Imitation cheese with improved melt
An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.
1. An imitation cheese composition comprising:
about 6 wt. % to about 15 wt. % liquid, non-interesterified/non-hydrogenated vegetable oil based on the total imitation cheese composition;
about 3 wt. % to about 8 wt. % fractionated vegetable oil based on the total imitation cheese composition;
about 4 wt. % to about 15 wt. % corn-derived food starch based on the total imitation cheese composition; and
about 2 wt. % to about 12 wt. % potato-derived food starch based on the total imitation cheese composition,
wherein the composition has a solid fat to liquid fat ratio of about 0.3 to about 0.7 at about 25° C.
2. The imitation cheese composition of claim 1 further comprising about 2 wt % to about 4 wt % gelatin.
3. The imitation cheese composition of claim 1 further comprising about 0.1 wt. % to about 1 wt % hydrocolloids.
4. The imitation cheese composition of claim 1 wherein the liquid, non-interesterified/non-hydrogenated vegetable oil includes a solid fat to liquid fat ratio of about 0.3 to about 0.7 when at room temperature.
5. The imitation cheese composition of claim 1 wherein the solid fat content at room temperature is about 25 wt. % to about 40 wt. %.
6. The imitation cheese composition of claim 1 wherein the corn-derived food starch is selected from the groups consisting of cross-linked and/or substituted granular corn starches, thin boiling corn starch, and combinations thereof.
7. The imitation cheese composition of claim 1 wherein the corn-derived food starch is cross-linked and acetylated.
8. The imitation cheese composition of claim 1 wherein the fat to starch ratio is about 0.4 to about 1.3.
9. The imitation cheese composition of claim 1 wherein the ratio of corn-derived starch to potato-derived starch is about 1:1 to about 1:6.
10. The imitation cheese composition of claim 1 wherein the composition is in the form of a slice, block, or shred.
11. The imitation cheese composition of claim 1 wherein the imitation cheese composition has a melted diameter of about 1-1.75 inches when a ¼ inch thick disc of the imitation cheese composition is prepared having an initial diameter of about ⅞ inch and is heated for four minutes over a double boiler with a rolling boil.