Composite food product comprising a non-acidic dairy component, and the preparation thereof

摘要

The invention pertains to a composite food product comprising at least a non-acidic dairy phase and an acidic food phase in contact therewith, wherein said non-acidic dairy phase contains carboxymethylcellulose, and to the preparation of such a composite food product. Carboxymethylcellulose is a hydrocolloid. In the food industry hydrocolloids are often used to stabilise acidified dairy products. However, inclusion of carboxymethylcellulose greatly reduces gelation at the interface in a composite food product comprising a non-acidic dairy phase, whereas other hydrocolloid stabilisers show hardly any effect. That is, a grainy or sandy interfacial layer is still observed. Hence, the effect cannot be attributed to a feature inherent to a hydrocolloid stabiliser.