Composition for Colouring Cheese Curd

Abstract

A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.

1 . A composition for colouring cheese curd comprising:
 a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate.   
     
     
         2 . A composition according to  claim 1 , wherein the paprika is selected from naturally occurring sources. 
     
     
         3 . A composition according to  claim 1 , wherein the paprika is paprika oleoresin. 
     
     
         4 . A composition according to  claim 1 , wherein the carotenoid is selected from naturally occurring sources. 
     
     
         5 . A composition according to  claim 1 , wherein the carotenoid is extracted from algae. 
     
     
         6 . A composition according to  claim 1 , wherein the effective amount of paprika oleoresin is about 0.1 percent to about 15 percent weight per weight. 
     
     
         7 . A composition according to  claim 1 , wherein the effective amount of the carotenoid is about 0.1 percent to about 15 percent weight per weight. 
     
     
         8 . A composition according to  claim 1 , wherein the amount of fat is about 0 percent to about 20 percent weight per weight. 
     
     
         9 . A composition according to  claim 1 , wherein the amount of caesinate is about 1 percent to about 20 percent weight per weight. 
     
     
         10 . A composition according to  claim 1 , wherein the caesinate is sodium caesinate or acid casein. 
     
     
         11 . A composition according to  claim 1 , wherein the fat is selected from the group comprising butter fat, lard, or an oil such as sunflower seed oil, corn oil, soybean oil, olive oil, coconut oil, palm oil, groundnut oil, cottonseed oil, rapeseed oil, medium chain triglycerides, and combinations thereof. 
     
     
         12 . A composition according to  claim 11 , wherein the fat is sunflower seed oil. 
     
     
         13 . A composition according to  claim 1 , further comprising an emulsion stabiliser. 
     
     
         14 . A composition according to  claim 13 , wherein the plasticiser is selected from the group comprising maltodextrin, sucrose, glucose, fructose, lactose, maltose, invert sugar, and combinations thereof. 
     
     
         15 . A composition according to  claim 1 , further comprising an antioxidant. 
     
     
         16 . A composition according to  claim 15 , wherein the antioxidant is selected from the group comprising ascorbyl palmitate, lecithin, alpha-tocopherol, mixed tocopherols, tocotrienols, butylated hydroxytoluene, butylated hydroxyanisole, tert-butylhydroquinone, propyl gallate, and combinations thereof. 
     
     
         17 . A composition according to  claim 16 , wherein the antioxidant is dl-alpha-tocopherol. 
     
     
         18 . A composition according to  claim 1 , further comprising a polyol compound. 
     
     
         19 . A composition according to  claim 18 , wherein the polyol compound is selected from the group comprising a sorbitol, propylene glycol, maltitol, glycerine, and combinations thereof. 
     
     
         20 . A composition according to  claim 19 , wherein the polyol compound is glycerine. 
     
     
         21 . A composition according to  claim 20 , wherein the glycerine is present in an amount of about 20 percent weight per weight to about 90 percent weight per weight. 
     
     
         22 . A method for preparing a composition for colouring cheese curd, the method comprising the steps of:
 (a) mixing an effective amount of paprika, an effective amount of a carotenoid, and a fat to form an oil phase;   (b) heating the oil phase to a suitable temperature;   (c) mixing and heating a caesinate to a suitable temperature to form an aqueous phase;   (d) mixing the oil phase and aqueous phase together to form an emulsion; and   (e) optionally cooling the emulsion to a suitable temperature so as to provide a composition for colouring cheese curd.   
     
     
         23 . A method according to  claim 22 , wherein the oil phase is heated at a temperature of between about 90° C. to about 150° C. 
     
     
         24 . A method according to  claim 22 , wherein the aqueous phase is heated at a temperature of between about 25° C. and about 80° C. 
     
     
         25 . A method according to  claim 22 , wherein the aqueous phase further comprises a plasticiser. 
     
     
         26 . A method according to  claim 22 , further comprising the step of homogenising the mixed oil and aqueous phases to form a stable emulsion. 
     
     
         27 . A method according to  claim 22 , further comprising adding a polyol to the emulsion. 
     
     
         28 . A method according to  claim 22 , further comprising the step of standardising and pasteurising the emulsion prior to cooling at room temperature. 
     
     
         29 . A method according to  claim 26 , further wherein the mixed oil and aqueous phases are initially combined by the use of high shear homogenisation to form an emulsion. 
     
     
         30 . A method according to  claim 29 , wherein the homogenisation comprises two passes of high pressure of between about 35×10 6  Pascal to about 45×10 6  Pascal and about 5×10 6  Pascal to about 15×10 6  Pascal. 
     
     
         31 . A method according to  claim 28 , wherein the standardisation comprises a colour strength standardisation test and the pasteurisation step involves heating to a temperature of between about 50° C. and about 90° C. 
     
     
         32 . A method according to  claim 22 , wherein cooling comprises allowing the emulsion to stand at room temperature. 
     
     
         33 . A method of colouring cheese comprising the steps of:
 (i) adding: a starter culture; rennet; and a composition comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate; to milk;   (ii) incubating the mixture so as to generate curd and whey fractions; and   (iii) separating the curds from the whey.   
     
     
         34 . A cheese coloured by a composition comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. 
     
     
         35 . (canceled) 
     
     
         36 . (canceled)