Dry blend for making extended cheese product
Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.
1. A dry blend, being free of casein, having a water content of 15% or less, and comprising:
a. 11%-13% Acetylated food Starch;
b. 9%-11% Hydroxypropyl Phosphate food Starch;
c. 5%-7% Starch Sodium Octenyl Succinate;
d. 29%-31% Oxidized Acetylated food Starch;
e. 13%-16% Dry Sweet Whey;
f. 5%-8% Salt;
g. 8%-11% Alkaline Sodium Aluminum Phosphate;
h. 0%-2% Sodium Citrate;
i. 0%-2% Disodium Phosphate-Duohydrate;
j. 0%-2% Sorbic Acid;
k. 0%-1% Mineral Oil;
l. 1.3%-6% Blend of Xanthan, Locust, and Guar Gums; and
m. 0%-3% Citric Acid;
wherein an analogue cheese, free of casein and formed from the 8%-62% dry blend, 10%-84% water, and 8%-62% of a fat at between 45° F. and 160° F., is firm enough for shredding and slicing at 40° F., and is emulsion and color stable during processing and melting.
2. The dry blend as recited in claim 1 , further comprising a further acidulant chosen from acetic acid, fumaric acid, lactic acid, malic acid, phosphoric acid, and tartaric acid.
3. The dry blend as recited in claim 2 , wherein said further acidulant is chosen from lactic acid, and acetic acid.
4. The dry blend as recited in claim 1 , wherein said blend further comprises a native food starch.
5. The dry blend as recited in claim 1 , wherein said blend further comprises gelatin.
6. The dry blend as recited in claim 1 , having less than 10% water.
7. The dry blend as recited in claim 6 , having less than 5% water.
8. The dry blend as recited in claim 1 , consisting essentially of:
12.4% acetylated potato starch;
10% hydroxypropyl phosphate potato starch;
6.3% starch sodium octenyl succinate;
30% oxidized acetylated potato starch;
14.6% dry sweet whey;
6.8% salt;
9.4% alkaline sodium aluminum phosphate;
1.3% sodium citrate;
1.3% disodium phosphate duohydrate;
1.5% sorbic acid;
0.4% mineral oil;
4.4% blend of xanthan, locust, and guar gums; and
1.8% citric acid;
Wherein an analogue cheese, free of casein and formed from the dry blend, water, and a fat at between 45° F. and 160° F., is firm enough for shredding and slicing at 40° F., and is emulsion and color stable during processing and melting.