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WO2024153683A1 - Fromage d'origine végétale sans huile tropicale - Google Patents

Fromage d'origine végétale sans huile tropicale Download PDF

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Publication number
WO2024153683A1
WO2024153683A1 PCT/EP2024/050997 EP2024050997W WO2024153683A1 WO 2024153683 A1 WO2024153683 A1 WO 2024153683A1 EP 2024050997 W EP2024050997 W EP 2024050997W WO 2024153683 A1 WO2024153683 A1 WO 2024153683A1
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WO
WIPO (PCT)
Prior art keywords
plant
oil
fat phase
fat
cheese substitute
Prior art date
Application number
PCT/EP2024/050997
Other languages
English (en)
Inventor
Wai Seng Wong
Georg Christian Dol
Original Assignee
Upfield Europe B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Upfield Europe B.V. filed Critical Upfield Europe B.V.
Publication of WO2024153683A1 publication Critical patent/WO2024153683A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols

Definitions

  • the invention relates to a plant-based cheese substitute and a method for preparing the plant-based cheese substitute.
  • a growing number of consumers are lowering their meat and dairy intake, or are even adopting a fully vegan lifestyle, thus completely removing animal-derived products from their diet.
  • a vegan lifestyle is thought to be more sustainable, ethical and healthy. This tendency towards veganism has consequently increased the demand for plant-based foods, and especially plant-based alternatives for typical animal-derived products such as meat and cheese.
  • Typical plant-based cheese analogue compositions comprise plant-based fats in an amount of about 15 wt.% to 30 wt.% based on the total weight of the composition. Further ingredients are non-animal protein and water, along with optional additives such as flavourings and colourings.
  • coconut oil is used as the source of fat. Like palm oil, coconut oil has a high melting point as compared to other vegetable oils.
  • coconut oil has been the preferred choice in plant-based cheese analogues over palm oil due to the negative environmental effects associated with the production of palm oil. However, coconut oil is high in saturated fatty acid residues which is undesirable for consumers from a health perspective.
  • coconut oil is derived from plants which are found only in tropical regions of the world. This is disadvantageous for the manufacturing of cheese-analogue compositions, which mainly takes place outside of these regions of the world such as in Europe and North America. The tropical fats need to be transported from the regions in which they are grown to Europe and North America. These regions have the largest markets for dairy analogue products. This transport is unwanted from an economical and environmental perspective.
  • WO 2022/164378 discloses a cheese-analogue composition which relies on tropical fats such as coconut oil and shea butter.
  • Hydrogenation of fats to improve the structure of the resulting fat is less preferred as consumers are increasingly focused on having products that have a more natural origin. Incomplete or partial hydrogenation also results in products having increased levels of trans-fatty acids. Trans-fatty acids are considered less desirable in view of health considerations.
  • WO 2022/203577 discloses a dairy-analogue composition in which tropical fats are avoided. However, fully hydrogenated vegetable oil is used.
  • the present inventors have found that fat compositions (structuring fats and fat blends) that differ significantly from conventional tropical oil-based fats can be used in the formulation of plant based cheeses without significantly affecting organoleptic properties, the fat blends used are palm oil free, do not contain fat or oils from tropical origin. The fats do not contain hydrogenated fats, also not as the basis for the structuring fats.
  • the present invention provides a plant-based cheese substitute comprising:
  • non-animal protein 0 - 20 wt.% non-animal protein; the remainder (up to 100 wt.%) being water, wherein the wt.% are calculated on the total composition, wherein the fat phase does not contain more than 5 wt.% of
  • the fat phase comprises an amount of C18:0 at the 2-position of the glycerol backbone (2-C18:0) of at least 5 wt.%, calculated on the total amount of fatty acids at the 2-position of the glycerol backbone in the fat phase.
  • the fat phase comprises a structuring fat, more preferably 10 - 100 wt.% of the structuring fat, which structuring fat is an interesterified blend of fats, wherein one of the fats in the blend to be interesterified has > 60 wt.% C18:0 (stearic acid) calculated on the amount of fatty acids of the triglycerides of the fat.
  • structuring fat is an interesterified blend of fats, wherein one of the fats in the blend to be interesterified has > 60 wt.% C18:0 (stearic acid) calculated on the amount of fatty acids of the triglycerides of the fat.
  • the plant based cheese substitute of the invention comprises a fat phase that is low in medium chain saturated fats (C12:0, C14:0), and high in long chain saturated (C16:0, C18:0) and unsaturated fats (C18: 1 , C18:2) compared to conventional tropical oils fats.
  • the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C12:0 (lauric acid) of less than 2 wt.%.
  • the fat phase comprises less than 25 wt.%, more preferably less than 20 wt.%, even more preferably less than 17.5 wt.% of polyunsaturated fatty acids, most preferably less than 15 wt.% of polyunsaturated fatty acids.
  • the fat phase comprises from 20 - 80 wt.% saturated fatty acids.
  • the fat phase comprises less than 80 wt.% saturated fatty acids, preferably less than 50 wt.% saturated fatty acids, more preferably less than 40 wt.%, most preferably less than 30 wt.%.
  • the fat phase comprises an amount of H-type fatty acids (stearic acid and palmitic acid) from 10 to 50 wt.%.
  • H-type fatty acids stearic acid and palmitic acid
  • the fat phase comprises an amount of C18:0 from 5 to 25 wt.%.
