Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product

Patent metadata

Field	Value
Publication number	US-11980203-B2
Application number	US-201615567890-A
Country	US
Kind code	B2
Filing date	Apr 19, 2016
Priority date	Apr 20, 2015
Publication date	May 14, 2024
Grant date	May 14, 2024

Abstract

According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.

First claim

What is claimed is:

1. A dry powdered composition which may be reconstituted to provide a cheese product or cheese analog comprising:
at least one cheese component or cheese analog; and
a color composition comprising:
from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color composition;
from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color composition; and
from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color composition,

wherein the curcumin compounds are present in an amount from about 2 to about 15 times the amount of annatto carotenoids by weight, and the annatto carotenoids comprise greater than about 51% norbixin by weight.

2. The dry powdered composition of claim 1 , wherein the color composition comprises:
from about 61.1% to about 84% curcumin compounds by weight based on the total amount of the color portion of the color composition;
from about 5.5% to about 30.5% annatto carotenoids by weight based on the total amount of the color portion of the color composition; and
from about 8.5% to about 10.5% paprika carotenoids by weight based on the total amount of the color portion of the color composition.

3. The dry powdered composition of claim 2 , wherein the color composition comprises:
from about 69.2% to about 80.1% curcumin compounds by weight based on the total amount of the color portion of the color composition;
from about 9.7% to about 21.6% annatto carotenoids by weight based on the total amount of the color portion of the color composition; and
from about 9.2% to about 10.1% paprika carotenoids by weight based on the total amount of the color portion of the color composition.

4. The dry powdered composition of claim 1 , wherein the curcumin compounds are present in an amount from about 3 to about 8.5 times the amount of annatto carotenoids by weight.

5. The dry powdered composition of claim 1 , wherein the color composition is free of synthetically-derived colorants.

6. A dry powdered composition which may be reconstituted to provide a cheese product or cheese analog comprising:
at least one cheese component or cheese analog; and
a color blend comprising:
from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition;
from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and
from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition,
wherein the curcumin compounds are present in an amount from about 2 to about 15 times the amount of annatto carotenoids by weight, and the annatto carotenoids comprise greater than about 51% norbixin by weight.

7. The dry powdered composition of claim 6 , wherein the color blend is free of synthetically-derived colorants.

8. The dry powdered composition of claim 6 , wherein the color blend comprises:
from about 56.6 ppm to about 643.7 ppm curcumin compounds by weight based on the powdered composition;
from about 8.5 ppm to about 141.1 ppm annatto carotenoids by weight based on the powdered composition; and
from about 7.8 ppm to about 80.4 ppm paprika carotenoids by weight based on the powdered composition.

9. The dry powdered composition of claim 6 , wherein the color blend comprises:
from about 74.6 ppm to about 553.5 ppm curcumin compounds by weight based on the powdered composition;
from about 13.4 ppm to about 116.4 ppm annatto carotenoids by weight based on the powdered composition; and
from about 9.9 ppm to about 70.1 ppm paprika carotenoids by weight based on the powdered composition.

10. The dry powdered composition of claim 6 , wherein the color blend further comprises one or more carriers, antioxidants, or processing aids.

11. A method of making a dry powdered cheese composition comprising:
mixing one or more cheese components with a color blend comprising:
from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend;
from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and
from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend;
wherein the color portion of the color blend including the curcumin compounds, the annatto carotenoids, and the paprika carotenoids is present in an amount from 47.9 ppm to about 990.3 ppm by weight based on the powdered composition, the curcumin compounds are present in an amount from about 2 to about 15 times the amount of annatto carotenoids by weight, and the annatto carotenoids comprise greater than about 51% norbixin by weight.

12. The method of claim 11 , wherein mixing the one or more cheese components with the color blend comprises:
forming a cheese slurry including the one or more cheese components, the color blend, and one or more salts;
cooling the cheese slurry; and
spray drying the cheese slurry to form the dry powdered cheese composition.

13. The method of claim 12 , wherein the one or more salts comprise at least one of sodium chloride, potassium chloride, monosodium phosphate, disodium phosphate duohydrate, sodium tripolyphosphate, trisodium citrate, and combinations thereof.

14. The method of claim 12 , wherein forming the cheese slurry comprises mixing the one or more cheese components, the color blend, and the one or more salts in a cooker.

15. The method of claim 11 , wherein mixing the one or more cheese components with the color blend comprises mixing dehydrated cheese powder with the color blend, wherein the color blend is in the form of a powder, to form the dry powdered cheese composition.

16. The method of claim 11 , wherein the color blend comprises from about 8.5 ppm to about 141.1 ppm annatto carotenoids by weight based on the powdered composition.

17. The method of claim 16 , wherein the color blend comprises from about 13.4 ppm to about 116.4 ppm annatto carotenoids by weight based on the powdered composition.

18. A cheese product comprising:
from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on total solids in the cheese product;
from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on total solids in the cheese product; and
from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on total solids in the cheese product,
wherein the color blend is free of synthetically derived colorants, the curcumin compounds are present in an amount from about 2 to about 15 times the amount of annatto carotenoids by weight, and the annatto carotenoids comprise greater than about 51% norbixin by weight.

19. The cheese product of claim 18 , wherein the cheese product comprises:
from about 56.6 ppm to about 643.7 ppm curcumin compounds by weight based on total solids in the cheese product;
from about 8.5 ppm to about 141.1 ppm annatto carotenoids by weight based on total solids in the cheese product; and
from about 7.8 ppm to about 80.4 ppm paprika carotenoids by weight based on total solids in the cheese product.

20. The cheese product of claim 19 , wherein the cheese product comprises:
from about 74.6 ppm to about 553.5 ppm curcumin compounds by weight based on total solids in the cheese product;
from about 13.4 ppm to about 116.4 ppm annatto carotenoids by weight based on total

Assignees

• Kraft Foods Group Brands Llc

Inventors

• Engelke Amber Lynne
• Mcclatchey Bridget Colleen
• Topinka John Benjamin

Classifications

• A23C19/0925 Primary

  Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols · CPC title

• A23C19/082

  Adding substances to the curd before or during melting; Melting salts · CPC title

• A23C19/086 Primary

  Cheese powder; Dried cheese preparations · CPC title

• A23C19/0904

  Liquid cheese products, e.g. beverages, sauces · CPC title

• A23C20/00

  Cheese substitutes (A23C19/055, A23C19/093 take precedence; preservation of cheese substitutes A23B11/70) · CPC title