Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same
The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous composition.
1. An aqueous composition for use as a stabilizing and texturizing agent in dairy products, said aqueous composition being prepared by a process comprising heating an aqueous mixture comprising:
1.5 to 45 wt. % of whey protein concentrate, calculated as dried product,
1 to 15 wt. % of starch,
0.15 to 6 wt. % of a first hydrocolloid, and
0.03 to 3 wt. % of a second hydrocolloid
to a temperature in the range of 60 to 100° C. for a period of 1 to 120 minutes and wherein dairy products containing the aqueous composition can be packaged using a hot-fill process and maintain a smooth texture after the hot-fill process.
2. The aqueous composition of claim 1 , wherein the whey protein concentrate is in liquid or powder form.
3. The aqueous composition of claim 1 , wherein the starch is selected from one or more of waxy maize starch, corn starch, pea starch, wheat starch and potato starch.
4. The aqueous composition of claim 2 , wherein the starch is selected from one or more of waxy maize starch, corn starch, pea starch, wheat starch and potato starch.
5. The aqueous composition of claim 1 , wherein the first hydrocolloid is selected from one or more gums and the second hydrocolloid is selected from one or more gel-forming heteropolysaccharides.
6. The aqueous composition of claim 2 , wherein the first hydrocolloid is selected from one or more gums and the second hydrocolloid is selected from one or more gel-forming heteropolysaccharides.
7. The aqueous composition of claim 5 , wherein the first hydrocolloid is selected from one or more gums and the second hydrocolloid is selected from one or more gel-forming heteropolysaccharides.
8. The aqueous composition of claim 5 , wherein the gum is carob bean gum, guar gum, gum arabic, xanthan gum or tara bean gum.
9. The aqueous composition of claim 7 , wherein the gel-forming heteropolysaccharide is carrageenan or agar.
10. The aqueous composition of claim 8 , wherein the gel-forming heteropolysaccharide is carrageenan or agar.
11. The aqueous composition of claims 1 , wherein the process is carried out under pressure.
12. A food composition comprising a dairy product base and an aqueous composition in a ratio, based on the food composition, of
30 to 80 wt. % of the dairy product base and
70 to 20 wt. % of the aqueous composition,
wherein the aqueous composition is prepared by a process comprising heating an aqueous mixture comprising:
1.5 to 45 wt. % of whey protein concentrate, calculated as dried product,
1 to 15 wt. % of starch,
0.15 to 6 wt. % of a first hydrocolloid, and
0.03 to 3 wt. % of a second hydrocolloid
to a temperature in the range of 60 to 100° C. for a period of 1 to 120 minutes and wherein the food composition can be packaged using a hot-fill process and maintain a smooth texture after the hot-fill process.
13. The food composition of claim 12 , wherein the dairy product base is selected from bases for yogurt, sour milk, cream cheese and soft white cheese.
14. The food composition of claim 12 , wherein the dairy product base is a low fat dairy product base.
15. The food composition of claim 13 , wherein the dairy product base is a low fat dairy product base.
16. The food composition of claim 12 , wherein the dairy product base is a high protein dairy product base.
17. The food composition claim 13 , wherein the dairy product base is a high protein dairy product base.
18. The food composition of claim 12 , wherein the dairy product base is low fat/high protein soft white cheese base.
19. The food composition of claim 13 , wherein the dairy product base is low fat/high protein soft white cheese base.