NON-DAIRY PUDDING WITH HIGH OAT CONTENT

FIELD OF THE INVENTION

The present invention relates to food products and especially to non-dairy puddings having high oat content.

BACKGROUND

Dessert puddings are conventionally made of milk, sugar, and some thickener, usually eggs or flours.

Unfortunately, milk and other dairy products can cause stomach problems and other medical symptoms to those sensitive or allergic to milk proteins, or suffering from malabsorption of lactose, a sugar that is naturally found in milk and milk products. Moreover, some consumers avoid food products that contain dairy or other animal-derived components, such as eggs, for ethical reasons to exclude animal exploitation. Furthermore, there is a growing consensus that reducing excess animal farming will be necessary to meet the current climate change targets and reduce the release of greenhouse gases such as methane, COz, and nitrous oxide.

One approach to deal with issues relating to dairy products is to offer corresponding non-dairy products wherein all milk components have been replaced with their plant-based counterparts, such as those derived from oats. Indeed, a number of oat-based non-dairy products have entered the market. However, a common problem with oat-based products that aim at mimicking corresponding dairy products is their compromised organoleptic properties, especially poor texture and too strong taste of oats. Obtaining a good texture is particularly challenging when the aim is to use as few different ingredients as possible and further to avoid processed ingredients, such as modified starch.

There is a need for improved non-dairy, preferably plant-based, food products, such as dessert puddings. BRIEF DESCRIPTION OF THE INVENTION

The invention relates to a non-dairy pudding according to independent claim 1 and to a method for the preparation thereof according to independent claim 15.

Some embodiments of the invention are set forth in the dependent claims. Further embodiments become apparent from the detailed description and the examples.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a non-dairy pudding, more precisely to a dessert pudding, that has a high oat content. Puddings are non-baked and non-frozen spoonables with a thick and soft texture.

Before the invention is further described, it is to be understood that this disclosure is not strictly limited to the particular embodiments described herein, as such can of course vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

It is also to be noted that, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

It is further to be noted that certain features of the disclosure, which are, for clarity, described in the context of separate embodiments, can also be provided in combination in a single embodiment. Conversely, various features of the disclosure, which are, for brevity, described in the context of a single embodiment, can also be provided separately or in any suitable sub-combination. Moreover, all combinations of the embodiments are specifically embraced by the present disclosure and are disclosed herein just as if each and every combination was individually and explicitly disclosed. In addition, all sub-combinations are also specifically embraced by the present disclosure and are disclosed herein just as if each and every such sub-combination was individually and explicitly disclosed herein.

All ranges and parameters, including but not limited to percentages and ratios disclosed herein, are understood to encompass any and all sub-ranges subsumed therein, and every number between the endpoints. For example, a stated range of "1 to 10" should be considered to include any and all sub-ranges beginning with a minimum value of 1 or more and ending with a maximum value of 10 or less, including all integers, whole or fractions, contained within the range. Thus, the stated range of "1 to 10" should be construed as supporting, for example, a range of from 1 to 8, from 3 to 6.6, from 1 to 9, from 3.6 to 5, from 3.5 to 9.9, and so forth.

As used herein, the term "about" refers to a range of values ± 10% of a specified value. For example, the phrase "about 80 wt%" includes ± 10% of 80 wt%, or from 72 wt% to 88 wt%.

The percentages used herein are weight percentages (abbreviated wt%] calculated from the total weight of the pudding unless otherwise indicated.

As used herein and in the appended claims, the singular forms "a", "an", and "the" mean one or more. Thus, a singular noun, unless otherwise specified, carries also the meaning of the corresponding plural noun, and vice versa. As such, the terms "a", "an", "one or more" and "at least one" can be used interchangeably.

As used herein, the term "and/or" in a phrase such as "X and/or Y" means either "X and Y" or "X or Y" and provides explicit support for both meanings or for either meaning.

