Joseph R Gessler

US Patent:

45565694, Dec 3, 1985

Filed:

Mar 19, 1984

Appl. No.:

6/591294

Inventors:

Rita W. Brander - New Rochelle NY
Teresa A. Raap - Ridgefield CT
Joseph F. Gessler - West Milford NJ

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23C 2000

US Classification:

426104

Abstract:

A cheese analog product made with vegetable protein rather than dairy protein having a natural pH of about 7. +-. 5. Soy milk in the weight percent range of 9 to 19%, vegetable oil in the weight percent range of 14 to 22%, dairy whey in the weight percent range of 7 to 13%, caseinate in the weight percent of 2 to 10% and water in the weight percent range of 38 to 58% along with any flavorants and colorants comprises the water dispersion cheese analog.