USE OF A COMBINATION OF WHITE DEXTRINES AND LINKED PHOSPHATE HYDROXYPROPYL STARCH AS FAT REPLACER

Description

TECHNICAL FIELD OF THE INVENTION

[0001] The present invention relates to the use of a combination of dextrins and starch derivatives as a fat substitute in various fresh dairy products.

[0002] More particularly, this combination of ingredients can be advantageously used as a fat substitute in fresh dairy products such as dessert cream, fermented products, dairy drinks, butter, ice cream, cheese sauce etc., more particularly in dessert creams. CONTEXT OF THE INVENTION

[0003] Starches have always been used in the food industry, not only as a nutritional ingredient but also as a thickening, binding, stabilizing or gelling agent.

[0004] In recent years, food manufacturers have been working to develop technologies to reduce the fat and calorie content of processed foods.

[0005] The genesis of the choice of these technologies is the growing awareness among consumers of the nutritional value and calorie content of foods, and the increased desire of said consumers to reduce the overall fat content of their diet, as well as to reduce or maintain their body weight by selecting low-fat foods.

[0006] Since starch has a caloric content of only 4 Kcal / g while lipids have a caloric content of around 9 kcal / g, research efforts have been directed towards modifying the functional and organoleptic properties of starch so that the modified starch can be used as an effective dietary lipid substitute.

[0007] In the state of the art, two starch modification strategies have been implemented: the acid or enzymatic conversion of starch to low DE dextrins, the chemical modification of starch, leading to stabilized forms by reaction of the hydroxyl groups of starch with monofunctional agents to introduce substitution groups. These include starches such as starch acetate, monophosphates, and hydroxypropyl ethers.

[0008] In the field of starch derivatives obtained by acid or enzymatic conversion of starch used as a fat substitute, reference may be made to the following patents: US 4,510,166 which describes converted starches for use as fat replacements. These starches are processed to a DE of less than 5 and have a certain melt flow viscosity, as well as a minimum gel strength when dispersed in water at 10 to 50% dry matter: US 5,512,311 describes converted non-gelling starches for use as fat replacements. These starches are preferably processed to a DE of less than 5 and a degree of substitution of about 0.12 to 0.70; US 3,962,465 which describes processes for treating starch with enzymes so as to transform the starch and prepare a starch hydrolysate for use in foods. The hydrolysate has a DE of 5 to 10 and forms a gel when dispersed in water, cooked and cooled; US 3,986.890 which describes dextrins that can be used successfully as fat substitutes in frozen products such as ice cream or products that require melting such as margarine. When used as a partial replacement (up to about 50%), the gels impart organoleptic properties comparable to those of fat to food products such as ice cream, margarine, frostings and sauces. In some food products, they can be used successfully as a total replacement. US 4,536,408, which describes a low-fat spread prepared with a non-gelling starch hydrolysate having a DE of between 4 and 25. The non-gelling starch hydrolysate can be used at a level of 15 to 35% by weight of the preparation to reduce the fat in the spread by 50%.

[0009] In the field of starch derivatives obtained by chemical modification of starch used as a fat substitute, reference may be made to the following patents: US 5,110,612 which describes bulking agents suitable for replacing sucrose in foods. These bulking agents include hydrolysates of starch hydroxypropyl ether derivatives, characterized in that at least 15% of the hydrolysate consists of a starch polymer having a degree of polymerization (DP) of 2 to 6. The hydrolysate has a DE of about 20 to 45; US 3,369,910 which describes starch hydroxypropyl ether derivatives which are used for their stable thickening properties in foods subjected to freeze / thaw cycles and other types of temperature cycles (e.g., cooking and cooling). These starch derivatives preferably have a degree of substitution (or DS, ieaverage number of substituted hydroxyl groups per anhydroglucose unit) of about 0.15 to 0.21; US ​​4,981,709 which discloses low or reduced fat foods prepared with hydroxypropyl ether derivatives of high amylose starch (starch having at least 40% amylose), which are non-crosslinked and have a degree of substitution of at least 0.04.

[0010] Furthermore, a low-fat dairy product, such as a rice dessert, comprising as starches, acetylated distarch adipate, hydroxypropyl distarch phosphate and roasted starch is known from DATABASE GNPD MINTEL; May 2001 (2001-05), Yoplait: "Le Rice Dairy Snack", record ID 96491.

[0011] Despite these numerous contributions made to date in the field of low- and reduced-fat foods, food manufacturers persist in their demands for modified starches with organoleptic characteristics equivalent to controls with fat.

[0012] The Applicant company thus found that this recurring need could be satisfied by a particular combination of certain dextrins with chemically modified starches. SUMMARY OF THE INVENTION

[0013] The present invention relates to the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for the manufacture of fresh dairy products with reduced fat content, characterized in that: the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably of between 0.09 and 0.14, more preferably still of approximately 0.10 to 0.11, the white dextrin has: o a DE of less than 5, preferably of less than 3, more preferably of less than 2, o a viscosity at 40% dry matter of between 3600 and 6000 mPa.s, and o a solubles content of less than 30%, and in that the hydroxypropyl phosphate crosslinked starch is incorporated into the fresh dairy product at a content of between 0.4 and 5% by weight, the white dextrin is incorporated into the fresh dairy product at a content of between 0.1 and 2% by weight.

