CHEESE COMPOSITIONS

REFERENCE TO RELATED APPLICATION

This application is being filed on June 6, 2023, as a PCT International Patent Application and claims the benefit of and priority to U.S. Provisional Patent Application No. 63/349,618, filed on June 7, 2022, the disclosure of which is incorporated herein by reference in its entirety.

BACKGROUND OF THE INVENTION

Non-dairy cheese products, also referred to as plant-based or vegan cheese products, are not meeting consumer expectations and differ significantly from dairybased products in some critical product characteristics. This is particularly true for melting-style cheeses, such as cheddar and mozzarella. Further, these non-dairy products typically lack an adequate amount of protein in comparison to dairy-based cheeses. In view of these drawbacks, it would be beneficial to provide a non-dairy cheese composition that improves on the current product offerings and better emulates dairybased cheeses in several key product characteristics. Accordingly, it is to these ends that the present invention is generally directed.

SUMMARY OF THE INVENTION

This summary is provided to introduce a selection of concepts in a simplified form that are further described below in the detailed description. This summary is not intended to identify required or essential features of the claimed subject matter. Nor is this summary intended to be used to limit the scope of the claimed subject matter.

Non-dairy compositions or formulations designed to replace traditional dairybased cheese are disclosed and described herein. A representative non-dairy cheese composition can contain (i) a maltodextrin having a dextrose equivalent of less than or equal to 5, (ii) a carrageenan containing from 25 to 150 mg/g of sodium (Na) and/or containing at least 40 wt. % sodium (Na), based on the total weight of cations, (iii) a natural source oil, (iv) salt (NaCl), (v) water, and (vi) optionally, a starch. These compositions are non-dairy analogs of melting-style cheeses, such as cheddar and mozzarella. Both the foregoing summary and the following detailed description provide examples and are explanatory only. Accordingly, the foregoing summary and the following detailed description should not be considered to be restrictive. Further, features or variations may be provided in addition to those set forth herein. For example, certain aspects may be directed to various feature combinations and sub-combinations described in the detailed description.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 presents a plot of G’ and G’ ’ versus temperature for the cheese products of Examples 1-4.

FIG. 2 presents a bar chart of the hardness of maltodextrin gels at different weight ratios of MD:water for Examples 13-16.

FIG. 3 presents a chart of the hardness (left axis) and the elongation at break (right axis), after 4 hr of refrigeration, for the compositions of Examples 19, 21, 23, 25, and 27.

FIG. 4 presents a chart of the hardness (left axis) and the elongation at break (right axis), after 7 days of refrigeration, for the compositions of Examples 19, 21, 23, 25, and 27.

FIG. 5 presents a chart of the hardness (left axis) and the elongation at break (right axis), after 7 days of refrigeration, for the compositions of Examples 28-31.

FIG. 6 includes photographs demonstrating the use of Image! software for determining the meltability quotient for the compositions of Examples 35-49 and Comparative Examples 1-5.

FIG. 7 presents a chart of the hardness (left axis) and the percentage distance to break (right axis), after 2.5 hr of refrigeration at 5 °C, for the compositions of Examples 50-58.

FIG. 8 presents a chart of the hardness (left axis) and the percentage distance to break (right axis), after 7 days of refrigeration at 5 °C, for the compositions of Examples 50-58.

FIG. 9 presents a chart of the meltability score (left axis) and the MD+ST percentage solids (right axis), after 7 days of refrigeration at 5 °C, for the compositions of Examples 50-58. DEFINITIONS

To define more clearly the terms used herein, the following definitions are provided. Unless otherwise indicated, the following definitions are applicable to this disclosure. If a term is used in this disclosure but is not specifically defined herein, the definition from the IUPAC Compendium of Chemical Terminology, 2nd Ed (1997), can be applied, as long as that definition does not conflict with any other disclosure or definition applied herein, or render indefinite or non-enabled any claim to which that definition is applied. To the extent that any definition or usage provided by any document incorporated herein by reference conflicts with the definition or usage provided herein, the definition or usage provided herein controls.

Herein, features of the subject matter are described such that, within particular aspects, a combination of different features can be envisioned. For each and every aspect and each and every feature disclosed herein, all combinations that do not detrimentally affect the designs, compositions, processes, or methods described herein are contemplated and can be interchanged, with or without explicit description of the particular combination. Accordingly, unless explicitly recited otherwise, any aspect or feature disclosed herein can be combined to describe inventive designs, compositions, processes, or methods consistent with the present disclosure.

While compositions and methods are described herein in terms of “comprising” various components or steps, the compositions and methods also can “consist essentially of’ or “consist of’ the various components or steps, unless stated otherwise. The terms “a,” “an,” and “the” are intended to include plural alternatives, e.g., at least one, unless otherwise specified.

Generally, groups of elements are indicated using the numbering scheme indicated in the version of the periodic table of elements published in Chemical and Engineering News, 63(5), 27, 1985. In some instances, a group of elements can be indicated using a common name assigned to the group; for example, alkali metals for Group 1 elements, alkaline earth metals for Group 2 elements, and so forth.

The term “contacting” is used herein to refer to materials or components which can be blended, mixed, slurried, dissolved, reacted, treated, compounded, or otherwise combined in some other manner or by any suitable method. The materials or components can be contacted together in any order, in any manner, and for any length of time, unless otherwise specified. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the invention, the typical methods and materials are herein described.

All publications and patents mentioned herein are incorporated herein by reference in their entirety for the purpose of describing and disclosing, for example, the constructs and methodologies that are described in the publications and patents, which might be used in connection with the presently described invention.

Several types of ranges are disclosed in the present invention. When a range of any type is disclosed or claimed, the intent is to disclose or claim individually each possible number that such a range could reasonably encompass, including end points of the range as well as any sub-ranges and combinations of sub-ranges encompassed therein. As a representative example, the amount of the maltodextrin in the non-dairy cheese composition or formulation can be in certain ranges in various aspects of this invention. By a disclosure that the amount of the maltodextrin in the composition or formulation can be in a range from 18 to 40 wt. %, the intent is to recite that the amount of the maltodextrin can be any amount within the range and, for example, can be in any range or combination of ranges from 18 to 40 wt. %, such as from 20 to 40 wt. %, from 20 to 35 wt. %, or from 22 to 30 wt. %, and so forth. Likewise, all other ranges disclosed herein should be interpreted in a manner similar to this example.

In general, an amount, size, formulation, parameter, range, or other quantity or characteristic is “about” or “approximate” whether or not expressly stated to be such. Whether or not modified by the term “about” or “approximately,” the claims include equivalents to the quantities or characteristics.

