Vegan Cheese Manufacture using Legume Ingredients and Associated Methods

Abstract: vegan cheese analogues (vca) are disclosed that are made from legume derived and/or legume based ingredients. pea flour can be used where pre-treatment or engineered blending delivers specific functionality to the vca. the addition of different components such as glycerol monostearate, various starches, various fibres, various oils, and various acids give properties to these vca's that more closely mimic traditional dairy based cheeses relative to the prior art vcas.

Inventor(s): Cesar Enrique Torres Ledezma, Vincenzo di Bari, Christopher McColm, MIchael Alfred James Spurr

CPC Classification: A23C20/025 ({mainly containing proteins from pulses or oilseeds})

Search for rejections for patent application number 20250185681