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.
Claims13
Food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.
Food product according to whereby the food product is a soy product, a dessert, a dressing or a dairy product, preferably a yoghurt.
Food product comprising a discontinuous phase formed by discrete gel domains, the gel domain comprising starch which is treated with amylomaltase.
Process to produce a food product which comprises adding in one or more of the food processing steps an amount of starch which is treated with an amylomaltase whereby the total amount of starch treated with an amylomaltase is between 0.1 and 2.5 wt %.
Use of starch which is treated with an amylomaltase as fat substitute in food products.
Use of starch which is treated with an amylomaltase as cream substitute in food products.
Use of amylomaltase-treated starch to form discrete gel domains for discontinuous phase in a food product, preferably a dairy product, a soy-protein based product, a dessert, a dressing or a mayonnaise.
Dependencies are inferred from the claim text.