USE OF ANIONIC EMULSIFIERS FOR INCREASING THE FIRMNESS OF PROCESSED CHEESE PRODUCTS WITH A SOLIDS CONTENT LESS THAN OR EQUAL TO 40%
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United States of America Patent
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Issued Date -
Aug 26, 2010
app pub date -
Oct 9, 2008
filing date -
Oct 11, 2007
priority date (Note) -
Abandoned
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Abstract
The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid, or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese with a solids content ≦40%, for increasing the firmness of the processed cheese product. The invention also relates to processed cheese products with a solids content ≦40% and including an anionic emulsifier, and also to a method for the production of such processed cheeses products.
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