WO2008031971A1

WO2008031971A1 - Milk product

Info

Publication number: WO2008031971A1
Application number: PCT/FR2007/051885
Authority: WO
Inventors: Jean-Luc Rabault; François Belouin
Original assignee: Compagnie Gervais Danone
Priority date: 2006-09-11
Filing date: 2007-09-06
Publication date: 2008-03-20
Also published as: FR2905560A1; FR2905560B1

Abstract

The invention relates to a milk product which has a water activity (Aw) of 0.5 to 0.99 and a fat content of less than 25% by weight relative to the weight of the milk product, and which comprises at least one non-gelatinized starch.

Description

Dairy product

The present invention relates to a dairy product consisting of a continuous aqueous phase, said dairy product having a water activity (Aw) of 0.5 to 0.99 and a fat content of less than 25% by weight per relative to the weight of the dairy product and comprising at least one ungelatinized starch.

Reducing the fat content (MG) in food products, while retaining their organoleptic properties and texture, is a major challenge for the agri-food industry.

Dairy products are generally a popular food item for consumers, but these products are often nutritionally unbalanced, particularly because too much of the calories from fat and sugar are often consumed. high content of sugars and / or fat. To overcome these drawbacks, a growing number of low-fat and / or low-fat dairy products have emerged in recent years. These lightened products often have a satiating power weaker and / or less prolonged than traditional dairy products and therefore often lead to an immediate or delayed feeling of hunger. Therefore, the consumer often eats either a higher quantity of these lean products compared to traditional dairy products, or anything besides the lightened product. The effect of the lower caloric intake of the lightened product is thus counterbalanced by the additional calorie intake. .

Several attempts to remedy this problem have been made. Thus, the addition of proteins has been proposed. However, they impart a sticky texture to the product if they are used in high concentration and, moreover, they are expensive. The addition of soluble and insoluble fiber has also been proposed. However, these solutions have many disadvantages. It is true that soluble fiber increases satiety, but their use is often linked to digestive disorders such as bloating, flatulence or an accelerated transit. Insoluble fiber generally causes irritations in the intestines and is not always acceptable organoleptically. Polyols are often used to replace some or all of the sugars in sweet products. But their use also has many disadvantages, such as their high price, the fact that their use is not recommended for children and the same digestive disorders as soluble fiber.

It is known to add gelatinized starch, either by the use of a pre-gelatinized starch, or most often by the baking of a native starch during the manufacturing process, especially during pasteurization or sterilization, as a texturizing agent in dairy products, in particular reduced in fat, to increase their viscosity, for example in fat-reduced yoghurts and dessert creams. Because gelatinized starches act as a thickener in aqueous media, the amount that can be added to a dairy product is greatly limited.

In addition, the native gelatinized starch exhibits a downshift over time, especially for very slightly wet, which leads to a texture modification, especially syneresis. To avoid this phenomenon, the starch is sometimes chemically or physically modified.

However, the modification greatly reduces the interest of the starch for the consumer, since such a starch is perceived as an additive and not as a natural ingredient.

In addition, cooking, under the effect of hydration and heat, has the effect of increasing the glycemic index of a food. The carrot for example has a glycemic index of 35 when it is raw. As soon as it is boiled in water its glycemic index rises to 85 because of the gelatinization of its starch. A diet rich in foods with a high glycemic index is notably not in line with the recommendations of nutritionists who advocate foods with a low glycemic index.

An object of the present invention is therefore to overcome all or part of the disadvantages mentioned above and in particular to propose dairy products more in line with the recommendations of nutritionists who advocate reducing calories from fats or sugars and d increase the proportion of calories from complex carbohydrates.

Another purpose is to provide dairy products with a satiating power higher and / or longer than dairy products of the prior art.

To this end, the present invention provides a dairy product having a water activity (Aw) of 0.5 to 0.99 and a fat content of less than 25% by weight based on the weight of the dairy product and comprising at least one ungelatinized starch. ,

Those skilled in the art know different techniques for recognizing ungelatinized starch; the simplest is microscopic observation in polarized light: ungelatinized grains appear as "maltese cross" (bi-refractive), while gelatinized grains lose this characteristic.

The term "dairy product having a continuous aqueous phase" within the meaning of the present invention is understood to mean products derived from milk with a continuous aqueous phase.

