Kraft Foods Group Brands LLC

Brian E LeVine

Andrew Edward McPherson

Gary Francis Smith

Chad David Galer

John Hirschey

Paul V Gass

Aaron S Handrick

Carolyn J Trinka

Judith Gulten Moca

Stacey Ann Hirt

Patricia J Diego

Divya Shree Reddy

Kathryn J Horan

Tori Ann Boomgaarden

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

Imitation cheese with improved melt

Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

Cheese with improved organoleptic and melting properties

Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.

Cheese with enhanced organoleptic and melting properties

Method for preparing cheese with improved organoleptic and melting properties

Growing community of inventors

Evanston, IL, United States of America

Brian E LeVine