect, wherein the plant-based cheese includes no animal-derived proteins.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the thirteenth aspect, wherein the plant-based protein is present in an amount within the range of about 0.01 wt% to about 15 wt% crude protein, based on a total weight of the plant-based cheese product.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the fourteenth aspect, wherein the stabilizer is present in an amount within the range of about 0.01 wt% to about 5 wt%, based on a total weight of the plant-based cheese product; and the thickening agent is present in an amount within the range of about 1 wt% to about 25 wt%, based on a total weight of the plant-based cheese product.
  • the present disclosure pertains to the plant-based cheese product of any one of the first aspect to the fifteenth aspect, wherein the fat component is present in an amount within the range of about 15 wt% to about 35 wt%, based on a total weight of the plant-based cheese product.
  • the present disclosure pertains to a method of making a plant-based cheese product, comprising: mixing water, a plant-based protein, a thickening agent, a stabilizer, and a fat component to form a mixture, the fat component having a solid fat content within the range of about of about 50% to about 80% at 10oC and about 15% to about 40% at 20oC; heating the mixture to a temperature within the range of about 150oF to about 200oF via direct steam injection; and homogenizing the heated mixture to form the plant-based cheese product, wherein the heating by injecting steam may occur before or during the homogenizing.
  • the present disclosure pertains to the method of the seventeenth aspect, further comprising filling the plant-based cheese product into a container.
  • the present disclosure pertains to the method of the seventeenth aspect or the eighteenth aspect, wherein the mixture is heated via direct steam injection to a temperature within the range of about 150oF to about 200oF for about 1 second to about 5 minutes.
  • the present disclosure pertains to the method of any one of the seventeenth aspect to the nineteenth aspect, further comprising adding an acidulent to the mixture to provide a pH within the range of about 3.5 to 5.0 in the plant-based cheese product.
  • the present disclosure pertains to the method of any one of the seventeenth aspect to the twentieth aspect, further comprising adding at least one flavor to the mixture.
  • the present disclosure pertains to the method of any one of the seventeenth aspect to the twenty-first aspect, wherein water is added to the mixture in an amount to provide a moisture% within the range of about 50% to about 80% in the plant-based cheese product.
  • the present disclosure pertains to the method of any one of the seventeenth aspect to the twenty-second aspect, wherein the plant-based protein is present in an amount within the range of about 0.01 wt% to about 15 wt% crude protein, based on a total weight of the plant-based cheese product; the stabilizer is present in an amount within the range of about 0.01 wt% to about 5 wt%, based on the total weight of the plant-based cheese product; the thickening agent is present in an amount within the range of about 1 wt% to about Attorney Docket 1410-155491-US 25 wt%, based on the total weight of the plant-based cheese product; and the fat component is present in an amount within the range of about 15 wt% to about 35 wt%, based on the total weight of the plant-based cheese product.
  • the present disclosure pertains to a method of making a plant-based cheese product, comprising: adding a plant-based protein to water to form a first mixture; melting a fat component having a solid fat content within the range of about 50% to about 80% at 10oC and about 15% to about 40% at 20oC; adding the melted fat component, a stabilizer, and a thickening agent to the first mixture and mixing to form a second mixture; injecting steam directly into the second mixture to pasteurize the second mixture ; and homogenizing the second mixture to form the plant-based cheese product, wherein the heating by injecting steam may occur before or during the homogenizing.
  • the present disclosure pertains to the method of the twenty- fourth aspect, further comprising adding an acidulent to the second mixture an amount effective to provide a pH within the range of about 3.5 to about 5.0 in the plant-based cheese product.
  • the present disclosure pertains to the method of the twenty- fourth aspect or the twenty-fifth aspect, wherein the plant-based cheese product is in the form of a cream cheese product.
  • the present disclosure pertains to the method of any one of the twenty-fourth aspect to the twenty-sixth aspect, wherein the plant-based cheese product includes no animal-derived proteins.
  • the present disclosure pertains to the method of any one of the twenty-fourth aspect to the twenty-seventh aspect, wherein the plant-based protein is present in an amount within the range of about 0.01 wt% to about 15 wt% crude protein, based on a total weight of the plant-based cheese product; the stabilizer is present in an amount within the range of about 0.01 wt% to about 5 wt%, based on the total weight of the plant-based cheese product; the thickening agent is present in an amount within the range of about 1 wt% to about 25 wt%, based on the total weight of the plant-based cheese product; and the fat component is present in an amount within the range of about 15 wt% to about 35 wt%, based on the total weight of the plant-based cheese product.
  • the present disclosure pertains to a plant-based cream cheese product in the form of a homogenous mixture comprising: about 0.2 wt% to about 8 wt% plant- based crude protein, by weight of the plant-based cream cheese product; about 0.01 wt% to about 5 wt% stabilizer; about 1 wt% to about 12 wt% starch-based thickening agent; and about 10 wt% to about 50 wt% fat component, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets with a D50 value at 40°C within the range of about 1.5 ⁇ m to about 7 ⁇ m.
  • the present disclosure pertains to the plant-based cream cheese product of the first aspect, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets with a D50 value at 40°C within the range of about 1.5 ⁇ m to about 6.75 ⁇ m.
  • the present disclosure pertains to the plant-based cream cheese product of the first aspect or the second aspect, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets with a width of distribution of 5.0 ⁇ m or less.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the third aspect, wherein the fat component of the plant- based cream cheese product is in the form of oil droplets with a width of distribution of 4.0 ⁇ m or less.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the fourth aspect, wherein the plant-based cheese product has a complex viscosity at a frequency of 10 rad/s and a temperature of 25°C within the range of about 400 Pa ⁇ s to about 1200 Pa ⁇ s.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the fifth aspect, wherein the plant-based cheese product has a complex viscosity at a frequency of 10 rad/s and a temperature of 25°C within the range of about 400 Pa ⁇ s to about 1150 Pa ⁇ s.
  • Attorney Docket 1410-155491-US [0241]