Dairy products within the meaning of the present invention include, in particular, fermented milks, cheeses, standardized or skimmed milks, cream, and milk desserts.

Fermented milks include kefir, kumis, yoghurt, fermented milks assimilated to yoghurt. For the purposes of the present invention, yoghurt means a coagulated dairy product obtained by lactic fermentation by the action of thermophilic microorganisms, derived from Streptococcus thermophilus and Lactobacillus delbruekii bulgaricus cultures, from milk and dairy products.

The first dairy products used for the preparation of yoghurt are especially selected from the group consisting of pasteurized milk, condensed milk, pasteurized part-skimmed milk, concentrated part-skimmed milk, pasteurized skimmed milk, concentrated skimmed milk and cream. pasteurized pasteurized light cream, whole or partially skimmed whole milk powder, and mixtures thereof.

For the purposes of the present invention, fermented yoghurt-like milks are understood to mean products comprising lactic acid bacteria, other than microorganisms. Streptococcus thermophilus and Lactobacillus delbruekii bulgaricus, and in particular microorganisms derived from strains of Bifidobacterium animalis animalis and / or Lactobacillus casei and / or Lactobacillus plantarum and / or Lactobacillus acidophilus. These lactic acid strains are intended to give the finished product various properties, such as a good balance of the flora.

Cheeses include white cheese and fresh cheese.

Milky desserts include dessert creams and ice creams.

Preferably the dairy product is selected from the group consisting of fresh dairy products. Fresh dairy products within the meaning of the present invention preferably include yogurt and fermented milks assimilated to yogurt, cottage cheese, dessert creams, milk desserts and also lightened cream, flavored milks.

Alternatively, the dairy product is selected from the group consisting of ice cream and icy specialty assimilated. By assimilated frozen specialty is meant frozen frozen product having an appearance similar to ice cream but not meeting the legal name.

The milk used for the manufacture of the dairy product may be an animal milk, such as cow's milk, sheep's milk, goat's milk, buffalo milk, or a vegetable milk, such as soy milk or oat milk, or their mixtures. Cow's milk is preferred for use in the present invention.

The water activity (Aw) of a material is defined as the ratio of the vapor pressure of the material water to the pressure of pure water vapor at the same temperature. This concept is well known to those skilled in the art who is perfectly familiar with the appropriate measurement methods. In most cases the water activity is not proportional to the water content of the material. Thus, the water activity (Aw) of a fruit yoghurt having a water content of 82% by weight is, for example, 0.99, while the butter, which also has a water activity of 0.99, has a water content of 16% by weight. By convention, we measure all the Aw's in the present invention at 25 ^° C, and 24H at 3 days after making recipes.

The water activity (Aw) of the dairy product according to the invention is generally from 0.5 to 0.99. In one embodiment, the Aw is advantageously from 0.5 to 0.85, preferably from 0.55 to 0.75 and even more preferably from 0.58 to 0.72. The products having an Aw of 0, 5 to 0.85 are suitable in their packaging for storage at a temperature of between 15 and 25 ^° C. for more than one week.

In another embodiment, the Aw of the dairy product according to the invention is advantageously from 0.80 to 0.99, preferably from 0.85 to 0.99 and even more preferably from 0.90 to 0.99. These dairy products according to the invention are suitable, in their packaging, for refrigerated storage at a temperature of between 1 and 10 ⁰ C or frozen.

Advantageously, the dry matter content of the dairy products according to the invention is less than 80%, preferably less than 70%, and even more preferably less than 60% by weight. The Applicant has had the merit of finding that it was possible to improve the nutritional composition and increase the satiating power of dairy products, especially light dairy products, and improve their nutritional composition in accordance with the recommendations of nutritionists, by adding at least one ungelatinized starch. In fact, the addition of ungelatinized starch increases the ratio (calories provided by slowly digestible carbohydrates) / (total calorie content), which delays the onset of a feeling of hunger after consumption of a dairy product according to the invention.

The addition of ungelatinized starch not only increases the ratio (calories provided by slowly digestible carbohydrates) / (total calorie content), but also reduces the fat and / or sugar content of the products. dairy. The inventors have found that native starch is particularly suitable for replacing fat in a dairy product, because unlike water, which is often used in this respect, native starch does not cause an increase in water activity or a reduction in viscosity.

