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1. WO2009053627 - USE OF ANIONIC EMULSIFIERS FOR INCREASING THE FIRMNESS OF PROCESSED CHEESE PRODUCTS WITH A SOLIDS CONTENT ≤ 40%

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Publication Number WO/2009/053627
Publication Date 30.04.2009
International Application No. PCT/FR2008/051837
International Filing Date 09.10.2008
IPC
A23C 19/08 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
068Particular types of cheese
08Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
A23C 19/082 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
068Particular types of cheese
08Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
082Adding substances to the curd before or during melting; Melting salts
CPC
A23C 19/082
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
068Particular types of cheese
08Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
082Adding substances to the curd before or during melting; Melting salts
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants
  • FROMAGERIES BEL [FR]/[FR] (AllExceptUS)
  • MANERA, Rémy [FR]/[FR] (UsOnly)
Inventors
  • MANERA, Rémy
Agents
  • BLOT, Philippe
  • DOMENEGO, Bertrand
  • JACOBSON, Claude
  • COLOMBET, Alain
  • HABASQUE, Etienne
  • NEYRET, Daniel
  • KLING, Simone
Priority Data
075821611.10.2007FR
Publication Language French (fr)
Filing Language French (FR)
Designated States
Title
(EN) USE OF ANIONIC EMULSIFIERS FOR INCREASING THE FIRMNESS OF PROCESSED CHEESE PRODUCTS WITH A SOLIDS CONTENT ≤ 40%
(FR) UTILISATION D'EMULSIFIANTS ANIONIQUES POUR AUGMENTER LA FERMETE DE FROMAGES FONDUS PRESENTANT UN EXTRAIT-SEC ≤ 40 %
Abstract
(EN) The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese product with a solids content < 40%, for increasing the firmness of said processed cheese product. The invention also relates to processed cheese products with a solids content < 40% and comprising an anionic emulsifier, and also to a method for the production of such processed cheese products.
(FR) L'invention concerne l'utilisation d'au moins émulsifiant anionique, en particulier un monoglycéride esterifié par un acide organique ou un ester d'acide lactique esterifié par les acides gras, dans la préparation d'un fromage fondu présentant un extrait-sec ≤40%, pour augmenter la fermeté dudit fromage fondu. L'invention concerne également des fromages fondus ayant un extrait-sec ≤40% et comprenant un émulsifiant anionique, ainsi qu'un procédé de fabrication de tels fromages fondus.
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