  • the fat phase further comprises a vegetable oil selected from the group consisting of rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil and mixtures thereof, preferably a vegetable oil selected from the group consisting of rapeseed oil, high oleic sunflower oil, sunflower oil, linseed oil and mixtures thereof, more preferably sunflower oil or high oleic sunflower oil, most preferably high oleic sunflower oil.
  • a vegetable oil selected from the group consisting of rapeseed oil, high oleic sunflower oil, sunflower oil, linseed oil and mixtures thereof, more preferably sunflower oil or high oleic sunflower oil
  • the fat phase comprises an amount of C18:0 at the 2-position of the glycerol backbone (2-C18:0) of from 5 to 50 wt.%, preferably from 10 - 45 wt.%, calculated on the total amount of fatty acids at the 2-position of the glycerol backbone in the fat phase.
  • the fat phase comprises a combined amount of H2U, HU2, and U3 triglycerides, calculated on the amount of triglycerides of at least 50 wt.%, preferably at least 80 wt.%, most preferably at least 90 wt.%
  • the cheese substitute comprises from 0.1 - 10 wt.%, more preferably from 0.5 - 10 wt.%, yet more preferably from 0.5 - 8 wt.%, such as from 0.5 - 5 wt.%, more preferably from 1 - 5 wt.% or from 1 - 3 wt.% of plant sterol esters, based on the weight of the cheese substitute.
  • the starches may be modified or unmodified.
  • the plant-based cheese substitute comprises 10 - 50 wt.%, more preferably 15 - 35 wt.% starches.
  • the starches are selected from the group consisting of wheat starch, corn starch, potato starch, rice starch, tapioca starch, and any combination thereof.
  • the starches are modified starches.
  • the plant-based cheese substitute comprises 0.1 - 20 wt.%, preferably 4 - 9 wt.% non-animal protein.
  • the non-animal protein is a plant protein, plant protein isolate or plant protein concentrate, preferably wherein the plant protein in the plant protein, plant protein isolate or plant protein concentrate is selected from the group consisting of lentil protein, fava vicia faba) protein and pea protein or combinations thereof.
  • the present invention also provides a method of preparing the plant-based cheese substitute, the method comprising the steps of:
  • the plant-based cheese substitute comprises a fat phase, which preferably comprises an interesterified blend of fats wherein one of the fats in the blend to be interesterified has > 60 (preferably >70, >80, >90 or even >95) wt.% C18:0 calculated on the amount of fatty acids of the triglycerides of the fat.
  • This latter fat is also called the feedstock.
  • the interesterified blend of fats is also known as structuring fat, and provides structure and texture by crystallisation of the triglycerides in the blend.
  • the structuring fat contains more saturated and longer-chain fatty acids.
  • Such a structuring fat is known from e.g. WO 2021/126069, wherein the feedstock is produced by reacting fully saturated free fatty acids (stearic acid) with glycerol.
  • Vegetable oils on the other hand typically contain more unsaturated fatty acids and are usually liquid at room temperature.
  • the present inventors have found that the abovementioned structuring fat can be used in the formulation of (fat blends suitable for use in) plant-based cheese.
  • the fat blends impart at least structural similarity to conventional coconut oil-containing products.
  • the fat blends can contain a lower amount of saturated fatty acids compared to conventional (coconut oil containing) products, are non-tropical, and have a low level of trans fatty acids.
  • liquid oil is typically used for triglyceride compositions that that are liquid at room temperature.
  • liquid oil is used for triglycerides that are liquid at room temperature, preferably also liquid at temperature below room temperature such as below 15, 10 or 5 °C.
  • the solid fat content of the liquid oil is 0 at 20 °C, more preferably it is 0 at 15 °C.
  • T ropical oil is used to define oils from plants which are native to tropical regions of the world.
  • T ropical oils are for example coconut oil, shea oil, palm kernel oil, palm oil, illipe oil, sal oil, mango oil, cocoa butter and kokum oil.
  • non-tropical oil is used to define oils which are derived from vegetable fats derived from vegetable sources originating from non-tropical regions of the world such as Europe and North America.
  • the vegetable sources originating from non-tropical regions can be grown and harvested on a commercial scale in those non-tropical regions.
  • non-tropical oils examples include rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, and camelina oil.
  • rapeseed oil high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, and camelina oil.
  • the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of tropical oil, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art), based on the weight of the fat phase.
  • fat is typically used for triglyceride compositions that that are solid at room temperature.
  • oil or “fat” is hence interchangeable depending on the circumstances that are clear and known in the art.
  • a fat is typically used for structuring a fat phase, i.e. to provide a structure and texture in a mixture with an oil or other fat. It can also be indicated as a structuring fat or hard stock fat.
  • the fat may comprise two or more different hard fats (a blend), but is preferably a single fat.
  • the fat may be an interesterified mixture of one or more fats.
  • the fat fraction can also be characterized by a triacylglyceride or TAG profile.
  • TAG profile and throughout this application, the following abbreviations can be used:
  • the amount of fatty acids in an oil, fat or blend is based on the total amount of fatty acids in the oil, fat or blend.
  • the amount of fat in a fat phase is based on the total weight of the fat phase.
  • the amount of fat in a fat-containing product is based on the total weight of the fat-containing product.
  • the amount of fatty acids in an oil, fat or blend at a specific position of the glycerol backbone is based on the total amount of fatty acids at the specific position of the glycerol backbone in the oil, fat or blend, unless otherwise stated.
  • the solid fat content (SFC) in this description and claims is expressed as N-value, essentially as defined in Fette, Seifen Anstrichstoff 80 180-186 (1978).
