WO1989008988A1

WO1989008988A1 - Dairy food substitute

Info

Publication number: WO1989008988A1
Application number: PCT/AU1989/000131
Authority: WO
Inventors: Maxwell John Strong
Original assignee: MELKRIDGE Pty Ltd
Current assignee: MELKRIDGE Pty Ltd
Priority date: 1988-03-30
Filing date: 1989-03-30
Publication date: 1989-10-05
Anticipated expiration: 1990-09-30

Abstract

The present invention relates to dairy food substitutes which employ maltodextrins and to processes for the manufacture of those substitutes. The present invention provides a dairy substitute formulation comprising 6 to 10 parts by weight of an oil in a carbohydrate or protein matrix, 4 to 8 parts by weight of a maltodextrin produced by partial hydrolysis of tuber or cereal starch, and of the formula (C6H10O5)n, wherein n has an average value of 300 to 1000, characterized by a dextrose equivalent (DE) of 2 to 5, especially 3 to 4, and a pH of 5.5 to 7 in aqueous solution at a concentration of 25% w/w, sufficient emulsifier to create a stable emulsion when the formulation is mixed with water at a rate of about 16 g per 250 ml, and an effective amount of an antioxidant. Dairy milks and butter fat are ingredients in a wide range of food applications. In every such application, the fat-modified dairy milk of the invention can be substituted for a normal full-fat dairy milk. Products produced in this way include custards, cream substitutes, ice cream and ice confections, soft serve creams, coffee whiteners, yoghurt, cakes and pastries, biscuits, and table spread (butter replacer).

Description

DAIRY FOOD SUBSTITUTE

TECHNICAL FIELD

The present invention relates to maltodextrins and to processes for their production. The invention also relates to dairy food substitutes which employ such maltodextrins and to processes for the manufacture of those substitutes.

BACKGROUND ART

In many Westernized countries including the United Kingdom, cardiovascular disease is the major cause of death, and public health campaigns supported by governments are being promoted to try to reduce mortality and morbidity from this cause. In almost all national dietary guidelines, a prime recommendation is to reduce total dietary fat intake and in many a reduction in saturated fat is particularly stressed. In courtries with a well developed dairy industry, dairy products contribute a significant proportion of the fat in the average diet, and because saturated fatty acids contribute about 60% of the total fatty acids in milk fat dairy products account for an even larger proportion of the saturated fat consumed. For example, in the U.K. dairy products contribute 29% of the total fat in the average diet and 42% of the dietary saturated fatty acids.

Such has been the acceptance of the consensus view of the role of dietary saturated fatty acids in the aetiology of cardiovascular disease that, irrespective of the validity of the scientific evidence for those views, the dairy industry in those countries has come under pressure. In many countries liquid milk and butter sales have fallen steadily and the proportion of milk sales represented by low fat milks has increased dramatically.

A number of patents describe the manufacture of maltodextrins.

The process disclosed in US 3 974032 results in a product with a dextrose equivalent (DE) of 9 to 20 and the initial heating step is at a high temperature. The process comprises: dextrinizing starch (to obtain at least a 7% to 16% degree of branching) by heating in the range of from about 65ºC to about 210ºC, preferably 100ºC-180ºC, particularly 120ºC to 165ºC, cooling the starch dextrin to about 50ºC to about 135ºC, hycrolyzing an aqueous slurry of the dextrin with bacterial α-amylase at a temperature of about 60ºC to about 85ºC and a pH of from about 6 to about 9 to achieve a hydrolyzate product having a DE of from about 9 to about 20, preferably 9- 16 , stopping the hydrolytic reaction (by lowering the pH or raising the temperature), and recovering the hydrolyzates.

Examples 7 of US 3 974032 discloses a continuous process wherein the starch is first acidified with anhydrous hydrogen chloride, subsequently heated to a temperature of 148.8ºC and then treated, as described above, with bacterial α-amylase, etc.

