Dry blend for making extended cheese product
Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.
1. A dry blend free of casein comprising
a. 35%-43% acetylated starch;
b. 8%-12% hydroxypropyl phosphate starch;
c. 6%-8% octenyl succinic anhydride starch;
d. 13%-16% whey;
e. 9%-20% emulsifiers;
f. 2%-6% gums; and
g. less than 1% oil;
wherein an analogue cheese, free of casein and formed from 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 of claim 1 , wherein said dry blend further comprising up to 5% of an acidulant.
3. The dry blend of claim 2 , wherein said acidulant is chosen from acetic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, and tartaric acid.
4. The dry blend of claim 3 , wherein said acidulant is chosen from citric acid, lactic acid, and acetic acid.
5. The dry blend of claim 1 , further comprising a native food starch.
6. The dry blend of claim 1 , further comprising gelatin.
7. The dry blend of claim 1 , wherein said emulsifier is chosen from Alkaline Sodium Aluminum Phosphate, sodium citrate, trisodium phosphate, and disodium phosphate.
8. The dry blend of claim 7 , wherein at least half of said emulsifier is Alkaline Sodium Aluminum Phosphate.
9. The dry blend of claim 1 , comprising less than 10% water.
10. The dry blend of claim 9 , comprising less than 5% water.
11. A method of making an analogue cheese free of casein comprising: combining 8%-62% dry blend as recited in claim 1 , 8%-62% of a fat, and 10%-84% water; mixing the ingredients to form a mixture; and heating at between 45° F. and 160° F. and cooling the mixture to provide an analogue cheese that is free of casein, firm enough for shredding and slicing at 40° F., and emulsion and color stable during processing and melting.