  • the stabilisation profile applied is heating to a temperature of 80 °C, keeping the oil for at least 10 minutes at 60 °C or higher, keeping the oil for 16 hours at 0 °C and then 30 minutes at the measuring temperature, except where indicated otherwise.
  • Not hydrogenated means that the fat or oil has not undergone hydrogenation treatment. This entails the fats as well as blends and interesterified mixtures of the fats.
  • the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of hydrogenated oil or fat or fractions thereof, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art, based on the weight of the fat phase.
  • Non-hydrogenated fats have essentially no trans-fatty acids.
  • the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of trans fatty acids, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art), based on the weight of the fat phase.
  • Conventionally partially hardened fat typically has as one of its disadvantages a relative high level of trans fat.
  • Conventionally partially hardened fats are made by partial hydrogenation of an oil, typically a highly unsaturated oil.
  • a highly unsaturated oil such as sunflower oil, contains a high amount of unsaturated fatty acids (typically at least 90%), also at the 2-position. Partial hardening through hydrogenation is known to lead to the formation of trans-fatty acids, also at the 2-position.
  • the structuring fat of the invention is obtained by transesterification or glycerolysis with saturated free fatty acids. This avoids trans-fat formation and leads to a fat that has an inherently lower trans-fat level, also on the 2-position.
  • Interesterification and transesterification are a methods for adapting the fatty acid composition of a fat composition.
  • Interesterification as used in the present disclosure and distinguished in the present disclosure from transesterification refers to the exchange of fatty acids between triglycerides in a triglyceride mixture.
  • the total fatty acid composition of the triglyceride mixture remains substantially the same, yet the distribution of the fatty acids over the glycerol backbone may be different.
  • Interesterification typically results in a redistribution of the fatty acids over the glycerol backbone.
  • Transesterification refers to the exchange of fatty acids between fatty acids (or fatty acid esters) and triglycerides. In transesterification, the total fatty acid composition of the triglyceride mixture changes. Transesterification results in a different fatty acid composition of the triglyceride mixture.
  • Non-tropical fats and oils with high levels of saturated fatty acids can be obtained for instance through the esterification of saturated fatty acids with glycerol and/or transesterification with other fats to increase the level of saturated fatty acids in the resulting fat.
  • the structuring fat is an element of the fat phase of the plant-based cheese substitute.
  • the fat phase preferably comprises from 10 to 100 wt.% of structuring fat (wt.% calculated on the total weight of the fat phase), more preferably from 25 to 75 wt.%, and most preferably from 40 to 60 wt.%.
  • the structuring fat used in the present invention is preferably an interesterified blend of fats wherein one of the fats in the blend (commonly indicated herein as the feedstock or FS) that is interesterified has a very high C18:0 content (>60 wt.% of the fatty acids are 018:0) and/or very low C16:0 content ( ⁇ 10 wt.% of the fatty acids are C16:0).
  • a non-tropical oil such as rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, or mixtures thereof
  • unsaturated fatty acids such as C18:1 and 018:2.
  • the structuring fat used contains from about 5 to 60 wt.% of C18:0.
  • the structuring fat may further contain between 2 to 25 wt.% of C16:0.
  • the fats in the blend of fats to be interesterified are non-hydrogenated and/or non-fractionated.
  • the fat to be interesterified with the feedstock is a vegetable oil, more preferably a non-tropical vegetable oil, most preferably a non-fractionated non-tropical vegetable oil.
  • the structuring fat further preferably has a carbon number (i.e. wt.% of triglycerides wherein the total number of fatty acid carbon atoms in the triglycerides amounts to the given number) of CN52 + CN54 of at least 50 wt.%, such as at least 60 or 70 wt.%, preferably between 70 - 90 wt.%, more preferably between 75 - 90 wt.%, calculated on the total weight of triglycerides in the structuring fat.
  • a carbon number i.e. wt.% of triglycerides wherein the total number of fatty acid carbon atoms in the triglycerides amounts to the given number
  • the combined level of CN28 - CN40 is preferably lower than 50 wt.%, such as lower than 40, 30, 20 or 10 wt.%, preferably between 1 and 10 wt.%, more preferably between 2 - 8 wt.%.
  • the fat phase preferably has a carbon number of CN52 + CN54 of at least 60 wt.%, such as at least 70 or 80 wt.%, preferably between 80 - 95 wt.%, more preferably between 85 - 95 wt.%, calculated on the total weight of triglycerides in the fat phase.
  • the combined level of CN28 - CN40 is preferably lower than 40 wt.%, such as lower than 30, 20, 10 or 5 wt.%, preferably between 0.5 and 5 wt.%, more preferably between 1 - 4 wt %.
  • the fat phase preferably further comprises a vegetable oil selected from the group consisting of rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil and mixtures thereof, more preferably selected from the group consisting of rapeseed oil, high oleic sunflower oil, sunflower oil, linseed oil and mixtures thereof, yet more preferably sunflower oil or high oleic sunflower oil, most preferably high oleic sunflower oil.
  • a vegetable oil selected from the group consisting of rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high ole
  • the plant-based cheese of the invention further preferably comprises starches, such as in an amount of 10 - 50 wt.% or 15 - 35 wt%, and a number of different types of starches can be incorporated into cheese.
  • Suitable starches include vegetable starches (e.g., potato starch, arrowroot starch, pea starch, and tapioca) and grain starches (e.g., corn starch, wheat starch, and rice starch).