The process disclosed in US 4447 532 produces a maltodextrin having a high DE, i.e., 10-13, and has α-amylase present in the initial heating step. Specifically, the process of Example 1 comprises: cooking the starch, in the presence of α-amylase, to gelatinize and liquefy the starch by heating at a temperature within the range of from about 104º-107º to obtain a DE of about 4.2-4.6; cooling to 93-96ºC and dextrinizing the hydrolyzate at a temperature above about 93ºC while maintaining the pH at about 5.0-5.5, in the presence of α-amylase, to a DE level within the range of from about 10-13; deactivating (at 93º) the α-amylase by lowering the pH to 3.3-3.5 with mineral acid; refining the hydrolyzate at a temperature above 96ºC; and spray drying the refined hydrolyzate to produce a dry free- flowing starch hydrolyzate.

Example 2, a comparative example, demonstrates the poor results, i.e., high DE», obtained with Tow cooking temperatures, low processing temperatures, poor control of hydrolyzate reaction pH, and improper termination of the hydrolysis reaction.

US 4 699 669 and related US 4 699 670 disclose, respectively, a starch hydrolyzate product and a process for producing same. In the '670 process acid or an enzyme is present during the initial heating step and the process does not have a 5-15ºC cooling step. The process disclosed comprises: liquefying starch by heating to either 80º; 95º; or 99ºC, with either acid or a liquefying enzyme, such as α-amylase at a pH of about 7.2, to produce a DE not substantially above 3, adjusting the pH to about 3.5-4.0, adding bacterial α-amylase and maintaining the temperature at about 95ºC or above, particularly 95-100ºC for a period of 10 to 60 minutes, or until the desired DE, preferably between 3 and 6 is attained, acidifying to a pH below 4.5, preferably between 3.5 and 4.0, to inactivate the enzyme, and recovering by filtration.

A critical feature of the process disclosed in the '670 patent is the use of an extended treatment with α-amylase at temperatures at least about 95ºC.

US 4 298 400, discloses a process for the production of low DE starch hydrolyzates and also includes α-amylase in the first step. The process comprises: slurrying corn starch and solubilizing by gelatinization, and subjecting the mixture to treatment with bacterial α-amylase to hydrolyze the starch to a DE between about 2 and about 15, heating the starch hydrolyzate to a temperature greater than about 95ºC, preferably between about 110ºC and 150ºC, to terminate the hydrolytic action of the enzyme, cooling the starch hydrolyzate to a temperature less than 95ºC, subjecting the hydrolyzate to further treatment with bacterial α-amylase to hydrolyze the starch to a DE between about 5 and about 20, and recovering a starch hydrolyzate product characterized by high water solubility and a descriptive ratio of at least about 2.0.

US 3 849 194 and the related US 3 853 706 disclose a process for preparing low DE starch hydrolyzates. This process also utilizes α-amylase in the initial step. '706 discloses a process comprising the steps of: slurrying corn starch in water to a solids concentration of between about 10 percent and about 50 percent; solubilizing the starch by gelatinization; subjecting the mixture to treatment with bacterial α-amylase at a temperature range of 90º-92ºC to hydrolyze the starch to a DE between about 2 and about 5; heating the starch hydrolyzate to a temperature greater than about 95ºC, preferably between about 100ºC and 150ºC to terminate the hydrolytic action of the enzyme, cooling the starch hydrolyzate to a temperature less than 95ºC, subjecting the hydrolyzate to further treatment with bacterial α-amylase to hydrolyze the starch to a DE between about 5 and about 20; and recovering a starch hydrolyzate product characterized by high water solubility and a descriptive ratio of at least about 2.0.

US 3 849 194 also discloses a process wherein α-amylase is utilized during the initial step and comprises the steps of: treating an aqueous slurry of waxy starch with a bacterial α-amylase at a temperature above about 85ºC to about 92ºC at a pH of about 6 to about 8 to liquefy the waxy starch to a DE of about 2.79 or 5, adjusting the pH to less than 4.5 to destroy α-amylase activity, cooling to a temperature below about 85ºC to 60ºC and adding additional bacterial α-amylase to saccharify the waxy starch to a DE of from about 5 to 25, stopping the reaction by adjusting to a pH of 3.8 to 4.0, and recovering the waxy starch hydrolyzate.