According to the present invention, it is thus possible to provide milk products low in fat and / or sugars, which have a satiating power higher and / or longer than a traditional low-fat dairy product.

The fat content of the dairy product depends on the type of dairy product. In general, the fat content of the dairy product according to the invention is between 0 and 25%, preferably between 0 and 15% and more preferably still between 0 and 10%, and o

advantageously 0 to 5% and even 0 to 3.5% by weight relative to the total weight of the dairy product according to the invention.

For a yogurt, the fat content according to the invention is generally between 0 and 10%, preferably between 0 and 6% and more preferably between 0 and 4% by weight relative to the weight of the yogurt according to the invention. .

For a white cheese according to the invention, the fat content is generally between 0 and 10%, preferably between 0 and 8% and even more preferably between 0 and 3.5% by weight relative to the total weight of the cheese. white according to the invention.

For a dessert cream according to the invention, the fat content is generally between 0 and 15%, preferably between 0 and 8% and more preferably between 0 and 4.5% by weight relative to the weight of the dessert cream according to the invention. the invention.

For an ice cream according to the invention, the fat content is generally between 0 and 25%, preferably between 0 and 15% and still more preferably between 8 and 15% for traditional products and between 0 and 6%, preferably 0 to 3% for "health" products by weight relative to the weight of the ice cream according to the invention.

The addition of ungelatinized starch also reduces the sugar content of sweet-flavored dairy products, such as yoghurt or white fruit cheeses, dessert creams or ice creams.

Unlike sugars, ungelatinized starch is not sweet and is not soluble in water and so it is surprising that the food compositions of the invention have organoleptic characteristics similar or better than conventional products very sweet, often perceived as hot in the mouth and back throat.

According to the invention, all types of starches can be used in the dairy product provided that they are ungelatinized starches. The term "ungelatinized starch" means that the starch is neither pregelatinized nor gelatinized during the manufacturing process or preparation before consumption. Of course, mixtures of starches of different origins can be used.

Starches suitable for use in the present invention include wheat starch, rice starch, corn starch, waxy corn starch, sorghum starch, tapioca starch potato starch, cassava starch and mixtures thereof. Preferably, wheat starch is used.

Advantageously, the ungelatinized starch is a native starch. Unlike gelatinized starches and most other hydrocolloids, including proteins and maltodextrins, native starch usually has low water absorption. Therefore, the addition of native starch in a dairy product consisting of a continuous aqueous phase causes only a slight increase in viscosity, while the gelatinized starch or the other hydrocolloids mentioned above will cause a significant increase in viscosity. The use of native starch therefore makes it possible to add larger amounts of starch relative to the gelatinized starch, while keeping a viscosity close to that of the starting product. In addition, the native starch being an unmodified natural product, it is not part of the food additives, which must be reported as such on the packaging of the product marketed.

In addition, native starch does not present digestive disadvantages, unlike polyols and soluble fibers which have, inter alia, a laxative effect, which is particularly undesirable in products that are intended for children. The fact that it is ungelatinized leaves the native starch slowly digestible, which increases the ratio (calories provided by slowly digestible carbohydrates) / (total calories). Thus the addition of native starch in the dairy products according to the invention results in a feeling of prolonged satiety compared to food compositions consisting of a traditional continuous aqueous phase, especially with respect to food compositions consisting of a continuous aqueous phase lightened in sugars and / or fat. And most importantly, the calorie distribution is more balanced between complex carbohydrates, fat and sugars, according to the recommendations of nutritionists.

In addition, the density of the native starch is high, which limits steric hindrance, and its granules have little porosity accessible to water constituting the continuous aqueous phase. These two features are important in order to limit the increase in viscosity of the dairy product containing suspended solids such as starch granules ^1.

The particle size of the native starches, which is generally between 2 μm and 100 μm, and more generally between 5 μm and 45 μm, is also ideal for use in _π

dairy products. Thus, native starches do not include too much fine particles or large particles. The presence of fine particles increases the viscosity of the dairy product and therefore requires increasing the fat and / or water content. Conversely, the presence of large particles gives the dairy product a sandy sensation in the mouth. The balance between small and large granules can, if necessary, be adjusted according to the desired textures and properties, by mixing, in different proportions, starches of different origins.