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the sixth aspect, wherein the plant-based cheese product has a complex viscosity at a frequency of 10 rad/s and a temperature of 37°C within the range of about 300 Pa ⁇ s to about 1000 Pa ⁇ s.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the seventh aspect, wherein the plant-based cheese product has a complex viscosity at a frequency of 10 rad/s and a temperature of 37°C within the range of about 300 Pa ⁇ s to about 750 Pa ⁇ s.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the eighth aspect, wherein the plant-based cheese product has an elastic modulus at a temperature of 25°C within the range of about 4000 Pa to about 8000 Pa.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the nineth aspect, wherein the plant-based cheese product has an elastic modulus at a temperature of 25°C within the range of about 4000 Pa to about 7500 Pa.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the tenth aspect, wherein the plant-based cheese product has an elastic modulus at a temperature of 37°C within the range of about 3000 Pa to about 7000 Pa.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the eleventh aspect, wherein the plant-based cheese product has an elastic modulus at a temperature of 37°C within the range of about 3000 Pa to about 6000 Pa.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the twelfth aspect, wherein the fat component has a solid fat content within the range of about 50% to about 90% at 10oC and about 15% to about 45% at 20oC.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the thirteenth aspect, wherein the starch-based thickening agent is a shear tolerant starch.
  • the starch-based thickening agent is a shear tolerant starch.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the fourteenth aspect, wherein the plant-based crude protein comprises one or more of faba bean protein, pea protein, and soy protein.
  • the plant-based crude protein is faba bean protein.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the sixteenth aspect, wherein the fat component comprises one or more of coconut oil and sunflower oil.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the seventeenth aspect, wherein the fat component comprises coconut oil.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the eighteenth aspect, wherein the stabilizer comprises at least one hydrocolloid.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the nineteenth aspect, wherein the at least one hydrocolloid comprises one or more of inulin, pectin, carboxymethylcellulose, carrageenan, gum arabic, xanthan gum, locust bean gum, and guar gum.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the twentieth aspect, wherein the at least one hydrocolloid comprises a combination of xanthan gum, locust bean gum, and guar gum.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the twenty-first aspect, wherein the at least one hydrocolloid comprises locust bean gum.
  • Attorney Docket 1410-155491-US [0257]
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the twenty-second aspect, wherein the stabilizer is present in an amount within the range of about 0.01 wt% to about 1 wt%, based on a total weight of the plant-based cream cheese product; and the starch-based thickening agent is present in an amount within the range of about 3 wt% to about 10 wt%, based on a total weight of the plant-based cream cheese product.
  • the present disclosure pertains to the plant-based cream cheese product of any one of the first aspect to the twenty-third aspect, wherein the fat component is present in an amount within the range of about 15 wt% to about 35 wt%, based on a total weight of the plant-based cream cheese product.
  • the present disclosure pertains to a making the plant-based cream cheese product according to any one of the first aspect to the twenty-fourth aspect, comprising: mixing water, a plant-based crude protein, a starch-based thickening agent, a stabilizer, and a fat component to form a mixture; heating the mixture to a temperature within the range of about 150oF to about 200oF; and homogenizing the heated mixture to form the plant-based cream cheese product.
  • the present disclosure pertains to the method of the twenty- fifth aspect, further comprising filling the plant-based cream cheese product into a container and cooling the plant-based cream cheese product to refrigeration temperature.
  • the present disclosure pertains to the method of the twenty-fifth aspect or the twenty-sixth aspect, wherein the mixture is heated via direct steam injection to a temperature within the range of about 150oF to about 200oF for about 1 second to about 5 minutes.
  • the present disclosure pertains to the method of any one of the twenty-fifth aspect to the twenty-seventh aspect, further comprising adding an acidulant to the mixture to provide a pH within the range of about 3.5 to 5.0 in the plant-based cream cheese product.
  • the present disclosure pertains to the method of any one of the twenty-fifth aspect to the twenty-eighth aspect, wherein water is added to the mixture in Attorney Docket 1410-155491-US an amount to provide a moisture% within the range of about 50% to about 80% in the plant- based cream cheese product.
  • the present disclosure pertains to a method of making the plant- based cream cheese product according to any one of the first aspect to the twenty-fourth aspect, comprising: adding a plant-based protein to water to form a first mixture; melting a fat component having a solid fat content within the range of about 50% to about 90% at 10oC and about 15% to about 45% at 20oC; adding the melted fat component, a stabilizer, and a starch- based thickening agent to the first mixture and mixing to form a second mixture; heating the second mixture to pasteurize the second mixture; and homogenizing the second mixture to form the plant-based cream cheese product.
  • the present disclosure pertains to the method of the thirtieth aspect, further comprising filling the plant-based cream cheese product into a container and cooling the plant-based cream cheese product to refrigeration temperature.
  • the present disclosure pertains to the method of the thirtieth aspect or the thirty-first aspect, wherein heating of the second mixture is by direct steam injection to a temperature within the range of about 150oF to about 200oF for about 1 second to about 5 minutes.
  • the present disclosure pertains to the method of any one of the thirtieth aspect to the thirty-second aspect, further comprising adding an acidulant to the first or second mixture to provide a pH within the range of about 3.5 to 5.0 in the plant-based cream cheese product.
  • the present disclosure pertains to the method of any one of the thirtieth aspect to the thirty-third aspect, wherein water is included in an amount to provide a moisture% within the range of about 50% to about 80% in the plant-based cream cheese product.
  • the ranges provided herein include the stated range and any value or sub-range within the stated range.
  • a range of about 5 wt% to about 15 wt% should be interpreted to include not only the explicitly recited limits of range of about 5 wt% to about 15 wt%, but also to include individual values, such as 6.35 wt%, 7.5 wt%, 10 wt%, 12.75 wt%, 14 wt%, etc., and sub-ranges, such as about 7 wt% to about 10.5 wt%, about 8.5 wt% Attorney Docket 1410-155491-US to about 12.7 wt%, about 9.75 wt% to about 14 wt%, etc.

