Low protein yogurts containing modified starches

A protein and yogurt technology, applied in the fields of milk preparations, food ingredients, food science, etc., can solve the problems of increasing production costs, reducing the total amount of protein in yogurt, and reducing the viscosity of yogurt.

Active Publication Date: 2017-02-01
CORN PROD DEV INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a problem with this dilution: depending on the degree of dilution, it reduces the amount of milk solids, which negatively affects the properties of the yoghurt (e.g. viscosity, texture, mouthfeel, etc.)
Adding water to the whole product reduces the total amount of protein in the yogurt, resulting in a less viscous yogurt
[0010] Certain additives (such as milk p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0050] The invention will be illustrated by the following examples, which should not be construed as limiting the invention. All amounts, parts and percentages in the specification and claims are by weight unless the context indicates otherwise.

Embodiment 1

[0074] Waxy cornstarch (ie, unacetylated) cross-linked with STMP was prepared by the procedure described above. It had a swelling volume of 22 ml / g and a peak Brabender viscosity of 926 and was named Starch 1. A low protein yogurt with a protein content of 2.5% and containing the cross-linked waxy starch was produced as described above. For those containing THERMTEX® Starch (control starch) and 2.9% (full) protein yogurt were evaluated for protein stability. The stability of the experimental low-protein yoghurt was very acceptable after a storage period of 3 weeks, but showed syneresis starting from week 4 and developing during 7 weeks of refrigerated storage at 4°C. Instead, containing THERMTEX ® The all-protein control yogurt showed no syneresis after a storage period of 4 weeks.

Embodiment 2-4 and comparative example B

[0075] Examples 2-4 and Comparative Examples B, C and D -

[0076] A series of STMP crosslinked and stabilized (acetylated) starches were prepared according to the above procedure with the amounts of crosslinker and stabilizer shown in Table 2 below. Their peak viscosities are also provided in Table 2 –

[0077] Table 2 -

[0078] starch STMP (weight%) AA (weight%) Brabender Viscosity (BU) Combined P (wt%) Incorporated acetyl groups (wt%) A 1.03 1.2 229 0.013 0.39 B 1.03 2.0 237 0.023 0.77 2 0.75 1.2 850 0.009 0.37 3 0.75 2.0 861 0.011 0.66 4 0.5 6.0 1087 0.009 2.10 5 0.15 7.0 836 0.004 2.43 6 0.12 6.8 1079 0.003 2.30

[0079] According to the recipe shown in Table 1, yoghurt was prepared using the starches described in Table 2 above, which had the viscosities shown in Table 3 below.

[0080] table 3 -

[0081] Example number starch Yogurt viscosity (cP) at 7 weeks B (c...

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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...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23L33/125A23C9/137C08B30/12A23C9/13C08B31/003C08B31/066A23V2002/00A23L33/00A23L33/20A23L29/219A23V2250/5118A23C9/123
Inventor C.西斯特伦克V.热策克J.瓦斯E.伊尔季斯F.穆赫H.克卢恩D.汉切特
Owner CORN PROD DEV INC
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