PROCESS FOR PREPARING FERMENTED DAIRY PRODUCT ANALOGUE WITH NON-DAIRY INGREDIENTS COMPRISING BETA-GLUCANS

Abstract: the invention relates to a process for preparing a fermented dairy product analogue having reduced sliminess and/or stickiness while using non-dairy ingredients comprising beta-glucans. the process comprises the following steps. an edible suspension comprising hydrophilic liquid and at least one non-dairy ingredient is provided. the non-dairy ingredient comprises beta-glucans and is selected from the group consisting of plant ingredient, fungal ingredient, or a combination thereof. after providing the edible suspension, ascorbic acid is added into said edible suspension. the resulting edible suspension comprising ascorbic acid is then homogenized, heat-treated, inoculated with a starter culture, and fermented to obtain a fermented dairy product analogue. the invention also relates to a fermented dairy product analogue obtainable by such a process, to a method for reducing the adhesiveness of a fermented dairy product analogue and to the use of ascorbic acid for reducing adhesiveness of a fermented dairy product analogue.

Inventor(s): IRMA LIDIA HERNANDEZ GARCIA, SELENE YADIRA GONZALEZ TOLEDO, GIULIA MARCHESINI, LORETO ALONSO

CPC Classification: A23C11/106 ({Addition of, or treatment with, microorganisms ( takes precedence)})

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