SULFITE-FREE, RAPID SETTING, THERMAL-REVERSIBLE MODIFIED POTATO STARCH GELLING AGENT AND PRODUCTS MADE THEREFROM

Abstract

This specification discloses a potato starch modified to have a narrow carboxylation and viscosity profile, and sulfite levels that are below detection levels by titration. The disclosed starch forms thermal-reversible gels having a fast gelling rate and that are useful in imitation cheese

Claims

1. A starch comprising: a carboxylation of between 0.35% and 0.70%, (d.s.b.), a peak viscosity of between 100 and 220 cP, a final viscosity of between 45 and 100 cP, and a sulfite level of 0 ppm.

2. The starch of claim 1 comprising: a carboxylation of between 0.50% and 0.55%, (d.s.b.), having a peak viscosity of between 120 and 200 cP and a final viscosity of between 60 and 75 cP.

3. A method of oxidizing a starch comprising: a. mixing unmodified potato starch with water to form a slurry; b. adding a salt to the slurry; d. adding a base to the slurry in sufficient amount to increase the pH of the slurry to between 11 and 12; e. adding oxidizer to the slurry to oxidize the starch until a test slurry using the oxidized starch has a final viscosity between 45 and 100 cP; f. adding sufficient reducing agent to the slurry to neutralize the oxidation reaction; g. adding sufficient acid to reduce the pH of the slurry to about 5.0; h. adding oxidizing agent to the slurry in sufficient amount to neutralize residual reducing reagent in the slurry; i. dewatering the starch slurry.

4. The method of claim 3 further comprising adding sodium hypochlorite as the oxidizer of step e) in sufficient amount to supply between 3.0 and 3.5% active chlorine (d.s.b.).

5. The method of claim 3 further comprising adding sodium hypochlorite as the oxidizer of step e) in sufficient amount to supply 3.3% active chlorine (d.s.b.).

6. The method of claim 3 wherein step e) is run for two hours.

7. The method of claim 3 wherein the peak viscosity of the test sample of step e) is between 100 and 220 cP.

8. The method of claim 3 further comprising testing the slurry after step h) to verify that the sulfite level in the slurry is 0 ppm.

9. A starch made according to the process of claim 3.

10. The starch made according to the process of claim 3 further comprising a carboxylation of between 0.35% and 0.70%, (d.s.b.), having a peak viscosity of between 120 and 200 cP and a final viscosity of between 60 and 75 cP.

11. The starch made according to the process of claim 3 further comprising a carboxylation of between 0.50% and 0.55% (d.s.b.)

12. (canceled)

13. (canceled)

14. (canceled)

15. A foodstuff comprising the starch of claim 1.

16. The foodstuff of claim 15 wherein the foodstuff comprises a thermal-reversible gel.

17. (canceled)

18. The foodstuff of claim 15 being selected from the group consisting of processed cheese, imitation cheese, vegan cheese, soup, sauces, gravies, puddings, yogurts, confectionary and candy goods, fruit fillings; cook top melt applications and in applications to replace gelatin or fat.

19. The foodstuff claim 15 being an imitation cheese and further comprising: a) 7.5% and 20% of the modified starch, by weight of the imitation cheese; b) a casein in the amount of between 7% and 15% by weight of the imitation cheese; and c) a vegetable fat in the amount of between 10 and 20% by weight of the imitation cheese.

20. The foodstuff of claim 15 further comprising a melt spread of between 20% and 70% change in diameter.

21. The foodstuff of claim 15 further comprising a melt spread of between 35% and 55% change in diameter.

22. The foodstuff of comprising wherein a test imitation cheese made from 10.8% of the starch has a melt stretch of between 30 and 35 cm.

23. The foodstuff of claim 15 being a vegan cheese and further comprising: a) 7.5% and 20% of the modified starch by weight of the vegan cheese, b) a second starch; c) a vegetable fat in the amount of between 10% and 20% by weight of the vegan cheese.