As used herein, the terms "comprising", "including", "containing" and "having" are interchangeable.

Embodiments and details disclosed in the context of discussing the product of the invention apply to the method of preparing the product, and vice versa, even if not repeated. The pudding of the invention is rich in oats. To be more exact, oat content of the pudding is at least 6.5 wt%, more specifically 6.5-20 wt% as calculated from the total weight of pudding. In other words, the oat content of the pudding may vary, for example, from 6.5, 7, 8, 9, 10, 11, 13 or 15 wt% up to 7, 8, 9, 10, 11, 13, 15 or 20 wt%. Some examples of preferable ranges of the oat content include 7-15 wt%, 8-13 wt% or 9-11 wt%.

However, in some embodiments, the oat content of the pudding may be somewhat lower than what is set forth above, such as at least 3.5 wt% or at least 4 wt% as calculated from the total weight of pudding. Accordingly, the oat content of the pudding may in some embodiments be, for example, 3.5-20 wt%, 4-15 wt% or 4- 11 wt%, to list some non-limiting examples .

As used herein, the expression "oat content", and the like, refers to the total amount (weight percentage) of oat-derived dry matter in the pudding. Oat content may be delivered into the pudding in the form of an oat base and/or oat flours. In some preferred embodiments, the oat content is obtained by using at least an oat base in the manufacturing of the pudding. In some other preferred embodiments, the oat content is obtained by using both an oat base and oat flours in the manufacturing process. Optionally, further oat content may be delivered into the pudding by using added oat protein as disclosed in more detail below.

As used herein, the term "oat base" refers to a water extract or water suspension obtained from enzymatically hydrolysed oats. Oat bases can be prepared by various methods well known to those skilled in the art. Generally, the methods involve processing of oat grains to remove the hull and to break the grains, for example, by flaking or milling, prior to mixing with water and one or more enzymes readily available in the art for this purpose. Typical carbohydrate hydrolysing enzymes include alpha- or beta-amylases, amyloglucosidase, betaglucosidase and pullulanase, whereas typical other enzymes include proteases and lipases. The oat content of oat bases may vary, usually within the range of 5- 15% by weight, such as about 10% by weight, depending on different variables in the preparation process used. Oat milk can also be used as oat base.

As used herein, the term "oat flours" refers broadly to a powder-type material made by milling or grinding of oat groats, i.e. dehulled oat grains. Whole grain oat flours are obtained by milling or grinding whole groats, while oat endosperm flours are obtained by milling or grinding oat groats from which the bran has been removed. Both whole grain oat flours and oat endosperm flours, or any mixtures thereof, can be used in the present pudding, although finely ground endosperm flours are sometimes preferred. Also finely ground oat bran may be used.

The most abundant carbohydrate component of oats is starch, usually accounting for 40-65% of the total weight of oat groats, depending on the variety and growing conditions. Starch is mainly stored in the oat endosperm, therefore constituting typically up to 70% of the total weight of oat endosperm flours.

In addition to the starch provided by oats, the present pudding contains additional starch derived from a plant source other than oats, denoted herein as "non-oat starch". Said additional starch refers to a starch-rich ingredient having a starch content higher than 50% by dry weight. Preferably, the additional starch is nonmodified, i.e. native, in accordance with an unexpected realization that a surprisingly pleasant and stable texture can be obtained without using modified starch. Therefore, non-limiting examples of preferred starch-rich ingredients include native starches from different sources such as root starches obtained e.g. from potato, cassava (tapioca), sweet potato and arrowroot as well as cereal starches from e.g. maize, rice, wheat and sorghum. The characteristics of starches also vary depending on their amylopectin and amylose contents and therefore suitable starch-rich ingredients also include high amylopectin starches, such as waxy maize, waxy potato or waxy rice starches, as well as low amylopectin starches.