In an advantageous embodiment, the particle size of the starch is, for at least 90% of the particles, between 2 μm and 100 μm, preferably between 5 μm and 45 μm to prevent a sandy sensation in the mouth due to greater granulometry. .

In another embodiment, at least 5%, preferably at least 10%, and even more preferably at least 15% of the particles of the starch have a size greater than or equal to 10 μm. In this way, we obtain a good compromise between the increase in the viscosity of the dairy product following the addition of ungelatinized starch and the increase in the ratio (calories provided by complex carbohydrates) / (total calories).

Of course, it is also possible to use one or more starch whose particle size of the starch is at least 90% of the particles between 2 μm and 100 μm, preferably between 5 μm and 45 μm and of which at least less than 5%, preferably at least 10%, and even more preferably at least 15% of the particles of the starch have a particle size greater than or equal to 10 μm. Of the native starches, wheat starch is preferred because it has an ideal particle size of 2 μm to 45 μm and is inexpensive.

Maize and cassava starches are also part of the preferred starch by their particle size.

Other advantages of native starch are its neutral flavor and its white color, which allows its use even in a wide range of products, including low aromatic products, such as yoghurt or plain white cheese. The native starch also has good organoleptic stability because it does not undergo degradation after implementation in a dairy product.

Finally, native starch is a cheap ingredient; and it can be used without grinding, which allows a simplified manufacturing process and greater productivity.

However, it is also possible to use ground starch in order to obtain specific granulometries which are not or hardly accessible without grinding.

In addition to the native starch, non-gelatinized starches, that is, starches, whose moisture content has been brought below their equilibrium relative humidity can also be used in accordance with the invention. It is also possible to envisage the use of a mixture of native starches and overdried starches or of various types of dried starches.

The ungelatinized starch is generally provided in the form of a starch powder, but it can also be provided in whole or in part in the form of a flour rich in ungelatinized starch or a mixture of flour rich in starch. j 3

The use of a starch powder is preferred, although in some cases the use of a flour rich in starch may be advantageous, especially in terms of cost.

Starch powder is particularly preferred because it modifies the characteristics of the product in which it is incorporated less than the flour. Thus, the starch powder makes the product containing it less tacky than flour due to the absence of protein. In addition, the starch powder has a finer granulometry than flour because it contains mainly isolated starch grains and not ground cells such as flour. Finally, the starch powder has a more neutral taste and a whiter color than flour.

The flour rich in starch may be a native or over-dried flour. For example, cereal flours, such as wheat flour, corn flour or rice flour, or tuber flours, such as potato flour, may be used. By way of example, mention may be made of wheat flour, which can be assimilated to a mixture of 12% by weight of protein, 83% of starch containing 13% of water, 1% of fat and of 4% by weight. % of fibers.

In one embodiment, the starch content of the dairy product according to the invention is 2 to 40%, preferably 2 to 25%, and more preferably 5 to 30%, advantageously 10 to 25%, and more preferably better from 15 to 25% by dry weight relative to the total weight of the dairy product according to the invention. Wheat starch usually contains 13% water and 87% dry starch. The use of 40% of wheat starch therefore provides 34.8% of dry starch.

Starch grains forming a suspension with the aqueous phase of the dairy product, the person skilled in the art will therefore choose preferably a small flow threshold for the dairy product according to the invention to avoid or limit the sedimentation of the starch grains. However, in some cases the sedimentation of the starch grains can be accepted or even sought. For example, in a chocolate milk, one may wish a sedimentation of cocoa and starch, to give a more artisanal aspect to the product.

The dairy product according to the invention may be a natural dairy product with a sweet or savory flavor.

The dairy products according to the invention have a sugar content of from 0 to 70%, preferably from 4 to 56%, and more preferably from 4 to 46%, advantageously from 4 to 36%, from 4 to 26%, and even from 6 to 15% by weight relative to the total weight of the dairy product. In the case of the salt-flavored dairy products according to the invention, the sugar content is generally from 0% to 55%, preferably from 0% to 35%, and still more preferably from 4% to 25%, and even from 5% to 15% by weight relative to the total weight of the dairy product. The sweet-tasting dairy products according to the invention preferably comprise from 0 to 26% of sugars, and more preferably still from 4 to 22%, and still more preferably from 6 to 18%, and even from 6 to 15% and more. particularly from 6 to 10% by weight relative to the total weight of the dairy product.