[0014] The present invention also relates to a method for preparing a fresh dairy product with reduced fat content, characterized in that a hydroxypropyl phosphate crosslinked starch and a white dextrin are added to the components of said fresh dairy product and in that: the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably of between 0.09 and 0.14, more preferably still of approximately 0.10 to 0.11; the white dextrin has: o a DE of less than 5, preferably of less than 3, more preferably of less than 2, o a viscosity at 40% dry matter of between 3600 and 6000 mPa.s, and o a solubles content of less than 30%, and in that the hydroxypropyl phosphate crosslinked starch is incorporated into the fresh dairy product at a content of between 0.4 and 5% by weight, the white dextrin is incorporated into the fresh dairy product at a content of between 0.1 and 2% by weight.

[0015] Preferably, the reduced fat content is a reduction of 5 to 50% by weight, preferably of the order of 50% by weight of the total fat content of said fresh dairy products.

[0016] More particularly, the origin of the starch used to prepare the hydroxypropyl phosphate crosslinked starch and white dextrin is chosen from corn, potato, sweet potato, wheat, rice, sago, tapioca, corn, rice, pea, quinoa, sorghum and is more particularly: waxy corn, for the preparation of hydroxypropyl phosphate crosslinked starch, pea, for the preparation of white dextrin.

[0017] Moreover, the hydroxypropyl phosphate crosslinked starch is incorporated into the dairy product at a content preferably between 1.5 and 5% by weight, more preferably still of the order of approximately 3.7% by weight, the white dextrin is incorporated into the dairy product at a content preferably between 0.3 and 0.5% by weight, more preferably still of the order of approximately 0.4% by weight.

[0018] More particularly, this combination of ingredients can be advantageously used as a fat substitute in fresh dairy products chosen from dessert creams, fermented products, dairy drinks, butter, ice creams, and cheese sauces, and more particularly dessert creams.

[0019] This composition comprising hydroxypropyl phosphate crosslinked starch and white dextrin will thus be used in preparations of dairy products whose fat content has been reduced by 5 to 50% by weight, preferably of the order of 50% by weight. DETAILED DESCRIPTION OF THE INVENTION Definition of the technical domain

[0020] Due to their multiple physicochemical properties, starch and its derivatives have a wide range of food applications, in which, in addition to their nutritional values ​​specific to carbohydrates, starches exert a great influence on viscosity and texture.

[0021] Nowadays, consumers want to consume products of high nutritional quality (low in sugar, fat, etc.) while retaining the same sensory properties.

[0022] In the dairy dessert market, it has been shown that texture affects food preferences and that creaminess is a key element guiding consumer tastes and choices.

[0023] Starch is the main storage polysaccharide of higher plants, biosynthesized in the form of grains, whose size, shape and ratio of amyloses to amylopectins depend on its botanical origin (potato, corn, wheat, peas, etc.). It represents a significant weight fraction in many agricultural raw materials such as cereals (30% to 70%), tubers (60% to 90%) and legumes (25% to 50%).

[0024] Native starches correspond to the raw product, extracted without modification of molecular structure. They are abundant, renewable, inexpensive nutrients, which, after cooking, find multiple functions in foods such as thickening, gelling, binding or even sweetening, but their use in the food industry remains limited.

[0025] Indeed, native starch has many disadvantages such as the formation of an opaque gel, poor resistance to high heat treatments, shear and acidity and poor texture stability over time due to retrogradation (formation of semi-crystalline structures from amylose during cooling).

[0026] The use of native starches is reserved for products subject to moderate cooking and technological treatments and consumed quickly after preparation. The most commonly used native starches are potato starch and corn starch.

[0027] In order to overcome the disadvantages mentioned above, starches can undergo physical and / or chemical modifications and thus be adapted to the needs of food manufacturers via consumer requirements.

[0028] In dessert creams, corn starch is used and this needs to be crosslinked and stabilized for optimal results.

[0029] Crosslinking is the introduction of inter- and intramolecular bonds that provide better resistance to high temperatures, acidity and shear.

[0030] On the other hand, the more a starch is crosslinked, the more its swelling capacity and therefore its viscosity decrease. Crosslinking is achieved by adding crosslinking agents such as phosphate or adipate.

[0031] Stabilization is a chemical modification resulting in the grafting of acetate or hydroxypropyl groups onto the starch molecules. It prevents these molecules from re-associating after cooking and thus minimizes phenomena related to retrogradation, i.e. the increase in viscosity upon cooling until gelation or syneresis.

[0032] In addition, the gelation temperature, the temperature at which maximum viscosity is reached, is lowered.

[0033] Custard is a widely consumed product in Europe, known as "Natillas" in Spain, "Vla" in the Netherlands, and "Custards" in England. Custards are popular with consumers for their sensory properties as well as their nutritional qualities.