  • suitable corn starches include dent corn starch, waxy corn or maize starch, and high amylose corn starch.
  • the starches can be used individually or in combination.
  • the starch can be waxy, modified or native.
  • Modified starches also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier. Modified food starches differ in their degree of cross-linking, type of chemical replacement, oxidation level, degree of molecular scission, and ratio of amylose to amylopectin.
  • the starches may be selected form the group consisting of modified and unmodified starches, preferably modified starches.
  • modified starches preferably modified starches.
  • starches that are selected from the group consisting of wheat starch, corn starch, potato starch, rice starch, tapioca starch, and any combination thereof.
  • Tapioca starch has a relatively high viscosity, excellent water-holding capacity and binding ability. It is bland and clean in flavor. Once heated it forms a clear gel exhibiting a long and slightly stingy texture. Upon cooling, it sets to a soft gel. Once cooked, the gel resembles that of a potato but with less stringy texture and a more neutral flavor, suitable for use as a thickener. Tapioca starch, further provided the desired moisture retention and cell size.
  • modified potato starch There also is a preference for modified potato starch.
  • modified corn starch There further is a preference for modified corn starch.
  • a combination of two or more, preferably all three starches In such a combination of three starches, the content of each starch is minimally 20 wt.% of the total starch content.
  • the starches can be e.g. combined in a ratio (w/w) of from 20:20:60 to 40:40:20.
  • the plant-based cheese of the invention preferably further comprises a non-animal protein, which is preferably a plant protein or plant protein isolate or plant protein concentrate.
  • the plant protein concentrate may include one or more of pea protein, fava ( icia faba) protein, amaranth protein, chickpea protein, lima beans protein, lentil protein; and any other suitable vegetable protein; or combinations thereof.
  • the plant protein concentrate does not include any or substantially any soy bean protein to minimize allergenic reactions.
  • a plant protein or plant protein isolate or concentrate can be present in an amount from 0.1 to 20 wt.%, preferably from 4 to 9 wt.%, more preferably from 3 to 8 wt.%, calculated on the total composition.
  • the plant protein is selected from the group consisting of lentil protein, fava ( icia faba) protein and pea protein or combinations thereof.
  • lentil protein fava ( icia faba) protein
  • pea protein or combinations thereof The presence of a plant protein as outlined herein, provides additional textural advantages to the plant-based cheese and improves stability, attributed to the emulsifying properties of the plant protein.
  • the semi-hard plant-based cheese of the invention comprises:
  • Plant sterols also known as phytosterols
  • the benefit of these ingredients to reduce the risk to cardiovascular diseases has been established for years. Where these active ingredients were initially available in the form of capsules and other pharmaceutical preparations only, over the years they have also become available in food products. The incorporation of these active ingredients in food products that are consumed daily enables the easy and reliable intake of these ingredients for many people.
  • Plant sterols can be classified in three groups, 4-desmethylsterols, 4- monomethylsterols and 4,4'-dimethylsterols. In oils they mainly exist as free sterols and sterol esters of fatty acids although sterol glucosides and acylated sterol glucosides are also present. There are three major phytosterols namely beta-sitosterol, stigmasterol and campesterol. Brassicasterol is a further phytosterol. Schematic drawings of the components meant are as given in “Influence of Processing on Sterols of Edible Vegetable Oils”, S. P. Kochhar; Prop. Lipid Res. 22: pp. 161-188.
  • the plant sterol comprises at least 85 wt% of stigmasterol, more preferably the plant sterol is E499.
  • plant stanol The respective 5 alpha-saturated derivatives such as sitostanol, campestanol and ergostanol and their derivatives are referred to as plant stanol.
  • plant sterol is defined to mean plant sterol, plant stanol and mixtures thereof.
  • Plant sterols and stanols as such are difficult to formulate into food products due to their poor solubility in oil and immiscibility with water which may result in food products having poor organoleptic properties, e.g. a sandy mouth feel. This made the choice of food products suitable for incorporation of plant sterols and stanols initially very limited.
  • plant sterols and stanols have been modified to improve their solubility in the fat phase of food products.
  • the most common modification of plant sterols and stanols is to their corresponding fatty acid esters (i.e. plant sterol ester and plant stand ester).
  • plant sterol esters is defined as plant sterol esters, plant stanol esters or combinations thereof.
  • the plant sterol esters employed are selected from plant sterol esters, plant stanol esters and combinations thereof.
  • plant sterol esters and plant stanol esters may contain a considerable amount of non-esterified plant sterol and plant stanol as it is not always possible to achieve a degree of esterification of 100%.
  • the plant sterol esters may comprise up to 20 wt.% (calculated on the total amount of esterified and non-esterified plant sterol) of non-esterified plant sterol, preferably less than 15 wt.%, even more preferably less than 10 wt.% an still more preferably less than 5 wt.% of non-esterified plant sterol.
  • plant sterol esters are known to have a noticeable influence on the organoleptic properties of the food products they are incorporated in.
  • plant sterol esters have been found to negatively influence the in-mouth melting characteristics and other important organoleptic properties.
  • the addition of plant sterol esters results in improved taste.
  • the cheese substitute preferably comprises from 0.1 - 10 wt.%, more preferably from 0.5 - 10 wt.%, yet more preferably from 0.5 - 8 wt.%, such as from 0.5 - 5 wt.%, most preferably from 1 - 5 wt.% or from 1 - 3 wt.% of plant sterol esters, based on the weight of the cheese substitute.
