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Abstract

The invention relates to a food composition comprising, in weight percent relative to the total weight of the composition:

0.5% to 5%, preferably 1% to 2%, more preferably 1% to 1.5%, and most preferably 1.2% of vegetable flour;6% to 20%, preferably 6% to 10%, more preferably 8% to 10%, and most preferably 9.1% of milk permeate;characterized in that said composition has a viscosity, measured using the Rheomat RM 200 apparatus at a temperature of 10° C. and with a shearing of 64 s−1, of between 200 and 4000 mPa·s, preferably between 300 and 3700 mPa·s, preferably between 400 and 3000 mPa·s, more preferably between 1000 and 2500 mPa·s, and most preferably around 2500 mPa·s.

First Claim