Dry blend for making analogue cheese

1. A dry blend substantially free of casein, comprising:

a. 65%-90% starch consisting essentially of octenyl succinic anhydride starch (OSA) and at least one starch chosen from oxidized starch, acetylated di-starch adipate, oxidized di-starch adipate, acetylated starch, and acid-treated starch;

b. emulsifying salts at an amount up to 10%;

c. stabilizers at an amount up to 5%; and

d. less than 1% oil;

wherein an analogue cheese, substantially free of casein and formed from 20%-40% of the dry blend, 30%-46% water, and 17%-28% of a fat at between 145° F. and 180° F., is firm enough for shredding and slicing at 40° F., and is emulsion stable during processing and melting.

2. The dry blend of claim 1 , comprising 2.5-6% or 25%-54% OSA.

3. The dry blend of claim 1 , wherein the starch is chosen from:

(i) 28%-51% oxidized starch and 25%-54% OSA;

(ii) 4-5% acetylated di-starch adipate, 45-49% of a combination of oxidized and acetylated di-starch adipate, and 4-5% OSA;

(iii) 5% acetylated di-starch adipate, 44-45% of a combination of oxidized and acetylated di-starch adipate, 8% acid-treated starch, and 6% OSA; and

(iv) 10-11% acetylated di-starch adipate, 25-26% acetylated starch, 9-10% acid-treated starch, and 2.5% OSA;

wherein the amounts of individual starches are w/w of total dry blend.

4. The dry blend of claim 1 , further comprising whey.

5. The dry blend of claim 1 , further comprising a non-dairy protein from a vegetable source.

6. The dry blend of claim 5 , wherein the vegetable source is chosen from potato, arrowroot, pea, tapioca, corn, wheat, rice, locust bean, guar bean, and konjac.

7. The dry blend of claim 1 , further comprising fiber.

8. The dry blend of claim 7 , wherein the fiber is from a vegetable source.

9. The dry blend of claim 8 , wherein the vegetable source is chosen from potato, arrowroot, pea, tapioca, corn, wheat, rice, locust bean, guar bean, and konjac.

10. The dry blend of claim 1 , further comprising a non-dairy protein from a vegetable source and a fiber from the vegetable source, wherein the vegetable source is pea.

11. The dry blend of claim 1 , wherein further comprising an acidulant.

12. The dry blend of claim 11 , comprising the acidulant at an amount up to 3%.

13. The dry blend of claim 11 , wherein the acidulant is chosen from acetic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, and tartaric acid.

14. The dry blend of claim 13 , wherein the acidulant is chosen from citric acid and acetic acid.

15. The dry blend of claim 1 , wherein the emulsifying salts are chosen from sodium aluminum phosphate, sodium citrate, trisodium phosphate, and disodium phosphate, and combinations thereof.

16. The dry blend of claim 1 , further comprising lecithin.

17. The dry blend of claim 1 , further comprising coloring.

18. The dry blend of claim 1 , further comprising a preservative.

19. A method of making an analogue cheese comprising: combining a dry blend of claim 1 , a fat, and water; mixing the ingredients to form a mixture; and heating and cooling the mixture to provide an analogue cheese.

20. An analogue cheese substantially free of casein, comprising:

15%-35% water;

15%-35% of a fat chosen from melted fat or liquid oil; and

40%-70% of a dry blend comprising

a. 65%-90% starch consisting essentially of octenyl succinic anhydride starch (OSA) and at least one starch chosen from oxidized starch, acetylated di-starch adipate, oxidized di-starch adipate, acetylated starch, and acid-treated starch;

b. emulsifying salts at an amount up to 10% of the total dry blend;

c. stabilizers at an amount up to 5% of the total dry blend; and

d. less than 1% oil of the total dry blend;

wherein the analogue cheese is firm enough for shredding and slicing at 40° F., and is emulsion stable during processing and melting.