  • the plant sterol esters can be from different origin such as from Pine tree, Canola, Soy, and combinations thereof, such as a combination of Pine tree and Canola.
  • at least 25 wt.% of the fatty acids contained in the plant sterol esters are (un)saturated fatty acids. Even more preferably, at least 25 wt. % of the fatty acids contained in the plant sterol esters are polyunsaturated fatty acids.
  • plant sterol esters having a low melting point for example a melting point of less than 70 °C, preferably of less than 60 °C.
  • the plant-based cheese of the invention may comprise:
  • the plant-based cheese of the invention can contain further ingredients such as stabilizers, acidifiers, colorants and flavoring agents.
  • the plant-based cheese of the invention may further contain stabilizers.
  • Stabilizers improve the textural quality of foods. They can impart a rich mouth feel without masking flavor, enhance moisture retention and prevents syneresis.
  • suitable gums that can be incorporated include, but are not limited to, xanthan gum, guar gum, konjac flour and locust bean gum.
  • suitable stabilizers include chondrus extract (carrageenan), pectin, gelatin, and agar. Blends of Xanthan Gum, Locust Bean Gum and Guar Gum are commonly used in the production of cheese analogues.
  • Acidulants or acidifiers are additives that give a sharp taste to foods by increasing the tartness or acidity. They also assist in the setting of gels and to act as preservatives.
  • An acidulant (acidic agent) can be incorporated to adjust the pH of the finished cheese to a desired level. In combination with emulsifying salts, the acidulants in the dry blend will help maintain the pH at the desired level.
  • Natural acidifiers such as lemon juice or apple juice may also be used. The titratable acidity and pH of the cheese can be controlled to help regulate the melt down characteristics of the finished cheese.
  • acids can be employed at the end of the cooking process; examples of suitable acids include, but are not limited to, acetic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, tartaric acid adipic acid, hydrochloric acid, glucano delta lactone, lactobionic acid or Genlac C, the latter being a blend of water, citric acid, lactic acid, and acetic acid. Acid is typically added to adjust the pH of the finished cheese to a pH from about 4.8 - 6.5 is reached.
  • a colorant can be incorporated into the soft or firm/semi-hard ripened or unripened blended cheese to adjust its natural color. This can be useful, for example, if consumers have a preference for a color other than the naturally-occurring color.
  • suitable colorants include annatto, turmeric, titanium dioxide, and beta-carotene. Colorants may be of both the natural or artificial color. If one wished to color the cheese a red, an artificial color such as FD&C red #40 can be used. Annatto imparts a yellowish color to cheese. The yellowish color often is preferred by consumers who perceive it to indicate a "richer" product upon cooking on a pizza.
  • the amount of colorant added is typically in the range of about 0.01 to 0.02 wt.%, based on the weight of the finished cheese.
  • Turmeric if used, is generally added in an amount of about 0.01 to 0.001 wt.%. If annatto is added, it normally is added to about 0.1 to 0.2 wt.%.
  • flavoring agents can also be incorporated into the cheese to tailor the flavor profile of the cheese to meet consumer preferences.
  • suitable flavors for mixing into the heated cheese include, for example, natural mozzarella flavor such as diacetyl and/or lipolyzed fat, or enzyme modified cheese for Cheddar cheese.
  • Flavoring agents are typically added in an amount such that the concentration in the final cheese product is within the range of about 0.01 to 5 wt.%.
  • the cheese of the present invention is preferably a semi-hard cheese.
  • a semi-hard cheese according to the invention can have a fat (or oil) content of between 18 and 35 wt.%.
  • the amounts of starch and protein may vary.
  • the combined amount of starch and protein is between 15 and 40 wt.%, with protein % ranging from 0 to 20 wt.%.
  • a method of preparing a plant-based cheese analogue composition comprising the steps of: mixing fat, water, optional starches, and optional non-animal proteins providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion; providing a plant-based cheese analogue.
  • the process of the invention can be performed in a variety of ways that have an effect on the structure, texture and mouthfeel of the product.
  • the dry ingredients are suspended or dissolved in water followed by the addition of fat.
  • the addition of fat is under shear until a homogenous mixture is obtained.
  • a pre-mix is made from the dry ingredients, followed by the addition of fat and water.
  • the addition of fat and water is under shear until a homogenous mixture is obtained.
  • the addition of adding fat is under shear until a homogenous mixture is obtained.
  • the dry ingredients are combined with fat, followed by the addition of water.
  • the addition of fat followed by the addition of water is under shear until a homogenous mixture is obtained.
  • the pH of the water or the homogenous mixture can be adjusted to between 5 and 8, preferably between 5.5 and 7, more preferably between 4.8 and 6.5.
  • the method can compromise a step of heating the water, the fat and/or the emulsion to a temperature ranging from 20 to 85 degrees centigrade, preferably between 50 and 70 degrees centigrade.
  • the method may further comprise a step of comprising cooling the homogenised emulsion to a temperature ranging from 0 to 20 degrees centigrade, preferable between 2 and 10 degrees centigrade. This allows the product to settle and become firm.
  • the cooling process may also be useful for forming the product, i.e. mould it into a desired shape.
  • the dry ingredients are mixed to from a pre-mix.
  • fat is added under shear, followed by the addition of water under shear.
  • water is added to the premix under shear, followed by the addition of oil.
  • the resulting cheese expressed a lower exudation and an improve mouthfeel over cheese in which the ingredients were all combined and subsequently mixed under shear.
