Low protein yogurts containing modified starches
AssigneeCorn Products Development, Inc.
InventorsCallen Sistrunk, Valerie Jezequel, Judith Vaz, Florian Much, Hanna Clune, Erhan Yildiz, Douglas Hanchett, Niketa Lad
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Abstract
A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.
Claims9
A low protein yogurt composition comprising:
- water,
- a dairy ingredient, and
- a crosslinked waxy starch selected from the group consisting of crosslinked acetyl-stabilized waxy corn starch and crosslinked waxy tapioca starch in an amount between 0.5% and 10% by weight of the composition wherein the waxy starch is crosslinked with sodium trimetaphosphate, has a bound phosphorous content of from 0.003% to 0.016% by weight of the starch, and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units wherein peak viscosity is the highest viscosity during the following time and temperature course:
- heat a 6% solids in water slurry, buffered at 6 pH, rapidly to 50° C., increase from 50° to 95° C. at a rate of 8° C. per minute, and hold at 95° C. form 5 minutes,
- wherein the yogurt has a viscosity of about 5000 cP to about 6200 cP after seven weeks' storage;
- and
- wherein the low protein yogurt composition has less than 2.9% protein by weight of the composition.
A method of making a low protein yogurt composition comprising:
- mixing between 0.5% to 10% by weight of a crosslinked waxy starch selected from the group consisting of crosslinked acetyl-stabilized waxy corn starch and crosslinked waxy tapioca starch with at least one dairy ingredient and water, and culturing the mixture,
- wherein the crosslinked stabilized waxy starch is crosslinked with sodium trimetaphosphate for a time and at a temperature sufficient so that the resultant crosslinked waxy starch has a bound phosphorous content of from 0.003% and 0.016% by weight of the waxy starch and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units wherein peak viscosity is the highest viscosity during the following time and temperature course:
- heat a 6% solids in water slurry, buffered at 6 pH, rapidly to 50° C., increase from 50° to 95° C. at a rate of 8° C. per minute, and hold at 95° C. form 5 minutes, and
- wherein the dairy ingredient and water are mixed such that the yogurt composition has less than 2.9% protein by weight.
Dependencies are inferred from the claim text.