[0034] In research, this product is commonly taken as a model of a semi-solid matrix for its simple structure and low number of ingredients.

[0035] A dessert cream can be defined as a suspension of deformable particles (swollen starch granules) dispersed in a homogeneous medium containing milk proteins as well as hydrocolloids such as carrageenans, guar or xanthan gums.

[0036] In practice, the typical recipe for a dessert cream consists of: milk (> 80% by weight), sugar (8-12% by weight), modified starch (2-4% by weight), carrageenan, guar gum or xanthan gum (0.01 - 1% by weight), flavoring and, if necessary, colorings.

[0037] The manufacturing process follows four main steps: the mixture of powders (modified starch, sugar, carrageenans) / milk is heated to 55°C then homogenized between 0 and 200 bar, preferably 50 bar, before being sterilized at 135°C for 55 seconds (or by UHT treatment); packaging between 10 and 20°C (sometimes < 10°C) and storage at 4°C. In rheology, a dessert cream is a rheofluidifying fluid for which the viscosity apparent η has decreases when the shear rate γ̇ increases.

[0038] Its flow curve is described by the Oswald-de Waele relationship: η a = k γ ˙ n − 1 where “n” is the flow index (n < 1) and “k” the consistency index.

[0039] The viscoelastic behavior of a dessert cream is established by measurements in harmonic regime from which we deduce the elastic modulus G' and the viscous modulus G" (viscoelastic solid when G' > G" and viscoelastic fluid when G" < G').

[0040] Thus the flow threshold is determined when G' = G".

[0041] The rheological and sensory properties of dessert creams are influenced by the particular characteristics of the different ingredients such as the milk fat content, the type and concentration of carrageenans and starches and the resulting interactions.

[0042] Constituting more than 80% of dessert creams, milk is the main ingredient.

[0043] The difference between whole milk and skimmed milk is viscosity: dessert creams containing whole milk are more viscous and perceived as thicker, fatter and creamier in sensory terms.

[0044] As for hydrocolloids, it is common to use kappa, iota or lambda carrageenans, guar or xanthan gums as texturizing agents. Indeed, in the presence of milk, carrageenans are absorbed by casein micelles, which increase in size and thus form a gelled network.

[0045] Increasing the carrageenan content increases the viscosity and the viscous and elastic moduli in rheology as well as the thickness and creaminess in sensory analysis.

[0046] Matrices containing lambda-carrageenans are perceived as sweeter, creamier, and smoother than those with kappa-carrageenans.

[0047] As for the use of modified starches, it is increasingly frequent due to their greater thermal resistance and greater stability over time compared to native starches, while providing more texture and less syneresis to dairy products.

[0048] The choice of starch is of capital importance in the process of making dessert creams.

[0049] Indeed, depending on their modification, starches do not offer the same textural properties: with the same crosslinking agent, the more a starch is crosslinked, the less viscosity it will develop and the higher its concentration in the formulation must be to obtain an equivalent texture.

[0050] Additionally, a phosphate / hydroxypropyl modified starch will impart more viscosity to a dessert cream than an adipate / acetate modified starch and this cream will be perceived as more “creamy”, “smooth” and “fatty”.

[0051] Finally, a large number of authors have been interested in HP inulin (average degree of polymerization ≥ 25) as an ingredient mimicking fat.

[0052] They demonstrated that the use of inulin in low-fat matrices gives similar results to high-fat controls in both rheology and sensory analysis.

[0053] However, beyond a certain concentration (6%), the viscosity decreases, which is due to inulin / starch competition for water, the starch no longer having enough water to swell. Choice of ingredients

[0054] In order to find a substitute for fat in dessert creams taken as a matrix model, the Applicant company tested several ingredients (taken alone or in combination).

[0055] It thus identified that the combination of a hydroxypropyl phosphate crosslinked starch and a low DE white dextrin gave much superior results in a fresh dairy product with a fat content reduced by 50% by weight.

[0056] According to the invention, the origin of the starch used to prepare the hydroxypropyl phosphate crosslinked starch and white dextrin can be derived from any source, including corn, potato, sweet potato, wheat, rice, sago, tapioca, corn, rice, pea, quinoa, sorghum.

[0057] The hydroxypropyl phosphate crosslinked starch can be prepared from any of the above basic starches, and more particularly from waxy maize starch, by any means otherwise known to those skilled in the art.

[0058] Hydroxypropyl phosphate crosslinked starch is also known as hydroxypropyl distarch phosphate. It is a starch crosslinked with sodium trimetaphosphate or phosphorus oxychloride and etherified with propylene oxide. It is defined as E1442 and registered with the FDA (CFR title 21) under number 172.892. The CAS number corresponding to this product is 53124-00-8.

[0059] The suitable hydroxypropyl phosphate crosslinked starch should have a degree of substitution (DS) of between 0.09 and 0.2, preferably between 0.09 and 0.14, more preferably still about 0.10 to 0.11, so that it is stable, i.e. does not gel in the aqueous dispersion.

