EMULSIFYING SALT-FREE AND STARCH STABILIZED CHEESE
Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsify...
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| creator | LEVINE, Brian E BOOMGAARDEN, Tori Ann SMITH, Gary Francis MCPHERSON, Andrew Edward |
| description | Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts. |
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The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.</description><language>eng ; fre ; ger</language><subject>CHEMISTRY ; COMPOSITIONS BASED THEREON ; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MILK OR CHEESE SUBSTITUTES ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200422&DB=EPODOC&CC=EP&NR=2928313B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200422&DB=EPODOC&CC=EP&NR=2928313B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LEVINE, Brian E</creatorcontrib><creatorcontrib>BOOMGAARDEN, Tori Ann</creatorcontrib><creatorcontrib>SMITH, Gary Francis</creatorcontrib><creatorcontrib>MCPHERSON, Andrew Edward</creatorcontrib><title>EMULSIFYING SALT-FREE AND STARCH STABILIZED CHEESE</title><description>Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.</description><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>DERIVATIVES THEREOF</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBy9Q31CfZ0i_T0c1cIdvQJ0XULcnVVcPRzUQgOcQxy9gBRTp4-nlGuLgrOHq6uwa48DKxpiTnFqbxQmptBwc01xNlDN7UgPz61uCAxOTUvtSTeNcDI0sjC2NDYydCYCCUAKX0mWg</recordid><startdate>20200422</startdate><enddate>20200422</enddate><creator>LEVINE, Brian E</creator><creator>BOOMGAARDEN, Tori Ann</creator><creator>SMITH, Gary Francis</creator><creator>MCPHERSON, Andrew Edward</creator><scope>EVB</scope></search><sort><creationdate>20200422</creationdate><title>EMULSIFYING SALT-FREE AND STARCH STABILIZED CHEESE</title><author>LEVINE, Brian E ; BOOMGAARDEN, Tori Ann ; SMITH, Gary Francis ; MCPHERSON, Andrew Edward</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2928313B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2020</creationdate><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>DERIVATIVES THEREOF</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LEVINE, Brian E</creatorcontrib><creatorcontrib>BOOMGAARDEN, Tori Ann</creatorcontrib><creatorcontrib>SMITH, Gary Francis</creatorcontrib><creatorcontrib>MCPHERSON, Andrew Edward</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LEVINE, Brian E</au><au>BOOMGAARDEN, Tori Ann</au><au>SMITH, Gary Francis</au><au>MCPHERSON, Andrew Edward</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EMULSIFYING SALT-FREE AND STARCH STABILIZED CHEESE</title><date>2020-04-22</date><risdate>2020</risdate><abstract>Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | EMULSIFYING SALT-FREE AND STARCH STABILIZED CHEESE |
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