Non-fat, reduced fat and low fat cheeses and method of making
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Oct 21, 1997
Grant Date -
N/A
app pub date -
Jun 7, 1995
filing date -
Jun 18, 1992
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a pregelatinized, high amylose starch based texturizing agent that can partially or totally replace fat and/or fillers which are traditionally incorporated into cheese formulations. The natural cheeses and processed cheeses have the textural and organoleptic mouthfeel properties of full fat, conventional natural cheeses and processed cheeses.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully