CZ127096A3 - Thickened foodstuff and process for preparing thereof - Google Patents

Abstract

A thickened foodstuff having improved storage stability and retention of smoothness upon reheating comprising a non-pregelatinised amylose polymer containing component and a second biopolymer selected from iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; wherein the amylose polymer containing component is present as a dispersed phase.

Description

The present invention relates to thickened foodstuffs with improved storage stability having a fine structure,

BACKGROUND OF THE INVENTION

Traditional thickened foods such as Chef Sauces, soups and sauce juices are starch based as a thickening agent. In the production process, the sauce, soup or juice is heated so that starch granules irreversibly swell and the amylose content of the starch granule is preferably rendered soluble. The birefringence and crystallinity of the granules are lost and a viscous paste is formed. The swollen starch granules show a strong tendency to associate during cooling. This phenomenon is called retrogradation. In traditional Chef sauces, the sauce is used shortly after production and therefore the natural starches used do not cause any problems.

However, for processed foods, starch must survive processing extremes (i.e., high temperatures and high shear) and then remain stable for long periods of storage. Storage may be carried out under freezing conditions, under refrigeration or at ambient temperature. Concentrated foods then need to remain stable when reheated for consumption. The desired product stability is not achievable using traditional natural starch thickening systems. For a sauce being prepared, this problem must now be solved by one or two approaches.

(a) Adding gelatin to foods thickened with natural starch.

- 2 This helps to reduce the extent of retrogradation damage. However, gelatin is expensive and comes from an animal source and is therefore not suitable for greens / kosher foods. Furthermore, the addition of gelatin is insufficient to maintain the desired viscosity when subjected to the desired processing conditions (high temperatures and high shear).

(b) Using chemically modified (cross-linked and derivatized) starches.

The use of such altered starches raises a number of problems and difficulties, such as (i) imparting a starchy flavor and texture, possibly due to some (limited) storage retrogradation;

(ii) consumers are considered as chemicals; and (iii) the final sauces are not as fine as home-made sauces.

This is probably due to the limited swelling or retrogradation of the starch polymers resulting in the inclusion of hard particles.

It is therefore desirable to be able to replace modified starch thickeners in food.

The effect of xanthan gum addition on the stability of gelatinized starch pastes under various freezing and storage conditions is studied. The likelihood of retrogradation decreases due to the interaction of amylose and hydrocolloid competing with the aggregation of amylose particles with each other.

GB 156,275 (corresponding to DE 2,814,664) discloses a method of forming a stable starch gel mixture, the method comprising heating an aqueous starch-xanthan dispersion to a temperature below the starch gelatinization temperature.

GB 1324557 (corresponding to FR 1 324 557) discloses a dry composition for preparing a starch dessert from an aqueous liquid, the composition comprising starch and xanthan gum as gelling agents.

US 4,707,374 relates to a thermostable poison cream having low water activity and comprising a cooked dispersion of modified starch and hydrocolloid in a low moisture solvent system.

SUMMARY OF THE INVENTION

The present invention provides thickened foodstuffs with improved storage stability and improved retention during re-heating comprising an amylose polymer component and a second biopolymer selected from iota carrageenan (Dutch moss, dried seaweed), kappa carrageenan, xanthan, maltodextrins, pectins alginates, guar gum, agar, gum arabic, carob gum, carboxymethylated cellulose, hydroxypropylmethylated cellulose and mixtures thereof; wherein the amylose polymer component is present as a dispersed (dispersed) phase in a continuous (continuous) phase formed by a second biopolymer,

The inventors have found that such thickened foods have a surprisingly smooth and good structure upon storage under freezing, ambient temperature or cooling.

