Patent ID: 7611743

Claim:
A low protein cream cheese composition comprising: (a) about 33 to about 40 percent fat; (b) about 50 to about 55 percent moisture; (c) less than about 6.5 percent protein; and (d) a stabilizer composition comprising about 0.1 to about 0.5 percent of a first stabilizer and about 0.01 to about 0.15 percent of a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar, the relative amounts of the fat, the moisture, the protein and the first and the second stabilizer being balanced such that the low protein cream cheese composition provides a cheesecake having a yield stress of above 625 pascals at the center of the cheesecake.