Soy milk containing cheese analog
US4556569A · kind A · utility
7Cited by
4References
4Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 19, 1984 |
| Grant date | Dec 3, 1985 |
| Priority date | — |
| Expiry date | Mar 19, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C20/005
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A cheese analog product made with vegetable protein rather than dairy protein having a natural pH of about 7.0.+-.0.5. Soy milk in the weight percent range of 9 to 19%, vegetable oil in the weight percent range of 14 to 22%, dairy whey in the weight percent range of 7 to 13%, caseinate in the weight percent of 2 to 10% and water in the weight percent range of 38 to 58% along with any flavorants and colorants comprises the water dispersion cheese analog.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.