Keep the reheated thickened foodstuffs of the invention! good structural properties, i.e., absence of pilling and / or ro sity; and

- 4 stability on freezing and reheating, after dilution or drying,

Further, such thickened foods may be subjected to high temperature and / or high shear processing conditions without loss of product quality. The foodstuffs may be thickened with an amylose polymer-containing component and / or a second biopolymer. Preferably, the foodstuffs are thickened with a second biopolymer, since such a system further reduces the difficulties specified above associated with the use of natural starches, i.e. the amylose polymer component itself provides the desired taste characteristics.

Without wishing to be bound by theory, it is believed that the second biopolymer allows the control of retrograde degradation by forming a continuous phase with the amylose polymer present as discrete particles in the continuous phase. This does not allow the formation of netting, which results in foodstuffs having properties typically associated with retrograde damage.

The second biopolymer is preferably selected from iota carrageenan, kappa carrageenan, pectins, maltodextrins, xanthan and mixtures thereof.

More preferably, the second biopolymer is selected from pectins, maltodextrins and mixtures thereof.

Suitable maltodextrins are those having a dextrose equivalent (DE) value between 0.5 and 5. Preferred maltodextrins have a DE value of about 2.

To obtain the desired microstructure as defined (the component containing the amylose polymer is present as a dispersed phase), a minimum concentration of the second biopolymer must be used. This

- 5 the minimum concentration will be readily determined by the skilled person and is, for example,

kappa-carrageenan - 0.5 wt. % food agar, xanthan, guar gum, carob gum - 0.2 wt. % food pectin and alginate - 0.75 to -1 wt. % maltodextrins - 8-10 wt. % food iota-carrageenan - 0.3 wt. % of foodstuff carboxymethylated cellulose and hydroxypropylmethylated cellulose 0.5 wt. % food.

The thickened food ingredient containing the amylose polymer can be obtained from any suitable source. Generally, the amytose polymer-containing component will be provided by natural starch or a material containing natural starch, such as flour. Suitable natural starches are, for example, corn or corn starch, tapioca starch, wheat starch, rice starch, barley starch, pea starch, sorghum starch, potato starch and mixtures thereof.

The most important feature of the invention is that the amylose polymer component is not pregelatinized. By prior gelation, it is meant that the amylose polymer-containing component was not heated to a temperature above its gelatinization prior to the addition of the second biopolymer component. It is therefore essential that the amylose polymer component is only heated above its gelatinization temperature in the presence of a second biopolymer.

The amytose polymer component will usually be present in an amount of up to about 10 wt. % of final product. In addition, the amylose content of the amylose polymer-containing component is preferably less than% if such a component is natural starch.

Examples of thickened foods according to the present invention are sauce juices, soups, sauces, toppings, spreads, mayonnaise and the like.

The thickened foods of the present invention may further comprise one or more ingredients selected from fats, fat substitutes, animal protein, vegetable protein, fungal, vegetable, herb, spice, dairy, egg material, acidifying agents, emulsifiers, flavoring agents. , flavor precursors, sweeteners, colorants, salts, minerals, vitamins, antioxidants, stabilizing agents and mixtures thereof.

The fat (including oils) may be of animal or vegetable origin and may also be artificial (synthetic) fat. This may be a simple fat or fat fraction, or a mixture of fats and / or fat fractions. At least a portion of the fat may be replaced by a low-calorie fat substitute. Particularly suitable fat replacers are the edible polyesters of polyhydric alcohols having at least four free hydroxyl groups, such as polyglycerols, sugars or sugar alcohols, and saturated or unsaturated C _{3rd 24} fatty acids with straight or branched alkyl chain. Polyesters of polyhydric alcohols and fatty acids include those polyesters or mixtures thereof in which at least 70% of the hydroxyl groups of the polyhydric alcohol have been esterified with fatty acids. Fatty (long aliphatic) fatty acid alkyl ether glycerol derivatives, C ₃ esters, can also be used to replace or substitute at least a portion of the fat. ₂₄ fatty alcohols and polycarboxylic acids, waxes and microcrystalline cellulose.

The animal protein may be meat of mammals (such as beef, pork, lamb), poultry (such as chicken and turkey) and fish. Mixtures of different masses may also be used.

