| abstract |
The invention provides a food product composition including a source of starchnand/or starch hydrolysate and emulsifier of oil seed origin. The food product hasna smooth and uniform consistency substantially devoid of rough or grittynmouthfeel, not unlike a conventional yoghurt. The product may be acidified,nwhich acidification can be achieved by fermentation with a suitable culture or bynthe admixing of lactic acid. The invention also provides a kit for making the foodnproduct. |