Interesting-Patents.com
Invention Title:

Plant-Based Cheese Product Comprising Low Solubility Protein

Publication number:

US20240334950

Publication date:
Section:

Human necessities

Class:

A23C20/025

Inventors:

Assignee:

Applicants:

Smart overview of the Invention

A novel plant-based cheese product is designed to meet the growing demand for sustainable food alternatives. It incorporates low solubility albumin- or globulin-based proteins, starch, and fat components in an aqueous solution. The starch component is characterized by an amylopectin content of at least 80% by weight, enhancing the product's texture and functionality.

Addressing Food Sustainability

With the global population projected to reach 9 billion by 2050, there is an urgent need for sustainable food sources. Traditional animal proteins contribute significantly to greenhouse gas emissions, prompting a shift towards plant-based alternatives. The plant-based cheese market is rapidly expanding; however, existing products often lack the nutritional and functional qualities of dairy cheese, necessitating innovations in this field.

Composition of the Cheese Product

  • The cheese product includes low solubility proteins that are primarily albumin- and/or globulin-based.
  • Starch content must have a high amylopectin ratio, ensuring desirable melting and stretching properties.
  • The fat component can be derived from various edible oils or fats, enhancing flavor and texture.

Manufacturing Process

The method for creating this cheese product involves several key steps: combining protein and fat components in an aqueous solution to form an emulsion, adding starch components, and then heating the mixture while stirring. This process results in a cheese-like product with specific hardness and rheological properties suitable for consumer preferences.

Nutritional Benefits and Accessibility

The plant-based cheese product aims to provide a nutritious alternative that meets daily protein requirements for individuals following plant-based diets. By improving texture and reducing production costs, it seeks to enhance accessibility for a broader demographic, thus promoting healthier eating habits while contributing to environmental sustainability.