[0060] DS or degree of substitution is understood to mean the average number of substituted hydroxyl groups per anhydroglucose unit.

[0061] By about is meant plus or minus 10% of the value, preferably plus or minus 5% of it. For example, about 100 means between 90-110, preferably between 95-105.

[0062] For example, a hydroxypropyl phosphate crosslinked starch marketed by the Applicant company under the brand name CLEARAM ®< CR3010 is perfectly suitable for use in the present invention.

[0063] The hydroxypropyl phosphate crosslinked starch is incorporated into the food preparation at a content of between 0.4 and 5%, preferably between 1.5 and 5% by weight or between 3 and 5% by weight, more preferably still of the order of 3.7% by weight.

[0064] Low DE White Dextrin is a low DE dextrin, presenting: o a DE (Dextrose Equivalent) of less than 5, preferably less than 3, more preferably less than 2, o a viscosity at 40% dry matter of between 3600 and 6000 mPa.s, and o a solubles content of less than 30%.

[0065] White dextrin is more particularly prepared from pea starch, by any means otherwise known to those skilled in the art.

[0066] White dextrin corresponds to CAS No. 9004-53-9.

[0067] The viscosity of white dextrin is in particular measured at 30°C. More precisely, it can be measured by the method described below. The soluble content is in particular measured by the method described below. For example, a low DE white dextrin marketed by the Applicant company under the trademark TACKIDEX ®< B 735 is perfectly suitable for use in the present invention.

[0068] White dextrin is incorporated into the food preparation at a content of between 0.1 and 2% by weight, preferably between 0.3 and 0.5% by weight, more preferably still of the order of approximately 0.4% by weight.

[0069] To determine the capacity of the combination according to the invention to replace the fat in dessert creams, a certain number of analyses were carried out by the Applicant company. Measurement of the viscosity of white dextrins, especially pea dextrins

[0070] Viscosity measurement is carried out using a viscosity analyzer (Rapid Viscosimeter Analyzer type PHYSICA MCR 501 or equivalent) under specific concentration conditions and following a suitable temperature / time analysis profile. Analysis profile:

[0071] Time hh:mm:ss Temperature °C Rotation speed Rpm 00:00:00 90 160 00:02:00 90 600 00:03:00 90 160 00:03:30 90 160 00:06:30 30 160 00:12:00 30 160 End of test: 00:12:10 (hh:mm:ss) Initial temperature: 90°C ± 3°C Data acquisition interval: 4 seconds Sensitivity: low Test taking: concentration of 40%, or 11.20 g of anhydrous mass. Operating mode:

[0072] introduce 11.20 g at ± 10 mg into the viscometer bowl, introduce demineralized water until a total mass equal to 28.00 ± 0.01 g is obtained, gently homogenize the whole with a micro-spatula and wipe the micro-spatula well on the end of the stirring blade, place the stirring blade in the viscometer bowl, introduce the system into the heating chamber of the instrument, the analysis is automatically recorded.

[0073] Viscosity variations are measured by microprocessor in RVU. The measurement stored is that at 12 minutes (expressed in mPa.s, knowing that 1 RVU unit = 12 mPa.s). Measurement of the soluble content of white dextrins, particularly from peas

[0074] Solubilization of a dextrinized starch is an indication of its modification. Solubilization is achieved by dissolving a known amount of dextrin sample in 200 ml of distilled water, filtering and determining the solubles is done on the filtrate. Operating mode:

[0075] Place 5.0 g of the sample to be analyzed in a 300 ml flask and disperse with 200 ml of distilled water. Stopper the flask, place in a thermostatically controlled water bath set at 22°C ± 1°C placed on a magnetic stirrer. Stir for 5 minutes and leave for 4 hours, stirring for 5 minutes every 30 minutes. Remove the flask, filter through a Whattman 2V pleated filter (porosity 8 µm) and pipette 50 ml of filtrate into a previously dried and tared crystallizing dish. Evaporate most of the water in an oven (infrared, aerated, allowing drying at 50-60°C) then 1 hour 30 minutes in an oven (set at 130°C ± 3°C), cool in a desiccator and reweigh.

[0076] The soluble content expressed as a percentage by mass of the product as such is given by the formula: P − P ′ × 200 × 100 50 × m Or : P' is the mass, in grams, of the empty crystallizer P is the mass, in grams, of the crystallizer after passing through the oven m is the mass, in grams, of the test sample

[0077] Thus, the combination of hydroxypropyl phosphate crosslinked starch and white dextrin according to the present invention makes it possible to reduce the fat content of fresh dairy products.

[0078] The dairy product can be a dessert cream classically containing milk, preferably skimmed milk, in particular in a proportion of at least 80% by weight; sugar, preferably in a proportion of 8-12% by weight of cream, preferably 35% fat, in particular in a proportion of 0 to 10% by weight, preferably between 3 and 8%; carrageenans, guar or xanthan gum, in particular in a proportion of 0.01 to 1% by weight a flavoring, for example vanilla or chocolate; and optionally a coloring.

