EP2887814A1

EP2887814A1 - Food composition including a mixture of milk permeate and vegetable meal

Info

Publication number: EP2887814A1
Application number: EP12769145.9A
Authority: EP
Inventors: Eric Taillan; Anita GAREM; Gislene DA SILVA; Amandine BONNOTTE
Original assignee: Gervais Danone SA
Current assignee: Gervais Danone SA
Priority date: 2012-08-21
Filing date: 2012-08-21
Publication date: 2015-07-01
Also published as: MA37863B2; US20150216211A1; MA37863A1; WO2014029923A1; CN104640454A; MX2015002290A; RU2599627C1; BR112015003612A2

Abstract

The invention relates to a food composition including, in weight percent relative to the total weight of the composition: 0.5% to 5%, preferably 1% to 2%, more preferably 1% to 1.5%, and most preferably 1.2% of vegetable meal; and 6% to 20%, preferably 6% to 10%, more preferably 8% to 10%, and most preferably 9.1% of milk permeate, characterized in that said composition has a viscosity, measured using the Rheomat RM 200 apparatus at a temperature of 10°C and with a shearing of 64s-1, of between 200 and 4000 mPa·s, preferably between 300 and 3700 mPa·s, preferably between 400 and 3000 mPa·s, more preferably between 1000 and 2500 mPa·s, and most preferably around 2500 mPa·s.

Description

Food composition comprising a mixture of milk permeate and vegetable flour

The present invention relates to food compositions, especially dessert-type compositions, comprising a mixture of vegetable flour and milk permeate, low in fat and having organoleptic and rheological properties similar to dessert creams. The invention also relates to a process for preparing such food compositions.

The agri-food industry, like any other industry, is constantly looking for products that comply with regulatory requirements that meet consumer requirements and that are accessible in terms of cost to as many people as possible.

The reduction of fat content in food products, while retaining their organoleptic properties and texture, has become a major and ambitious challenge for the agri-food industry. Indeed, consumers are now more and more concerned about nutrition and the potential benefits of food. They are looking for products low in fat and yet provide a feeling of satiety.

However, the reduction of the fat content in food products, in particular dairy products, is often associated with a loss of organoleptic quality and a decrease in the viscosity of these products, thus rendering them unfit for consumption or unsatisfactory in the face of consumer requirements.

There is therefore a need for a food composition that meets the requirements of consumers and the recommendations of nutritionists.

The problem that the invention proposes to solve is therefore to provide a food composition comprising a low fat content, while maintaining at least the specific rheological properties of dairy products, in particular cream desserts, and keeping organoleptic qualities. acceptable to the consumer.

Surprisingly and unexpectedly, the inventors have developed a food composition having the organoleptic qualities and the rheological properties of a dessert cream, while substituting a large part of the fat with a mixture of milk permeate and vegetable flour. . The The present invention thus overcomes the disadvantages mentioned. Indeed, while avoiding the presence of a very large part of the fat, especially that contained in the milk, the inventors have managed to formulate compositions of the dessert type, having the same properties of texture and taste only a dessert cream.

The present invention thus relates to a food composition comprising, in percentage by weight relative to the total weight of the composition:

from 0.5% to 5%, preferably from 1% to 2%, more preferably from 1% to 1.5% and even more preferably from 1.2% of vegetable flour;

from 6% to 20%, preferably from 6% to 10%, more preferably from 8% to 10%, even more preferentially from 9.1% of milk permeate; characterized in that said composition has a viscosity, measured using the Rheomat RM 200 apparatus at a temperature of 10 ° C and a shear rate of 64s ^-1 , between 200 and 4000 mPa.s, preferably between 300 and 3700 mPa.s, preferably between 400 and 3000 mPa.s, preferably between 1000 and 2500 mPa.s, still more preferably about 2500 mPa.s.

Definitions

In the context of the present invention, the term "milk" refers to milk obtained from an animal, such as for example the cow, the goat or the ewe. Typically, this term includes, inter alia, whole milk, skim milk and semi-skimmed milk. For the purposes of the invention, this term does not include milk permeate.

"Whole milk" means heat-treated milk which, in respect of its fat content, satisfies one of the following formulas: standardized whole milk: a milk the fat content of which is

3.50% by weight minimum for 100 g of finished product;

non-standardized whole milk: a milk the fat content of which has not been modified since the milking stage, or by the addition or removal of milk fat, or by mixing with milk the natural fat content of which has been modified. However, the fat content may not be less than 3.50% by weight per 100 g of finished product. "Skimmed milk" means heat-treated milk whose fat content can not exceed 0.50% by weight per 100g of finished product. Typically, this skimmed milk can be obtained by centrifugation prior to ultrafiltration.