Generally, starches may be native or enzymatically or chemically modified to different types of starch derivatives (e.g. hydroxypropylated starch and hydroxypropylated waxy starch) to enhance their performance in different applications. Indeed, modified starches have improved physico-chemical properties and are, therefore, widely used in numerous food applications, such as puddings, for example owing to their better structure -forming properties. However, as already stated, for use in the present invention, the non-oat starch is preferably native non-oat starch.

Non-limiting examples of native starch-rich ingredients include native tapioca starch, native potato starch, native waxy potato starch, native maize starch, native waxy maize starch, native rice starch, native waxy rice starch, native wheat starch, native waxy wheat starch, and any mixtures thereof.

The total starch content of the pudding may vary within the range of from about 1.5 wt% to about 10 wt%, preferably from about 2 wt% to about 8 wt%, more preferably from about 3 wt% to about 7 wt%. Non-limiting examples of further suitable ranges of the total starch content include from about 2 wt% to about 6 wt% and from about 3 wt% to about 6 wt% as calculated from the total weigh of the pudding.

The present pudding comprises carrageenan, a linear sulphated polysaccharide extracted from red edible seaweeds. In some embodiments, the amount of carrageenan ranges from about 0.05 wt% to about 1 wt%, or preferably from about 0.1 wt% to about 0.5 wt%, or more preferably in an amount of about 0.2- 0.4 wt%, based on the total weight of the pudding.

Despite the high content of oat-derived dry matter, excellent texture could be achieved by using a native starch-rich ingredient in combination with carrageenan. Moreover, this combination resulted in very good taste lacking the bitter taste of oat.

It was also unexpectedly realised that an exceptionally good texture was achieved at certain weight ratios of starch to carrageenan. In some embodiments this ratio is from about 10 to about 20, preferably about 9 to about 19, more preferably about 8 to about 18. It is surprising that a soft but not runny texture could be achieved by using native starch and carrageenan as the only added hydrocolloids in the pudding. As used herein, the term "hydrocolloid" refers to food ingredients including thickening agents, stabilizers and gelling agents. Although an excellent texture can be achieved by using native starch and carrageenan as the only added hydrocolloids, the pudding may in some embodiments contain additional added hydrocolloids, such as those listed in the following paragraph. However, nowadays many consumers appreciate food products with as few additives as possible.

Accordingly, in some embodiments, the pudding does not contain added hydrocolloids other than native starch and carrageenan. In other words, the pudding may be substantially free of, i.e. contain only trace amounts of, if any, additional hydrocolloids such as pectins, locust bean gums, gum Arabic, xanthan gums, guar gums, alginate, gelatin, gellan and agar. Most of the commercially available puddings contain not just two, but usually more added hydrocolloids in order to achieve a desired and organoleptically acceptable texture.

However, in some embodiments, the pudding may contain a small amount of gellan, such as 0.05 wt% or less, as an additional hydrocolloid to the native starch and carrageenan. To be more exact, gellan may be used in an amount of 0-0.05 wt%, for example in an amount of 0.01 wt%, 0.02 wt%, 0.03 wt% or 0.04 wt%, or in any amount between the listed exemplary amounts.

The total fat content of the pudding ranges from about 0.45 to about 16 wt% calculated from the total weight of the pudding. Preferably, the total fat content of the pudding is from about 1 to about 10 wt%, more preferably from about 1.5 to about 5 wt%. In some embodiments, the only fat source in the pudding is the oat- derived dry matter. In some other embodiments, the pudding may optionally comprise one or more additional fat sources such as one or more plant oils, one or more fat-containing flavouring agents (e.g. cocoa and/or chocolate) and one or more phytosterols.