For the purposes of the present application, the term "sugars" in the plural refers to mono- and disaccharides brought alone or via ingredients containing them.

It is also possible to envisage dairy products according to the invention which are totally devoid of sucrose, a sweet flavor which can be provided by fructose and / or sweeteners such as polyols, intense sweeteners (eg aspartame or acesulfame-K) or mixtures thereof.

The dairy products according to the invention may furthermore comprise, inter alia, emulsifiers, salt, flavorings, preservatives, cocoa in different forms (preferably defatted or heavily degrained cocoa powder), whole fruits or in pieces, mashed or powdered fruit or vegetables, fruit coulis, jams, hazelnuts or other dried nuts, cereals, spices, herbs, soluble or insoluble dietary fiber , yeasts or their extracts.

The emulsifiers are those usually used in the field of dairy products, in particular lecithin, ammonium phosphatide, polyglycerol polyricinoleate (PGPR), mono or diglycerides, or mixtures thereof.

The aromas can be natural or synthetic flavors. Among the natural flavors are vanilla, caramel, cinnamon and among the synthetic aromas vanillin and certain flavors imitating fruits, such as strawberry or raspberry.

Native starch generally provides a certain level of microorganisms, which can degrade the quality of the dairy product, especially its stability. This risk of degradation exists particularly weakly in dairy products with a water activity (Aw) of 0.6 to 0.73, more strongly for the Aw of 0.74 to 0.89 and very strongly for the Aw 0 , 90 to 0.99. This risk, well known to those skilled in the art, also depends on pH, temperature and shelf life. In order to avoid this phenomenon, the product can be refrigerated and / or, , ₆

depending on its shelf life, either pasteurize or sterilize (for example by irradiation) the native starch before incorporation into the dairy product, or add a preservative to the dairy product. By "preservatives" is meant compounds that inhibit or retard the proliferation of microorganisms in the composition, in particular yeasts and / or molds and / or bacteria. The preservatives that can be added to the dairy products according to the invention are those conventionally used in the field of food compositions and comprise in particular sorbic acid and its salts (E200 to E203), benzoic acid and its salts (E210 to E219). sulfites and derivatives (E220 to E228), natamycin, nisin, calcium propionate and mixtures thereof.

Preferably, a preservative will be used if the Aw is greater than 0.72, and especially greater than 0.80. An example of a preferred preservative is potassium sorbate.

A dairy product according to the invention which is particularly preferred is a yogurt or fermented milk assimilated to natural yogurt or fruit having a water activity (Aw) of 0.95 to 0.99 and comprising less than 6%, preferably less than 3.5. % of fat by weight relative to the weight of the yoghurt and at least one ungelatinized starch. This yoghurt preferably has a sugar content of 5 to 18% relative to the total weight of the yoghurt. The fruit content is advantageously from 5 to 25% relative to the total weight of the yoghurt.

The dairy product according to the invention can be obtained by dispersing the starch in a traditional dairy product.

This mixing can be carried out before the distribution of the dairy product according to the invention. It is also possible to mix just or shortly before consumption of the dairy product according to the invention.

Thus, another subject of the invention is a kit for the preparation of a dairy product according to the invention as described above. This kit comprises a first package containing a dairy product having a continuous aqueous phase and a second package containing at least one ungelatinized starch. Advantageously, the second package additionally contains a taste-masking agent to mask the starch taste. Preferably, the taste-masking agent is chosen from the group comprising sucrose, fructose, freeze-dried fruits, chocolate, cocoa, caramel, spreads, and mixtures thereof. This masking agent may be in the form of powder or liquid. Preferably, the Aw of the second package is less than or equal to 0.8, preferably less than or equal to 0.7 and advantageously less than or equal to 0.6.

Preferably, the dairy product contained in the first package is a yogurt or a fermented milk assimilated to yoghurt.

The kit for the preparation of a dairy product according to the invention has the advantage that the native starch is added just or shortly before consumption of the product. In this way, the risk of degradation of the final product by the microorganisms provided by the starch, in particular native, is minimized.