24-28. (canceled)

Description

ILLUSTRATIVE EMBODIMENTS

[0036] Following are a non-exclusive list of embodiments of the invention:

Aspect 1. A method of oxidizing a starch comprising:

[0037] a. mixing unmodified potato starch with water to form a slurry;

[0038] b. adding a salt to the slurry;

[0039] d. adding a base to the slurry in sufficient amount to increase the pH of the slurry to between 11 and 12;

[0040] e. adding oxidizer to the slurry to oxidize the starch until a test slurry using the oxidized starch has a final viscosity between 45 and 100 cP;

[0041] f. adding sufficient reducing agent to the slurry to neutralize the oxidation reaction;

[0042] g. adding sufficient acid to reduce the pH of the slurry to about 5.0;

[0043] h. adding oxidizing agent to the slurry in sufficient amount to neutralize residual reducing reagent in the slurry;

[0044] i. dewatering the starch slurry.

Aspect 2. The method of aspect 1 further comprising adding sodium hypochlorite as the oxidizer of step e) in sufficient amount to supply between 3.0 and 3.5% active chlorine (d.s.b.).
Aspect 3. The method of aspect 1 further comprising adding sodium hypochlorite as the oxidizer of step e) in sufficient amount to supply 3.3% active chlorine (d.s.b.).
Aspect 4. The method of aspect 1 wherein step e) is run for two hours.
Aspect 5. The method of any of aspect 1 through 4 wherein the peak viscosity of the test sample of step e) is between 100 and 220 cP.
Aspect 6. The method of aspect 5 further comprising testing the slurry after step h) to verify that the sulfite level in a the slurry is 0 ppm.
Aspect 7. A starch made according to the process of any of aspects 1 through 6.
Aspect 8. The starch of aspect 7 characterized by a carboxylation of between 0.35% and 0.70%, (d.s.b.), having a peak viscosity of between 120 and 200 cP and a final viscosity of between 60 and 75 cP.
Aspect 9. The starch of aspect 7 characterized by a carboxylation of between 0.50% and 0.55% (d.s.b.)
Aspect 10. A starch characterized by a carboxylation of between 0.35% and 0.70%, (d.s.b.), a peak viscosity of between 100 and 220 cP, a final viscosity of between 45 and 100 cP, and a sulfite level of 0 ppm.
Aspect 11. The starch of aspect 10 characterized by a carboxylation of between 0.50% and 0.55%, (d.s.b.), having a peak viscosity of between 120 and 200 cP and a final viscosity of between 60 and 75 cP.
Aspect 12. A thermal-reversible gel made from the starch of any of aspects 7 through 11.
Aspect 13. The thermal-reversible gel of aspect 12 further characterized by an onset melting temperature of between 35 and 55 C. and a complete melting temperature of between 65 C. and about 85 C.
Aspect 14. The thermal-reversible gel of aspect 12 wherein a test gel of 20% (d.s.b.) a gelling rate of less than 30 minutes, a gel firmness of at least 200 g after 24 hours storage 4o.
Aspect 15. A foodstuff comprising the starch of any of aspects 7 through 11.
Aspect 16. The foodstuff of aspect 15 wherein the starch is used in sufficient amounts to form a thermal-reversible gel.
Aspect 17. An imitation cheese comprising:

[0045] a) the starch of any of aspects 7 through 11 in amount of between 7.5% and 20%, by weight of the imitation cheese;

[0046] b) a casein in the amount of between 7% and 15% by weight of the imitation cheese; and

[0047] c) a vegetable fat in the amount of between 10 and 20% by weight of the imitation cheese.

Aspect 18. The imitation cheese of aspect 17 further characterized by a melt spread of between 20% and 70% change in diameter.
Aspect 19. The imitation cheese of aspect 17 further characterized by a melt spread of between 35% and 55% change in diameter.
Aspect 20. The imitation cheese of aspect 17 wherein a test imitation cheese made from 10.8% of the starch has a melt stretch of between 30 and 35 cm.
Aspect 21. A vegan cheese comprising:

[0048] a) a first starch in amount of between 7.5% and 20% by weight of the vegan cheese, the starch being the starch of any of aspect 7 through 11;

[0049] b) a second starch;

[0050] c) a vegetable fat in the amount of between 10% and 20% by weight of the vegan cheese.

