AGARWAL, Shantanu,CELIS, Marlene,HORAN, Kathryn Jeanne,REEVE, Jonathan L.
申请号：
EP20160826674
公开号：
EP3397065(A1)
申请日:
2016.12.30
申请国别(地区):
欧洲专利局
年份:
2018
代理人:
摘要：
In one form, a process recipe cheese product composition is provided with improved melt and improved firmness as well as a method of manufacturing the same. The process recipe cheese product composition includes vegetable oil, corn-derived starches, and potato-derived starches. The process recipe cheese product may have a mechanical firmness in a range of about 6.5 to about 12 Kg.s and provide a melt in a range of 1" to 1-1/2" as measured by heating a disc of cheese 0.875" in diameter and 0.25" thick in a double boiler containing water and heated over medium heat for 4 minutes. Preferably, the corn-derived starch comprises at least one of hydroxylated distarch phosphate and n-OSA substituted starch and the potato-derived starch comprises oxidized potato starch.
