| abstract |
Compositions comprising at least one polyol and at least one emulsified starch have use as milk substitutes in the manufacture of food products such as dairy products, bakery products, confectionery and instant foods. Also disclosed is a milk replacer composition comprising at least one polyol, at least one emulsified starch, and at least one fat. The emulsified starch is preferably n-alkenyl succinate starch, more preferably n-octenyl succinate starch. The polyol is preferably selected from sorbitol, maltitol and mixtures thereof. |