A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C, for a time that allows protein denaturation to occur the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C, for a time that allows protein denaturation to occur the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

The present invention relates to a polypeptide having lipase activity wherein the polypeptide, which, when aligned with a polypeptide according to SEQ ID NO: 1, comprises at least one amino acid substitution resulting in Ser (S), Ala (A) or Leu (L) at position 246, Trp (W) at position 307, Leu (L) at position 345, Ile (I) at position 365, and/or Phe (F) at position 534, wherein the position is defined with reference to SEQ ID NO: 1, wherein Ala(A) at position 1 in SEQ ID NO: 1 is counted as number 1 and a method for preparing the polypeptide. The present invention further relates to a process for preparing a food product wherein a polypeptide according to the present invention is used.

The present invention relates to a polypeptide having lipase activity wherein the polypeptide, which, when aligned with a polypeptide according to SEQ ID NO: 1, comprises at least one amino acid substitution resulting in Ser (S), Ala (A) or Leu (L) at position 246, Trp (W) at position 307, Leu (L) at position 345, Ile (I) at position 365, and/or Phe (F) at position 534, wherein the position is defined with reference to SEQ ID NO: 1, wherein Ala(A) at position 1 in SEQ ID NO: 1 is counted as number 1 and a method for preparing the polypeptide. The present invention further relates to a process for preparing a food product wherein a polypeptide according to the present invention is used.