Starch-based texturizers for low protein yogurt

Patent metadata

Field	Value
Publication number	US-11350643-B2
Application number	US-201716464097-A
Country	US
Kind code	B2
Filing date	Nov 21, 2017
Priority date	Nov 28, 2016
Publication date	Jun 7, 2022
Grant date	Jun 7, 2022

Abstract

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch.

First claim

What is claimed is:

1. A low protein yogurt composition comprising:
a. at least one dairy ingredient, dairy alternative ingredient, or mixture thereof; and
b. a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch,
wherein said low protein yogurt composition comprises less than 2.9% dairy protein content by weight of said composition.

2. The composition of claim 1 , wherein said composition comprises an effective amount of said texturizing agent to thicken, gel, or thicken and gel the low protein yogurt composition.

3. The composition of claim 1 , wherein said composition further comprises water.

4. The composition of claim 1 , wherein said composition further comprises a viscosity of at least about 4000 centipoise, and wherein said texturizing agent is a viscosifier and said composition comprises an effective amount of the texturizing agent to provide the viscosity.

5. The composition according to claim 4 , wherein said viscosity is measured according to a viscosity measurement test at 4°C.

6. The composition of claim 1 , wherein said composition further comprises a gel strength of at least about 13 grams, from about 13 grams to about 400 grams, from about 13 grams to about 200 grams, from about 13 grams to about 100 grams, from about 15 grams to about 50 grams, from about 20 grams to about 45 grams, from about 22 grams to about 45 grams, or from about 25 grams to about 42 grams; and wherein said composition comprises an effective amount of said texturizing agent to provide said gel strength.

7. The composition of claim 6 , wherein the gel strength is measured according to a gel strength measurement test at 4°C.

8. The composition of claim 1 , wherein said composition further comprises an opacity of at least about 0.500 A, from about 0.500 A to about 0.850 A, or from about 0.550 A to about 0.800 A, wherein said composition comprises an effective amount of said texturizing agent to provide said opacity.

9. The composition of claim 8 , wherein the opacity is measured according to the yogurt opacity measurement test after refrigeration of the composition.

10. The composition of claim 1 , wherein said composition comprises a dairy protein content of less than or equal to about 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, or 2.8% by weight of the composition.

11. The composition of claim 1 , wherein the inhibited starch and non-granular, enzymatically-debranched waxy potato starch are present in the texturizing agent in a weight ratio of at least 1.0:1.0, about 3.0:1.0, or about 1.0:1.0 to about 4.0:1.0.

12. The composition of claim 1 , wherein the non-granular, enzymatically-debranched waxy potato starch has a dextrose equivalent of about 10.0 or less, from about 2.0 to about 9.0, from about 2.5 to about 8.0, from about 3.0 to about 7.0, from about 3.5 to about 5.0, or from about 4.0 to about 5.0.

13. The composition of claim 1 , wherein said composition comprises the texturizing agent in an amount of about 10.0% or less, about 0.5% to about 10%, about 0.5% to about 8.0%, about 1.5% to about 7.0%, about 2.0% to about 6.0%, or about 3.0% to about 5.0%, by weight of the composition.

14. The composition of claim 1 , wherein the texturizing agent is the sole texturizing agent in the composition.

15. The composition of claim 1 , with the proviso that said composition does not contain at least one other texturizing agent or with the proviso that said texturizing agent is the sole texturizing agent in the composition.

16. The composition of claim 1 , wherein the non-granular, enzymatically-debranched waxy potato starch is debranched with an α-1,6-D-glucanohydrolase.

17. The composition of claim 16 , wherein the α-1,6-D-glucanohydrolase is an isoamylase, pullulanase, or combination thereof.

18. The composition of claim 1 , wherein the non-granular, enzymatically-debranched waxy potato starch is partially debranched.

19. A method of making a low protein yogurt composition comprising less than 2.9% dairy protein content by weight of said composition, wherein said method comprises:
a. mixing together at least one dairy or alternative dairy ingredient, a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, and, optionally, water, to form a yogurt base, and
b. culturing the yogurt base,
wherein said texturizing agent is present in an effective amount to thicken, gel, or thicken and gel the low protein yogurt composition.

20. A low protein yogurt composition containing a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein the weight ratio of the inhibited starch to the non-granular, enzymatically-debranched waxy potato starch is at least 1.0:1.0, about 3.0:1.0, or from about 1.0:1.0 to about 4.0:1.0, and wherein the non-granular, enzymatically-debranched waxy potato starch has a dextrose equivalent of about 10.0 or less, from about 2.0 to about 9.0, from about 2.5 to about 8.0, from about 3.0 to about 7.0, from about 3.5 to about 5.0, or from about 4.0 to about 5.0wherein said texturing agent is present in an effective amount to thicken, gel or thicken and gel, the low protein yogurt composition, and the composition comprises less than 2.9 % dairy protein content by weight of said composition.

Assignees

• Corn Products Dev Inc

Inventors

• Roa Brandon
• Yildiz Erhan
• Stevenson David
• Anthony William
• Brinksma Jelle

Classifications

• A23L29/219

  Chemically modified starch; Reaction or complexation products of starch with other chemicals · CPC title

• A23L29/35

  Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches · CPC title

• A23C9/137 Primary

  Thickening substances · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L29/212

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title