Aspect 22. The vegan cheese of aspect 21 wherein the second starch is tapioca starch.
Aspect 23. The vegan cheese of aspect 22 further comprising a third starch being a modified starch that is different than the modified starch of element a), and a dextrin
Aspect 24. The vegan cheese of aspect 23 wherein the third starch is a pregelatinized, OSA-modified waxy corn starch.
Aspect 25. The vegan cheese of aspect 24 wherein the dextrin, second starch, and third starch are used in an amount of between 5% and 15% by weight of the vegan cheese.
Aspect 26. A foodstuff comprising:

[0051] a) a modified starch characterized by a starch characterized by a carboxylation of between 0.35% and 0.70%, (d.s.b.), a peak viscosity of between 100 and 220 cP, a final viscosity of between 45 and 100 cP; and

[0052] b) a second edible ingredient;

[0053] wherein the foodstuff has 0 ppm sulfite.

Aspect 27. The foodstuff of aspect 26 being selected from the group consisting of processed cheese, imitation cheese, vegan cheese, soup, sauces, gravies, puddings, yogurts, confectionary and candy goods, fruit fillings; cook top melt applications and in applications to replace gelatin or fat.
Aspect 28. The foodstuff of aspect 26 being an imitation cheese and further comprising:

[0054] a) 7.5% and 20% of the modified starch, by weight of the imitation cheese;

[0055] b) a casein in the amount of between 7% and 15% by weight of the imitation cheese; and

[0056] c) a vegetable fat in the amount of between 10 and 20% by weight of the imitation cheese.

Aspect 29. The imitation cheese aspect of 28 further characterized by a melt spread of between 20% and 70% change in diameter.
Aspect 30. The imitation cheese of aspect 28 further characterized by a melt spread of between 35% and 55% change in diameter.
Aspect 31. The imitation cheese of aspect 28 wherein a test imitation cheese made from 10.8% of the starch has a melt stretch of between 30 and 35 cm.
Aspect 32. The foodstuff of aspect 26 being a vegan cheese and further comprising:

[0057] a) 7.5% and 20% of the modified starch by weight of the vegan cheese,

[0058] b) a second starch;

[0059] c) a vegetable fat in the amount of between 10% and 20% by weight of the vegan cheese.

Aspect 33. The vegan cheese of aspect 32 wherein the second starch is tapioca starch.
Aspect 34. The vegan cheese of aspect 32 further comprising a third starch being a modified starch that is different than the modified starch of element a), and a dextrin
Aspect 35. The vegan cheese of aspect 32 wherein the third starch is a pregelatinized, OSA-modified waxy corn starch.
Aspect 36. The vegan cheese of aspect 32 wherein the dextrin, second starch, and third starch are used in an amount of between 5% and 15% by weight of the vegan cheese.
Aspect 37. A method of making a thermal reversible gelling potato starch comprising:

[0060] a) modifying the a potato starch so that it has a peak viscosity of between 100 and 220 cP and an end viscosity of between 45 and 100 cP.

[0061] b) adjusting the carboxylation level of the potato starch to be between 0.35% and 0.70% (d.s.b.);

[0062] c) removing sulfite from the viscosity modified, carboxylation adjusted potato starch so that the starch has 0 ppm sulfite.

Aspect 38. A method of oxidizing a starch comprising:

[0063] a. mixing unmodified starch with water to form a slurry;

[0064] b. adding a salt to the slurry;

[0065] d. adding a base to the slurry in sufficient amount to increase the pH of the slurry to between 11 and 12;

[0066] e. adding oxidizer to the slurry to oxidize the starch until a test slurry using the oxidized starch has a final viscosity between 45 and 100 cP;

[0067] f. adding sufficient reducing agent to the slurry to neutralize the oxidation reaction;

[0068] g. adding sufficient acid to reduce the pH of the slurry to about 5.0;

[0069] h. adding oxidizing agent to the slurry in sufficient amount to neutralize residual reducing reagent in the slurry;

[0070] i. dewatering the starch slurry.

Aspect 39. A thermal reversible gel made from the starch made according to the process of aspect 38.
Aspect 40. A foodstuff made from the starch made according to the process of aspect 38.

DEFINITIONS

[0071] Gelling rate, as used in this specification, is the amount of time in minutes for the elastic modulus of the gel to reach at least 100 Pa. Gelling rate is measured as described in the examples section.