DETAILED DESCRIPTION OF THE INVENTION

Vegan cheese is a label applied to gels made from non-animal derived ingredients that resemble dairy -based cheeses in sensorial properties. Food industries make these products by utilizing starches in both native and chemically modified forms. While some degree of melt and stretch has been obtained from these gels, there is widespread understanding that these gels have vast room for improvement as compared to dairybased cheeses. An object of this invention is to improve upon vegan analogs for mozzarella and cheddar, since vegan food manufacturers have struggled the most in satisfying their consumers for these cheese types. While not wishing to be bound by theory, it is believed that drawbacks of commercial vegan cheeses can be summarized as follows: (1) inferior melting, (2) inferior stretching, (3) lack of a clean label, e.g., modified starches, (4) empty calories, e.g., very low protein content per serving, if any, and (5) lack of versatility. Regarding the latter, most commercial vegan cheese offerings are limited to a specific use, unlike dairy-based cheese which can be employed “as is” for many applications, such as direct snacking, toppings, coatings, fillings, sauces, and a strong source of cheese flavor.

Several cheeses and their analogs were analyzed for differentiating factors such as ingredients, nutritional attributes, and the like, and summarized in Table 1. Based on the nutrition facts label of each product, moisture and salt contents were estimated. From Table 1, the following results are apparent: (1) dairy -based cheeses have a very simple ingredient statement, (2) dairy-based cheeses are an excellent source of protein, (3) dairybased cheese blocks have approximately 40 wt. % moisture, 20 wt. % protein, 30-35 wt. % fat, and almost no carbohydrates, (4) processed cheeses incorporate ingredients such as modified starches, gelatin, and emulsifying salts to potentially decrease the cost of the product and enhance properties like melting and flexibility, among others, (5) all vegan cheeses, except for one, have no amount of protein that can be declared as a nutrient on the label, but proteins such as chickpea, fava bean, and potato are definitely present on the label, indicating that the purpose of protein inclusion may be for Maillard browning, (6) all vegan cheeses heavily utilize modified starches and have a significantly high amount of carbohydrates (20-25 wt. %) compared to dairy-based cheeses, (7) salt content of dairy -based cheeses (processed and natural) is in the 1.6-2.3 wt. % range, (8) salt content of vegan cheeses is in the 1.6-2.6 wt. % range, (9) fat content of vegan cheeses is 20-25 wt. %, and (10) the moisture content of vegan cheeses is in the 50-60 wt. % range.

Table 1

NON-DAIRY COMPOSITIONS

This invention is directed to non-dairy compositions (also referred to herein as formulations) that can replacement traditional dairy-based cheeses. A representative composition can comprise (or consist essentially of, or consist of) (i) a maltodextrin having a dextrose equivalent of less than or equal to 5, (ii) a carrageenan containing from 25 to 150 mg/g of sodium (Na) and/or containing at least 40 wt. % of sodium (Na), based on the total weight of cations, (iii) a natural source oil, (iv) salt (NaCl), (v) water, and (vi) optionally, a starch.

Referring first to the maltodextrin component in this composition, while not being limited thereto, the amount of the maltodextrin in the composition often ranges from 18 to 40 wt. %, such as from 20 to 40 wt. %; alternatively, from 20 to 35 wt. %; or alternatively, from 22 to 30 wt. %. Generally, these amounts of maltodextrin are utilized when there is no substantial amount of starch present in the composition. In one aspect, the maltodextrin has a dextrose equivalent of less than or equal to 5, while in another aspect, the dextrose equivalent is less than or equal to 4, and in yet another aspect, the dextrose equivalent is less than or equal to 3, and in still another aspect, the dextrose equivalent is less than or equal to 2.

One or more than one maltodextrin can be present in the composition. For instance, the composition can contain two or more maltodextrins, and in such instances, the two or more maltodextrins can have an average dextrose equivalent of less than or equal to 4, and more often, less than or equal to 3, or less than or equal to 2.

The maltodextrin can be derived from any suitable source, non-limiting examples of which can include com, potato, tapioca, rice, wheat, and the like, as well as any mixture or combination thereof. Further, the maltodextrin can be derived from a starch that is of native or waxy (90% or greater amylopectin) origin.

In the non-dairy composition, the relative amount of maltodextrin and water is typically in a specified range. In one aspect, for example, the weight ratio of maltodextrimwater (MD:water) in the composition can be in a range from 25 :75 to 60:40, although not limited thereto. In another aspect, the weight ratio of MD: water can range from 25:75 to 50:50, and in yet another aspect, the weight ratio of MD:water can range from 25:75 to 40:60.

Referring now to the carrageenan component of the composition, suitable carrageenans often contain a high level of sodium (Na), such as from 25 to 150 mg/g of sodium (mg of elemental sodium per g of carrageenan). Other suitable ranges for the amount of sodium in the carrageenan include, but are not limited to, from 30 to 150 mg/g, from 40 to 150 mg/g, from 35 to 90 mg/g, from 35 to 80 mg/g, or from 45 to 75 mg/g, and the like.

Along with sodium, the carrageenan also may contain a significant amount of potassium (K), which often falls within a range from 3 to 45 mg/g (mg of elemental potassium per g of carrageenan). More often, the amount of potassium in the carrageenan ranges from 4 to 45 mg/g, from 4 to 25 mg/g, or from 4 to 15 mg/g, and the like.

In contrast, the carrageenan typically contains very minor amounts of calcium (Ca) and magnesium (Mg). For instance, the amount of calcium in the carrageenan is less than or equal to 7 mg/g in one aspect, less than or equal to 3 mg/g in another aspect, less than or equal to 2 mg/g in yet another aspect, and less than or equal to 1 mg/g in still another aspect. Likewise, the amount of magnesium in the carrageenan is less than or equal to 5 mg/g in one aspect, less than or equal to 3 mg/g in another aspect, less than or equal to 2 mg/g in yet another aspect, and less than or equal to 1 mg/g in still another aspect.

Stated another way, a majority of the cations present in the carrageenan can be sodium. Generally, the carrageenan contains at least 40 wt. % sodium, based on the total weight of the cations. For instance, at least 45 wt. %, at least 50 wt. %, at least 60 wt. %, at least 70 wt. %, at least 80 wt. %, or at least 90 wt. %, of the total of cations in the carrageenan can be sodium.

Various types of carrageenan can be utilized in the non-dairy cheese composition. In one aspect, the carrageenan can comprise an iota carrageenan, and the iota carrageenan can be an ion-exchanged version of the iota carrageenan. Similarly, in another aspect, the carrageenan can comprise a kappa carrageenan, and the kappa carrageenan can be an ion-exchanged version of the kappa carrageenan. In yet another aspect, the carrageenan can comprise a kappa-iota carrageenan, often referred to as a kappa-2 carrageenan or a hybrid kappa/iota carrageenan. As above, the kappa-iota carrageenan can be an ion- exchanged version of the kappa-iota carrageenan. Suitable ion-exchanged carrageenans are described in U.S. Patent No. 8,293,285. Blends of any of the above described carrageenans can also be used.

