公开(公告)号：US11517024B2

公开(公告)日：2022-12-06

申请号：US15737822

申请日：2016-06-24

申请人： Kraft Foods Group Brands LLC

发明人： Patricia J. Diego ,  Brian E. LeVine ,  Stacey Ann Hirt ,  Judith Gulten Moca ,  Andrew Edward McPherson

IPC分类号： A23C20/00

摘要： 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.

公开(公告)号：US12070043B2

公开(公告)日：2024-08-27

申请号：US17981239

申请日：2022-11-04

申请人： Kraft Foods Group Brands LLC

发明人： Patricia J. Diego ,  Brian E. LeVine ,  Stacey Ann Hirt ,  Judith Gulten Moca ,  Andrew Edward McPherson

IPC分类号： A23C20/00

CPC分类号： A23C20/005 ,  A23C20/00 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/1876 ,  A23V2250/5118 ,  A23V2250/5432

摘要： 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.

公开(公告)号：US20230060993A1

公开(公告)日：2023-03-02

申请号：US17981239

申请日：2022-11-04

申请人： Kraft Foods Group Brands LLC

发明人： Patricia J. Diego ,  Brian E. LeVine ,  Stacey Ann Hirt ,  Judith Gulten Moca ,  Andrew Edward McPherson

IPC分类号： A23C20/00

摘要： 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.

公开(公告)号：US20190000103A1

公开(公告)日：2019-01-03

申请号：US15737822

申请日：2016-06-24

申请人： Kraft Foods Group Brands LLC

发明人： Patricia J. Diego ,  Brian E. LeVine ,  Stacey Ann Hirt ,  Judith Gulten Moca ,  Andrew Edward McPherson

IPC分类号： A23C20/00

摘要： 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.