[0072] Onset gel melting temperature, as used in this specification, is the temperature at which the elastic modulus, G, drops to 0.95 power of the beginning value for the gel (i.e. loss of 5% value in log scale).

[0073] Completed gel melting temperature, as used in this specification, is the temperature at which the elastic modulus, G, drops to 5% of the beginning value (i.e. loss of 95% of G).

[0074] Melt spread, as used in this specification, means the percent change in the average diameter of a 5 mm tall cheese slice that has an initial diameter 35.5 mm after the slice has been melted by baking for 5 minutes at 450 F. according to the methods described in the examples section.

[0075] Melt stretch, as used in this specification, means the breakage length of a cheese string measured during a slow (about 1 inch per second or slower) vertical pull of cheese from a pizza. Using a test imitation cheese having 10.8% modified starch, melt stretch was tested on a pizza as follows: 80 g shredded cheese was spread over 60 g commercial tomato sauce, which was on top of pre-cooked pizza dough; the pizza was then cooked at about 225 C. (435 F.) for 5 minutes in a forced air pizza oven.

[0076] Imitation cheese, as used in this specification, is a cheese-like product comprising oil (or other non-dairy fat) and at least one emulsifier in addition to or as a substitute for dairy components in the imitation cheese product. An imitation cheese may comprise casein, or its derivatives. It may also contain one or more starches or modified starches as an additive to the imitation cheese or as a substitute for casein, or other dairy components, in the imitation cheese.

[0077] Vegan cheese, as used in this specification, is an imitation cheese comprising no animal protein, or animal products of any kind.

[0078] Peak viscosity, as used in this specification, means the highest viscosity reached by a starch slurry (20% solids in slurry, deionized water having 0.1% NaCl) measured over the following time/temperature course: 35 C. for 30 seconds, ramp up to 92 C. in 4.75 minutes, hold at 92 C. for 3 minutes, ramp down to 35 C. in 3.75 minutes, and hold at 35 C. for 3 minutes. The RVA runs at 160 rpm for all steps.

[0079] Final (or end) viscosity, as used in this specification, is the viscosity measured after the starch slurry (20% solids in slurry, deionized water having 0.1% NaCl) completes the following time/temperature course: 35 C. for 30 seconds, ramp up to 92 C. in 4.75 minutes, hold at 92 C. for 3 minutes, ramp down to 35 C. in 3.75 minutes, and hold at 35 C. for 3 minutes. The RVA runs at 160 rpm for all steps.

[0080] As used in this specification, 0 ppm sulfite ion means an amount of sulfite a below detection as measured by titration using 0.01 N iodine by the method described in the examples section.

[0081] All percentages are by weight on a dry starch basis unless otherwise said.

[0082] The following examples are provided as illustrations and should not be construed to limit the scope of the invention in any way. Persons of ordinary skill in the art will recognize that routine modifications may be made to the methods and materials used in the examples, which would still fall within the spirit and scope of the present invention.

PROCEDURES

Oxidized Starch Evaluation

[0083] Viscosity: For RVA: Samples were run on RVA Super 4 (Perten) over the following time and temperature profile: 35 C. for 30 seconds, ramp up to 92 C. in 4.75 minutes, hold at 92 C. for 3 minutes, ramp down to 35 C. in 3.75 minutes, and hold at 35 C. for 3 minutes. All samples were done in deionized water having 0.1% NaCl content added and with 20% starch solids (28 g total). The paddle speed was 160 rpm for all steps and samples.

[0084] Carboxylation levels: the carboxyl content of each sample was determined by mixing 5 g of starch in 0.1 N HCl for 30 minutes. The slurry was filtered and the starch washed adequately with deionized water until the filtrate showed negative for chloride ions with a few drops of silver nitrate. The starch was suspended in 100 mL of deionized water at room temperature, then mixed with 200 mL of deionized water at 90 C., and placed into a boiling water bath and stirred for ten minutes. After that time, the samples were titrated to a phenolphthalein end point with 0.1 N NaOH. Calculations corrected for the moisture of the starch so that all values are reported on anhydrous starch basis and for the carboxyl present in the blank (unmodified base material). The calculation for the % Carboxyl (d.s.b.) is as follows:

