PURPOSE: To prepare a natural cheeselike material for a pizza topping, by using calcium salt of an organic acid and a phosphate to give a casein hydrolyzate having the viscoelasticity and stringiness, dispersing the resultant casein hydrolyzate in a fat or oil, and inverting the phase.
CONSTITUTION: Sodium caseinate is incorporated with calcium salt of an organic acid readily soluble in cold and boiling water, e.g. calcium lactate or calcium gluconate, and the resultant mixture is then hydrated and dissolved in hot water. One or two or more of alkali metallic polyphosphates or alkali metallic metaphosphates are added to the solution to give a casein hydrate of 4.8W6.5pH having the viscoelasticity and stringiness, which is then dispersed in a hot molten oil having 20W40°C melting point measured by the heating method to form a W/O type emulsion, which is further subjected to the phase inversion to afford an O/W type emulsion and prepare the aimed cheeselkie material.
DOI SHINOBU
YONEDA YOSHIKI
| JPS5668350A | 1981-06-09 | |||
| JPS5151550A | 1976-05-07 | |||
| JPS49125559A | 1974-12-02 | |||
| JPS51139658A | 1976-12-02 | |||
| JP45018944A | ||||
| JPS50157555A | 1975-12-19 |
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