Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute
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United States of America
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Jan 25, 2022
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Oct 10, 2019
app pub date -
Nov 24, 2017
filing date -
Nov 24, 2017
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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%.
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