FIELD: food industry.
SUBSTANCE: proposed method for the preparation of an edible composition includes mixing of 0.1 to 35% by weight of a composition of thermally inhibited wax cassava starch with a peak viscosity from 100 to 500 BU with edible aqueous liquid for the formation of a mixture, preparation of the mixture, and exposure of the mixture to homogenization at 5170-18960 kPa (750-2750 pounds/sq. inches). Moreover, the composition has a viscosity from 1000 to 50,000 cP. The edible composition is selected from a group consisting of low-fat and fat-free dairy products, yoghurts, sauces, gravies, dressings, spreads, puddings, custards, ice cream, pie fillings, and drinks.
EFFECT: invention provides improved creaminess of edible compositions compared to the use of starches of the prior state of the art.
9 cl, 1 dwg, 11 tbl, 5 ex
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