[0079] The present invention relates to the use of a combination of hydroxypropyl phosphate crosslinked starch and white dextrin according to the present invention or a composition comprising hydroxypropyl phosphate crosslinked starch and white dextrin according to the present invention for reducing the fat contents of fresh dairy products or for preparing fresh dairy products with reduced fat contents.

[0080] By reduced or decreased fat contents it is understood that the fresh dairy product has a reduction of 5 to 50% by weight in the total fat content, preferably 10 to 50%, for example 10 to 20, 20 to 30, 30 to 40 or 40 to 50% compared to the reference fresh dairy product. For example, in the context of dessert cream, dessert cream having reduced fat contents comprises less than 3% by weight of fat, preferably less than 2%, and for example about 1.5%.

[0081] The present invention relates to a method for preparing a fresh dairy product with reduced fat content, characterized in that a hydroxypropyl phosphate crosslinked starch and a white dextrin according to the present invention are added to the components of said fresh dairy product.

[0082] Preferably, the components of said fresh dairy product comprise milk, preferably skimmed milk, in particular in a proportion of at least 80% by weight. They may further comprise sugar, preferably in a proportion of 8-12% by weight of the cream, preferably 35% fat, in particular in a proportion of 0 to 10% by weight, preferably between 3 and 8%; carrageenans, guar or xanthan gum, in particular in a proportion of 0.01 to 1% by weight; a flavoring, for example vanilla or chocolate; and / or optionally a coloring.

[0083] The method comprises for example mixing the components of said fresh dairy product with the hydroxypropyl phosphate crosslinked starch and white dextrin according to the present invention, homogenization, sterilization and packaging.

[0084] The present invention further relates to a reduced fat fresh dairy product comprising hydroxypropyl phosphate crosslinked starch and white dextrin according to the present invention, wherein the hydroxypropyl phosphate crosslinked starch is present in the dairy product at a content of between 0.4 and 5% by weight, preferably between 1.5 and 5% by weight, more preferably still of the order of approximately 3.7% by weight, the white dextrin is present in the dairy product at a content of between 0.1 and 2% by weight, preferably between 0.3 and 0.5% by weight, more preferably still of the order of approximately 0.4% by weight.

[0085] Preferably, the fresh dairy product comprises less than 3% by weight of fat, preferably less than 2%, and for example approximately 1.5%.

[0086] The invention will be better understood with the aid of the following examples, which are intended to be illustrative. EXAMPLES Example 1 : Vanilla dessert creams

[0087] A first recipe for vanilla dessert cream according to the invention was prepared, where 50% of the fat was substituted by a combination: o a pea dextrin (marketed by the Applicant company under the brand name TACKIDEX ®< B 735) with o a crosslinked hydroxypropyl starch phosphate derivative (HP starch) (marketed by the Applicant company under the brand name CLEARAM ®< CR3010).

[0088] For comparison, four other recipes were developed, Recipe No. 1: recipe where the fat substitution is achieved by combining: o pea dextrin with o another category of chemically modified starch: an acetylated modified starch (conventionally used as a texturizing agent) and marketed by the Applicant company under the brand name CLEARAM ®< CH3010;Recipe No. 2: recipe where the fat substitution is achieved by the combination of: o an agent conventionally used in dairy products as a fat substitute: inulin HP (Raftiline HP, Beneo-Orafti, Oreye, Belgium) (instead of dextrins), with o a phosphate crosslinked hydroxypropyl starch derivative (marketed by the Applicant company under the brand name CLEARAM ®< CR3010) Recipe No. 3: recipe where the fat substitution is achieved by the combination of: o an agent conventionally used in dairy products as a fat substitute: inulin, with o acetylated modified starch marketed by the Applicant company under the brand name CLEARAM ®< CH3010 Recipe No. 4: a high-fat recipe, containing CLEARAM ®< CR3010 alone (without pea dextrin); Recipe No. 5: a high-fat recipe, containing CLEARAM ®< CH3010 alone (without pea dextrin). % Reduced fat (MF) trials (1.5% MF) Witnesses rich in raw materials Recipe according to the invention 1 2 3 4 5 Pea dextrin + HP starch Pea dextrin + acetylated starch Inulin + HP Starch Inulin + acetylated starch 3% MG with HP starch 3% fat with acetylated starch skimmed milk (10% dry matter) 81,87 81,87 81,87 81,87 78,07 78,07 Sugar 9,00 9,00 9,00 9,00 9,00 9,00 Cream 35% (LES FAYES) 4,00 4,00 4,00 4,00 8,20 8,20 HP CLEARAM CR3010 Starch 3,70 / 3,70 / 3,70 / Acetylated starch CLEARAM CH3010 / 3,70 / 3,70 / 3,70 Carrageenans (AGI Matgel SP830) 0,08 0,08 0,08 0,08 0,08 0,08 TACKIDEX ®< B735 0,40 0,40 / / / / Inulin HP / / 0,40 0,40 / / Vanilla flavor 0,60 0,60 0,60 0,60 0,60 0,60 Dye 0,10 0,10 0,10 0,10 0,10 0,10 Dipotassium phosphate 0,20 0,20 0,20 0,20 0,20 0,20 Salt 0,05 0,05 0,05 0,05 0,05 0,05 Total 100 100 100 100 100 100

