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Document Type and Number:
WIPO Patent Application WO/2013/147280
Kind Code:
It has been discovered that the problem of providing a cheese-like food article that is suitable for molding processing such as shredding, is easily melted by heating, and is designed to maintain a soft texture even after cooling can be solved by a cheese-like article containing an acid-treated starch and fat that has a solid fat content (SFC) of 45% or more at 10°C and 20% or more at 20°C, and having a protein content of 10 wt% or less, thus perfecting the present invention.

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TSUJII, Setsuo (Limited Hannan Factory, 1, Sumiyoshi-cho, Izumisano-sh, Osaka 40, 〒5988540, JP)
SHIROTANI, Naoki (Limited Hannan Factory, 1, Sumiyoshi-cho, Izumisano-sh, Osaka 40, 〒5988540, JP)
Application Number:
Publication Date:
October 03, 2013
Filing Date:
March 30, 2013
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FUJI OIL COMPANY LIMITED (1-5 Nishishinsaibashi 2-chome, Chuo-ku Osaka-sh, Osaka 86, 〒5420086, JP)
International Classes:
Foreign References:
Other References:
N.NORONHA ET AL.: "Inclusion of starch in imitation cheese:Its influence on water mobility and cheese functionality.", FOOD HYDROCOLLOIDS, vol. 22, no. 8, 2008, pages 1612 - 1621, XP022712120
AIQIAN YE ET AL.: "Phase structures impact the rheological properties of rennet-casein-based imitaion cheese containing starch.", FOOD HYDROCOLLOIDS, vol. 23, no. 3, 2009, pages 867 - 873, XP025573958
MOHD.SURIA AFFANDI YUSOFF ET AL.: "Palm-based imitation cheese", PALM OIL DEVELOPMENTS, vol. 23, 1996, pages 4 - 6, XP008171483
See also references of EP 2789243A4
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