The vegetable protein may be a soybean protein; the fungal protein may be a mycoprotein. Vegetables such as peppers and onions can be used. The milk material may be milk, cheese and yogurt. The acidifying or acidifying agents may be inoculating acids such as acetic acid, citric acid, succinic acid, malic acid, vinegar or lemon juice. The stabilizers may be hydrocotoids and gums.

The emulsifying agents are preferably selected from acyl lactylates alkali metal (or hydrogen atom), derived from the C, _{the second 24} fatty acids such as sodium stearoyl-2-phthalate; of monoglycerides predominantly saturated with C ₁₂ . ₂₄ fatty acids such as glycerol monostearate; from diacetylated esters of tartaric acid and mono and / or diglycerides C, ₂ . ₂₄ fatty acids; from succinylated C ₁₂ monoglycerides. ₂₄ fatty acids and mixtures thereof.

The invention includes a method for producing thickened foods having improved storage stability and better maintaining smoothness (without bits) during reheating, comprising a component comprising a non-gelatinized amylose polymer and a second biopolymer. The method comprises bringing the amylose polymer component present in solution to separate from the solution of the second biopolymer to form a dispersed (dispersed) phase.

Thus, the process comprises the steps of (i) preparing a dispersion comprising a second biopolymer;

(ii) mixing the second biopolymer dispersion with the amylose polymer-containing component, wherein the temperature of the second biopolymer dispersion during mixing is lower than the gelatinization temperature of the amylose polymer-containing component;

(Iii) heating the mixture to a temperature in excess of the gelatinization temperature of the amylose polymer component for a time sufficient to substantially gelatinize the amylose polymer component; and (iv) desirably cooling the mixture and optionally freezing.

Dispersion of the second biopolymer described in step (ii) preferably has a temperature lower than or equal to 55 ³ C, more preferably in the range from 40 to 55 ° C ^and

The amylose polymer component may be admixed to the second biopolymer dispersion either as a powder or as a dispersion. If the component amylose polymer added as a dispersion, preparing the dispersion at a temperature below the gelatinisation temperature of the component the amylose polymer, preferably at a temperature lower than or equal to 55 ³ C and most preferably at a temperature between 20-40 ° C.

Preferably, the mixture formed in step (iii) is heated to a temperature in the range of from 55'C to less than 16'C, more preferably from 85'C to 100'C, and even more preferably to about 95'C.

The method of manufacture may optionally include an additional step wherein the blend comprising the second biopolymer and the amylose polymer-containing component is subjected to shearing immediately prior to cooling the blend as desired.

The shearing force is preferably performed by homogenization, but alternatively, high shear intensive mechanical mixing, such as milling, for example, in a coioid grinder, or using a grooved surface heat exchanger may be used.

The amylose polymer component is preferably solid

9 gelatinized in the heating step (ii).

The manufacturing process is preferably carried out under conditions such that some of the starch granules retain their particle nature. This provides particularly advantageous properties in terms of taste and texture of the food.

DETAILED DESCRIPTION OF THE INVENTION

Examples 1-13; Comparative Examples A to D

Examples of storage of stable aqueous phases in which natural spelled wheat starch is protected from freezing and thawing damage by the presence of a second biopolymer.

Example 1

A 1% iota-carrageenan solution (XQ908 90% i-carrageenan) was prepared by adding 5 g of powder to 500 cm ^{3 of a} 0.4% NaCl solution and heating up to 95 ° C with continuous stirring until the biopolymer was fully dissolved. Solution by! allowed to cool to 40 ° C and 25 g of natural starch (5%) from spelled wheat was added with stirring. The mixture was heated to 95 ° C and held at this temperature with gentle stirring for 10 minutes until the starch was fully gelatinized. An aliquot of the mixture was placed in a plastic bag and placed in a freezer at -13 ° C for 48 hours. The sample was then reheated by placing the bag in a water dish at 95 ° C for 20 minutes. Both fresh and frozen, thawed and reheated samples were studied using light microscopy, a Leitz ortholux II Microscope, supplemented by a JVC KY F30B video camera and connected to a Sony 5200 UP video printer. Samples were placed on a glass and stained using 0.2% Gram iodine solution. A cover glass was placed at the top

10 excess iodine was removed from the edges using absorbent paper. The slides were placed on a microscope stage and were observed with an X10 lens providing an overall X160 magnification.

