Low protein yogurts containing modified starches

Abstract

The invention relates to a low protein yogurts containing modified starches. 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.

Description

technical field

[0001] The present invention relates to yogurts containing reduced protein levels. More specifically, the present invention relates to yogurt with reduced protein levels (and thus reduced manufacturing costs) supplemented with a starch-based texturizer that enables the yogurt to maintain its producibility. Comparable to full protein yogurt products in texture properties (eg, viscosity) and stability (eg, protection against syneresis after seven weeks of storage). Background technique

[0002] Yogurt is a nutrient-rich dairy product that has become very popular in the last 30 to 40 years. Yogurt is made by using the lactic acid-producing bacteria Lactobacillus bulgaricus ( Lactobacillus bulgaricus ) and Streptococcus thermophilus ( Streptococcus thermophilus ) produced by culturing dairy ingredients (cream, milk, partially skimmed milk, skimmed milk or a combination thereof). In addition to these two, other cultures can also be used.

[0003] Yogur...