Methods and compositions for fat free process cheese

Details Methods and compositions for fat free process cheese Methods and compositions for fat free process cheese

A - Human Necessities

23

C

A23C 19/084 (2006.01) A23C 19/082 (2006.01) A23C 19/09 (2006.01) A23C 19/093 (2006.01) A23L 1/308 (2006.01)

Patent

CA 2215824

Process cheese products which are reduced in calories and fat are produced by combining high moisture, low fat skim cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as a sucrose polyester.

Fromages fondus a teneur réduite en calories et en matière grasse qui sont produits par combinaison d'un fromage écrémé à faible teneur en matière grasse et à humidité élevée avec une substance grasse qui est non absorbable et non digestible et à rendement calorique net plus faible que la matière grasse du beurre, la graisse animale ou la graisse végétale. Une substance grasse appropriée est le polyester de polyol tel que, par exemple, le polyester de saccharose.

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