US 3 974 033 discloses a process for preparing an oxidized maltodextrin comprising: treating an aqueous slurry of oxidized starch with an acid or enzyme to liquefy and hydrolyze the oxidized starch to a DE not substantially above about 7, and treating the liαuened hydrolyzate with a saccharifying enzyme to produce an oxidized starch hydrolyzate having a DE not substantially above about 20.

Liquefaction is carried out at a temperature within the range of 60º to 100ºC and a pH of from about 5.0 to about 9.0. Both the liquefying enzyme and the saccharifying enzyme can be α-amylase.

US 3 974034, also discloses a process for the preparation of an oxidized maltodextrin.

FR 2 555 992 describes the preparation of maltodextrins with a DE of 6 and less by treatment of starch from non-cereal grains with α-amylase at temperatures about 95ºC and higher, for use in the food industry. A similar process is described in EP 0252 730.

The use of maltodextrins as food additives is well known. Maltodextrins are known for use in milk substitutes. See, for example, Repetto, L. "Tests of Maltodextrin Use in Milk Substitutes for Young Calves* Production" Tec. Molitoria, 1975, 25 (12), 81-95.

Kaper, F.S. et al., "Replace Oil and Fat with Potato-Based

Ingredient", Food Technology 1987, 41 (3) 112-113 describe the use of hydrolyzed potato starch with a pH of 5.5 to 7.0, a DE of 3 and a bulk density of 400kg.m³ as a fat replacer.

US 4 596 602, relates to a method for the preparation of aqueous maltodextrin solutions which are stable against molds and yeast for long periods of time.

US 3 639 389, discloses the production of low DE starch hydrolyzate derivatives, including cationic, anionic, and non-anionic types.

A number of other patents relate to the use of maltodextrin in food and related compositions. In particular, US 4 510 166 discloses the use of converted starches as a fat or oil replacement in food products. The converted starches are prepared by conventional procedures, such as enzyme conversion, and have a preferred DE of less than 3. Disclosed food utilities include ice cream, margarine and whipped toppings.

US 4536 408, US 4 615 892, disclose margarine or butter substitutes comprising a low DE starch hydrolyzate. As disclosed at column 2, line 55 of '408, the starch hydrolyzate is utilized to replace part of the natural butter fat of the composition.

US 4308 294 discloses a composition for replacing oil disclosed in food products including ice cream and margarine comprising a modified starch.

While much has been published on the use of maltodextrins as food additives, heretofore it has not been possible to produce a milk substitute having the organoleptic properties of mouth feel, taste and appearance which so closely resemble whole milk as do the formulations of the present invention.

DISCLOSURE OF THE INVENTION

The present invention provides a dairy substitute formulation comprising 6 to 10 parts by weight of an oil in a carbohydrate or protein matrix, 4 to 8 parts by weight of a maltodextrin produced by partial hydrolysis of tuber or cereal starch, and of the formula (C₆H₁₀O₅)_n wherein n has an average value of 300 to 1000, characterized by a dextrose equivalent (DE) of 2 to 5, especially 3 to 4, and a pH of 5.5 to 7 in aqueous solution at a concentration of 25% w/w, sufficient emulsifier to create a stable emulsion when the formulation is mixed with water at a rate of about 16g per 250ml, and an effective amount of an antioxidant.

The oil is preferably a polyunsaturated oil, especially of marine or vegetable origin. Albumin is a suitable protein matrix. A carbohydrate matrix may be provided by starch or a maltodextrin.

The maltodextrins of the invention have a bulk density of 300κg.m^-3 to 600kg.m^-3, preferably 350kg.m^-3 to 450kg.m^-3, especially

400kg.m^-3, a calorific value of about 0.9kcal.g^-1.