While not being limited thereto, the amount of the carrageenan in the composition often ranges from 1 to 6 wt. %, such as from 1 to 5 wt. %; alternatively, from 1.5 to 5 wt. %; or alternatively, from 2 to 3 wt. %. Referring now to the natural source oil component of the non-dairy cheese composition, typical amounts of the natural source oil in the composition can range from a minimum amount of 1 wt. % in the composition to a maximum amount of 30 wt. % in the composition. More often, the composition contains from 3 to 28 wt. %, from 5 to 25 wt. %, from 8 to 22 wt. %, from 10 to 25 wt. %, or from 12 to 20 wt. % of the natural source oil.

Any suitable natural source oil can be used in the composition, and illustrative and non-limiting examples of natural source oils that can be utilized can include a tallow oil, an olive oil, a peanut oil, a castor bean oil, a sunflower oil, a sesame oil, a poppy seed oil, a palm oil, an almond seed oil, a hazelnut oil, a coconut oil, a rapeseed oil, a canola oil, a soybean oil, a corn oil, a safflower oil, a cottonseed oil, a camelina oil, a flaxseed oil, or a walnut oil, and the like. Combinations of two or more natural source oils in any relative amounts can be used, if desired.

Salt, namely NaCl or sodium chloride, is another component of the non-dairy cheese composition. The amount of salt in the composition, on a weight basis, can range from 0.25 to 4 wt. %, although not limited thereto. In some aspects, the composition can contain from 0.5 to 3 wt. % salt, while in other aspects, the composition can contain from 1 to 2.5 wt. % salt.

Optionally, the composition can contain a source of protein, if desired, and for example, the protein can be a non-dairy protein. When the non-dairy cheese composition contains a non-dairy protein, any suitable non-dairy protein can be utilized, and illustrative and non-limiting examples can include pea protein, chickpea protein, fava bean protein, potato protein, rice protein, soy protein, oat protein, fermentation derived casein, fermentation derived proteins, or nut protein (e.g., almond protein), and the like. Combinations of two or more non-dairy proteins in any relative amounts can be used, if desired. When present, the amount of the non-dairy protein in the composition can range from 0.5 to 10 wt. % in one aspect, and from 1 to 8 wt. % in another aspect, and from 2 to 5 wt. % in yet another aspect.

Also optionally, the non-dairy cheese compositions can further comprise an insoluble calcium salt, which can be utilized for opacification as well as for nutrition. The type of calcium salt for this function would be insoluble and inert/non-reactive with other components in the non-dairy cheese composition, and can be present at any suitable amount, such as 0.1 to 3 wt. %, or from 0.2 to 2.5 wt. %, or from 0.5 to 2 wt. % (on a calcium elemental basis). Illustrative and non-limiting examples of suitable insoluble calcium salts are calcium carbonate and tricalcium phosphate (often abbreviated TCP).

Also optionally, the non-dairy cheese composition can further comprise a soluble salt of potassium or calcium (or both), and such can be present at any suitable amount, such as from 0.005 to 0.2 wt. %, from 0.02 to 0.15 wt. %, or from 0.05 to 0.12 wt. %. These weight percentages are on an elemental basis of the potassium and/or calcium that is/are present, and not based on the total weight of respective salt.

The non-dairy cheese compositions disclosed herein, which contain the components described above (but generally without any substantial amount of a starch component), also can be characterized by beneficial features or properties that emulate a traditional dairy -based cheese product. For instance, the non-dairy cheese composition can have (or can be characterized by) a suitable hardness, generally, at least 200 g, and more often, at least 225 g, at least 250 g, at least 300 g, or at least 400 g. This hardness is measured after storing the composition for 4 hr under typical refrigerator conditions of 4 °C. Additionally or alternatively, after the same storage temperature and time (4 °C for 4 hr), the non-dairy cheese composition can have (or can be characterized by) an elongation at break of at least 40%, and more often, the elongation at break can be at least 50%, at least 60%, at least 70%, or at least 80%.

Referring now to non-dairy cheese compositions that are designed to emulate a hard cheese product, such compositions can have (or can be characterized by) a hardness of at least 1500 g after storage for 7 days under a typical refrigerator temperature of 4 °C. In one aspect, the non-dairy cheese composition can have a hardness of at least 1750 g, a hardness of at least 2000 g in another aspect, and a hardness of at least 2500 g in yet another aspect. Additionally or alternatively, after the same storage temperature and time (4 °C for 7 days), the non-dairy cheese composition can have (or can be characterized by) an elongation at break of at least 10%, such as at least 12% or at least 15%.

Referring now to non-dairy cheese compositions that are designed to emulate a soft cheese product, such compositions can have (or can be characterized by) a hardness of at least 800 g after storage for 7 days under a typical refrigerator temperature of 4 °C. In one aspect, the non-dairy cheese composition can have a hardness of at least 900 g, a hardness of at least 1000 g in another aspect, and a hardness of at least 1100 g in yet another aspect. Additionally or alternatively, after the same storage temperature and time (4 °C for 7 days), the non-dairy cheese composition can have (or can be characterized by) an elongation at break of at least 40%, such as at least 60% or at least 80%. Not surprisingly, the melting characteristics of the non-dairy cheese composition are of significant interest. As described in the examples that follow, the compositions disclosed herein can have (or can be characterized by) a suitable meltability quotient, and often the meltability quotient is equal to at least 2. In some aspects, the meltability quotient is equal to at least 2.5, equal to at least 3, or equal to at least 3.5, and these higher numbers reflect better melting properties of the non-dairy cheese composition.

The melting temperature (as temperature is increased) and the set temperature (as temperature is decreased) for the non-dairy cheese composition also are relevant for comparison to standard dairy cheese products. In an aspect, the non-dairy cheese composition can have (or can be characterized by) a melting temperature in a range from 50 to 100 °C, for instance, from 50 to 80 °C, or from 50 to 70 °C, and the like. Additionally or alternatively, the non-dairy cheese composition can have (or can be characterized by) a set temperature of less than or equal to 100 °C, for instance, less than or equal to 80 °C, or less than or equal to 75 °C, and the like.

Consistent with aspects of this invention, the non-dairy cheese composition can contain (vi) the starch. Any suitable starch, chemically or physically modified, or native, can be used in the composition. The starch can be derived from non-limiting examples of sources such as potato, tapioca, corn, wheat, rice, pea, arrow root, chickpea, mung bean, and the like. When a starch component is present in the non-dairy cheese composition, the relative amount is not particularly limited, but often ranges from 1 to 20 wt. %. More often, the composition contains from 3 to 18 wt. %, from 3 to 12 wt. %, or from 4 to 12 wt. % starch.

When a starch component is present in the composition, often the amount of the maltodextrin component in the composition is reduced. While not being limited thereto, the amount of the maltodextrin in the composition often ranges from 5 to 35 wt. %, such as from 6 to 32 wt. %; alternatively, from 7 to 25 wt. %; or alternatively, from 8 to 20 wt. %. Likewise, the amount of water may also vary dependent upon the total amount of starch and maltodextrin in the composition. In an aspect, the composition can contain maltodextrin+starch (MD+ST) and water at a weight ratio of MD+ST :water in a range from 10:90 to 50:50, although not limited thereto. In another aspect, the weight ratio of MD+ST:water can range from 15:85 to 45:55, and in yet another aspect, the weight ratio of MD+ST:water can range from 20:80 to 40:60.