Gelatinization of starch is a phenomenon well known to those skilled in the art. It is characterized by a large swelling of the starch granules by absorption of water and even their bursting if the heating is too intense. The immediately visible consequences are an increase in viscosity and "solubilization" of starch in aqueous media while ungelatinized granules are only dispersed in suspension. The "solubilization" of the gelatinized starch results in the disappearance of the disorder related to the dispersion of the ungelatinized starch granules.

Gelatinization occurs in the presence of water above a certain temperature. This is a rapid and frank phenomenon, that is to say that almost all the granules of the same native starch in the same medium gels at a temperature T +/- 3 ° C. This gelation is irreversible.

But the gelling temperature of a native starch is variable depending on the nature of the starch and the composition of the aqueous food medium. Thus, the gelatinization temperature of the cassava starch in pure water is 70 ^° C., regardless of, for example, the date of harvesting, that of the potato starch is 63 ^° C., that of the corn starch is 76 ° C, that of wheat starch is 82 ^° C. (measurement method: starch temperature of an 8% suspension of starch in water placed in a Brabender viscoamylograph; heating by double jacket at 1.5 ⁰ C / minute). With regard to the influence of the composition of the gelatinization medium, the increase in the sugar content as well as the decrease in the water increase the gelatinization temperature.

Thus, in the context of the present invention, the gelatinization temperature which is to be taken into account corresponds to the gelatinization temperature of the native starch used in the aqueous food medium used, and not in pure water. Thus, in order to preserve starch in its native state in the dairy product, it is imperative not to heat it above its gelatinization temperature during the preparation of the dairy product and / or during subsequent use. Preferably, during its preparation and / or subsequently, the dairy product according to the invention is heated to a maximum at a temperature which is 7 ⁰ C below the gelling temperature of the starch used. In the case where a mixture of different starches is used, the lowest gelling temperature is decisive.

The following exemplary embodiments illustrate the present invention, without in any way limiting the scope thereof.

EXAMPLE 1: Fruit yogurt 0% MG according to the invention

Recipe 1:

A 0% MG blueberry yoghurt is prepared according to the invention from

- 85 g of yoghurt O% MG with blueberries having the following ingredients: 71% of skimmed milk, skimmed milk powder, 7% of blueberries, dietary fiber (polydextrose), thickeners: E1422, E440, E412, flavorings, aspartame , acesulfame-K, lactic ferments of yogurt; Its composition is in% by mass: Proteins 4.3, Carbohydrates 6.9 (of which sugars 6.6), lipids 0.1, fibers 0.4. Calcium 150 mg / 100 g. 46 kcal / 100g.

and - 15 g of native wheat starch (Méritena 200, from Tate & LyIe) moisture 13%

by dispersing wheat starch in yoghurt under aseptic conditions, with minimum shear to obtain a homogeneous mass without breaking the yoghurt texture.

Recipe 2:

O-MG blueberry yoghurt according to the invention is prepared according to recipe 1 by additionally adding 0.1 g of potassium sorbate.

In the 2 recipes, the conditioning, in closed pots, is done in aseptic conditions.

Evaluation :

The yoghurt recipes 1 and 2 were compared to traditional blueberry yoghurt 0% GM which served as a basis for their preparation (control).

The color of the yoghurt recipes 1 and 2 is slightly thinned compared to that of the control. There is also a slight increase in viscosity, which is beneficial for the spoonability and gives a more creamy appearance.

The yoghurt recipes 1 and 2 and the witness have a water activity (Aw) at 25 ° C very close: all have a Aw of

0.975 +/- 0.015. The separation of serum from the yoghurt recipes 1 and 2 is not significantly higher compared to the control.

The yoghurt recipes 1 and 2 have a very slight taste of starch, but they are still perceived as traditional yoghurt, just like the witness. , _λ

21

The yoghurt according to recipe 1 is preserved, after sealed packaging, for 5 days at 4 ^° C., while recipe 2 and the control remain, after hermetic packing, for at least 2 weeks at 4 ^° C.

