US20250302062
2025-10-02
Human necessities
A23C19/076
The patent application describes a method for creating fat-free soft cream cheese using aggregates of pea protein hydrolysate as a fat replacer. This approach addresses the common issue of inferior texture and sensory properties in low-fat dairy products. By utilizing pea protein, the method offers a sustainable alternative to animal-based proteins, requiring less extensive heating and energy input.
The process involves preparing aggregates of pea protein hydrolysate using an enzyme like alcalase. These aggregates are then used to produce fat-free soft cream cheese with enhanced rheological and textural properties. The method aims to provide a healthier dairy option without compromising on taste or texture, aligning with dietary guidelines recommending reduced fat intake.
The preparation method includes heating a suspension of pea protein isolates (PPI), hydrolyzing it with alcalase to form pea protein hydrolysates (PPH), and inducing aggregation through additional heating. The aggregates are mixed with skim milk, cultured, fermented, and separated into curd and whey to form the final product. The process is designed to be energy-efficient, leveraging mild temperatures for effective protein aggregation.
The resulting fat-free soft cream cheese has a moisture content of approximately 62% to 70% and a protein content of 28% to 33%. It maintains a desirable viscosity and storage modulus, offering a texture similar to full-fat versions. Additives like salt, preservatives, colors, or flavors can be included to enhance the product's appeal.
This innovation not only provides a healthier alternative to traditional cream cheese but also extends its application to other dairy products such as yogurt and ice cream. The use of plant-based proteins aligns with consumer preferences for sustainable and high-protein foods while addressing the challenges of producing low-fat dairy products with acceptable sensory qualities.