For the non-dairy cheese compositions disclosed herein, which contain the components described above (and including starch), also can be characterized by beneficial features or properties that emulate a traditional dairy-based cheese product. For instance, the non-dairy cheese composition can have (or can be characterized by) a suitable hardness, generally, at least 275 g, and more often, at least 300 g, at least 350 g, at least 400 g. This hardness is measured after storing the composition for 2.5 hr under typical refrigerator conditions of 5 °C. Additionally or alternatively, after the same storage temperature and time (5 °C for 2.5 hr), the non-dairy cheese composition can have (or can be characterized by) a percent distance to break of at least 8%, and more often, the percent distance to break can be at least 9%, at least 10%, at least 11%, or at least 12%.

Referring to non-dairy cheese compositions that are designed to emulate a hard cheese product, such compositions can have (or can be characterized by) a hardness of at least 600 g after storage for 7 days under a typical refrigerator temperature of 5 °C. In one aspect, the non-dairy cheese composition can have a hardness of at least 800 g, a hardness of at least 1000 g in another aspect, and a hardness of at least 1300 g in yet another aspect. Additionally or alternatively, after the same storage temperature and time (5 °C for 7 days), the non-dairy cheese composition can have (or can be characterized by) a percent distance to break of at least 5%, such as at least 6% or at least 7%.

Not surprisingly, the melting characteristics of the non-dairy cheese composition are of significant interest. As described in the examples that follow, the compositions disclosed herein can have (or can be characterized by) a suitable meltability sensory score value, and often the meltability score value is equal to at least 1, or at least 2, or equal to 3. In some aspects, the meltability value is equal to 3, the number reflecting better melting properties of the non-dairy cheese composition.

The set temperature (as temperature is decreased) for the non-dairy cheese composition also is relevant for comparison to standard dairy cheese products. In an aspect, the non-dairy cheese composition can have (or can be characterized by) a set temperature in a range from 20 to 80 °C, for instance, from 25 to 75 °C, or from 30 to 70°C, and the like. Additionally, or alternatively, the non-dairy cheese composition can have (or can be characterized by) a set temperature of less than or equal to 70 °C, for instance, less than or equal to 65 °C, or less than or equal 60 °C, and the like.

EXAMPLES

The invention is further illustrated by the following examples, which are not to be construed in any way as imposing limitations to the scope of this invention. Various other aspects, modifications, and equivalents thereof which, after reading the description herein, may suggest themselves to one of ordinary skill in the art without departing from the spirit of the present invention or the scope of the appended claims.

EXAMPLES 1-4

Commercial vegan cheeses and dairy-based cheeses were evaluated for their viscoelastic properties (set and melt curve determination) to understand the physical characteristics of gels impacted by heat. Example 1 was a dairy-based cheddar cheese block from Kroger company (RC), Example 2 was a dairy -based fresh mozzarella cheese soft block in brine from Galbani (RM), Example 3 was a vegan cheddar style shreds from Daiya (VC), and Example 4 was a vegan mozzarella style shreds from Trader Joe’s (VM). The vegan cheeses comprised both native and modified starches.

An Anton-Paar MCR502 with CP50-2 cone and plate measuring system was utilized to obtain the set and melt curves of the cheese products of Examples 1-4. The cheese samples were pre-heated to 100 °C before measurement in a water bath. The measuring system was preheated to 75 °C in the case of RC and RM, and to 100 °C in the case of VC and VM using a peltier system. After the cheese sample was filled into the gap between cone and plate, the rheometer conducted a small strain (1%) sinusoidal oscillation to measure elastic modulus G’ and viscous modulus G” at different temperatures. The frequency of oscillation was fixed at 1 Hz. The peltier system gradually decreased the temperature of the measuring system to 25 °C by 4 °C/min to obtain the set curve (set temperature) of the cheese products of Examples 1-4. After the temperature of the system reached 25° C, the temperature was raised again to 100 °C for VC and VM and to 75 °C for RC and RM to obtain the melt curve (melt temperature). The set and melt temperature were decided by the crossover of G’ and G’ ’ or the onset of G’, depending on the formulation. For this experiment, a particular emphasis was given to the set curve since it is a more useful determination that gives insight into how long a cheese can be enjoyed in a melted state. Also, the moisture loss during heating of a cheese sample from 25 to 100 °C could impact the validity of a melt curve.

FIG. 1 demonstrates that the dairy -based cheeses of Examples 1-2 possess lower G’ and G” (structure and consistency) in a melted state compared to the vegan cheeses of Examples 3-4. The crossover of G’ and G” (liquid to solid phase transition) happens at around 58-60 °C for dairy-based cheeses, whereas for vegan cheeses, it is not clear if the crossover even happens prior the maximum temperature tested of 100 °C. This data identifies a major deficiency of commercial vegan cheeses from a sensorial perspective. The starch-based gel system that these products rely on undergoes phase transition almost immediately below the boiling point of water, a temperature at which consumption of cheese is not practical in any common applications, such as pizza or a grilled cheese sandwich. At cooler temperatures (around 60 °C), with vegan cheeses exhibiting high G’, the sensory perception could be a short-firm bite with very little spread. One challenge to create a vegan cheese system lies in reducing G’ by a log cycle in Pascals as well as reduction in crossover temperature by 40 °C. Because the type of modified starches commonly used to create vegan cheeses did not create easy-to-melt prototypes, it was determined that use of modified starches as the predominant hydrocolloid for creation of vegan cheese base system would not be successful.

EXAMPLES 5-12

Maltodextrins (MDs) are a form of depolymerized starch that are commonly produced through enzymatic hydrolysis of starch or by acid hydrolysis and are generally characterized by dextrose equivalents (DE). Maltodextrins are essentially an intermediate product between starch and sugar. Dextrose equivalents represents the ratio of amount of dextrose monomer to overall dry matter. Thus, the higher the DE, the closer a maltodextrin is to sugar. A maltodextrin syrup with a DE>20 is recognized as glucose syrup in many countries and the sweetness of maltodextrins increases with DE. On the other hand, maltodextrins with DE values closer to 1 behave more starch-like. That is, they possess higher viscosity and no sweetness compared to a maltodextrin with a DE close to 20. Dextrose equivalents (DE) can be determined by the procedure described in Yunianta, N. EL, Fithri, C. N., Mubarok, A. Z., & Wulan, S. N. (2015), Variations in dextrose equivalent and dynamic rheology of dextrin obtained by enzymatic hydrolysis of edible canna starch, Int. J. Food Prop., 18, 2726-2734.

Aqueous solutions of maltodextrins tend to form gels and the rate of gelation and firmness of gels is influenced by properties such as degree of polymerization of the MD, DE, concentration, storage temperature, concentration of hydrophobic substances (such as oils), and presence of surfactants, among others. Depending upon the characteristic of starch (high amylose vs high amylopectin) from which MDs have been synthesized, the resulting gels can differ in their characteristics. For example, MDs derived from high amylose starches have high tendency to undergo retrogradation, whereas those derived from waxy starches predominantly contain amylopectin chains and thus form gels with lower risk of retrogradation related defects such as syneresis.

