Status, development and potential of starch-based analogue cheese: A review

The development of alternative processed cheese formulation which are shelf stable, longer shelf-life, having lower shipping costs and mimic similar mouth feel is an emerging field. Starch based analogues cheese (AC) present a potential alternative that can incorporate casein, whey, or plant-based proteins along with water, oils/fats, emulsifying salts and additional ingredients by heat and mechanical agitation to achieve cheese-like properties. Owing to their hydration and gelatinization properties, starches serve as effective texturizing agents. Research suggests that starch could be a cost-effective and promising ingredient for developing AC. Although there are reviews on plant-based AC, no dedicated review specifically focused on starch-based analogous has been identified. This review aims to explore existing studies on starch-based AC and investigate whether starch is truly a sustainable ingredient to meet the growing demand for AC. It comprehensively explores the current status of starch-based AC, their development process and their effect on functional, rheological and textural properties. It also highlights current limitations, research gaps and emerging technologies relevant to the development of AC.