Example 2

A 1% kappa-carrageenan solution (XS960 90% k-carrageenan) was prepared as in Example 1. The rest of the procedure was the same.

Example 3

A 2% solution of DE 35 Pectin (X2913, Hercules - CPF) was prepared as in Example 1. The rest of the procedure was the same.

Example 4

A 2% slendide ”Pectin solution (DE 10, LM Pectin from Hercules CPF) was prepared as in Example 1. The rest of the procedure was the same.

Example 5

A 1% xanthan solution (Keltrol F, Kelco) was prepared by dissolving in deionized water instead of in a 0.4% salt solution using the same procedure as in Example 1. The rest of the procedure was the same.

Example 6

A 1% carbonic gum solution (Sanofi Bio-industries) was prepared as in Example 5. The rest of the procedure was the same as in Example 1.

Example 7

A 1% guar gum solution (Sanofi Bio-industries) was prepared as in Example 5. The rest of the post tuple was the same as in Example 1.

-11Example S

A 1% agar solution (Luxara 1253, Branwells, UK) was prepared as in Example 5. The rest of the procedure was the same as in Example 1.

Example 9

A 1% alginate solution (Manugel DMB, Kelco) was prepared as in Example 5. The rest of the procedure was the same as in Example 1.

Example 10

A 10% maltodextrin (DE2) solution (Paselli SA2, Avebe) was prepared as in Example 5. The rest of the procedure was the same as in Example 1.

Example 11

A 0.5% kappa-carrageenan solution (XS9SQ 90% k * carrageenan) was prepared as in Example 1. The rest of the procedure was the same.

Example 12

A 1% solution of DE 35 pectin (X291S, Hercules - CPF) was prepared as in Example 1. The rest of the procedure was the same.

Example 1 3

A 0.2% xanthan solution (Keltrol F, Kelco) was prepared as in

Example 1. The rest of the procedure was the same.

Comparative Example A A 12% gellan solution was prepared as in Example 5. The rest of the procedure was the same as in Example 1.

Comparative example

0.25% kappa-carrageenan (X6960 907 k-carrageenan) was prepared as in Example 1. The rest of the procedure was the same.

Comparative Example

A 0.17X xanthan solution (Keltrol F, Kelco) was prepared as in Example 1. The rest of the procedure was the same.

Comparative example

A 0.5% solution of DE 35 pectin (X2913, Hercules - CPF) was prepared as in Example 1. The rest of the procedure was the same.

Results:

Examples 1-13

Microscopic studies have shown that the amylose polymer was present as separate particles in a continuous phase comprising a second biopolymer. The separated amylose polymers were stored under freezing and thawing.

Comparative Examples A to D

Microscopic studies have shown that the amylose polymer was not present in the form of discrete particles in the continuous phase, including the second biopolymer. The mixture was not freezing and thawing.

- 13 Examples 14 to 15

Including kappa-carrageenan or DE 35 pectin as a second biopolymer and natural cereal starch as an amylose component in an oil-in-water emulsion model to illustrate the advantages of the invention.