The gelation mechanism is similar to that seen in starches, where a lateral aggregation among al— >4 helices of amylose and linear chains of amylopectins takes place over a period of time. At sufficiently high concentrations, the gelation mechanism of aqueous MD solutions resembles a precipitation effect that is commonly observed among saturated sugar solutions. Storage at refrigeration temperatures accelerates this process, because of increased tendency of amylose molecules to aggregate. In Examples 5-12, maltodextrins with DE ranging from 1-10 were tested for this property along with other dextrose polymers (Examples 11-12) that do not theoretically possess any gelling potential. Materials were procured from Tate & Lyle, Roquette, and Grain Processing Corp., and are summarized in Table 2.

The gelling and melting ability of the MD materials of Examples 5-12 were determined as follows. Aqueous maltodextrin solutions were prepared at 37.5% w/w in a thermomix. Thermomix (Model TM6) was used to prepare a 500 g batch of maltodextrin solution. Maltodextrin was initially added to DI water at room temperature inside the thermomix, then stirred for 5 min until complete hydration/lack of lumps was observed at a speed not exceeding setting 3. The temperature was increased to 90 °C at mix setting 3. Once the product temperature of 90 °C was reached, mixing was continued for 1 min at setting 3. Then, the product was poured hot into a heat resilient plastic bag and sealed with minimal air pockets. The bags containing the product were refrigerated for 3 days. The bags were visually observed to determine if the maltodextrins exhibited any gelling ability or not. The results of this visual examination are listed in Table 3. Then, the bags were immersed in a water bath at 75 °C for 30 min. The bags were visually observed to determine if melting occurred or not. Then, an appropriate amount of melted sample was poured into a Bostwick consistometer and distance of flow was recorded at the 10 sec mark.

Based on the test procedures and the data in Tables 2-3, it was concluded that a suitable maltodextrin for a cheese base should exhibit hard gelling capability during refrigerated storage. This is a key property to create a hard block style dairy -based cheese analog. Further, no components of a system that can exhibit gelling potential should require very high temperatures to undergo gel-sol transition. A very suitable maltodextrin gel should be able to undergo phase transition easily around 50 °C, which was determined by the maltodextrin undergoing a gel-sol transition when subjected to heating in a water bath at 75 °C for 30 min. The maltodextrin should still possess some viscosity to its flow in a melted state. Based on the these, the maltodextrin of Example 5 was determined to be a particularly suitable candidate for creation of vegan cheese base.

Table 2

Table 3

EXAMPLES 13-17

Losing the maltodextrin of Example 5, hardness of maltodextrin gels at different weight ratios of MD: water was determined, as shown in FIG. 2 for Example 13 (12.5:87.5), Example 14 (25:75), Example 15 (37.5:62.5), and Example 16 (50:50). Aqueous solutions were formed at different weight ratios of MD: water using the procedure described above for the Thermomix. After 7 days of aging in a refrigerator, gel strength was assessed using a texture analyzer (a time period of 7 days under refrigerator conditions was determined to adequately achieve peak structure development). The maltodextrin solution was poured into a mineral wax (Lubrifilm) coated TPA ring mold (0.5-inch height, 1.375 inch outer diameter, 0.125 inch wall thickness) and sealed with the help of an acrylic plate on top and bottom. Seven to ten ring molds were assigned for each treatment and after pouring and sealing all of them, the samples were stored at refrigerator conditions to allow the solution to harden into a gel. After the gel was set, the prototype was demolded carefully and measured by Texture Analyzer TA-TX2 with Texture Technologies TA-19 plunger (1 cm ² ) to obtain gel strength (hardness). If demolding was not possible due to the lack of gel integrity of gel, hardness was indicated as 0 g.

In a further experiment, the influence of addition of a natural source oil was examined by preparing maltodextrin gels with and without the oil. For gels without oil, Example 15 was used (37.5:62.5) as a benchmark, and the maltodextrin with rapeseed oil had a weight ratio of MD: water: oil equal to 30:50:20 (Example 17). After the mixture of maltodextrin and water was prepared as described above, and the maltodextrin was fully hydrated/dissolved at 90 °C at a speed setting of 3, the 20 parts of rapeseed oil was added slowly to the product while continued stirring. Once all the oil was added, the speed of mixing was increased to setting 5 while maintaining the temperature at 90 °C. After that, the product was poured into ring molds and stored at refrigeration conditions for texture analysis after 7 days of aging. There was a decrease in hardness of only ~15- 20% due to the presence of the rapeseed oil.

EXAMPLE 18

Based on the above experiments and assessment of commercial dairy and vegan cheeses, the formulation in Table 4 was used a model base cheese system for evaluation of other ingredients. Any suitable natural source oil can be used, e.g., a vegetable oil, a canola oil, a soybean oil, etc. TCP is tricalcium phosphate.

Table 4 EXAMPLES 19-27

Using the model base cheese system in Table 4, a locust bean gum and several different carrageenan types were evaluated in a non-dairy cheese composition. Table 5 summarizes the compositions of Examples 19-27. Carrageenans were incorporated into the vegan cheese base system by simply blending all the dry powders such as MD, carrageenans and other gums, and the salts, and adding them to the required amount of DI water in the thermomix. Gels were created as described above. The hot solutions were poured into 20 ring molds and refrigerated for 7 days. Ten of the 20 ring molds were demolded and subjected to the texture analysis procedure described above, and the other 10 ring molds were assessed for hardness after 7 days of aging under refrigeration.

Referring to Table 5, at use levels of 1.9 wt. %, only Examples 19, 21, 23, and 25 yielded a demoldable gel. Example 27 required a use level of 2.38 wt. % to demold due to its inability to form a gel at 1.9 wt. %. FIG. 3 shows the hardness (left axis) and elongation at break (right axis) for the compositions of these examples after refrigeration for 4 hr. Example 25 (kappa-2 with high Na) had the highest gel strength. Elasticity (via elongation at break) was around 90% except for Examples 21 and 23, and for Example 23, this may be the result of strengthening of kappa gel network by potassium ions, which generally results in an increase of brittle character. The lack of gelation of the other examples may be the result of high ion concentrations, such as high levels of Ca and K in the carrageenan source. A summary of the cation analysis of the various carrageenan types is provided in Table 9. The cation contents of the respective carrageenan material (e.g., amounts of Na, K, Ca, and Mg) were determined using ICP-MS analysis of a diluted acid digested sample (1.57M HNOs + 0.24M HC1) of the carrageenan. An Agilent 7800 Inductively Coupled Plasma - Mass Spectrometer (ICP-MS) with autosampler was utilized with argon carrier gas.