  • the overall fatty acid analysis and the triglyceride composition are determined using conventional procedures in the art such as FAME analysis, GLC/Carbon number method and HPLC silver phase method such as described for example in EP78568, EP652289, JOAOS (19914), 68(5), 289-293 and Hammond E.W.J., Chromatography, 203, 397, 1981.
  • the solid fat content (SFC) in this description and claims is expressed as the N-value, as defined in Fette, Seifen Anstrichstoff 80 180-186 (1978).
  • the stabilization profile applied is heating to a temperature of 80 °C, keeping the oil for at least 10 minutes at 60 °C or higher, keeping the oil for 1 hour at 0 °C and then 30 minutes at the measuring temperature (tempered).
  • An alternative method is described in IUPAC 2.150 method, serial, non-tempered.
  • the method is based on the Joint JOCS/AOCS Official Method Ch 3a-19 (2019).
  • This method provides a procedure for the determination of the composition of fatty acids which are esterified at the sn-2 position (B (beta) or internal position) of the triacylglycerol molecules in animal and vegetable fats and oils.
  • the method is comprised of the 1(3)-position selective transesterification of the triacylglycerols with ethanol by Candida antarctica lipase to yield 2- monoacylglycerols, followed by the separation of the 2-monoacylglycerols by silica-gel chromatography, and determination of their fatty acid composition by gas chromatography.
  • a feedstock was obtained by reacting an excess of stearic acid with glycerol under increased pressure and temperature in a conventional way (24 hrs, 150 - 220 °C, reduced pressure). After completion of the reaction, the excess stearic acid was removed by stripping to yield a fat with a C18:0 content of 96.4 % and a CN54 of 90 %. Data of the feedstock used are presented in Table 1.
  • the feedstock can be interesterified with other non-tropical oils and fats (sunflower oil, rapeseed oil) to produce a structuring fat (Example 1).
  • Interesterification can be executed by chemical interesterification (CIE) with a catalyst (NaOCH 3 ).
  • structuring fats can be prepared by non-catalytic interesterification or by enzymatic interesterification.
  • the ratio of the feedstock and the other oils and fats is selected to optimize the properties of the desired structuring fat as an ingredient in the plant-based cheese substitute.
  • the feedstock is blended with other oils and fats in an appropriate ratio as specified to come to the desired structuring fat.
  • An amount of NaOH 50 % w/w solution in water
  • FFA of the blend is ⁇ 0.05% before catalyst dosing.
  • the oil is dried under vacuum to eliminate any residual water ( ⁇ 100 ppm as measured by Karl Fisher titration).
  • the catalyst is added (0.1% w/w sodium methoxide) and the blend brought under vacuum (25 mbar). The reaction starts when the color of the blend darkens (red/brownish). Once the reaction is started, the reaction is continued for 30 minutes at 90 °C and 25 mbar.
  • the catalyst is inactivated by breaking the vacuum in the reactor and adding citric acid.
  • the acid is dosed to ensure 20% molar excess vis-a-vis added catalyst.
  • Citric acid is dosed as a 20% solution (w/w in water). The mixture is allowed to react for 15 minutes at 90 °C at atmospheric pressure.
  • the CIE structuring fat is post-treated: bleached and deodorized. The resulting structuring fat is analysed for TAG profile and N-line.
  • the feedstock is blended with other oils and fats in an appropriate ratio to come to the desired structuring fat. 8% of Lipozyme TLIM is added to the blend. The mixture is allowed to react at 70 °C, atmospheric pressure and under agitation to keep the enzyme in suspension for 24 hours. Subsequently the enzyme is filtered off.
  • the EIE structuring fat is post-treated: bleached and deodorized.
  • the resulting structuring fat is analysed for TAG profile, N-line, 2-position FA composition.
  • the oil is heated to 85 °C.
  • a stoichiometric amount of citric acid (30 % solution) is dosed to acidulate soaps and the mixture reacted for 15 minutes at atmospheric pressure.
  • the oil is heated to 100 °C under vacuum (50 mbar).
  • Bleaching earth 1% - Tonsil 210FF or equivalent activated clay
  • the slurry is agitated for 30 minutes, at 100 °C and 50 mbar.
  • the bleaching earth is filtered off.
  • the bleached oil is deodorized until FFA ⁇ 0.05% (indicative parameters: 240 °C - 3 mbar - 0.5 - 1 % stripping steam). Cool down to 80 °C followed by purging with nitrogen and storage of the structuring fat in hermetically closed recipients.
  • Fats and blends with further ingredients are prepared by blending fats, oils and/or aqueous phases using conventional procedures such as described in handbooks like “Fats and Oils Handbook”, 1998, Michael Bockisch.
  • Example 2 Fat phase A fat phase was prepared by blending 50 parts by weight of the structuring fat of example 1 with 50 parts by weight of high oleic sunflower oil to produce the fat phase of Example 2.
  • the results are presented in Table 1 , wherein FS is feedstock, ON is coconut oil, RP is rapeseed oil, and HOSF is high oleic sunflower oil.
  • the amount of C18:0 at the 2- position (2-C18:0) in examples 1 and 2 was found to be similar to the overall C18:0 content.
  • the 2-018:0 level in examples 1 (structuring fat) and 2 (fat blend) is very different from the level in ON.