Example 14

Kappa-carrageenan (1%) was dispersed in deionized water (73%) along with sodium chloride (0.4%) and sodium caseinate (0.5%), and heated with continuous stirring up to 95 ° C to dissolve to -carrageenan and sodium caseinate. Albeit solution allowed to cool to 40 C and ³ was added with stirring a spelled wheat starch (3.5%). The biopolymer-starch solution was heated to 95 ° C and left at this temperature for 10 minutes with continuous stirring until starch gelatinized. Sunflower oil (15%) was heated to 80 ° C and then a solution of biopolymer and starch at the same temperature was added. A Silverson laboratory mixer with a cylindrical extension (2.45 cm external diameter) was used at maximum speed to convert the crude oil-in-water emulsion to a fine emulsion o / v with a typical emulsion appearance. The o / v model system was finally titrated with wine vinegar (white wine) to a final pH = 5. Light microscopy studies were performed on both fresh and frozen, thawed and reheated samples as described in Example 1.

Example 1 5

2% DE pectin and 3.5% spelled wheat starch were incorporated into a model oil-in-water emulsion and prepared as in Example 19.

Results

Microscopic studies have shown that the amylose polymer was present

14 in separate particles in a continuous phase comprising a second biopolymer. The separated amylose polymers were retained by freezing and thawing.

Example 16

To demonstrate the advantages of the invention, low-fat mayonnaise was prepared. The product included natural cereal starch as an amylose component and tert-carrageenan as a second biopolymer.

Table 1: composition

ingredient '% - 'g deionized water j 76.231 j 3311,556 sucrose 9,000 450,000 sodium chloride 1,500 75,000 glacial acetic acid 0,660 33,000 starch from spelled wheat 5,000 250,000 I sunflower oil 5,000 250,000 powdered egg yolk i 0,400 20,000 Mayonnaise spices 0.005 0.200 lemon flavor 0.005 0.250 Dijon mustard 1,200 60,000 i Iota Carrageen (Hercules X-0903) 1,000 50,000 i total '100,000 5000,000!

The hot premix was prepared as shown in Scheme 1. The deionized water was heated to 6CPC in water.

- A 15 jacketed tank equipped with a low-speed paddle stirrer and dissolved iota-carrageenan (Silverson mixer, 5 minutes), followed by sucrose and sodium chloride (Silverson, 3 minutes, S0 ° C). The solution was cooled to 40 ° C and then spelled wheat starch (Silverson, 3 min.) Was dispersed therein. The dispersion was then heated to 95 ³ C for 3-5 minutes to gelatinize the starch. After cooling to 80 ° C, the mixture was acidified to pH 3.7 and flavors and oil were added. The hot premix was then cooled to 5 ° C by passing through a grooved surface heat exchanger and a pin mixer. The production conditions are given in Table 2,

Table 2: Processing

I J used f ^! ί 1 1 temperature (° C) udávaná measured premix coat ΐ > 85 85.0 A1 tire - 13 - 13,0 C1 tire - 7 - 7,5 A2 sheath 0 0.1 A3 tire 2 1.9 A1 entrance! 55.0 A1 output j 17.6 C1 output ί 6.0 A2 output 5.3 A3 output i AND 1 4.9 A1 rotor speed (rpm) 3800 3800 C1 rotor speed (rpm) 4000 4000 A2 rotor speed (rpm) 1200 1200 A3 rotor speed (rpm) i 1200 1200

- 15 Scheme 1: Preparation of premix

STEPS OF HEAT. (° C) OBSERVATION

deionized water 4 iota-carrageenan > 60 > 60 (Silverson, 5 min.) 1 sucrose sodium chloride (Silverson, 3 * 5 min.) 60 4 cooling 40 and spelled starch 40 (Silverson, 3-5 min.) 4 boiling 95 (manual mixing, 3 min.) 1 in cooling 80 1 Ψ acidification

stinking, dense, aerated white, very dense, stinging pH = 3,7 i

addition of flavors (eggs, mayonnaise, lemon, mustard) addition of retina oil 4 reheating premix> 85 processing to dressing 5 (dressing) i

packed and stored 5 very smooth, creamy, dense good appearance, very smooth, dense, elastic, strong opacity, excellent mouth impression

- 17 The product was excellent mayonnaise, having a smooth and shiny appearance with a delicate light yellow color with strong opacity. The texture was smooth, dense and elastic with excellent mouthfeel and breakdown properties (easy to digest).

