Cream substitute
AssigneeCoöperatie AVEBE U.A.
InventorsPieter Lykle Buwalda, Arjen Sein
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Abstract
The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.
Claims10
A process of forming a discontinuous phase formed by discrete gel domains in a food product having a continuous protein phase, which food product is a soy-based product, a dessert, a dressing, a mayonnaise, or a dairy product, said process comprising adding amylomaltase EC 2.4.1.25-treated starch consisting of chain-elongated amylopectin to said food product in an amount from 0.1 to 2% w/w, wherein said starch is present as discrete domains of concentrated amylomaltase-treated starch of from 5 to 20 μm, and wherein said starch does not form a volume-spanning network.
A food product which is a dairy product, a soy-protein based product, a dessert, a dressing, or a mayonnaise, which food product comprises of from 0.1 to 2.0wt. % of amylomaltase(EC 2.4.1.25)-treated starch, which starch is present as a discontinuous phase consisting of discrete gel domains of from 5 to 20 μm of concentrated amylomaltase-treated starch within a continuous protein phase, wherein the starch consists of chain-elongated amylopectin, and wherein said starch does not form a volume spanning network.
Dependencies are inferred from the claim text.