Methods and compositions for consumables
US-2019008192-A1 · Jan 10, 2019 · US
Methods and compositions for consumables
US10986848B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10986848-B2 |
| Application number | US-201514796937-A |
| Country | US |
| Kind code | B2 |
| Filing date | Jul 10, 2015 |
| Priority date | Jan 11, 2013 |
| Publication date | Apr 27, 2021 |
| Grant date | Apr 27, 2021 |
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- Title
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- Abstract
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Abstract
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Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.
First claim
Opening claim text (preview).
What is claimed is: 1. A ricotta cheese replica comprising: (a) a solidified nut milk comprising 15% or less of insoluble solids from a starting nut milk, (b) a transglutaminase enzyme, (c) Lactococcus lactis lactis , and (d) Lactococcus lactis cremoris, wherein the transglutaminase enzyme was added to the nut milk at an amount between 0.001% and 0.05% weight/volume, and wherein the Lactococcus lactis lactis and Lactococcus lactis cremoris were added to said nut milk comprising 15% or less of insoluble solids milk at 0.02 g/L. 2. The ricotta cheese replica of claim 1 , wherein said nut milk comprising 15% or less of insoluble solids is almond milk. 3. The ricotta cheese replica of claim 1 , wherein the replica has a moisture content of 62% to 68%. 4. The ricotta cheese replica of claim 1 , wherein the replica has a pH below 4.6. 5. A ricotta cheese replica comprising: (a) a solidified nut milk comprising 15% or less of insoluble solids from a starting nut milk, (b) a transglutaminase enzyme, and (c) Lactococcus lactis lactis, wherein the transglutaminase enzyme was added to said nut milk comprising 15% or less of insoluble solids milk at an amount between 0.001% and 0.05% weight/volume, and wherein the Lactococcus lactis lactis was added to said nut milk comprising 15% or less of insoluble solids milk at 0.02 g/L. 6. The ricotta cheese replica of claim 5 , wherein said nut milk is almond milk. 7. The ricotta cheese replica of claim 5 , wherein the replica has a moisture content of 62% to 68%. 8. The ricotta cheese replica of claim 5 , wherein the replica has a pH below 4.6.
Assignees
Inventors
Classifications
Pulse curds · CPC title
Addition of non-milk fats or non-milk proteins {, polyol fatty acid polyesters or mineral oils} · CPC title
Soy bean curds, e.g. tofu · CPC title
- A23C20/025Primary
mainly containing proteins from pulses or oilseeds · CPC title
of vegetable origin · CPC title
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Frequently asked questions
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- What does patent US10986848B2 cover?
- Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.
- Who is the assignee on this patent?
- Impossible Foods Inc
- What technology area does this patent fall under?
- Primary CPC classification A23C20/025. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Apr 27 2021 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 10 related publications on this page (citations in our corpus or others sharing the same primary CPC).