| abstract |
A native starch-based thickened food composition suitable to be used as a base for the preparation of sauces, containing, in percentage weight over the weight of the composition, 0 to 7% maltodextrins, 0 to 3% one or more dietary fibers, at least 4% edible fats and at least 0.5% milk proteins, the overall percentage content of maltodextrins and dietary fibers being at least 1%, is described; a process for the preparation of such a composition is also described. |