EXAMPLE 2: Chocolate dessert cream lightened with fat and sugars

A dessert cream according to the invention is prepared from a commercial dessert cream:

- 80 g dessert cream, containing the following ingredients: skimmed milk 61%, skimmed milk powder, sucrose, lean cocoa 2.3%, thickeners: E1422, E407, dark chocolate 2% (sugar, cocoa mass, lean cocoa powder , soy lecithin, vanillin), gelatinized starch (texturizer), aspartame, acesulfame-K (Its composition in% by weight is: proteins 4.1, carbohydrates 14.8 (including sugars 12.3), lipids 0.9, trace fibers, calcium 120 mg / 100g The dessert cream contains 84 kcal / 100g.);

and

- 20 g of native wheat starch (Méritena 200, from Tate & LyIe) moisture 13%

dispersing the wheat starch in the dessert cream under aseptic conditions at 20 ^° C., with maximum shear to obtain a homogeneous mass without lumps.

The dessert cream according to the invention thus obtained is packaged in closed pots, under aseptic conditions. Evaluation :

The dessert cream with Meritena 200 was compared to the witness that served as a basis for its preparation.

The color of the invention is slightly lightened compared to the control. There is also a slight increase in viscosity which is beneficial for the spoonability and gives a more creamy appearance.

The recipe according to the invention and the control have a water activity (Aw) at 25 ° C very close: all have an Aw of 0.975 +/- 0.015.

The invention has a very slight taste of starch, felt only by the 2 expert tasters, but is perceived by the 8 tasters lambda, as a traditional lightened dessert cream, just like the witness.

The product according to the invention and the control are preserved, after hermetic packing, at least 5 days at ^40.degree .

Claims

1. Dairy product having a water activity (Aw) of 0.5 to 0.99 and a fat content of less than 25% by weight based on the weight of the dairy product and comprising at least one ungelatinized starch .

2. Dairy product according to claim 1, characterized in that the starch is a native starch.

3. Dairy product according to claim 1 or 2, characterized in that the dairy product is selected from the group comprising yogurt and fermented milks assimilated to yogurt, cottage cheese, dessert creams, dairy desserts, lightened cream, and flavored milks.

4. Dairy product according to any one of the preceding claims, characterized in that the starch content is from 2 to 40%, preferably from 2 to 25%, and more preferably still from 5 to 30%, advantageously from 10 to 25%. % and even better 15 to 25% by dry weight relative to the weight of the dairy product.

5. Dairy product according to any one of the preceding claims, characterized in that the starch has at least 90% of the particles a particle size of between 2 microns and 100 microns, preferably between 5 microns and 45 microns.

6. Dairy product according to the preceding claims, characterized in that at least 5%, preferably at least 10%, and more preferably still at least 15% of the particles of the ungelatinized starch have a particle size greater than or equal to at 10 μm.

7. Dairy product according to any one of the preceding claims, characterized in that the Aw is from 0.5 to 0.85, preferably from 0.55 to 0.75 and more preferably still from 0.58 to 0. 72.

8. Dairy product according to any one of claims 1 to 6, characterized in that I ¹ Aw is from 0.80 to 0.99, advantageously from 0.85 to 0.99 and more preferably from 0.90 to 0, 99.

9. Dairy product according to any one of the preceding claims, characterized in that the dry matter content is less than 80% by weight.

10. Dairy product according to any one of claims 1 to 9, characterized in that the starch is selected from the group consisting of wheat starch, rice starch, corn starch, starch waxy maize, sorghum starch, tapioca starch, potato starch, cassava starch and mixtures thereof.

11. Dairy product according to any one of claims 1 to 10, characterized in that the fat content is between 0 and 25%, preferably between 0 and 15% and more preferably between 0 and 10%, better still between 0 to 5% and even between 0 to 3.5% by weight relative to the total weight of the dairy product.

12. Dairy product according to any one of claims 1 to 11, characterized in that the sugar content is from 0 to 70%, preferably from 4 to 56%, and more preferably from 4 to 46%, advantageously from 4 to 36 1, from 4 to 26, and even from 6 to 15% by weight relative to the total weight of the dairy product.

13. Use of at least one native starch for the preparation of a dairy product according to any one of claims 1 to 12.

14. Kit for the preparation of a dairy product according to any one of claims 1 to 12, comprising a first package containing a dairy product, and a second package containing at least one non-gelatinized starch.

15. Kit according to claim 12, characterized in that the second package additionally contains a taste-masking agent.

Fresh bar or mouth containing a filling comprising a dairy product according to any one of claims 1 to 12.