[0089] The recipe preparation protocol is as follows: Heat the milk to 50°C, Add the powders and leave to hydrate for 1 hour at 50°C, Add the rest of the powders using a mixer (TURBOSTEST type from RAYNERI) and leave to stir for 5 minutes, Add the cream using the POLYTRON homogenizer type PT 45, Leave to stir for 5 minutes, Add the coloring, Add the di potassium phosphate (pH adjustment), Check the pH (pH 7), Heat to 55°C using a bain-marie, Homogenize at 50 bar 1 stage with a homogenizer (NIRO PANDA), Carry out the heat treatment for 55 s at 135°C, Package and store at 4°C. Sensory analyses

[0090] The results obtained are shown in the following table: Reduced fat (1.5%) tests High-fat witnesses according to the invention 1 2 3 4 5 Short texture + + + Coating in the mouth - - - Spoon coating + - - + - Bright + Thick + + Sticky + + Creamy + + Fat + + These results indicate that these recipes can be classified into 3 families: Family 1 which includes the recipe according to the invention and the control recipe 4; the Recipe according to the invention (reduced by 50% in fat and combining TACKIDEX B 735 pea dextrin + HP Starch CR3010) in fact has the same behavior as the control Recipe 4 (100% fat + HP Starch alone); Family 2 which includes recipes 1, 3 and 5; Recipe 1 combining pea dextrin + acetylated starch has the same behavior as Recipe 3 Inulin + acetylated starch and the control Recipe 5 (100% fat + acetylated starch alone); Family 3 which includes only Recipe 2 (Inulin + HP starch).

[0091] In conclusion, the recipe according to the invention with 1.5% fat provides a sensory effect as fatty as the control recipe with 3% fat, with a coating effect on the spoon, and also has a fattier effect than the more classic recipe which combines inulin with HP starch.

[0092] A further study was carried out by comparing the sensory profile with measurements of fluidity / viscosity, texture and particle size. Granulometric analyses

[0093] The particle size distribution of dessert creams shows that the size of the granules differs depending on the starch: the size of acetylated / adipate starches is around 55 µm while that of hydroxypropyl starches is 45 µm.

[0094] Compared to the sensory results, it is observed that the smaller the starch granules, the creamier the cream is perceived. Rheological analyses

[0095] When HP inulin is used, the viscosity of the creams is equivalent to that of 1.5% fat creams.

[0096] However, it is found that the viscosity of creams with pea dextrin (TACKIDEX ®) is equivalent to that of a control cream with 3% fat.

[0097] Compared to sensory results, creaminess is correlated with the hysteresis loop (r = 0.85), the destructuring capacity of a product therefore influences creaminess. measurements at 20°C hysteresis in Pa.s J+3 Recipe 4 Recipe 5 3.7% starch at 3% fat 4610 370

[0098] Hysteresis areas are higher with hydroxypropyl starches than with acetylated starches. measurements at 20°C hysteresis Not Recipe according to the invention 3590 Recipe 2 3560 Witness recipe 5 4610

[0099] A dessert cream containing 3.7% hydroxypropyl starch (CLEARAM ®< CR3010) and 1.5% fat can replace a dessert cream containing 3.7% acetylated starch (CLEARAM ®< CH3010) and 3% fat in order to maintain the same orders of magnitude of hysteresis surface.

[0100] On the other hand, these values ​​show that pea-based dextrin (TACKIDEX ®< B 735) is equivalent to HP inulin, as far as hysteresis is concerned.

[0101] However, the test with inulin comes out less creamy and fatty in sensory terms than the one incorporating said pea dextrin. Example 2 : Chocolate dessert creams

[0102] Two recipes are developed, according to the following table: % Witness Recipe Recipe according to the invention skimmed milk (10% dry matter) 76,44 76,44 Sugar 10,00 10,00 Cream 35% (LES FAYES) 7,23 2,23 PROMILK ®< 852 A (concentrated milk proteins) 0,47 0,59 CLEARAM ®< CR 3010 1,80 1,80 TACKIDEX ®< B735 0 0,40 Cocoa powder (10% fat) 2,00 2,00 Milk chocolate (BARRY CALLEBAUT) 2,00 2,00 Carrageenans (AGI Matgel SP830) 0,06 0,06 Water 4,48 Total 100 100 Dry matter 26,23 24,69 Ingredients :

[0103] Witness Recipe Recipe according to the invention Proteins 3,72 3,72 Carbohydrates 17,35 17,52 Fat 3,50 1,75 Fibers 0,63 0,66 Fat Substitution 50% The process for preparing chocolate creams is as follows: Heat the skimmed milk in a bain-marie to 50°C, Mix the sugar, starch, cocoa powder and carrageenans into Mix A, Mix the milk chocolate and cream into Mix B; heat to 50°C; add the concentrated milk proteins while stirring in a mixer (equipped with a SILVERSON ® brand rotor-stator mobile at 4700 rpm, Introduce Mix A into the skimmed milk, hydrate for 30 minutes at 50°C while stirring in a mixer (Silverson) at 4700 rpm, Add Mix B into Mix A (emulsify at 10,000 rpm for 5 minutes).