Potato starch is the preferred starting material for producing the maltodextrins used in the formulations of the invention.

The maltodextrins may be manufactured by cooking a starch, preferably a potato starch, at 100ºC to 105ºC, preferably 105ºC for 3 to 8 minutes, decreasing the temperature by 5ºC to 15ºC and adding an endoamylase capable of the hydrolysis of starches at the 1,4-α-glucosidic linkages, monitoring the DE until it reaches the desired level between 2 and 5, terminating the enzyme action by lowering the pH to less than about 6 and drying the resulting hydrolyzate.

Suitable emulisifiers include esters of monoglycerides or fatty acids which would usually be included in the formulations at about 3% by weight based on the total weight of the dry pre mix.

Examples of suitable antioxidants for the formulations of the invention include α-tocopherol and ascorbyl palmitate. Antioxiαants will generally be present at about 0.1% by weight based on the total weight of the dry pre mix.

BEST MODES OF CARRYING OUT THE INVENTION

The preferred maltodextrin for use in the present invention is a fat substitute which is a cold-swelling starch which hydrates readily in water at ambient temperatures under mild agitation. At concentrations of 25%, w/w in water it has a pH of 5.5 to 7. It is preferred that it has a dextrose equivalent of 3 to 4, a bulk density of 400kg.m^-3 and a calorific value of 0.9kcal.g^-1. The maltodextrins used in the invention produce gels with a typical fat-like texture at a concentration of 20% w/w in water and greater.

The preferred method of production involves jet cooking of potato starch or wheat starch at 105ºC for 5 minutes followed by addition of the endoamylase and temperature reduction to 95ºC. The starch is held at that temperature for a time sufficient to produce a DE of 3 to 4. The enzyme activity is then stopped by lowering the pH.

A suitable enzyme dosage is 0.5kg of enzyme per tonne of substrate.

Drying of the product can be achieved in a number of ways including spray drying or freeze drying. The resulting product has no taste or odour.

The maltodextrin produces the organoleptic properties and mouth feel of a normal butter fat.

The formulations of the invention may also include vitamins, especially the fat soluble vitamins which are removed during the production of skim milk. These are A, D, E and K, which are usually added in the amounts in which they are present in whole milk. The formulations may also contain minerals such as calcium in the form of calcium carbonate.

It has been possible to produce a modified-fat dairy milk which consists of a whole milk from which essentially all the animal fats have been removed. This is achieved by those practised in the art and is generally known in the dairy industry as 'skim milk'. Many consumers find skim milk unacceptable in taste due to the reduced consistency and poor mouth feel of the product. However, from a dietary point of view skim milk has two important advantages of almost no animal fats and cholesterol. It has been possible to produce a fat-modified milk which uses skim milk as a base. To this is added the dairy substitutes formulation of the invention in order to produce a milk with a similar taste, consistency and mouth feel as whole milk.

The formulation of the invention can be used to produce a range of dairy products including milk (powder or liquid), custard, ice cream, soft serve, yoghurt and the like. In these products the saturated fats are replaced by the formulation of the invention which is combined with the conventional dairy products from which the saturated fats have been removed. It is preferred that the oil in the formulation is a polyunsaturated oil which may be derived from vegetable or marine sources. The oil replaces the saturated fats of the dairy products. The oil may also include protein as well as carbohydrate. A typical vegetable oil component has an analysis of 54% w/w polyunsaturated vegetable oil, 41.5% w/w carbohydrate, 2.0% moisture and 2.5% ash.

The formulation of the invention can be mixed with skim milk to produce a whole milk substitute or with skim milk powder to produce a whole milk powder substitute. Other dairy product substitutes can be manufactured from the whole milk substitute, alternatively, the formulation of the invention can be added to skim milk in greater quantities to produce a cream substitute.