"Semi-skimmed milk" means heat-treated milk whose fat content has been reduced to a weight ratio of between 1.50% and 1.80% per 100 g of finished product.

"Dessert cream" means milk-based desserts made from dairy raw materials which are used in their composition for at least 20%, in particular for at least 50%, to which other ingredients have been added (such as rice , semolina, sugar, fruit, caramel, coffee, chocolate, etc.) and additives (such as flavoring agents, dyes, antifungals, etc.). They undergo a heat treatment of cooking, pasteurization or sterilization. "Milk permeate", "deproteinized milk" or "deproteinized milk" means the product obtained after removal of the milk proteins and milk fat contained in the milk, in particular skimmed milk and semi-skimmed milk. . Typically, this milk permeate is obtained by passing milk over micro-perforated ultrafiltration membranes that retain all of the protein molecules while lactose and mineral salts pass through the membrane. Standardization of protein content can be of paramount importance in the agri-food industry for economic profitability.

Typically, the micro-perforated membranes retain molecules having a molecular weight greater than 30 kDa, preferably 20 kDa, even more preferentially 10 kDa. This filtration thus prevents the passage:

milk proteins;

viable and non-viable bacteria;

bacterial protein antigens, and

fat.

Also, the permeate has the advantage of having a reduced fat content relative to milk, preferably of at least about 20%, 30%, 40%, 50%, 60%, 70%, 80%, more preferably 90% and even more preferably about 99% or more.

Preferably, the milk permeate has a fat content of 0% to 1%, more particularly 0% to 0.5%. Milk permeate can be obtained by fluidized bed drying. Also, in the context of the invention, the term "milk permeate" encompasses both the milk permeate obtained after passing over micro-perforated membranes, as well as the milk permeate obtained after reconstitution of a dried permeate.

Typically, this permeate can be found commercially, in particular under the trade name VARIOLAC®, marketed by the company Aria Foods. Typically, the milk permeate is defined according to its lactose level. Preferably, said milk permeate may be chosen from VARIOLAC®960 (milk permeate containing 96% lactose) and VARIOLAC®850 (milk permeate containing 85% lactose), and mixtures thereof.

These milk permeates can be in the form of powder or liquid or a mixture. In a preferred embodiment, the permeate is formulated by mixing powder permeate and liquid permeate.

By "dessert type composition" is meant a food composition according to the invention. Such a composition may be a fresh dairy product, a product with a long shelf life and / or a stable product at room temperature.

"Fresh dairy product" means fermented milk products, yogurts, fresh dairy desserts, or fermented milks.

"Long shelf life product" means a product that can be stored safely in an airtight container at room temperature and / or cool for a period of at least 1 month, 6 months, 12 months or 18 months. without deterioration of the organoleptic qualities of the product.

The term "dessert cream composition" is intended to mean a food composition having the rheological properties and the organoleptic characteristics of a dessert cream. This term refers to compositions which are not primarily composed of a mixture of whole milk and skim milk, but which still have rheological properties and organoleptic characteristics similar to dessert creams.

Typically, "the rheological properties of a dessert cream" are defined by the viscosity of the product. This viscosity is preferably between 1500 and 3000 mPa.s, when it is measured using the Rheomat RM 200 apparatus at a temperature of 10 ° C. and a shear of 64s ^-1. Typically, the "organoleptic characteristics of a dessert cream" include a multitude of criteria such as the impression with the spoon during the tasting of the product, the gelled aspect of the product, the thickness that it confers in the mouth, l intensity of the aroma notes, and the intensity of the milk notes.

By "sensory analysis" is meant a technique for objectively qualifying the organoleptic properties of a product. It is a description of this product, using a set of standardized descriptors, by a group of people trained to quantify these descriptors on an evaluation scale. Typically, the descriptors used for qualifying a composition of the dessert cream type are chosen from:

spoon print;

gelled appearance;

thickness in the mouth;

intensity of aroma notes; and

intensity of dairy notes.

By "fat" is meant fatty substances such as fats or oils contained in the food composition of the invention. The fat content is measured relative to the weight of the food composition of the invention.

