FERMENTED DAIRY PRODUCT COMPRISING A STEVIOL GLYCOSIDE COMPOSITION AND SPECIFIC STEVIOL GLYCOSIDES COMPOSITIONS

Abstract

The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions comprising Rebaudioside B. The fermented dairy composition may comprise lactase and may be strained fermented dairy composition.

Claims

1. A sweetened dairy product comprising: a fermented dairy composition, and a steviol glycoside composition comprising Rebaudioside B, at least one of Rebaudioside A, Rebaudioside D and Rebaudioside M, and optionally stevioside.

2. A product according to claim 1, wherein the steviol glycoside composition comprises Rebaudioside B, Rebaudioside A, and stevioside.

3. A product according to claim 1, wherein the steviol glycoside composition comprises: from 50 to 75% by weight of Rebaudioside A, from 5 to 10% by weight of Rebaudioside B, and from 20 to 40% by weight of Stevioside, with respect to the sum of the amounts of Rebaudioside A, Rebaudioside B, and Stevioside.

4. A product according to claim 1, further comprising at least one additive selected from the group consisting of: a polysaccharide of fructose units, a salt, and mixtures or associations thereof.

5. A product according to claim 4, wherein the salt comprises a sodium or potassium cation and a chloride anion.

6. A product according to claim 4, wherein the salt is a sea salt composition.

7. A product according to claim 4, wherein the polysaccharide of fructose units is an inulin or a FructoOligoSaccharide (FOS).

8. A product according to claim 7, wherein the polysaccharide of fructose units is FructoOligoSaccharide (FOS) compound having an average number of Fructose units of from 3 to 5.

9. A product according to claim 1, further comprising a lactase enzyme.

10. A product according to claim 1, comprising a source of fat.

11. A product according to claim 10, having a fat content of from 0.01% to 8% by weight.

12. A product according to claim 1, comprising a source of protein.

13. A product according to claim 12, having a protein content of from 0.5% to 12.0% by weight.

14. A product according to claim 1, further comprising at least one of fruit or at least one flavor.

15. A product according to claim 1, wherein the fermented dairy composition comprises a dairy material comprising animal milk.

16. A product according to claim 1, being comprised in a container.

17. A product according to claim 1, comprising an intermediate composition.

18. A product according to claim 1, wherein the fermented dairy composition is a strained fermented dairy composition.

19. A process of making the product according to claim 1, comprising the steps of: step a) preparing a fermented dairy composition comprising a dairy material, and step b) adding an intermediate composition comprising the steviol glycoside composition.

20. A process according to claim 19, wherein the dairy material comprises lactose and the dairy composition comprises a lactase enzyme.

21. A process according to claim 20, wherein step a) comprises the following steps: a1) providing a milk composition comprising lactose, a2) adding the enzyme and at least partially hydrolyzing the lactose, a3) inoculating lactic acid bacteria, and a4) allowing fermentation of the milk composition.

22. A process according to claim 21 wherein the fermented dairy composition is a strained fermented dairy composition, and wherein step a) further comprises the following subsequent step: a5) separation to obtain a strained fermented dairy composition and an acid whey by-product.

23. A steviol glycoside composition comprising: from 50 to 75% by weight of Rebaudioside A, from 5 to 10% by weight of Rebaudioside B, and from 20 to 40% by weight of Stevioside, with respect to the sum of the amounts of Rebaudioside A, Rebaudioside B, and Stevioside.

Description

EXAMPLES

Example 1Strained Fermented Dairy Composition

[0149] A strained fermented dairy composition is prepared with the following dairy mix formulation:

TABLE-US-00001 Condensed Milk (34%) 6.42% Culture Yo-Mix 495, Dupont 0.004% Lactase Maxilact LGI 5000, DSM 2850 NLU/L Skim Milk To 100%
The dairy mix has a fat content of 0.1% by weight and a protein content of about 3.4% by weight.
A strained fermented dairy composition is prepared according to the following procedure:

[0150] homogenization at a temperature of 60 C., at a pressure of 69 bars,

[0151] heat treatment of milk at a temperature of 95 C. during 6.5 minutes,

[0152] cooling to 40 C.

[0153] addition of enzyme

[0154] inoculation of milk at 40 C. with culture

[0155] fermentation at a temperature of 40 C. to reach a breaking pH of 4.65,

[0156] separation, at a temperature of 41.5 C., of 72% of whey, with a Westphalia KNA3 pilot scale centrifuge separator, to obtain: [0157] A) a strained dairy fermented product, and [0158] B) an acid whey by-product, and

[0159] dynamic smoothing, performed on the strained fermented dairy product.

The strained fermented dairy composition has a protein content of 10.6% and a fat content of 0.3%.

Example 2: Slurry Intermediate Composition

[0160] The following slurry intermediate composition is prepared.

TABLE-US-00002 Ingredient Supplier and reference Quantity % Oligofructose Beneo Orafti P95 58.00 Steviol Glycosides Blend of steviol glycosides** 0.686 Water / QS Fruit Juice / 9.00 Concentrate (for color) Fruit and Vegetable / 4.00 Juice Concentrate (for color) Caramel Flavor / 2.444 Sea Salt / 1.41 Sodium Citrate / 0.10 Malic Acid / 0.03 **Blend of steviol glycoside: proprietary blend comprising: 74 wt % of compounds selected from Rebaudioside D, Rebaudioside A, Rebaudioside C, Rebaudioside F, Stevioside, Rebaudioside B, Dulcoside A, Rubusoside, Steviolbioside, and Rebaudioside M, with a profile of 0.2% of Rebaudioside D, 88.3% of Rebaudioside A, 3.1% of Rebaudioside D, 0.7% of Rebaudioside F, 8.1% of stevioside, 3.3% of Rebaudioside B, 0.5% of Dulcoside A, 0.3% of Rubososide, 0.5% of Steviolbioside, and 26 wt % of other compounds.

Example 3

[0161] Flavored product: The following product is prepared by mixing the strained fermented dairy compositions and the slurry.

TABLE-US-00003 Product Strained fermented dairy 92 wt % composition Slurry 8 wt % slurry
The product presents a high sweetness. It provides a good sugar-like organoleptic profile, with a temporal profile that is close to profiles obtained with similar formulations including sugar. The product delivers a creamy texture in mouth, much more so than a non-fat strained yogurt would. It has a very sugar-like character, with almost no artificial aftertaste, more specifically the aftertaste typically associated with Stevia extracts.