Processed cheese made with soy
US6893674B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jul 29, 2002 |
| Grant date | May 17, 2005 |
| Priority date | — |
| Expiry date | Apr 26, 2023 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/093
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.