As fat soluble vitamins are removed during the manufacture of skim milk, it is desirable to include vitamins in the formulation of the invention. The formulations may also include dietary minerals and antioxidants.

The milk substitute produced from the formulation of the invention has the taste and mouth feel of full cream dairy milk but has the important advantages of no cholesterol, no saturated fats and a lower energy value. Such a milk substitute may be used successfully in the formulation of a range of dairy products. Production of a Potato Based Maltodextrin

100kg of potato starch [analysis: colour - white; etc] is mixed with 235kg of water and cooked in a jet cooker for 5 minutes at a temperature of 105ºC. This partially liquified starch is cooled to 95ºC by passing through a heat exchanger and held at that temperature. Enzymatic liquifaction is then carried out by adjusting the pH to 6.0 to 6.5 and adding a suitable enzyme such as Termamyl which is a heat-stable α-amylase produced by a selected strain of Bacillus licheniformis. This enzyme is an endoamylase which will hydrolyze 1,4-α-glucosidic linkages. The dosage rate is 0.05kg of the enzyme.

At this starch dissolved solids ratio and enzyme concentration the desired DE is reached within about 10 minutes. Once this DE is reached further liquifaction is stopped by lowering the pH to about 4.5 to 5.0 by the addition of a suitable food grade acid.

The resulting aqueous maltodextrin is pumped to a spray dryer where the moisture content is reduced to about 90mg/g maximum. This product, an off-white coloured powder with no taste enables stable gel to be formed with a typical fat-like texture at a concentration of 20% to 25% dry substance.

From the dryer, the maltodextrin powder is packaged in poly-lined 25kg multi-wall paper sacks.

The potato based maltodextrin so produced was used in the examples that follow. Production of a Wheat Based Maltodextrin

100kg of wheat starch purchased from Goodman Fielder is mixed with 235kg of water and cooked in a jet cooker for 5 minutes at a temperature of 105ºC. This partially liquified starch is cooled to 95ºC by passing through a heat exchanger and held at that temperature. Enzymatic liquifaction is then carried out by adjusting the pH to 6.0 to 6.5 and adding a suitable enzyme such as Termamyl which is a heat-stable α-amylase produced by a selected strain of Bacillus licheniformis. This enzyme is an endoamylase which will hydrolyze 1,4-α-glucosτdic linkages. The dosage rate is 0.05kg of the enzyme.

From the dryer, the maltodextrin powder is packaged in poly-lined 25kg multi-wall pacer sacks.

The wheat based maltodextrin so produced was used in the examples which follow. Vegetable Oil Powder

Vegetable oil is refined and deodorized and mixed with protein and an emulsifier then spray dried. This is achieved by solubilizing the oil and protein and then atomizing this mixture into an enclosed cabinet or room where the temperature is maintained at about 170ºC. This powder was used in the examples which follow. Marine Oil Powder

Marine oil is extracted from fish, refined and deodorized and mixed with albumin and an emulsifier. The mix is then spray dried or freeze dried. This powder was used in the examples which follow.

The marine oil powder or vegetable oil powder can also be prepared in a carbohydrate matrix derived from, for example, starches or maltodextrins or the like.

To the dried oil-protein powder may be added other food additives such as maltodextrin, emulsifiers, mineral salts and antioxidants to produce a free-flowing powder as desired.

The following examples illustrate preferred embodiments of the invention and should not be construed as limiting thereon.

Example 1 Dairy Substitute Pre-mix

A dry mix is prepared using the following ingredients: Polyunsaturated vegetable oil (powder) 10.0g Potato Based Maltodextrin fat substitute 6.0g Cremodan Super (emulsifier) (powder) 0.5g α-tocopherol (antioxidant) 0.05g

These ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to produce a free-flowing, homogeneous powder.

Example 2 Dairy Substitute Pre-mix

A dry mix is prepared using the following ingredients: Polyunsaturated marine oil (powder) 6g Potato Based Maltodextrin fat substitute 7g Cremodan Super 0.5g α-tocopherol 0.05g

These ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to Droduce a free-flowing, homogeneous powder.