By "cream" is meant the fat resulting from the centrifugal separation or skimming of the milk. Typically, during the process for obtaining the cream, the milk, first heat-treated, continuously feeds the cream separator. It is subjected to a very fast rotation inside a tank. Centrifugal force accelerates the separation of milk components. The heavier gain the walls while the fat, lighter, gather in the center: it's cream. Depending on whether it is taken more or less near the axis of rotation, it is more or less rich in fat. At the outlet of the centrifuge, most creams are pasteurized at a temperature of 95 to 98 ° C for 30 seconds.

In other words, cream is the major part of the milk fat. It exists as globules dispersed in an aqueous phase of milk. The fat globules are surrounded by a membrane made up of various proportions of proteins, phospholipids and glycerides. These very important phospholipids are a function of most of the emulsifying properties of the membrane of fat globules. The absorption of casein and proteins within the aqueous phase of the cream, in the surface of the milk fat globules where the membrane of the globules is destroyed allows the variability of the viscosity. Casein promotes interaction with other molecules such as calcium, which creates a new structure in the cream and, by the same token, modifies the texture properties.

Food composition of the invention

The invention relates to a food composition comprising, in percentage by weight relative to the total weight of the composition:

from 6% to 20%, preferably from 6% to 10%, more preferably from 8% to 10%, even more preferentially from 9.1% of milk permeate;

characterized in that said composition has a viscosity, measured using the Rheomat RM 200 apparatus at a temperature of 10 ° C and a shear rate of 64s ^-1 , between 200 and 4000 mPa.s, preferably between 300 and 3700 mPa.s, preferably between 400 and 3000 mPa.s, preferably between 1000 and 2500 mPa.s, still more preferably about 2500 mPa.s.

For the purposes of the present invention, "shearing" is understood to mean a shearing speed advantageously expressed in s ^-1 .

Preferably, the food composition according to the invention is a dessert-type composition. More preferably, the food composition according to the invention is a composition of the dessert cream type.

The food composition of the invention is characterized by the substitution of a portion of the milk, more specifically of the milk fat, with a mixture of milk permeate and vegetable flour. Such a substitution makes it possible to reduce the fat content and the protein content of the food composition according to the invention.

The inventors have shown that the cream-type dessert compositions of the invention have the same rheological properties, in terms of viscosity, as dessert creams.

They have also shown, by a sensory analysis study, that the food compositions of the invention have the same organoleptic qualities as a dessert cream. Preferably, the food composition according to the invention comprises from 1% to 10%, preferentially from 5% to 10%; more preferably 8% to 10%, even more preferably 8.5% lactose by weight relative to the total weight of the composition

Preferably, the protein content in the food composition of the invention as a percentage of weight relative to the total weight of the composition is between 0% and 10%, preferably between 0.1% and 5%, preferably between 0.4%. and 1%, more preferably between 0.5 and 0.9%, still more preferably about 0.8%. Preferably, the level of fat in the food composition of the invention, as a percentage of weight relative to the total weight of the composition, is between 0% and 20%, preferably between 0% and 10%, more preferably between 0% and 5%, more preferably between 1% and 3%, more preferably between 2% and 3% and even more preferably about 2.0%.

Preferably, said food composition is a stable composition.

For the purposes of the present invention, the term "stable composition" means a composition having less than 5% by weight of liquid phase separated after 8 weeks at 10 ° C. relative to the total weight of the composition, advantageously less than 3% by weight. . The term "separated liquid phase" means the transparent aqueous phase appearing at the bottom or on the composition.

The dessert cream-type compositions according to the invention preferably comprise less than 50% of milk and are characterized by the substitution of a part of the milk, more specifically of the milk fat, with the milk permeate.

Also, the cream-type dessert composition according to the invention has the following advantages:

it has a reduced fat content compared to a dessert cream, and thus meets the requirements of consumers wishing to reduce their consumption of fat;

it has the same viscosity as a dessert cream;

it has similar organoleptic qualities for the consumer compared to a dessert cream; it has an improved dairy note sensation due to the presence of milk permeate; and

it has a low cost formulation due to the presence of milk permeate.

In one embodiment of the invention, the vegetable meal is selected from wheat flour, rice flour, and corn flour. Typically, the provision of wheat flour in the food composition of the invention leads to the presence of gluten in said composition. In contrast, the intake of rice flour and / or corn does not lead to the presence of gluten. Those skilled in the art can easily choose the vegetable meal of interest depending on the consumer's requirements, particularly in terms of gluten content.

