Preparation of imitation cheese

Claim 2

A food resembling mozzarella cheese, said food comprising a substantially gas-free homogeneous blend of: (a) an emulsion of water with hydrogenated soybean oil having a Wiley melting point of about 95° F., the water being about 47% and the fat being about 22% of the food, (b) about 25% calcium caseinate, and (c) about 1.3% adipic acid, said food having a pH of about 5.1.

Claim 3

A food resembling cheddar cheese, said food comprising a substantially gas-free homogeneous blend of: (a) an emulsion of water and hydrogenated soybean oil having a Wiley melting point of about 95° F., the water being about 46% and the hydrogenated soybean oil being about 24% of the food, (b) about 25% calcium caseinate, (c) about 0.2% tapioca flour, and (d) about 0.8% adipic acid, said food having a pH of about 5.1.

Claim 4

A food resembling cheddar cheese, said food comprising a substantially gas-free homogeneous blend of: (a) an emulsion of water and hydrogenated soybean oil having a Wiley melting point of about 95° F., the water being about 46% and the hydrogenated soybean oil being about 24% of the food, (b) about 25% calcium caseinate, (c) about 0.2% tapioca flour, and (d) about 0.8% adipic acid, said food having a pH of about 5.1.

Claim 5

A food having a moisture content between about 46 and 52% and resembling cheddar cheese, said food comprising a substantially gas-free homogeneous blend of: (a) an emulsion of water with a fat having a Wiley melting point between about 90° and 110° F., the fat being about 12 to 35% of the food, (b) about 15 to 33% calcium caseinate; (c) about 1 to 5% ungelatinized flour, (d) up to about 2% emulsifying salts in an amount effective to give desired characteristics of melting, shredding and matting, and (e) about 0.5 to 1.8% of adipic acid, said food having a pH of about 4.8 to 5.7.

Claim 6

A food having a moisture content between about 46 and 52% and resembling cheddar cheese, said food comprising a substantially gas-free homogeneous blend of: (a) an emulsion of water with a fat having a Wiley melting point between about 90° and 110° F., the fat being about 12 to 35% of the food, (b) about 15 to 33% calcium caseinate; (c) about 1 to 5% ungelatinized flour, (d) up to about 2% emulsifying salts in an amount effective to give desired characteristics of melting, shredding and matting, and (e) about 0.5 to 1.8% of adipic acid, said food having a pH of about 4.8 to 5.7.

Claim 7

The food of claim 3 in which the ungelatinized flour includes tapioca flour.

Claim 8

A food having a moisture content between about 46 and 52% and resembling pasta filata cheese, said food comprising a substantially gas-free homogeneous blend of: (a) an emulsion of water with a fat having a Wiley melting point between about 90° and 110° F., the fat being about 12 to 35% of the food, (b) about 15 to 33% calcium caseinate, and (c) about 0.5 to 1.8% adipic acid, said food having a pH of about 5.1 to 5.5.

Claim 9

A food having a moisture content between about 46 and 52% and resembling pasta filata cheese, said food comprising a substantially gas-free homogeneous blend of: (a) an emulsion of water with a fat having a Wiley melting point between about 90° and 110° F., the fat being about 12 to 35% of the food, (b) about 15 to 33% calcium caseinate, and (c) about 0.5 to 1.8% adipic acid, said food having a pH of about 5.1 to 5.5.

Claim 10

A process for making a food having a moisture content between about 46 and 52% and resembling cheddar cheese, said food including about 12 to 35% fat having a Wiley melting point of between about 90° and 110° F. and dry ingredients including calcium caseinate in an amount equal to about 15 to 33% of the food, about 1 to 5% ungelatinized flour, up to about 2% of emulsifying salts in an amount effective to give desired characteristics of melting, shredding and matting, and about 0.5 to 1.8% of an acid selected from the class consisting of adipic, lactic, citric, malic, and combinations thereof, the food having a pH of about 4.8 and 5.7, said process comprising, (a) melting the fat and then forming an emulsion of it with water under subatmospheric pressure, and (b) blending the dry ingredients with the emulsion under high shear mixing, a subatmospheric pressure, and at a temperature above the melting point of the fat to form a substantially gas-free homogeneous blend of the dry ingredients and the emulsion.

Claim 11

A process for making a food having a moisture content between about 46 and 52% and resembling cheddar cheese, said food including about 12 to 35% fat having a Wiley melting point of between about 90° and 110° F. and dry ingredients including calcium caseinate in an amount equal to about 15 to 33% of the food, about 1 to 5% ungelatinized flour, up to about 2% of emulsifying salts in an amount effective to give desired characteristics of melting, shredding and matting, and about 0.5 to 1.8% of an acid selected from the class consisting of adipic, lactic, citric, malic, and combinations thereof, the food having a pH of about 4.8 and 5.7, said process comprising, (a) melting the fat and then forming an emulsion of it with water under subatmospheric pressure, and (b) blending the dry ingredients with the emulsion under high shear mixing, a subatmospheric pressure, and at a temperature above the melting point of the fat to form a substantially gas-free homogeneous blend of the dry ingredients and the emulsion.

Claim 12

The process of claim 6 in which the mixing of step (b) takes place in less than about four minutes.

Claim 13

The process of claim 6 in which a portion of the fat is included in the dry ingredients.

Claim 14

The process of claim 6 in which the acid includes adipic acid.

Claim 15

A process for making a food having a moisture content between about 46 and 52% and resembling pasta filata cheese, said food including about 12 to 35% fat having a Wiley melting point of between about 90° and 110° F. and dry ingredients including calcium caseinate in an amount equal to about 15 to 33% of the food and about 0.5 to 1.8% of an acid selected from the class consisting of adipic, lactic, citric, malic, and combinations thereof, the food having a pH of about 4.8 and 5.7, said process comprising: (a) melting the fat and then forming an emulsion of it with water under subatmospheric pressure, and (b) blending the dry ingredients with the emulsion under high shear mixing, a subatmospheric pressure, and at a temperature above the melting point of the fat to form a substantially gas-free homogeneous blend of the dry ingredients and the emulsion.

Claim 16

A process for making a food having a moisture content between about 46 and 52% and resembling pasta filata cheese, said food including about 12 to 35% fat having a Wiley melting point of between about 90° and 110° F. and dry ingredients including calcium caseinate in an amount equal to about 15 to 33% of the food and about 0.5 to 1.8% of an acid selected from the class consisting of adipic, lactic, citric, malic, and combinations thereof, the food having a pH of about 4.8 and 5.7, said process comprising: (a) melting the fat and then forming an emulsion of it with water under subatmospheric pressure, and (b) blending the dry ingredients with the emulsion under high shear mixing, a subatmospheric pressure, and at a temperature above the melting point of the fat to form a substantially gas-free homogeneous blend of the dry ingredients and the emulsion.

Claim 17

The process of claim 10 in which the mixing of step (b) takes place in less than about 4 minutes.

Claim 18

The process of claim 10 in which a portion of the fat is included in the dry ingredients.

Claim 19

The process of claim 10 in which the acid includes adipic acid.