[00001]$\%.Math..Math.\mathrm{Carboxyl}.Math..Math.\left(d.s.b\right)=\left({\left[\frac{V_{\mathrm{NaOH}}}{W_{\mathrm{starch}}1-\frac{M_{\mathrm{starch}}}{100}}\right]}_{\mathrm{sample}}-{\left[\frac{V_{\mathrm{NaOH}}}{W_{\mathrm{starch}}1-\frac{M_{\mathrm{starch}}}{100}}\right]}_{\mathrm{Blank}}\right)0.45.$

Where: V=the amount of 0.1 N NaOH in milliliters used to reach a phenolphthalein pink endpoint; W=the weight of the starch in grams; M=the moisture of the starch in percentage; Sample=values measured for the modified sample; and Blank=values measured for the unmodified base material.

[0085] Gelling rate: Starch slurry at 20% solids in pH 6 buffer was cooked at 98 for 20 min. The rheology properties of cooked sample were measured using an AR-G2 Rheometer (TA Instruments). The parallel plate (40 mm) was preset at 90 C. The cooked starch solution was loaded on plates immediately after cooking with a gap of 1 mm. After loading, the sample was sealed with silicone oil to prevent evaporation. The gelation process was measured by monitoring elastic modulus, G, increase at a frequency of 1 rad/s and strain of 0.08% during temperature ramp from 90 to 4 C. at 20 C./min and then during time sweep at 4 C. for 1hr. Gelling rate was represented by time at which G reached>100 Pa.

[0086] Gel melt: Gel melt properties were measured by monitoring G decrease during temperature ramp from 4 to 90 C. at 20 C./min. The temperature at which G dropped to 0.95 power of the beginning value (i.e. loss of 5% value in log scale) was recorded as the onset melting temperature. The temperature at which G dropped to 5% of the beginning value (loss of 95% value in normal scale) was recorded as the complete melting temperature.

[0087] Gel firmness: Starch gel firmness was measured using a punch test with a TA-XT Plus Texture Analyzer. Starch slurry (20% starch d.s.b.) was cooked at 98 for 20 min. was poured into 1 oz jars and stored at 4 C. for 1 or 7 days. A 5 mm sphere probe (TA-8B) was used to punch 15 mm depth of gel for gel firmness. Samples were taken out from the refrigerator just before testing so the gels were still at the refrigerated temperature during measurement. Parameters of the test were as follows: Probe: 5 mm sphere probe (TA-8A); Trigger force: 2 g; Test speed: 1 mm/sec (6 cm/min); Test distance: 15 mm. Gel firmness was represented using maximum punch force determined during the test.

[0088] Sulfite measurements: Sulfite ion/sulphur dioxide is measured via iodometric titration of sulfite extracted from starch slurry. The sulfite is extracted from starch by suspending the starch in deionized water (total sample is 100 mL). The starch slurry contains about 10% starch by weight. The slurry is mixed for about 1 minute and allowed to rest until the starch settles (about 9 minutes). The slurry is filtered and the filtrate is titrated with 0.01 N iodine, which is added dropwise to the filtrate using a burette. The volume of iodine used to titrate the filtrate is read, and sulfite concentration is calculated according to the formula: ppm SO.sub.2=(ml 0.01 N iodine titrated into filtrateml 0.01 N iodine titrated into blank)28.80, where the blank is a control sample of deionized water. If the first drop of added iodine turns the solution light blue, the level of sulfite ions is below detection, and is defined as 0 ppm. If the second drop of added iodine turns the solution blue, there is a measurable amount of sulfite ions and the amount is recorded to be greater than 0 ppm, and can be specifically calculated.

Cheeses were Evaluated by the Following Methods which are Standard to Industry

[0089] pH Measurement: A spear tip cheese probe was used to measure the sample final pH. Target pH is 5.8

[0090] Moisture Analysis: Smart CEM 5% Moisture Analyzer at 130 C. and 100% power was used to measure the moisture of a 2.5 g sample using the Processed Cheese Program in duplicate.