Preferentially, the vegetable meal is obtained according to a partial pre-gelatinization treatment. Such a process is described in European Patent EP 0105787, which is incorporated by reference. The method of treating a vegetable flour by partial pre-gelatinization consists of moistening the flour so as to give it a specific humidity and then to heat it under precise conditions of temperature, pressure and duration, which may however vary in depending on the nature of the flour used. More precisely, the flour is moistened so as to give it a total moisture content of between about 18 and 35%, then it is heated with steam for 5 to 50 minutes, and finally the flour thus treated is ground and dried. The flour is then generally moistened so that its total humidity is between 25 and 30%, then it is distributed before heating on trays in a layer of thickness between 1 and 5cm. Steam heating can be carried out at normal atmospheric pressure, saturated steam, for a period of between 20 and 50 minutes or so. The heating during the treatment according to the method of the invention is such that the temperature at the heart of the flour, measured at the outlet of the heating device, is about 85 to 90 ° C. Outside this range, the flour is little or too pre-gelatinized. The pre-gelatinization process may be carried out in the usual equipment of the processing of flour, starch or similar products. For example, the heating can be carried out in an autoclave with trays on which the flour is distributed. Similarly, the grinding and drying are carried out in conventional apparatus.

The vegetable flour thus obtained has the following characteristics: it is easily dispersible,

it has a high viscosity

it has a high binding power after cooking,

it does not show a demotion

it is resistant to variations in pH, temperature, freeze / thaw cycles and shearing during cooking.

Preferably, the vegetable flour is a wheat flour, more preferably a pre-gelatinized wheat flour.

Even more preferentially, the vegetable flour is a wheat flour marketed by Limagrain under the trade name Westhove Wheat 1000R.

Alternatively, vegetable flour is a flour derived from waxy wheat. This waxy wheat has the distinction of containing almost 100% amylopectin while the most common varieties are 76% amylopectin and 24% amylose which improves the viscosity of the final product and thus prevents syneresis.

In one embodiment, the food composition of the invention comprises, in percentage relative to the total weight of the composition:

from 0 to 20%, preferably from 0.1 to 10%, more preferably from 0.5 to 3%, more preferably from 1 to 2%, more preferably from about 1.20% of milk powder, preferably from skim milk powder.

0 to 5% cream.

Typically, the food composition of the invention comprises from 20 to 80% of a liquid matrix selected from water, milk, reconstituted milk powder and mixtures thereof.

In one embodiment, the food composition of the invention may further include additives, sugar, water, starch, and salt.

Typically, the additives are selected from stabilizers and thickeners, emulsifiers, colorants, acidity regulators, and flavors.

These additives can be used to ensure the stability and integrity of the emulsion, given the fat content and durability of the product.

A nonlimiting list of acidity regulators consists of lactic acid, sodium lactate, potassium lactate, calcium lactate, citric acid, calcium citrates, sodium carbonate, sodium hydrogen carbonate, sodium sesquicarbonate, potassium carbonate, or potassium hydrogen carbonate.

A nonlimiting list of stabilizers or thickeners consists of calcium carbonate, dihydrogen sodium citrate, trisodium citrate, monopotassium citrate, tripotase citrate, calcium sulphate, monosodium orthophosphate, disodium orthophosphate trisodium orthophosphate, monopotassium orthophosphate, dipotassium orthophosphate, tripotasic orthophosphate, monocalcium orthophosphate, dicalcium orthophosphate, tricalcium orthophosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, tetrapostassic diphosphate , dicalcium diphosphate, calcium bi-acid diphosphate, pentasodium triphosphate, pentapotassium triphosphate, sodium polyphosphate, potassium polyphosphate, calcio-sodium polyphosphate, calcium polyphosphate, ammonium polyphosphate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, alginate alkali, propylene glycol alginate, agar-agar, carrageenan, processed euchema algae, locust bean gum, guar gum, gum arabic, xanthan gum, gellan gum, pectin , microcrystalline cellulose, cellulose powder, methylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylethylcellulose, sodium carboxymethylcellulose, glycerol esters of diacetyltartaric acid and fatty acids, potassium chloride, sodium, mono-starch phosphate, diamidon phosphate esterified with sodium trimetaphosphate esterified with phosphorus oxychloride, phosphate diamidon phosphate, acetylated diamidon phosphate, anhydride-esterified starch acetate acetic acid, acetylated diamidon adipate, hydroxypropyl starch, hydroxypropyl diamidon phosphate, or sodium starch octenyl succinate.