FIG. 4 shows the hardness (left axis) and elongation at break (right axis) for the compositions of Examples 19, 21, 23, 25, and 27, after refrigeration for 7 days. The compositions hardened from the range of 50-250 g after 4 hr in FIG. 3 to -2000 g after 7 days in FIG. 4. Simultaneously, there was a significant decrease in elasticity - from an elongation of 30-90% to 10-14% after 7 days.

Using the same technique described above in reference to FIG. 1, the crossover of G’ and G” (liquid to solid phase transition) happened at approximately 62 °C for Example 25, approximately 58 °C for Example 19, approximately 58 °C for Example 21, approximately 64 °C for Example 22, and approximately 47 °C for Examples 26-27. Unexpectedly, all of these temperatures compare very favorably to the set point of dairybased cheeses (~58°C). Thus, one major objective was achieved: the creation of an easy to melt block cheese analog that sets at temperatures comparable to dairy -based cheese, and this is a great improvement over vegan cheeses which exhibit melting around 95 °C, if at all.

EXAMPLES 28-31

Incorporation of a natural source oil reduces the strength of the maltodextrin gel. Using the standard compositions shown in Table 5 with 1.9 wt. % Kappa-2 carrageenan (high in Na), compositions were prepared with canola oil (93% unsaturated fatty acids; 7% saturated fatty acids; Example 28), with canola oil and citrus fiber pre-emulsion (Example 29), with refined, bleached and deodorized coconut oil (83% saturated fatty acids; 17% unsaturated fatty acids; Example 30), and with coconut oil and citrus fiber pre-emulsion (Example 31).

FIG. 5 shows the hardness (left axis) and elongation at break (right axis) for the compositions of Examples 28-31 after refrigeration for 7 days. The compositions with coconut oil had both higher hardness and elongation at break (better elasticity). Creating a pre-emulsion of coconut oil with citrus fiber further increased the gel strength (citrus fiber at 0.25% w/w). The hardness of the compositions with coconut oil (Examples 30- 31) were comparable to or slight above the hardness values of Kraft Cheddar and Kroger Mozzarella dairy -based cheeses (-2500-3500 g). Elasticity values were not as high as the dairy-based cheeses, which were in the 45-50% range (elongation at break).

EXAMPLES 32-34

Table 6 summarizes the compositions of Example 32 (control) and Examples 33- 34 (with pea protein incorporation). For Examples 33-34, pea protein was added and the amount of maltodextrin was reduced. Based on hardness and elasticity testing after 4 hr of refrigeration, there was a slight decrease in hardness with an increase in protein content of the composition. A similar decrease in elasticity was observed; elongation at break for Example 32 was 86%, and dropped slightly to 83% and 74% for Example 33 and Example 34, respectively.

Likewise, the was a slight decrease in hardness due to protein incorporation for aged gels after 7 days of refrigeration. Additionally, compositions using almond protein had substantially the same hardness and elasticity as that of pea protein compositions, at the respective 0.6 g and 1.6 g of protein per serving.

EXAMPLES 35-49 AND COMPARATIVE EXAMPLES 1-5

An assessment of the meltability of dairy-based cheeses and non-dairy analogs utilized the following test procedure. First, 10 g of manually shredded cheese was packed tightly into the ring mold used for texture analysis (described above). The packed cheese, hereinafter referred to as a “cheese puck” consisted of a diameter of 3.175 cm and a variable height of 1.25 to 1.5 cm, depending on how tightly the shreds could be packed. The cheese puck was placed in the center of a Pyrex No. 3140 glass dish which was transferred to a toaster oven (radiation from heating coil, no convection) set at 232 ± 5 °C. The temperature of the oven was verified by a second thermometer in order to ensure consistency of melt. The residence time of the glass dish in the toaster oven was 300 sec, after which the dish was taken out. The surface area of the melted cheese was measured by taking photographs and subjecting them to analysis by ImageJ analysis. FIG. 6 illustrates the use of ImageJ software to calculate the area of the surface of the glass dish, the cheese puck and the melted cheese in pixels. Added lines indicate the selection of the perimeter of the sample for subsequent measurement of overall surface area. After the area in pixels of the bottom of the glass dish, the cheese puck, and the melted cheese were calculated, a cheese comparison parameter termed the “meltability quotient” was calculated as follows:

It is very important to calculate surface area of the bottom of the glass dish each time a cheese puck or melted cheese is analyzed because the surface area is not a constant from one image to the other. The surface area calculation is influenced by resolution of the picture, the distance between the camera and object, as well as the angle. Thus, the only way to normalize all surface area data is by expressing surface area in relation to surface area of glass dish within that image.

Table 7 summarizes key compositional information and the meltability quotient for Examples 35-49 and Comparative Examples 1-5. Examples 35-49 had the overall compositions for analogous Examples 32-34 shown in Table 6. The following conclusions can be reached from the data in Table 7: (1) carrageenan-based non-dairy compositions without proteins melted better than (CE1) low moisture part skim milk mozzarella, (2) Example 5 was a better choice of maltodextrin for melting compared to Example 7, (3) incorporation of protein decreased the meltability quotient, particularly when protein levels were at 1.6g/28g of product, (4) plant proteins negatively impacted melting at different levels, e.g., potato protein and chickpea protein reduced meltability more than pea protein, (5) fava bean protein was more compatible with a 50:50 blend of ion-exchanged kappa carrageenan and ion-exchanged iota carrageenan than kappa-2 (high in Na+) carrageenan, (6) commercial vegan cheeses, despite possessing negligible levels of proteins, melted and spreaded much worse than both dairy-based and carrageenan-maltodextrin-based vegan cheeses, and (7) micellar casein worked well in carrageenan systems without adversely affecting melting and spreading of vegan cheese.

EXAMPLES 50-58

Examples 50-58 examine the impact of incorporating starch (ST) as a partial replacement for MD in the non-dairy cheese model system (see Example 18). Testing at various ratios of MD and ST amounts in the compositions is summarized in Table 8. Losing the maltodextrin of Example 5 and starch, the different hardness and percentage distance to break of the non-dairy cheese samples were evaluated. Ratios of MD+ST to water were determined for Example 50 (17:83), Example 51 (22:78), Example 52 (24:76), Example 53 (25:75), Example 54 (38:62), Example 55 (39:61), Example 56 (45:55), Example 57 (46:54), and Example 58 (56:44).

The hardness and percentage distance to break of the MD+ST non-dairy cheese samples of Examples 50-58 in Table 8 were determined after 2.5 hr storage at 5 °C, as follows. Aqueous solutions of maltodextrin, starch and carrageenan were prepared using Thermomix (Model TM6). Batches of 1050.4 g were prepared by initially adding starch and carrageenan to DI water at room temperature inside the Thermomix, then stirring at a speed not exceeding setting 3, for 1 min until complete dispersion was observed with no lumps. The temperature was increased to 90 °C at speed setting 4. Once the product temperature of 90 °C was reached, maltodextrin and salts were added, and mixing was continued for 1 min at setting 4. Canola oil was added and mixing was continued at speed setting 4 for 5 min to ensure full hydration and emulsification. The product was poured hot into three crystallization dishes (inner diameter 66.2 mm, 38.7 mm height) equipped with adhesive tape along the glass brim, enabling filling above the brim. The set gels were taken from the circulation bath, after 2.5 hr, the tape was removed and excess gel, above the brim, cut-off along the brim with a cheese wire, resulting in a defined volume size sample with a smooth and even surface. The gels were measured using Stable Micro Systems TA-TX2 Texture Analyzer with Stable Micro System P/0.5R plunger (0=0.5 inches) to obtain gel strength (Hardness) and percent distance to break (% DTB).