[0091] Modified Schreiber Melt Test: A 35.5 mm diameter borer was used to isolate a cheese sample having height of 5 mm. Cheese discs were placed in a covered 10015 mm Pyrex petri dish atop an aluminum plate and baked for 5 minutes in a 450 F. oven. The average diameter of the cheese disc was measured before and after baking using calipers. Each sample was evaluated in duplicate. Results are shown as average % change in diameter.

Example 1Rheology

[0092] Rheological testing measured gelling rate versus level of carboxylation, melt spread versus carboxylation, gel firmness over time, as well as viscosity of samples.

[0093] Table 1 lists the relevant variation of reaction conditions of samples tested. As shown the study varied reaction pH, maintenance of pH, active chlorine dosage, reaction time and whether pH was maintained throughout the reaction.

TABLE-US-00001 TABLE 1 Active Reaction Chlorine Reaction Maintained Sample pH Dosage Time pH 1080-00-0 Commercially Avalable Oxidized Potato Starch 1080-48-2 11 2.4 2 Yes 1080-48-4 11 2.4 4 Yes 1080-49-2 11 4.2 2 Yes 1080-49-6 11 4.2 6 Yes 1080-50-2 11 3.3 2 Yes 1080-50-4 11 3.3 4 Yes 1080-50-6 11 3.3 6 Yes 1080-49-8 11 4.2 8 Yes 1080-51-2 10 4.2 2 Yes 1080-51-4 10 4.2 4 Yes 1080-51-6 10 4.2 6 Yes 1080-52-6 9 4.2 6 Yes 1080-53-6 11 4.2 6 No 1080-54-2 11 4.2 2 No 1080-54-6 11 4.2 6 No 1080-57-4 9.6 4 4 Yes 1080-57-6 9.6 4 6 Yes 437-22 11 3.3 2 Yes 437-24 11 3.3 2 Yes 437-25 11 3.3 2 Yes

[0094] Table 2 reports the rheological properties of the gel. End viscosity is the viscosity of the starch at 35 C. after the time and temperature course described above is completed. Viscosity is measured in cP. The gel strength is measured by punch tests. It is reported in grams and measurements were made after 1 day's storage age 4 C. Gel rate, is the time for the elastic modulus G to reach greater than 100 Pa. Carboxylation is measured in percent carboxylation on a corrected dry starch basis.

TABLE-US-00002 TABLE 2 Modified Schreiber Melt End Carbox- Time of Imitation Viscosity ylation (Min) for Cheese using (of Starch (of Starch Gel Gel G to Casein (% slurry % d.s.b. Strength Reach change in Sample (cP)) corrected) (g) >100 Pa diameter) 1080-00-0 46 0.98 10.04 60.18 1080-48-2 558 0.38 452.8 3.9 34.99 1080-48-4 420 0.38 502.67 4.1 29.19 1080-49-2 28 0.64 197.83 4.1 44.18 1080-49-6 16 0.68 170.34 11.4 46.98 1080-50-2 93 0.48 423.30 4.3 47.76 1080-50-4 47 0.52 324.49 3.7 31.87 1080-50-6 61 0.52 300.42 5.0 37.77 1080-51-2 66 0.81 113.69 26.0 43.09 1080-51-4 43 0.90 85.41 24.9 63.17 1080-51-6 45 0.94 75.68 36.1 32.92 1080-52-6 192 1.11 67.76 >65 40.77 1080-53-6 125 0.84 49.14 33.1 23.85 1080-54-2 49 0.57 225.00 6.9 42.71 1080-54-6 27 0.67 126.85 12.0 55.33 1080-57-4 82 0.889 129.63 59.5 42.3 1080-57-6 52 0.937 109.81 31.0 53.6 437-22 69 0.507 203.76 6.0 44.12 437-24 61 0.524 232.95 6.9 53.57 437-25 65 0.533 216.52 9.5 39.07

[0095] As shown in Table 1, carboxylation and end viscosity differ depending on reaction conditions. Additionally, Table 2 shows that combination of carboxylation and end viscosity affect the rheological properties of the gel. For the preferred usage as a starch in an imitation cheese, the cheese must have good firmness (at least around 200 g) in order to shred well. The cheese must gel quickly upon cooling (reaching of elastic modulus, G, of greater than 100 Pa in 30 minutes or less) for easy handling during processing. And the gel must melt well upon reheating (spread of at least 20% increase in diameter).

