An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process. The whey protein cream has been found to found to function as a source of protein in the analogue cheese and provide emulsification properties to the other constituent ingredients incorporated into the analogue cheese composition. Accordingly, in some formulations, the analogue cheese composition may include a comparatively low amount of casein protein, with the whey protein cream functionally compensating for the removed casein protein.

An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process. The whey protein cream has been found to found to function as a source of protein in the analogue cheese and provide emulsification properties to the other constituent ingredients incorporated into the analogue cheese composition. Accordingly, in some formulations, the analogue cheese composition may include a comparatively low amount of casein protein, with the whey protein cream functionally compensating for the removed casein protein.

A converted starch is disclosed, wherein it has a molecular weight, M.sub.W, of 250,000-5,000,000 g/mol, a degree of branching of 3.1-3.9%, an amylose content of at most 7%, and a DE (dextrose equivalents) value of 0.05-0.5, as well as a food product containing the converted starch, a method for the production of said converted starch, wherein it comprises the steps of adding a glucan branching enzyme, chosen from Rhodothermus obamesis or Rhodothermus marinus enzymes and enzymes from similar organisms having at least 60% amino acid sequence identity with the Rhodothermus obamesis or Rhodothermus marinus enzyme to an aqueous composition containing starch in a concentration of at least 5% by weight at a temperature of 45-80° C., until a converted starch having a branching degree of 3.1-3.9% is obtained, optionally followed by drying said aqueous solution to a powder of the converted starch, and use of said converted starch for the production of the food product.

A converted starch is disclosed, wherein it has a molecular weight, M.sub.W, of 250,000-5,000,000 g/mol, a degree of branching of 3.1-3.9%, an amylose content of at most 7%, and a DE (dextrose equivalents) value of 0.05-0.5, as well as a food product containing the converted starch, a method for the production of said converted starch, wherein it comprises the steps of adding a glucan branching enzyme, chosen from Rhodothermus obamesis or Rhodothermus marinus enzymes and enzymes from similar organisms having at least 60% amino acid sequence identity with the Rhodothermus obamesis or Rhodothermus marinus enzyme to an aqueous composition containing starch in a concentration of at least 5% by weight at a temperature of 45-80° C., until a converted starch having a branching degree of 3.1-3.9% is obtained, optionally followed by drying said aqueous solution to a powder of the converted starch, and use of said converted starch for the production of the food product.

The present invention relates to strains of Penicillium camemberti and to the use thereof for the preparation of food products, for example of dairy and/or vegetable origin, such as the ripening of soft cheeses having a moldy and/or mixed crust, in particular camembert.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

A pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.

A pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.

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.

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.