The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition, and uses thereof, in particular for producing cheese substitute.

The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition, and uses thereof, in particular for producing cheese substitute.

The present disclosure provides a solution to meet the world's growing milk and milk protein needs, while also balancing resource utilization, providing minimal impacts upon environmental systems, and moving away from an inhumane disregard for animal welfare.

Described is a cheese product with modified starches. The cheese product comprises less than 25 wt. % modified starch selected from corn-derived modified starch, tapioca-derived modified starch, sago-derived modified starch, or combinations thereof. The cheese product has similar shred, firmness, flowability, stretch, and hardness characteristics compared to a cheese product comprising potato-derived modified starch.

Described is a cheese product with modified starches. The cheese product comprises less than 25 wt. % modified starch selected from corn-derived modified starch, tapioca-derived modified starch, sago-derived modified starch, or combinations thereof. The cheese product has similar shred, firmness, flowability, stretch, and hardness characteristics compared to a cheese product comprising potato-derived modified starch.

The invention pertains to a cheese analogue, comprising water, a root or tuber starch, native potato protein and a fat component. The cheese analogue of the invention has an improved stretch and body, and less off-taste, than known imitation cheese types. The invention further pertains to a method of making said cheese analogue, as well as to food products comprising the cheese analogue.

The invention pertains to a cheese analogue, comprising water, a root or tuber starch, native potato protein and a fat component. The cheese analogue of the invention has an improved stretch and body, and less off-taste, than known imitation cheese types. The invention further pertains to a method of making said cheese analogue, as well as to food products comprising the cheese analogue.

Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 75:1. The composition is useful for increasing the cohesion of solid food, such as soy patties.

Cheese products comprising less than 10 wt % modified pyrodextrin are disclosed. The cheese products with added modified pyrodextrin have similar melt, firmness, and stretch characteristics as compared to a cheese product without added modified pyrodextrin.

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.