[0104] In the tubular exchanger at 20Uh: Homogenize at 100 bar / 1st stage at 63°C, Sterilize at 133°C for 55 seconds, Cool to 15°C, Store at + 4°C.

[0105] Rheological analyses were carried out on a Physica MCR301 rheometer (Anton Paar) under the following conditions: Mobile: CC27 Equilibrium time: 300 seconds Imposed deformation: 0 - 350 s -1< 180s and return 350 - 0 s -1< 180 s; Temperature: 13°C.

[0106] Measurement taken on D+1. Viscosity (Pa.s) Hysteresis surface 5 s-1 40 s-1 350 s-1 Witness Recipe 6 1,18 0,22 4330 Recipe according to the invention 4,8 1,03 0,22 2590

[0107] Measurements taken on D+14. Viscosity (Pa.s) Hysteresis surface 5 s-1 40 s-1 350 s-1 Witness Recipe 7,15 1,41 0,25 5010 Recipe according to the invention 5,5 1,1 0,21 3170

[0108] Measurements taken on D+21. Viscosity (Pa.s) Hysteresis surface 5 s-1 40 s-1 350 s-1 Witness Recipe 8,2 1,4 0,24 4890 Recipe according to the invention 5,8 1,1 0,2 3220

[0109] These tests show that the Recipe according to the invention is acceptable, even if less viscous than the Control recipe.

[0110] As for the perception of fat and chocolate, it is the same for all dessert creams. However, the perceived differences relate to texture.

[0111] The dessert cream according to the invention is more creamy when spooned.

[0112] Intra-session repeatability on the texture could be verified by the duplicate presentation of the cream with the recipe according to the invention, close on the first dimension which is correlated to the descriptors of interest.

[0113] Further tests were carried out by increasing, for this application, the HP starch content to 2.3% instead of 1.8%, while maintaining the pea dextrin content at 0.4%.

[0114] The results obtained show that the recipe is more viscous than the control.

[0115] The perception of chocolate, with a texture that is both creamy and grainy, is also the same for all dessert creams.

[0116] The control and the recipe according to the invention remain the most textured samples, namely coating and thick in the mouth, with a short and thick spoon texture.

[0117] In conclusion, an intermediate concentration between 1.8 and 2.3% would make it easy to achieve viscosities equivalent to the control. MATERIALS AND METHODS Measurement of particle size

[0118] Measuring the size of starch granules provides an idea of ​​the cooking state (swelling or bursting) of the starch grain. These particle size measurements were carried out on the MALVERN Mastersizer 3000 granulometer using a liquid process according to Mie's theory, with water as the dispersant.

[0119] Each measurement was repeated three times.

[0120] The characteristic volume diameters Dv 10, Dv 50 and Dv 90 and the volume mode are recorded for each sample.

[0121] Dv 50 is the diameter for which 50% of the grains are smaller, it represents the median grain size.

[0122] Dv 10 and Dv 90 are defined in the same way and characterize the size of the finest and coarsest fractions respectively.

[0123] The mode corresponds to the average diameter of the most frequented population Rheology measurements

[0124] Viscosity and hysteresis loop or thixotropy measurements were made on the AR2000 rheometer from TA Instruments: temperature of 20°C, the measurement is made in flow: the shear rate increasing logarithmically from 0.01 to 200 s -1< .

[0125] This measurement of thixotropy makes it possible to observe the loss of structure of a dessert cream or yogurt and its capacity or not to restructure itself.

[0126] Texture measurements are carried out with the TAXT PLUS from Stable Micro Systems; firmness (maximum force), adhesion (area under the negative curve) and the length of the flow line are calculated from penetration measurements made with the texturometer with a cone geometry at 20°C: the mobile descends into the dessert cream at 2 mm / s and the measurement is triggered as soon as the force reaches 1g.

[0127] As the mobile rises, the length of the flow stream is measured. Measuring the texture of creams

[0128] The texture of dessert creams, and in particular creaminess, is a complex sensory quantity that requires a methodology based on the research and quantification of appropriate descriptors. Quantitative descriptive analysis - or conventional profile - was chosen to characterize dessert creams. Panel

[0129] The panel consists of 18 people.

[0130] The panel is qualified to taste formulated products. It has received training and practice to verify its performance in terms of: Ability to discriminate products Consensus, correct use of descriptors Repeatability, ability to spot a duplicate Tasting conditions

[0131] In the sensory analysis laboratory: individual tasting boxes, white walls, calm atmosphere (to facilitate concentration) White light (to have exactly the same view of the product) At the end of the morning or afternoon (to be at the maximum of sensory capacities) Products anonymized by a 3-digit code (to prevent the code from influencing the appreciation of the products) Products presented in a random order (to avoid order and remanence effects) Exercise

[0132] The method used to compare the products was the Flash Profile (JM Sieffermann, 2000).

