YOGHURTS WITH LOW PROTEIN CONTENT, CONTAINING MODIFIED STARCHES Russian patent published in 2020 - IPC A23C9/123 

FIELD: dairy industry.

SUBSTANCE: composition of low-protein yoghurt of less than 2.9 % of composition weight contains water, a milk ingredient and a cross-conjugated waxy starch, selected from a group, consisting of a crosslinked stabilized by acetylation of wax maize starch and a waxy tapioca cross-linked starch in an amount of about 0.5 wt % to about 10.0 wt % of the composition weight. Wax starch is cross-linked with sodium trimetaphosphate and has content of bound phosphorus from about 0.003 wt % to about 0.016 wt % of wax starch weight, has Brabender peak viscosity of about 600 to about 1500 Brabender units. Viscosity peak is the highest viscosity during next period of time and temperature mode: fast heating of 6 % of dry substances in water suspension, buffered at pH 6 to temperature of 50 °C, then further heating from temperature 50 °C to 95 °C at heating rate 8 °C in min and then holding at temperature 95 °C for 5 minutes. Cross-linked wax starch is present in an amount sufficient to add viscosity of the yoghurt composition, so that said composition has viscosity of about 5000 cP to about 6200 cP after seven weeks of storage. Disclosed is a method of producing a yoghurt composition.

EFFECT: group of inventions provides a product with low protein content, which has texture, viscosity and mouthfeel when consuming full-bodied yoghurt.

8 cl, 8 tbl, 13 ex