Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute
AssigneeRoquette Freres
InventorEmmanuelle Moretti
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Abstract
The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: —the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and —the white dextrin has ∘a DE of less than 5, preferably less than 3, more preferably less than 2, ∘a viscosity at 40% dry matter of between 3600 and 6000 mPa·s, and ∘a solubles content of less than 30%.
Claims14
A method for preparing a fresh milk product with a reduced fat content relative to a reference fresh milk product, said fresh milk product comprising components comprising:
- milk;
- sugar;
- cream;
- carrageenans, guar gum or xanthan gum;
- a flavoring;
- and
- optionally a dye,
- the method comprising the step of adding a crosslinked hydroxypropyl starch phosphate and a white dextrin to the components of said fresh milk product, wherein:
- the crosslinked hydroxypropyl starch phosphate has a degree of substitution of between 0.09 and 0.2;
- and
- the white dextrin has:
- a dextrose equivalent (DE) of less than 5,
- a viscosity at 40% solids of between 3600 and 6000 mPa·s, and
- a solubles content of less than 30%.
Dependencies are inferred from the claim text.