Cheddar cheese substitute - contains a homogeneous mixture of a water fat emulsion with calcium caseinate and adipic acid

摘要

The cheese prodt. of pH 4.8-5.7 (5.1-5.5) comprises a gas-free homogeneous mixt of (a) an emulsion of water and fatty material (I) of Wiley m.pt. 32-43 degrees C, with (I) being 12-35% of the prodt. (b) 15-33% of calcium caseinate, (c) 0.5-1.5% adipic acid, (I) is homogenised soya. Also present may be 0.2-5% non-gelatinous flour (tapioca) with up to 2% emulsifying salts. The ingredients are added dry to molten (I) emulsified with water under vacuum. The prodt. is used as an inexpensive cheese substitute in pizzas sandwiches, sauces.