Example 3 Dairy Substitute Pre-mix

A dry mix is prepared using the following ingredients: Polyunsaturated vegetable oil (powder) 7g Wheat Based Maltodextrin fat substitute 8g Cremodan Super 0.5g α-tocopherol 0.05g

Vitamin A 750μg

Vitamin D 10μg

These ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to produce a free-flowing, homogeneous powder. Example 4 Dairy Substitute Pre-mix

A dry mix is prepared using the following ingredients: Polyunsaturated marine oil (powder) 8g Wheat Based Maltodextrin fat substitute 4g Polymuls GMS (emulsifier powder) 0.5g α-tocopherol 0.05g

Calcium carbonate 448mg

Example 5 Dairy Substitute Pre-mix

A dry mix is prepared using the following ingredients: Polyunsaturated vegetable oil (powder) 9g Potato Based Maltodextrin fat substitute 5g Polymuls GMS 0.5g α-tocopherol 0.05g

Vitamin A 750μg

Vitamin D 10μg

Calcium carbonate 448mg

Example 6 Dairy Substitute Pre-mix

A dry mix is prepared using the following ingredients: Polyunsaturated marine oil (powder) 10g Potato Based Maltodextrin fat substitute 6g Polymuls GMS 0.5g

Ascorbyl palmitate (antioxidant) 0.05g Vitamin A 750μg

Vitamin D 10μg

These ingredients are metered into a suitable mixing device such as a ribbon-blender and mixed to produce a free-flowing, homogeneous powder. Example 7 Dairy Substitute Pre-mix

A dry mix is prepared using the following ingredients: Polyunsaturated vegetable oil (powder) 6g Wheat Based Maltodextrin fat substitute 7g Cremodan Super 0.5g

Ascorbyl palmitate 0.05g

Vitamin A 750μg

Vitamin D 10μg

Calcium carbonate 448mg

The pre-mixes of Examples 1 to 7 are then ready for mixing with 250ml of skim milk to produce a low-fat, no-cholesterol, polyunsaturated liquid milk.

Alternatively 25g of non-fat milk solids can be added to the above pre-mixes. The resulting pre-mix powders are then mixed with 250ml of water to produce liquid milk products.

Example 8 Full Cream Milk Substitute

16.5g of a dairy dry pre-mix as described above is added to 250ml of milk from which the fats have been removed (skim milk).

This is mixed in a suitable stainless steel mixer and then passed through a standard dairy homogenizer and pasteurizer.

The resulting homogenized and pasteurized milk is ready for packaging in a standard milk carton or bottle.

An alternative is to use the pre-mix containing the dry, non-fat milk solids (dry skim milk powder) as described in the second part of Example 3. 41.5g of this pre-mix is added to 250ml of water and then mixed, homogenized, pasteurized and packed as described above. Example 9 Instant Custard Mix

Polyunsaturated vegetable oil (powder) 25g Maltodextrin fat substitute 35g

Whey powder 15g

Sugar 8g

Corn starch 15g

Antioxidant 0.2g

Emulsifier 2g is prepared together with suitable flavourings and mixed in a ribbon-mixer to prepare a free-flowing powdered pre-mix.

Thirty four grams of this powdered pre-mix is added to 250ml of boiling water and mixed vigorously. This produces a custard which has no cholesterol or saturated fats and is readily prepared from the pre-mix.

Example 10 Table Spreads

A vegetable oil blend is prepared from:

Polyunsaturated vegetable oil 34g

Maltodextrin fat substitute 5g

Emuldan-distilled monodiglyceride emulsifier Ig

Lecithin - antioxidant 0.05g

Flavour 0.02g

Colour 0.02g

The above mixture is blended at 40ºC.

To this is added 60g of water under constant agitation. This blend is then homogenised and cooled under refrigeration to produce a low-kilojoule fat-reduced table spread with the taste and texture of normal margarine.