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Abstract

La présente invention concerne un produit du type fromage à base de plante, en particulier des produits du type fromage à la crème. Les produits du type fromage à base de plantes se présentent sous la forme d'une émulsion comprenant une protéine à base de plante, un stabilisant, un agent épaississant à base d'amidon et un constituant du type matière grasse. Le fromage à base de plante a une texture pouvant être étalée et un aspect opaque tant aux températures réfrigérées qu'aux températures élevées.
PCT/US2023/083822 2022-12-14 2023-12-13 Produit du type fromage à la crème à base de plante et procédé de fabrication d'un produit du type fromage à la crème à base de plante WO2024129854A1 (fr)

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Citations (4)

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Publication number Priority date Publication date Assignee Title
US20180289028A1 (en) * 2017-04-11 2018-10-11 Whitewave Services, Inc. System and Method for Producing a Non-Dairy Cheese Product
KR20220016448A (ko) * 2020-07-31 2022-02-09 사벤시아 에스에이 크림 치즈
CN114847358A (zh) * 2013-01-11 2022-08-05 非凡食品有限公司 包含凝聚物的非乳制干酪仿品
US20220338497A1 (en) * 2021-04-23 2022-10-27 Cross Cultured Foods PBC Cultured cheese made from plants

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Publication number Priority date Publication date Assignee Title
CN114847358A (zh) * 2013-01-11 2022-08-05 非凡食品有限公司 包含凝聚物的非乳制干酪仿品
US20180289028A1 (en) * 2017-04-11 2018-10-11 Whitewave Services, Inc. System and Method for Producing a Non-Dairy Cheese Product
KR20220016448A (ko) * 2020-07-31 2022-02-09 사벤시아 에스에이 크림 치즈
US20220338497A1 (en) * 2021-04-23 2022-10-27 Cross Cultured Foods PBC Cultured cheese made from plants

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Title
MICHEL SARAH E.S.; SCHEERMEIJER ROOS; AMBÜHL MARK; FERNÁNDEZ FARRÉS ISABEL: "Novel plant-based cream cheese: A tribology perspective", JOURNAL OF FOOD ENGINEERING, ELSEVIER, AMSTERDAM, NL, vol. 335, 10 June 2022 (2022-06-10), AMSTERDAM, NL, XP087137797, ISSN: 0260-8774, DOI: 10.1016/j.jfoodeng.2022.111172 *

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