[0096] As shown these properties are achieved by preparing starch under conditions so that a test slurry made using 20% solids has an end viscosity of between 45 and 100 cP, but preferably between 60 and 75 cP. Additionally, as shown the starch has a carboxylation level of between 0.35 and 0.75%, and preferably between 0.50 and 0.55% on a d.s.b.

[0097] Table 3 reports rheological properties of four gels made from commercially available samples compared to embodiments of the disclosed oxidized starch.

TABLE-US-00003 TABLE 3 Gel Firmness Product Concentration (g) (1 day) Experimental Oxidized 0.20 203.8-324.5 Potato Starch Commecially Available 0.20 126.5 Acid Hydrolyzed Acetylated Potato Commercially Available 0.20 30.3 Oxidized Potato Commecially Available Potato Maltodextrin (Enzyme Hydrolyzed 0.20 63.8 Potato) Commercially Available 0.20 130.3 Acid Hydrolyzed Waxy Potato

Example 2Cheese Tests

[0098] Imitation Cheese: was tested at 60% and 40% protein reduction levels. Full casein control cheeses were made using 18.5% protein so the test formulations used 10.8% protein and 7.2% protein, respectively

TABLE-US-00004 TABLE 4 10.8% Protein Formula % % % % % Ingredients Percent Protein MSNF Fiber Fat Solids Rennet Casein 13.50 10.80 12.22 0.00 0.15 12.42 (Fonterra 90#) Water 48.00 0.00 0.00 0.00 0.00 0.00 Vegetable Fat 26.00 0.00 0.00 0.00 25.48 25.48 (Loders Krokland Sans Trans 39) Starch 9.50 0.05 0.00 0.00 0.01 7.60 Emulsifying Salt 1.20 0.00 0.00 0.00 0.00 1.14 (ICL Foods JOHA PZ7) Salt 1.50 0.00 0.00 0.00 0.00 1.35 Lactic Acid 0.30 0.00 0.00 0.00 0.00 0.27 (Purac FCC 88) Total 100.00 10.85 12.22 0.00 25.64 48.26 * Total Starch 9.50%; Casein Reduction 0.4; Moisture 51.74%

TABLE-US-00005 TABLE 5 7.2%% Protein Formula % % % % % Ingredients Percent Protein MSNF Fiber Fat Solids Rennet Casein 9.00 7.20 8.15 0.00 0.10 8.28 (Fonterra 90#) Water 46.00 0.00 0.00 0.00 0.00 0.00 Vegetable Fat 26.00 0.00 0.00 0.00 25.48 25.48 (Loders Krokland Sans Trans 39) Starch 16.00 0.08 0.00 0.00 0.02 12.80 Emulsifying Salt 1.20 0.00 0.00 0.00 0.00 1.14 (ICL Foods JOHA PZ7) Salt 1.50 0.00 0.00 0.00 0.00 1.35 Lactic Acid 0.30 0.00 0.00 0.00 0.00 0.27 (Purac FCC 88) Total 100.00 7.28 8.15 0.00 25.60 49.32 * Total Starch 16.00%; Casein Reduction 0.6; Moisture 50.68%

Pizza Bake Test

[0099] Spread 60 g Traditional Pizza Sauce on 8 Pizza Crust (pre-cooked as for example sold by Boboli) and topped with 80 g shredded cheese. Pizza was baked at about 225 C. (435 F.) for 5.5 minutes. Cheese was tested for stretch using the following procedure. Fork Test: Insert a fork at a 45 angle into the center of the pizza and lifted slowly (vertically). The distance at which the cheese strand breaks was recorded. Results are reported in Table 6.

TABLE-US-00006 TABLE 6 Protein Content Stretch Ingredient (%) (cm) Control-no starch 18.5 38.10 Experimental Oxidized 10.8 33.02 Potato Starch 7.20 10.16 Commercially Avaiable 10.8 27.94 Oxidized Potato Starch 7.20 2.54 Commercially Available 10.8 7.62 Acid Hydrolyzed Acetylated Potato Starch 7.20 0 Commercially Available Instant,- 10.8 2.54 OSA, Enzyme modified Waxy Corn Starch 7.20 0