Preferably, said thickener is chosen from xanthan gum, carrageenans, pectin, starch, modified starches, gellan gum, cellulose and its derivatives and mixtures thereof.

Preferably, said stabilizer or thickener is carrageenan. A non-exhaustive list of emulsifiers consists of soy lecithin, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monooleate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate, mono- and diglycerides of fatty acids, esters of acetic acids and glycerol fatty acids, lactic acid esters and glycerol fatty acids, citric acid esters of glycerol fatty acids, sucrose esters of fatty acids, polyglycerol esters of fatty acids, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, monooleate sorbitan, or sorbitan monopalmitate.

The food composition of the invention may also comprise modified starch. Typically, this modified starch is chosen from starch phosphate (E1410), diamidon phosphate (E1412), acetylated diamidon phosphate (E1414), acetylated starch (E1420) and acetylated diamidon adipate (El 422). hydroxypropylated starch (E1440), hydroxypropylated diamidon phosphate (E1442), sodium starch octenyl succinate (E1450), or acetylated oxidized starch (E1451).

A non-exhaustive list of dyes consists of riboflavin (El 01), quinoline yellow (E 104), orange yellow S (E 110), azorubine and carmoisine (E 122), culvert 4R and red cochineal A (E 124), indigotine, indigo carmine (E 132), paprika extract (El 60) or titanium dioxide (E 171).

A non-exclusive list of flavors consists of dark chocolate, milk chocolate, white chocolate, hazelnut, coconut, vanilla, caramel, coffee, speculoos, salted caramel, praline, pistachio or their mixtures.

Preferably, the composition of the invention comprises, in percentage by weight relative to the total weight of the composition:

- 0 and 5% cream;

0 and 5%, preferably 0.5 and 2%, preferably about

1.20% skim milk powder;

from 5% to 15%, preferably from 9 to 11%, even more preferentially from approximately 9.1% of milk permeate; and 0.5 to 3%, preferably 1 to 2%, more preferably approximately 1.2% vegetable meal, preferably wheat flour, more preferably pre-gelatinized wheat flour. In a preferred embodiment, said composition further comprises, in percentage by weight relative to the total weight of the composition:

about 0.06% of carrageenans;

about 2.5% modified starch E1442;

from 5% to 14% of sugar, preferably from 9 to 11%, and even more preferentially from approximately 10% of sugar;

0 to 1%, preferably about 0.7% cocoa powder; and

0 to 1%, preferably about 0.2% chocolate flavor.

Typically, the protein content of said composition is between 0 and 2%, and is preferably about 0.9% by weight percentage relative to the total weight of the composition.

Typically, the fat content of said composition is between about 0 and 4%, preferably between 1 and 3%, and is even more preferably about 2% by weight percentage relative to the total weight of the composition.

figures

Figure 1:

Bar chart showing the results of the sensory analysis of 2 compositions according to the invention (compositions 1 and 3) compared to compositions not comprising milk permeate (compositions 2 and 4).

The criteria studied are the following:

Footprint with a spoon;

Gelled appearance;

Thickness in the mouth;

Intensity of chocolate notes; and

Intensity of dairy notes Examples

I. Compositions

The inventors have developed 4 compositions having the following formulations (the percentages refer to percentages by weight relative to the total weight of the composition). Compositions 1 and 3 comprise milk permeate (sold under the name VARIOLAC and marketed by the company Aria), respectively in combination with wheat flour (Wethove wheat 1000R and standard commercial flour T55.

Compositions 2 to 4, in turn, comprise lactose, respectively in combination with wheat flour (Wethove wheat 100R and flour T55.

Finally, the last composition corresponds to a classic dessert cream of the prior art and that can be found on the market, especially under the Danone® trade name of the company Danone. This product comprises a much higher amount of fat than compositions 1 to 4, as in the table below.

The various compositions are iso-lactose (8.5%).

The levels are expressed as a percentage, relative to the total weight of the composition.

