Roquette Freres

Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement

Ingredia

Institut National De La Recherche Agronomique

Emmanuelle Moretti

Guillaume Ribadeau-Dumas

Bernard Boursier

Manuel Barata

Anne Lepoudere

Elsa Muller

Marilyne Guillemant

Isabelle Colin

Alain Riaublanc

Merveille Nono

Jacques Gueguen

Marie Delebarre

Saliha Belaid

Jean-Jacques Snappe

Elsa Müller

A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.

Assembly of at least one vegetable protein and at least one dairy protein

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: &#x2014;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 &#x2014;the white dextrin has &#x2218;a DE of less than 5, preferably less than 3, more preferably less than 2, &#x2218;a viscosity at 40% dry matter of between 3600 and 6000 mPa&#xb7;s, and &#x2218;a solubles content of less than 30%.

Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute

Growing community of inventors

Lille, France

Emmanuelle Moretti