FOOD PRODUCTS CONTAINING MODIFIED CASSAVA WAX STARCH Russian patent published in 2019 - IPC A23C9/137 A23L29/219 

FIELD: food industry.

SUBSTANCE: group of inventions relates to dairy industry. Yoghurt composition contains a milk ingredient selected from a group consisting of whole milk, partially defatted milk, defatted milk, defatted dry milk, and modified wax cassava starch in amount of 1 to 4 wt. % of the yoghurt composition. Modification of cassava wax starch is selected from a group consisting of acetyl-substituted adipate-crosslinked starch of wax cassava, containing from 0.10 to 0.18 wt. % of adipate groups relative to weight of starch, and degree of substitution of 0.25 to 2.5 wt. % of acetyl and propylene oxide-substituted dichlorphosphate of wax cassava has more than 0.02 wt. % of phosphate groups relative to mass of starch and degree of substitution with propylene oxide is 2 wt. % relative to weight of starch. Viscosity of the composition increases with cooling. Yoghurt composition production method envisages dry ingredients mixing including the specified modified starch and a milk ingredient. If the milk ingredient is defatted dry milk, the method additionally involves mixing dry ingredients and skimmed dry milk with a liquid ingredient to form a yoghurt base. Mixture is homogenised at pressure of not less than 725 pounds per square inch, pasteurized and cultivated yoghurt base.

EFFECT: group of inventions enables to obtain a product which is stable for at least 6 weeks of aging; the product does not deteriorate after the homogenisation step.

4 cl, 3 tbl