FIG. 7 shows the hardness (left axis) and the percentage distance to break (right axis) for the compositions of Examples 50-58 after 2.5 hr storage at 5 °C. The hardness for Examples 50-57 ranged from 450 to 2000 g and the percentage distance to break ranged from 11 to 22%, whereas the non-dairy cheese sample with the MD+ST: water ratio of 56:44 was excessively hard (3800 g) and had a percentage distance to break of approximately 11%.

The hardness and percentage distance to break of the non-dairy cheese samples of Examples 50-58 after storage at 7 days in refrigerator conditions (5 °C), were determined as follows. The non-dairy cheese samples were produced as described above. After heating the non-dairy cheese samples, they were poured hot into cylindrical silicone molds (60 mm inner diameter, 35 mm height) and sealed with a plastic lid. Three molds were assigned for each sample and after pouring and sealing them all, the samples were stored at refrigerator conditions (5 °C) allowing the solution to harden into a gel. The gels were measured using TA-TX2 Texture Analyzer with Stable Micro System P/0.5R plunger (0=0.5 inches) to obtain the gel strength (hardness) and precent distance to break (% DTB).

FIG. 8 shows the hardness (left axis) and the percentage distance to break (right axis) for the compositions of Examples 50-58 after 7 days of storage at 5 °C. The hardness of Examples 50-57 ranged from 800 to 12,000 g and the percentage distance to break ranged from 8 to 13%, whereas the non-dairy cheese sample with the MD+ST:water ratio of 56:44 was excessively hard (21,000 g) and had a percentage distance to break of approximately 11%.

After 7 days of storage at 5 °C, the melting properties of the non-dairy cheese samples were evaluated baked on a pizza. Tomato sauce was evenly distributed on a defined size of pre-baked pizza crust, and shredded non-dairy cheese sample was distributed evenly on top of the tomato sauce. The weight ratio was 2: 1 between non- dairy cheese sample and tomato sauce. The pizza was placed on a baking plate and baked on a middle rack in a convection oven at 235 °C for 6 min. The baked shredded nondairy cheese samples on the pizza were given a score from 0 to 3 depending on the degree of melting, based on a visual observation. The score of 0 was defined as no/limited melting, with shreds keeping their shape; the score of 1 was defined as melted with visible outlines of the non-dairy cheese shreds; the score of 2 was defined as melted with slight traces of non-dairy cheese shreds; and the score of 3 was given to samples with all nondairy cheese shreds melted.

FIG. 9 shows the meltability score (left axis) and the MD+ST percentage solids (right axis) for the compositions of Examples 50-58 after 7 days of storage at 5 °C. Examples 50-57 showed acceptable melting with scores from 1 to 3, whereas Example 58 (with a MD+ST:water ratio of 56:44) had a meltability score at 0, which was deemed to be not acceptable. These results show the importance of the MD+ST to water ratio in the non-dairy cheese composition and its impact on hardness and meltability.

Table 5

Table 6

Table 7

Table 8

Table 9

The invention is described above with reference to numerous aspects and specific examples. Many variations will suggest themselves to those skilled in the art in light of the above detailed description. All such obvious variations are within the full intended scope of the appended claims. Other aspects of the invention can include, but are not limited to, the following (aspects are described as “comprising” but, alternatively, can “consist essentially of’ or “consist of’):

Aspect 1. A non-dairy cheese composition comprising:

(i) a maltodextrin having a dextrose equivalent of less than or equal to 5;

(ii) a carrageenan containing from 25 to 150 mg/g of sodium (Na) and/or containing at least 40 wt. % sodium (Na), based on the total weight of cations;

(iii) a natural source oil;

(iv) salt (NaCl);

(v) water; and

(vi) optionally, a starch.

Aspect 2. The composition defined in aspect 1, wherein the composition contains any suitable amount of the maltodextrin, e.g., from 18 to 40 wt. %, from 20 to 40 wt. %, from 20 to 35 wt. %, or from 22 to 30 wt. %.

Aspect 3. The composition defined in aspect 1 or 2, wherein the composition contains maltodextrin and water at any suitable weight ratio of MD:water, e.g., from 25:75 to 60:40, from 25:75 to 50:50, or from 25:75 to 40:60.

Aspect 4. The composition defined in any one of aspects 1-3, wherein the composition is characterized by any suitable hardness, e.g., at least 200 g, at least 225 g, at least 250 g, at least 300 g, or at least 400 g, after 4 hr of refrigeration at 4 °C.

Aspect 5. The composition defined in any one of aspects 1-4, wherein the composition is characterized by any suitable elongation at break, e.g., at least 40%, at least 50%, at least 60%, at least 70%, or at least 80%, after 4 hr of refrigeration at 4 °C.

Aspect 6. The composition defined in any one of aspects 1-5, wherein the composition is characterized by any suitable hardness, e.g., at least 1500 g, at least 1750 g, at least 2000 g, or at least 2500 g, after 7 days of refrigeration at 4 °C.

Aspect 7. The composition defined in any one of aspects 1-6, wherein the composition is characterized by any suitable elongation at break, e.g., at least 10%, at least 12%, or at least 15%, after 7 days of refrigeration at 4 °C. Aspect 8. The composition defined in any one of aspects 1-5, wherein the composition is characterized by any suitable hardness, e.g., at least 800 g, at least 900 g, or at least 1000g, after 7 days of refrigeration at 4 °C.

Aspect 9. The composition defined in any one of aspects 1-5 or 8, wherein the composition is characterized by any suitable elongation at break, e.g., at least 40%, at least 60%, or at least 80%, after 7 days of refrigeration at 4 °C.

Aspect 10. The composition defined in any one of aspects 1-9, wherein the composition is characterized by any suitable meltability quotient, e.g., at least 2, at least 2.5, at least 3, or at least 3.5.

Aspect 11. The composition defined in any one of aspects 1-10, wherein the composition is characterized by any suitable melting temperature, e.g., from 50 to 100 °C, from 50 to 80 °C, or from 50 to 70 °C.

Aspect 12. The composition defined in any one of aspects 1-11, wherein the composition is characterized by any suitable set temperature, e.g., less than or equal to 100 °C, less than or equal to 80 °C, or less than or equal to 75 °C.

Aspect 13. The composition defined in any one of aspects 1-12, wherein the composition contains (vi) the starch.

Aspect 14. The composition defined in aspect 13, wherein the composition contains any suitable amount of the maltodextrin, e.g., from 5 to 35 wt. %, from 6 to 32 wt. %, from 7 to 25 wt. %, or from 8 to 20 wt. %.

