TEXTURANT COMPOSITION FOR MANUFACTURING FOOD PREPARATION WITHOUT FATTY MATTER, SAUCE AND PROCESS FOR PRODUCING CORRESPONDING FOOD PREPARATION

摘要

The invention relates to a texturizing composition and a process for producing a non-fat food preparation, such as a fat-free frozen sauce or dessert. According to the invention, such a texturizing composition comprises from 0.3 to 2% by weight of guar gum, from 1 to 15% by weight of modified starch, from 0.5 to 3%, preferably from 1.2 to to 1.6%, and even more preferably 1.4% by weight of cellulose gum, from 0.5 to 3%, preferably from 1.2 to 1.6%, and even more preferentially from 1.4% to cellulose fiber mass, and at least one aqueous solution.