  • the plant-based cheese substitutes were made by mixing water, proteins, starches, fat and other ingredients in a blender, such as a high shear mixer, typically a Thermomixer, at a medium speed and for about 1 minute at a temperature below pasteurization, followed by mixing under high shear, typically at 50 - 70 °C (pasteurization temperature) until a homogenous mass was obtained, typically after 5 - 10 minutes. Viscosity was noticeably increased. The mixtures were allowed to cool to 4 °C and set for two days.
  • a blender such as a high shear mixer, typically a Thermomixer, at a medium speed and for about 1 minute at a temperature below pasteurization, followed by mixing under high shear, typically at 50 - 70 °C (pasteurization temperature) until a homogenous mass was obtained, typically after 5 - 10 minutes. Viscosity was noticeably increased.
  • the mixtures were allowed to cool to 4 °C and set for two days.
  • Texture attributes tested with a texture analyzer were hardness, springiness, cohesiveness, gumminess, chewiness, and resilience (Table 3). Furthermore fracture analysis and Scheiber melt measurements were performed (Table 4). Measurements were performed according to the manufacturer’s instructions.
  • cheeses prepared with a fat phase according to the invention have a high textural similarity as compared to cheese prepared with coconut oil.
  • Tested attributes were flavor, color, firmness, brittleness, chewiness, and crumbiness. The results are given in Table 6, wherein the majority vote is highlighted.
  • Plant-based cheese substitute comprising:
  • non-animal protein 0 - 20 wt.% non-animal protein; the remainder (up to 100 wt.%) being water, wherein the wt.% are calculated on the total composition.
  • the fat phase comprises a structuring fat, preferably 10 - 100 wt.% of the structuring fat, which structuring fat is an interesterified blend of fats wherein one of the fats in the blend to be interesterified has > 60 wt.% C18:0 calculated on the amount of fatty acids of the triglycerides of the fat.
  • Plant-based cheese substitute according to paragraph 2 wherein one of the fats in the blend to be interesterified has > 90 wt.% 018:0.
  • C18:0 stearic acid
  • Plant-based cheese substitute according to any one of paragraphs 2 - 10 wherein the interesterified blend of fats comprises from 2 to 15 wt.% C16:0, calculated on the amount of fatty acids of the triglycerides of the interesterified blend.
  • Plant-based cheese substitute according to any one of paragraphs 2 - 11 wherein the interesterified blend of fats comprises from 2 to 10 wt.% C16:0, calculated on the amount of fatty acids of the triglycerides of the interesterified blend.
  • Plant-based cheese substitute according to any one of the preceding paragraphs, wherein the fat phase has a CN52 + CN54 of between 80 - 95 wt.%.
  • the fat phase does not contain more than 5 wt.% of tropical oil or tropical oil-derived fractions, based on the weight of the fat phase, preferably wherein the tropical oil is chosen from coconut oil, shea oil, palm kernel oil, palm oil, illipe oil, sal oil, mango oil, cocoa butter, kokum oil, and combinations thereof.
  • H-type fatty acids stearic acid and palmitic acid
  • Plant-based cheese substitute according to any one of the preceding paragraphs, wherein the fat phase comprises a combined amount of 2-012:0 and 2-014:0 of less than 1 wt.%, calculated on the total amount of fatty acids at the 2-position of the glycerol backbone in the fat phase.
  • the fat phase further comprises a vegetable oil selected from the group consisting of rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil and mixtures thereof.
  • rapeseed oil high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil and mixtures thereof.
  • the fat phase further comprises a vegetable oil selected from the group consisting of rapeseed oil, high oleic sunflower oil, sunflower oil, linseed oil and mixtures thereof.
  • Plant-based cheese substitute according to any one of the preceding paragraphs, wherein the fat phase comprises an amount of M2U triglycerides, calculated on the amount of triglycerides of less than 10 wt.%.
  • Plant-based cheese substitute according to any of the preceding paragraphs comprising 10 - 50 wt.% of starches.
  • Plant-based cheese substitute according to any of the preceding paragraphs comprising 15 - 35 wt.% starches.
  • Plant-based cheese substitute according to any of the preceding paragraphs comprising 0.1 - 20 wt.% non-animal protein.
  • Plant-based cheese substitute according to any of the preceding paragraphs, comprising 4 - 9 wt.% non-animal protein.
  • Plant-based cheese according to paragraph 147 or 148, wherein the non-animal protein is a plant protein, plant protein isolate or plant protein concentrate.
  • Plant-based cheese substitute according to paragraph 149 wherein the plant protein in the plant protein, plant protein isolate or plant protein concentrate is selected from the group consisting of lentil protein, fava ( icia faba) protein and pea protein or combinations thereof.
  • Plant-based cheese substitute comprising:
  • the fat phase comprises an interesterified blend of fats, wherein one of the fats in the blend to be interesterified has > 60 wt.% C18:0 (stearic acid) calculated on the amount of fatty acids of the triglycerides of the fat, wherein fat phase does not contain more than 5 wt.% of tropical oil or tropical oil-derived fractions, and not more than 5 wt.% of hydrogenated oil or fat or fractions thereof, each based on the weight of the fat phase.
  • the fat phase further comprises a vegetable oil selected from the group consisting of rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil and mixtures thereof, preferably a vegetable oil selected from the group consisting of rapeseed oil, high oleic sunflower oil, sunflower oil, linseed oil and mixtures thereof, more preferably sunflower oil or high oleic sunflower oil, most preferably high oleic sunflower oil.