Aspect 15. The composition defined in aspect 13 or 14, wherein the composition contains any suitable amount of the starch, e.g., from 1 to 20 wt. %, from 3 to 18 wt. %, from 3 to 12 wt. %, or from 4 to 12 wt. %.

Aspect 16. The composition defined in any one of aspects 13-15, wherein the starch is derived from any suitable source, e.g., potato, tapioca, corn, wheat, rice, pea, arrow root, chickpea, mung bean, or any combination thereof, and can be native or have any suitable chemical or physical modification.

Aspect 17. The composition defined in any one of aspects 13-16, wherein the composition contains maltodextrin+starch (MD+ST) and water at any suitable weight ratio of MD+ST: water, e.g., from 10:90 to 50:50, from 15:85 to 45:55, or from 20:80 to 40:60.

Aspect 18. The composition defined in any one of aspects 13-17, wherein the composition is characterized by any suitable hardness, e.g., at least 275 g, at least 300 g, at least 325 g, at least 350 g, or at least 400 g, after 2.5 hr of refrigeration at 5 °C. Aspect 19. The composition defined in any one of aspects 13-18, wherein the composition is characterized by any suitable percent distance to break, e.g., at least 8%, at least 9%, at least 10%, at least 11%, or at least 12%, after 2.5 hr of refrigeration at 5 °C.

Aspect 20. The composition defined in any one of aspects 13-19, wherein the composition is characterized by any suitable hardness, e.g., at least 600 g, at least 800 g, at least 1000 g, or at least 1300 g, after 7 days of refrigeration at 5 °C.

Aspect 21. The composition defined in any one of aspects 13-20, wherein the composition is characterized by any suitable percent distance to break, e.g., at least 5%, at least 6%, or at least 7%, after 7 days of refrigeration at 5 °C.

Aspect 22. The composition defined in any one of aspects 13-21, wherein the composition is characterized by any suitable meltability score, e.g., at least 1, at least 2, or equal to 3.

Aspect 23. The composition defined in any one of the preceding aspects, wherein the maltodextrin is derived from any suitable source, e.g., corn, potato, tapioca, rice, wheat, or any combination thereof, and can be of native or waxy (90% or greater amylopectin) origin.

Aspect 24. The composition defined in any one of the preceding aspects, wherein the dextrose equivalent is less than or equal to 4, less than or equal to 3, or less than or equal to 2.

Aspect 25. The composition defined in any one of the preceding aspects, wherein the maltodextrin comprises two or more maltodextrins having an average dextrose equivalent of less than or equal to 4, less than or equal to 3, or less than or equal to 2.

Aspect 26. The composition defined in any one of the preceding aspects, wherein the composition contains any suitable amount of the carrageenan, e.g., from 1 to 6 wt. %, from 1 to 5 wt. %, from 1.5 to 5 wt. %, or from 2 to 3 wt. %.

Aspect 27. The composition defined in any one of the preceding aspects, wherein the composition contains any suitable amount of the natural source oil, e.g., from 1 to 30 wt. %, from 5 to 25 wt. %, or from 10 to 25 wt. %.

Aspect 28. The composition defined in any one of the preceding aspects, wherein the natural source oil comprises any suitable natural source oil, e.g., a tallow oil, an olive oil, a peanut oil, a castor bean oil, a sunflower oil, a sesame oil, a poppy seed oil, a palm oil, an almond seed oil, a hazelnut oil, a coconut oil, a rapeseed oil, a canola oil, a soybean oil, a corn oil, a safflower oil, a cottonseed oil, a camelina oil, a flaxseed oil, a walnut oil, or any combination thereof.

Aspect 29. The composition defined in any one of the preceding aspects, wherein the composition contains any suitable amount of salt (NaCl), e.g., from 0.25 to 4 wt. %, from 0.5 to 3 wt. %, or from 1 to 2.5 wt. %.

Aspect 30. The composition defined in any one of the preceding aspects, wherein the composition further comprises a non-dairy protein.

Aspect 31. The composition defined in aspect 30, wherein the composition comprises any suitable non-dairy protein, e.g., pea protein, chickpea protein, fava bean protein, potato protein, rice protein, oat protein, nut protein (e.g., almond protein), or any combination thereof.

Aspect 32. The composition defined in aspect 30 or 31, wherein the composition contains any suitable amount of the non-dairy protein, e.g., from 0.5 to 10 wt. %, from 1 to 8 wt. %, or from 2 to 5 wt. %.

Aspect 33. The composition defined in any one of the preceding aspects, wherein the carrageenan contains any suitable amount of potassium (K), e.g., from 3 to 45 mg/g, from 4 to 45 mg/g, from 4 to 25 mg/g, or from 4 to 15 mg/g.

Aspect 34. The composition defined in any one of the preceding aspects, wherein the carrageenan contains any suitable amount of calcium (Ca), e.g., less than or equal to 7 mg/g, less than or equal to 3 mg/g, less than or equal to 2 mg/g, or less than or equal to 1 mg/g.

Aspect 35. The composition defined in any one of the preceding aspects, wherein the carrageenan contains any suitable amount of magnesium (Mg), e.g., less than or equal to 5 mg/g, less than or equal to 3 mg/g, less than or equal to 2 mg/g, or less than or equal to 1 mg/g.

Aspect 36. The composition defined in any one of the preceding aspects, wherein the carrageenan contains any suitable amount of sodium (Na), e.g., from 30 to 150 mg/g, from 40 to 150 mg/g, from 35 to 90 mg/g, from 35 to 80 mg/g, or from 45 to 75 mg/g.

Aspect 37. The composition defined in any one of the preceding aspects, wherein the carrageenan contains any suitable amount of sodium (Na), based on total cations, e.g., at least 45 wt. %, at least 50 wt. %, at least 60 wt. %, at least 70 wt. %, at least 80 wt. %, or at least 90 wt. %.

Aspect 38. The composition defined in any one of the preceding aspects, wherein the carrageenan comprises an iota carrageenan. Aspect 39. The composition defined in any one of the preceding aspects, wherein the carrageenan comprises a kappa carrageenan.

Aspect 40. The composition defined in any one of the preceding aspects, wherein the carrageenan comprises a kappa-iota carrageenan.

Aspect 41. The composition defined in any one of the preceding aspects, wherein the composition further comprises an insoluble calcium salt (e.g., TCP), which can act as an opacifier and/or nutrient, at any suitable amount on a calcium elemental basis, e.g., from 0.1 to 3 wt. %, from 0.2 to 2.5 wt. %, or from 0.5 to 2 wt. %.

Aspect 42. The composition defined in any one of the preceding aspects, wherein the composition further comprises a soluble potassium (e.g., KC1), or calcium salt (e.g., CaCh) at any suitable amount on an elemental basis of potassium or calcium, e.g., from 0.005 to 0.2 wt. %, from 0.02 to 0.15 wt. %, or from 0.05 to 0.12 wt. %.