Testing the product by light microscopy revealed that the amylose material was present in the form of suspended particles. Freezing and thawing stability was good, as judged by the unchanged microstructure and fine structure after 60 hours freezing in a temperature cycle of +60> -20> + 60 ° C.

Examples 17 and 18

Examples showing high shear stability

Example 17

Lower methoxy substituted pectin (DE35, X3953, Hercules Ltd) (10.0 g) was dispersed in deionized and distilled water (365.0 g) using a Silverson lab mixer equipped with cylindrical attachments (external diameter 1.9 cm). Sodium caseinate (2.5 g) and Duchi B Alt flavor (5.0 g) were also added to the biopolymer solution, and the solution was heated to 95 ° C with stirring to allow the caseinate and pectin to become soluble. Then the solution was cooled to 40 ° C. Spelled wheat starch (15.0 g) was added to the pectin and caseinate solution as a slurry in 50.0 g of defect and stirred to form a dispersion (scatter) of the biopolymer and starch.

The dispersion was heated to 95'C to allow starch gelatinization and then added to the sunflower oil container (75.0 g) with stirring. pre-heated to 80 ° C. To wash out any gelling starch remaining in the biopolymer and starch reservoir was

Deionized water (15.0 g) was used and the wash solution was added to the reservoir with sunflower oil.

The Silverson laboratory mixer was used to shear (at maximum rpm) an oil blend of biopolymers and starch for 3 minutes at 95 ^and C. The model sauce thus formed was cooled to 45 ° C before acidifying the system from pH-> 6.5 to pH 5.5 using white wine vinegar (1.2 mL). Finally, the sauce was sealed in 250 g sachets and frozen to Ί8Ό.

Example 18

The sauce was prepared as in Example 17, but the lower methoxy substituted pectin was replaced by kappa-carrageenan (5.0g).

Results

Frozen sauces were prepared by heating the frozen sachets in boiling water for 30 minutes prior to opening and testing for microstructure examination, rheological testing (deformation behavior) and sensory evaluation.

It was found that the starch was still in granular and undamaged form. Sauces had a very delicate taste.

Example 19

A white sauce was prepared from the composition below by proportionalizing the aqueous and oil phases to a high speed C-unit (crystallizer unit) followed by pH adjustment by adding white wine vinegar.

- 19 Sauce composition:

addition amount (% w / w)

relative to the product oil phase

sunflower oil 15.0 aqueous phase iota-carrageenan 1.0 starch 3.0 sodium caseinate 0.5 flavor Ghost B ALT 1.0 deionized water 79.5 white wine vinegar to pH 5,5 Sunflower oil (Craigmillar, United Britain) containing 65% unsaturated, 11% saturated fatty acids and small amounts

cholesterol was heated to 60 ³ C in a stirred pre-mix tank.

Half the amount of deionized water was preheated to 60 C in the ³ pre-mix tank and into it using a Silverson mixer dispersed iota karegen. Sodium caseinate (Spray Bland, DMV, Holland) and the remaining aqueous phase ingredients were dispersed at 60 ° C in the remaining amount of water using a Silverson mixer. Both solutions were then combined in a pre-mix tank and cooled to 45 ³ C. Natural starch was added and the dispersion heated to 95 ³ C (Jacket 104C) and maintained at this temperature for 30 minutes under stirring.

After cooling the aqueous phase to 60 ° C, the oil and aqueous phases were combined by means of a proportional pump (mixing in the desired proportions) in a high speed crystallizer unit (C-unit, without cooling) operating at 4000 rpm and injecting the oil phase. longitudinally from the half of the unit.

The emerging sauce was cooled to ⁶⁰ C, mixed with white wine vinegar in a stirred vessel a pre-mix until a pH of 5.5 and then packed into hermetically sealed vessels (Kilner jars or retortable capsules, sachets).

