| abstract |
The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylopectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses. |