  • a vegetable oil selected from the group consisting of rapeseed oil, high oleic sunflower oil, sunflower oil, linseed oil and mixtures thereof, more preferably sunflower oil or high oleic sunflower oil
  • Plant-based cheese substitute according to any of the preceding clauses comprising 10 - 50 wt.%, preferably 15 - 35 wt.% (modified) starches, preferably wherein the starches are selected from the group consisting of wheat starch, corn starch, potato starch, rice starch, tapioca starch, and any combination thereof, more preferably wherein the starches are modified starches.
  • Plant-based cheese substitute according to any of the preceding clauses comprising 0.1 - 20 wt.%, preferably 4 - 9 wt.% non-animal protein.
  • Plant-based cheese substitute according to any of the preceding clauses wherein the non-animal protein is a plant protein, plant protein isolate or plant protein concentrate, preferably wherein the plant protein in the plant protein, plant protein isolate or plant protein concentrate is selected from the group consisting of lentil protein, fava ( icia faba) protein and pea protein or combinations thereof.
  • a method of preparing a plant-based cheese substitute according to any one of the preceding clauses comprising the steps of: mixing starches, optional proteins, fat and water; - providing a homogenous mixture from the mixed ingredients by mixing under shear to form an emulsion; providing a plant-based cheese analogue composition; forming the plant-based cheese substitute.

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Abstract

L'invention concerne un succédané de fromage d'origine végétale contenant : 18 à 35% en poids d'une phase grasse ; 0 à 50% en poids d'amidons qui sont éventuellement modifiés ; 0 à 20% en poids de protéine non animale ; le reste (jusqu'à 100% en poids) étant de l'eau, les % en poids étant rapportés à la composition totale. La phase grasse contient une quantité de C18 : 0 sur la position 2 du squelette de glycérol (2-C18 : 0) d'au moins 5% en poids, calculée sur la base de la quantité totale d'acides gras sur la position 2 du squelette de glycérol dans la phase grasse. La phase grasse ne contient pas plus de 5% en poids d'huile tropicale ou de fractions dérivées d'huile tropicale, et pas plus de 5% en poids d'huile ou de matière grasse hydrogénée ou de fractions de celle-ci, chacune basée sur le poids de la composition de matière grasse. L'invention concerne en outre un procédé de préparation du succédané de fromage d'origine végétale.
PCT/EP2024/050997 2023-01-18 2024-01-17 Fromage d'origine végétale sans huile tropicale WO2024153683A1 (fr)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0078568A2 (fr) 1981-11-04 1983-05-11 The Procter & Gamble Company Graisse structurale, son utilisation dans les produits à base d'huiles pour margarines et de graisses à tartiner émulsifiées et méthode pour sa préparation
EP0652289A1 (fr) 1993-11-05 1995-05-10 Unilever Plc Interestérification statistique de graisses triglycéridiques
US20060233862A1 (en) * 2001-01-11 2006-10-19 Karlshamns Ab Process for the preparation of a fat composition containing sterol esters a product obtained by said process and the use thereof
US20190037872A1 (en) * 2016-03-01 2019-02-07 Coöperatie Avebe U.A. Vegan cheese analogue
WO2021126069A1 (fr) 2019-12-20 2021-06-24 Aak Ab (Publ) Procédé de production d'une composition de graisse comprenant une étape d'estérification
WO2022104046A1 (fr) * 2020-11-12 2022-05-19 C16 Biosciences, Inc. Huile microbienne comestible
WO2022164378A1 (fr) 2021-01-29 2022-08-04 Aak Ab Composition de succédané de fromage
WO2022203577A1 (fr) 2021-03-22 2022-09-29 Aak Ab Composition d'analogue de produit laitier

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0078568A2 (fr) 1981-11-04 1983-05-11 The Procter & Gamble Company Graisse structurale, son utilisation dans les produits à base d'huiles pour margarines et de graisses à tartiner émulsifiées et méthode pour sa préparation
EP0652289A1 (fr) 1993-11-05 1995-05-10 Unilever Plc Interestérification statistique de graisses triglycéridiques
US20060233862A1 (en) * 2001-01-11 2006-10-19 Karlshamns Ab Process for the preparation of a fat composition containing sterol esters a product obtained by said process and the use thereof
US20190037872A1 (en) * 2016-03-01 2019-02-07 Coöperatie Avebe U.A. Vegan cheese analogue
WO2021126069A1 (fr) 2019-12-20 2021-06-24 Aak Ab (Publ) Procédé de production d'une composition de graisse comprenant une étape d'estérification
WO2022104046A1 (fr) * 2020-11-12 2022-05-19 C16 Biosciences, Inc. Huile microbienne comestible
WO2022164378A1 (fr) 2021-01-29 2022-08-04 Aak Ab Composition de succédané de fromage
WO2022203577A1 (fr) 2021-03-22 2022-09-29 Aak Ab Composition d'analogue de produit laitier

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Title
"Fundamentals of Cheese Science", 23 August 2016, SPRINGER US, Boston, MA, ISBN: 978-1-4899-7681-9, article FOX PATRICK F. ET AL: "Processed Cheese and Substitute/Imitation Cheese Products - Chapter 17", pages: 589 - 627, XP093143570, DOI: 10.1007/978-1-4899-7681-9_17 *
HAMMOND E.W.J., CHROMATOGRAPHY, vol. 203, 1981, pages 397
JOACS, vol. 68, no. 5, pages 289 - 293
SEIFEN ANSTRICHMITTEL, vol. 80, 1978, pages 180 - 186

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