Allied Blending LP

Other

Allied Blending & Ingredients Inc.

John Fannon

Mostafa Galal

Chandrani Atapattu

Ashok Patel

Randy Schmelzel

Phillip I Yakubu

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425&#xb0; F. and 450&#xb0; F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

Methods for treating a divided cheese product and compositions thereof

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Dry blend for making extended cheese product

Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.

Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.

Dry blend for making analogue cheese

A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Growing community of inventors

St. Louis, MO, United States of America

John Fannon