| abstract |
The present invention relates to dairy food substitutes which employ maltodextrins and to processes for the manufacture of those substitutes. The present invention provides a dairy substitute formulation comprising 6 to 10 parts by weight of an oil in a carbohydrate or protein matrix, 4 to 8 parts by weight of a maltodextrin produced by partial hydrolysis of tuber or cereal starch, and of the formula (C6H10O5)n, wherein n has an average value of 300 to 1000, characterized by a dextrose equivalent (DE) of 2 to 5, especially 3 to 4, and a pH of 5.5 to 7 in aqueous solution at a concentration of 25% w/w, sufficient emulsifier to create a stable emulsion when the formulation is mixed with water at a rate of about 16 g per 250 ml, and an effective amount of an antioxidant. Dairy milks and butter fat are ingredients in a wide range of food applications. In every such application, the fat-modified dairy milk of the invention can be substituted for a normal full-fat dairy milk. Products produced in this way include custards, cream substitutes, ice cream and ice confections, soft serve creams, coffee whiteners, yoghurt, cakes and pastries, biscuits, and table spread (butter replacer). |