INDUSTRIAL APPLICABILITY Dairy milks and butter fat are ingredients in a wide range of food applications. In every such application, the fat-modified dairy milk of the invention can be substituted for a normal full-fat dairy milk. Products produced in this way include custards, cream substitutes, ice cream and ice confections, soft serve creams, coffee whiteners, yoghurt, cakes and pastries, biscuits, and table spread (butter replacer).

Claims

1. A dairy substitute formulation comprising 6 to 10 parts by weight of an oil in a carbohydrate or protein matrix, 4 to 8 parts by weight of a maltodextrin produced by partial hydrolysis of tuber or cereal starch, and of the formula (C₆H₁₀O₅) wherein n has an average value of 300 to

1000, characterized by a dextrose equivalent (DE) of 2 to 5, and a pH of 5.5 to 7 in aqueous solution at a concentration of 25% w/w, sufficient emulsifier to create a stable emulsion when the formulation is mixed with water at a rate of about 16g per 250ml and an effective amount of an antioxidant.

2. The formulation of Claim 1, wherein the oil is a polyunsaturated oil

3. The formulation of Claim 1 or Claim 2, wherein the oil is derived from vegetable or marine sources.

4. The formulation of claim 3, wherein the oil is a vegetable oil having an analysis of 54% w/w polyunsaturated vegetable oil, 41.5% w/w carbohydrate, 2.0% moisture and 2.5% ash.

5. The formulation of any one of Claims 1 to 4, wherein the maltodextrin is derived from potato starch.

6. The formulation of any one of Claims 1 to 5, wherein the DE of the maltodextrin is 3 to 4.

7. The formulation of any one of Claims 1 to 6, wherein the maltodextrin has a bulk density of 300kg.m^-3 to 600kg.m^-3.

8. The formulation of Claim 7, wherein the maltodextrin bulk density is 400kg.m^-3.

9. The formulation of any one of Claims 1 to 8, wherein the maltodextrin has a calorific value of about 0.9kcal.g^-1.

10. The formulation of any one of Claims 1 to 9, wherein the maltodextrin is characterized by production of gels with a typical fat-like texture at a concentration of 20% w/w and greater in water.

11. The formulation of any one of Claims 1 to 10, wherein the emulisifier is an ester or monoglyceride of a fatty acid.

12. The formulation of any one of Claims 1 to 11, wherein the emulisifier is present in an amount of 2% to 4% by weight based on the total weight of the formulation.

13. The formulation of any one of Claims 1 to 12, wherein the emulisifier is present in an amount of about 3% by weight based on the total weight of the formulation.

14. The formulation of any one of Claims 1 to 13, wherein the antioxidant is α-tocopherol or ascorbyl palmitate.

15. The formulation of any one of Claims 1 to 14, wherein the antioxidant is present in an amount of 0.05% to 0.15% by weight based on the total weight of the formulation.

16. The formulation of any one of Claims 1 to 15, wherein the antioxidant is present in an amount of about 0.1% by weight based on the total weight of the formulation.

17. The formulation of any one of Claims 1 to 16, further comprising fat soluble vitamins.

18. The formulation of Claim 17, wherein the vitamins are selected from the group consisting of vitamin A, vitamin D, vitamin E and vitamin K. T9. The formulation of any one of Claims 1 to 18, further comprising dietary minerals.

20. The formulation of Claim 19, wherein the minerals are calcium salts.

21. The formulation of Claim 19 or Claim 20, wherein the mineral is calcium carbonate.

22. The formulation of any one of claims 1 to 21, further comprising sufficient skim milk to produce a whole milk substitute.

23. The formulation of any one of claims 1 to 21, further comprising sufficient skim milk to produce a cream substitute.

24. The formulation of any one of claims 1 to 21, further comprising sufficient skim milk powder to produce a whole milk powder substitute.

25. Dairy product-based food substitutes manufactured from the formulation of any one of claims 1 to 24.