Imitation cheese products containing modified starches as partial caseinate replacements

摘要

© An imitation cheese product, characterized in that it is functionally equivalent to a caseinate-based imitation cheese product, contains selected edible modified starches as replacements for up to 80% by weight of the caseinate present in the cheese. Suitable starches include pregelatinized converted starches having a water fluidity (WF) of 5-90 and an amylose content of at least 15% and less than 40% and selected derivatives and/or crosslinked products thereof. Suitable converted starches include fluidity starches prepared by acid- or enzyme-conversion or oxidized starches prepared by treatment with up to about 2% active chlorine. The starches may be pregelatinized by drumdrying, jet-cooking, or jet-cooking and spraydrying. In a preferred embodiment, the cheese is an imitation mozzarella cheese equivalent in shred, melt, and string which contains a 35-50 WF corn starch derivative prepared by treatment with 1-2% octenylsuccinic anhydride.