A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.
申请公布号
AU2016204843(A1)
申请公布日期
2017.02.09
申请号
AU20160204843
申请日期
2016.07.11
申请人
CORN PRODUCTS DEVELOPMENT, INC.
发明人
Sistrunk, Callen;Jezequel, Valerie;Vaz, Judith;Yildiz, Erhan;Much, Florian;Clune, Hanna;Hanchett, Douglas