Composition 1: Composition 2: Composition 3: Composition 4: Composition wheat flour wheat flour flour T55 and flour T55 and dessert cream (Westhove wheat (Westhove wheat permeate lactose prior art 1000R) and 1000R) and lactose

permeate

Cream 40g / kg 4.82 4.82 4.82 4.82 9.25

Milk powder 1.20 1.99 1.20 1.99 6.20 skim

Modified starch 2.50 2.5 2.50 2.50 2.50

E1442

Sugar 10.00 10.0 10.00 10.00 14.5

Permeate 9,13 0,0 9,13 0,00 0,0 ultrafiltration

(Variolac 850)

Cocoa 0.72 0.72 0.72 0.72 1.70

Chocolate aroma 0.17 0.17 0.17 0.17 0.15

Wheat flour 1.21 1.21 0.00 0.00 0.0 pre-freeze

Wheat flour 0.00 0.0 1.21 1.21 0.0

T55 Lactose 7.59 7.59

Carrageenan 0.06 0.06 0.06 0.06 0.05

Water 70.19 70.94 70.19 70.94 65.85

Protein level 0.8 0.8 0.8 0.8 2.4

(%)

Rate in Material 2.0 2.0 2.0 2.0 2.4 Fat (%)

Among these compositions, only the compositions 1 and 3 are according to the invention.

II. Rheological properties of compositions 1 to 4

The inventors measured the viscosity of each composition after one week of storage.

These viscosities were measured using the Rheomat RM 200 apparatus at a temperature of 10 ° C. and a shear of 64 ^{° -1} . They also measured the pH of each of these compositions.

The results are shown in Figure 1:

The rheological properties of compositions 1 and 3, comprising milk permeate in combination with wheat flour (westhove wheat 1000R from Limagrain or commercial wheat flour T55), have rheological properties similar to that of the reference composition (cream dessert).

II. Sensory analysis

The inventors tested the sensory properties of compositions 1 to 4 using the following descriptors:

-Empreinte with a spoon -Gelled aspect

-Thickness in the mouth

-Intensity of chocolate notes

-Intensity of dairy notes

Figure 1 summarizes the results of this study. These results show that the composition according to the invention, comprising Limagrain wheat flour and milk permeate, have:

-a better intensity of milk grade;

a better intensity of chocolate taste;

-a better impression with a spoon and

-a better thickness in the mouth

The inventors have thus demonstrated that the substitution of milk fat with a mixture of milk permeate and vegetable flour makes it possible to maintain the organoleptic characteristics of the product, especially in comparison with a dessert cream.

Claims

1. Food composition comprising, in percentage by weight relative to the total weight of the composition:

2. Composition according to claim 1, characterized in that it further comprises from 1% to 10%, preferentially from 5% to 10%, more preferably from 8% to 10%, even more preferably from 8.5% of lactose.

3. Food composition according to claim 1 or 2, characterized in that the level of fat in weight percentage relative to the total weight of the composition is between 0% and 20%, preferably between 0% and 10%, more preferably between 0% and 5%, more preferably between 1% and 3%, more preferably between 2% and 3% and even more preferably about 2.0%.

4. Food composition according to any one of claims 1 to 3, characterized in that the protein content as a weight percentage relative to the total weight of the composition is between 0% and 10%, preferably between 0.1% and 5%. %, preferably between 0.4% and 1%, more preferably between 0.5 and 0.9%, more preferably about 0.8%.

5. Composition according to any one of claims 1 to 4, characterized in that said plant meal is selected from wheat flour, rice flour, and corn flour.

6. Composition according to any one of claims 1 to 5, characterized in that said plant meal is a pre-gelatinized plant meal.

7. Composition according to any one of claims 1 to 6, said composition further comprising:

from 0 to 20%, preferentially from 0.1 to 10%, more preferably from

0.5 to 3%, more preferably 1 to 2%, more preferably approximately 1.20% of milk powder, preferably of skimmed milk powder

0 to 5% cream.

8. Composition according to any one of claims 1 to 7, said composition further comprising additives, sugar, water, starch, or salt.

9. Composition according to claim 8, characterized in that said additives are selected from stabilizers and thickeners, emulsifiers, dyes, acidity regulators, and flavorings.

10. Composition according to claim 9, characterized in that said thickener is selected from xanthan gum, carrageenans, pectin, starch, modified starches, gum gel, cellulose and its derivatives and mixtures thereof.

11. Composition according to claim 10, characterized in that the thickener content is between 1% and 5%, preferably between 2% and 4%,

12. Composition according to any one of claims 1 to 11, characterized in that it comprises, in percentage by weight relative to the total weight of the composition: 0 and 5% cream;

0 and 5%, preferably 0.5 and 2%, preferably about 1.2% of skimmed milk powder;

from 5% to 15%, preferably from 9 to 11%, even more preferentially from approximately 9.1% of milk permeate; and

0.5 to 3%, preferably 1 to 2%, more preferably approximately 1.2% vegetable meal, preferably wheat flour, more preferably pre-gelatinized wheat flour.