A fine sauce was formed in which the starch was present in a partially swollen but undamaged granular form and which had a viscosity similar to the commercially produced white sauces.

Example 20; Comparative Examples E and F

These Examples demonstrate that the addition of a second biopolymer to a starch-containing solution has no adverse effect on viscosity when exposed to temperature and shear conditions, while the addition of gelatin protects the starch-containing solution from maintaining its viscosity.

Example 20

Potato starch (Farina) (2.5 g) was added to a mixing bowl of the Rapid ViscoAnalyzer (RVA). To dry starch, 22.5 g of a 1% solution of iota-carrageenan in distilled water was added and mixed using an RVA blade until the starch was dispersed homogeneously and a smooth paste formed. The RVA dish was placed in an RVA apparatus and a temperature-time profile (35-95 ° C and a heating rate of 1.5 ° C / minute) was established. The temperature was then maintained at 95'C for 5 minutes.

Comparative Example

Example 20 was repeated except that the iota-carrageenan solution replaced 22.5 g of distilled water.

Comparative Example

Example 20 was repeated except that the iota-carrageenan solution replaced 22.5 g of a 4% gelatin solution.

Results

With a mixture of starch and gelatin a much lower viscosity of the product was obtained than using either starch alone or a mixture of starch and a second biopolymer.

Claims (8)

A thickened foodstuff with improved stability and improved retention during re-heating, comprising an amyloid polymer component and a second biopolymer selected from iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginate, agar, arabic gums, gums, guar gums, carboxymethylated celluloses, hydroxypropylmethylated celluloses, and mixtures thereof; wherein the amyloid polymer component is gelatinized and the amylose polymer is present as a dispersed (dispersed) phase in a continuous (continuous) phase formed by the second biopolymer. 2. The thickened foodstuff of claim 1, wherein the second biopolymer is selected from iota-carrageenan, kappa-carrageenan, pectins, maltodextrins, xanthan and mixtures thereof. 3. The thickened foodstuff of claim 1 or 2, wherein the foodstuff comprises an emulsifier, 4. The thickened foodstuff of claim 3, wherein the emulsifier is selected from an alkali metal salt of an acyl lactylate derived from _C12 . ₂₄ fatty acids or C12 acyl _lactates . ₂₄ fatty acids, monoglycerides of, preferably saturated C _{'2. 24} fatty acids, diacetyl tartaric acid esters of mono- and / or diglycerides of C _T .., ₂₄ fatty acids, succinylated monoglycerides of C _{12th 24} fatty acids and mixtures thereof. 5. A method for producing concentrated foodstuffs having improved stability and improved fineness during reheating, comprising: (I) preparing a dispersion comprising a second biopolymer selected from iota carrageenan, kappa carrageenan, xanthan, malatodextrins, pectins, alginates, agar, acacia, guar gum, guar gum, carboxymethyl cellulose, hydroxypropyl methyl cellulose, and mixtures thereof; (ii) mixing the second biopolymer dispersion with the amylose polymer-containing component, wherein the temperature of the second biopolymer dispersion during mixing is below the gelatinization temperature of the amylose polymer-containing component; (iii) heating the mixture to a temperature above the gelatinization temperature of the amylose polymer-containing component; and (iv) cooling the mixture as desired and optionally freezing. 6. A method according to claim 5, wherein the second biopolymer dispersion described in step (i) has a temperature lower than or equal to 55 ° C. A method for producing a concentrated food according to claim 5 or 6, characterized in that the second biopolymer dispersion described in step (i) has a temperature of from 40 to 55 ° C. A method for producing a concentrated food according to any one of claims 5 to 7, characterized in that the amylose polymer-containing component is admixed to the dispersion of the second biopolymer in the form of a dispersion having a temperature below the gelatinization temperature of the amylose polymer-containing component. 9. A method according to claim 8, characterized in that the dispersion of the amylose component comprises: