IMITATION CHEESE PRODUCTS CONTAINING MODIFIED STARCHES AS PARTIAL CASEINATE REPLACEMENTS

摘要

IMITATION CHEESE PRODUCTS CONTAININGMODIFIED STARCHES AS PARTIAL CASEINATE REPLACEMENTSABSTRACT OF THE DISCLOSUREAn imitation cheese product, characterized in that it is function-ally equivalent to a caseinate-based imitation cheese product, containsselected edible modified starches as replacements for up to 80% byweight of the caseinate present in the cheese. Suitable starches in-clude pregelatinized converted starches having a water fluidity (WF)of 5-90 and an amylose content of at least 15% and less than 40% andselected derivatives and/or crosslinked products thereof. Suitableconverted starches include fluidity starches prepared by acid- orenzyme-conversion or oxidized starches prepared by treatment with up toabout 2% active chlorine. The starches may be pregelatinized by drum-drying, jet-cooking, or jet-cooking and spraydrying. In a preferredembodiment, the cheese is an imitation mozzarella cheese equivalent inshred, melt, and string which contains a 35-50 WF corn starch deriva-tive prepared by treatment with 1-2% octenylsuccinic anhydride.