[0133] The products are all presented simultaneously. This involves comparing the products with each other by carrying out a series of rankings: the panelists choose the descriptors that seem most relevant to them to discriminate between the products and rank the products according to these descriptors. It is possible that several products are grouped in the same rank. Example :

[0134] Sensory descriptor: creamy

[0135] The list of descriptors presented to the panelists according to the creams prepared, detailing definition and operating method is exemplified below. Data processing

[0136] The statistical processing method adapted to this type of data is Multiple Factor Analysis (J. Pagès, 1994) on product ratings. The set of descriptors generated by a judge is a group of variables. The graphs presented summarize all the results provided by this method.

[0137] Statistical processing was carried out with R software version 2.14.1 (2011-12-22) (execution script and data in appendix)

Claims

1. The use of a composition containing a crosslinked hydroxypropyl starch phosphate and a white dextrin for the production of fresh milk products with a reduced fat content, characterized in that: - the crosslinked hydroxypropyl starch phosphate has a degree of substitution of between 0.09 and 0.2, preferably of between 0.09 and 0.14, even more preferentially approximately 0.10 to 0.11; - the white dextrin has: o a DE of less than 5, preferably less than 3, more preferentially less than 2, o a viscosity at 40% solids of between 3600 and 6000 mPa.s, and o a solubles content of less than 30%, as described in the portion "Measurement of the solubles content of the white dextrins" of the description, wherein - the crosslinked hydroxypropyl starch phosphate is incorporated into the milk product in a content comprised between 0.4% and 5%, - the white dextrin is incorporated into the milk product in a content comprises between 0.1% and 2% by weight.

2. The use as claimed in claim 1, characterized in that the reduced fat content is a reduction of 5% to 50% by weight, preferably of about 50% by weight of the total fat content of said fresh milk products.

3. The use as claimed in either of claims 1 and 2, characterized in that the origin of the starch for the crosslinked hydroxypropyl starch phosphate and the white dextrin is chosen from com, potato, sweet potato, wheat, rice, sago, tapioca, com, rice, pea, quinoa and sorghum, and is more particularly: - waxy com, for the crosslinked hydroxypropyl starch phosphate, and / or - pea, for the white dextrin.

4. The use as claimed in any one of claims 1 to 3, characterized in that: - the crosslinked hydroxypropyl starch phosphate is incorporated into the fresh milk product in a content comprised between 1.5% and 5% by weight, preferentially of about approximately 3.7% by weight, - the white dextrin is incorporated into the fresh milk product in a content comprised between 0.3% and 0.5% by weight, preferentially of about approximately 0.4% by weight.

5. The use as claimed in any one of claims 1 to 4, wherein the fresh milk products are chosen from dessert creams, fermented products, milk and vegetable drinks, butter, margarine, ice creams, and cheese sauces, and more particularly dessert creams.

6. A method for preparing a fresh milk product with a reduced fat content, characterized in that a crosslinked hydroxypropyl starch phosphate and a white dextrin are added to the components of said fresh milk product and in that: - the crosslinked hydroxypropyl starch phosphate has a degree of substitution of between 0.09 and 0.2, preferably of between 0.09 and 0.14, even more preferentially approximately 0.10 to 0.11; - the white dextrin has: o a DE of less than 5, preferably less than 3, more preferentially less than 2, o a viscosity at 40% solids of between 3600 and 6000 mPa.s, and o a solubles content of less than 30%, as described in the portion "Measurement of the solubles content of the white dextrins" of the description, wherein - the crosslinked hydroxypropyl starch phosphate is incorporated into the milk product in a content comprised between 0.4% and 5%, - the white dextrin is incorporated into the milk product in a content comprised between 0.1% and 2% by weight.

7. The method as claimed in claim 6, characterized in that the reduced fat content is a reduction of 5% to 50% by weight, preferably of about 50% by weight of the total fat content of said fresh milk product.

8. The method as claimed in claim 6 or 7, characterized in that the origin of the starch for the crosslinked hydroxypropyl starch phosphate and the white dextrin is chosen from com, potato, sweet potato, wheat, rice, sago, tapioca, com, rice, pea, quinoa and sorghum, and is more particularly: - waxy com, for the crosslinked hydroxypropyl starch phosphate, and / or - pea, for the white dextrin.

9. The method as claimed in one of claims 6 to 8, characterized in that • the crosslinked hydroxypropyl starch phosphate is incorporated into the fresh milk product in a content comprised between 1.5% and 5% by weight, preferentially of about approximately 3.7% by weight, • the white dextrin is incorporated into the fresh milk product in a content comprised between 0.3% and 0.5% by weight, preferentially of about approximately 0.4% by weight.

10. The method as claimed in any one of claims 6-9, characterized in that the fresh milk product is chosen from dessert creams, fermented products, milk and vegetable drinks, butter, margarine, ice creams, and cheese sauces, and more particularly dessert creams.