Notably, no solid fats, such as coconut-derived fats are used in the present pudding (i.e. the pudding is free from solid fats) since excellent texture was achieved even without using them. However, since oats and optional ingredients, such as plant oils, contain some saturated fatty acids, the pudding is not completely devoid of saturated fatty acids although no solid fats as such are used in the preparation of the pudding. Generally, saturated fatty acids constitute less than 30 wt%, usually about 20 wt% of the total fats in oats, whereas typically less than 30 w% of the total fatty acids in plant oils are saturated fatty acids. In comparison, 80-95 w% of coconut-derived fats are saturated fats. Importantly, of the total fat contained in the pudding, less than 60 wt%, preferably less than 50 wt%, more preferably less than 40 wt%, even more preferably less than 30 wt% are saturated fatty acids.

If used at all, non-limiting examples of suitable plant oils include rapeseed oil, canola oil, sunflower oil, soybean oil, olive oil and/or flaxseed oil, the amount thereof ranging from about 0.2 wt% to about 10 wt%, preferably from about 0.5 wt% to about 5 wt%, more preferably from about 1 wt% to about 3 wt%, calculated from the total weight of the pudding.

Also some other optional ingredients, such as cocoa powder and chocolate, may contribute to the saturated fatty acid content of the pudding. Usually, saturated fatty acids constitute about 60-65 wt% of the total fatty acid content of these optional ingredients.

In some embodiments, phytosterols can be included in the pudding. They are known for their serum LDL cholesterol lowering effect. The phytosterols are selected from the group consisting of plant stanol ester, plant sterol ester, plant sterol and/or plant stanol. Phytosterols are well-known in the art and commercial products are also available. The phytosterols are included in the pudding in an amount of 0.1-5%, preferably 0.4-3.5% by weight. The phytosterols, if present, are encompassed in the total fat content of the pudding.

The total protein content of the pudding may vary as desired, usually ranging from about 0.5 to about 12 wt%, based on the total weight of the pudding. In other words, the total protein content of the pudding may vary from about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 or 11 wt% to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 or 12 wt%. Non- limiting examples of suitable total protein contents of the pudding in those embodiments that do not contain added protein include from about 0.5 to about 5 wt%, preferably about 1 to about 4 wt%, or from about 2 to about 3 wt% of total protein. Non-limiting examples of suitable total protein contents of the pudding in those embodiments that do contain added protein include from about 2 to about 12 wt%, preferably about 3 to about 10 wt%, or from about 3 to about 8 wt% of total protein.

In some embodiments, proteins are provided into the pudding only by the oat- derived dry matter and/or by the starch-rich ingredient. In other words, such puddings do not contain added protein. However, in some other embodiments, the pudding may comprise additional plant protein components such as one or more protein concentrates and/or one or more protein isolates.

As used herein, the term "protein concentrate" refers to protein material obtained from a plant source by at least partial removal of soluble carbohydrate and other constituents thereby increasing the relative protein content in the material. Typically, this can be achieved by air classification. Protein concentrates commonly contain from about 50 wt% to less than about 80 wt% protein, most commonly from about 60 wt% to about 70 wt% protein on dry matter basis. In other words, the protein content of a typical protein concentrate may vary, for example, from about 50, 55, 60, 65, 70 or 75 wt% up to about 55, 60, 65, 70, 75 or 80 wt% on dry matter basis.

As used herein, the term "protein isolate" refers to protein material that has undergone well known processing steps to reach a protein content of at least 80 wt%, most commonly between about 80 wt% and about 99 wt% on dry matter basis. In other words, the protein content of a typical protein isolate may vary, for example, from about 80, 82, 84, 86, or 88, 90, 92, 94, 96 or 98 wt% up to about 82, 84, 86, 88, or 90, 92, 94, 96, 98 or 99 wt% on dry matter basis.

Suitable sources of additional plant protein, if present, include without limitation legumes, tubers, seeds and/or cereals, preferably non-oat cereals. If the pudding comprises more than one plant protein component, they may be derived from species belonging to the same or different plant categories mentioned above. That is to say that if the product comprises, for example, two plant protein components, one of them may be derived from legumes and the other one from cereals, seeds or tubers, or both of them may be derived from legumes, for instance. In some embodiments, the latter option is preferred.

Non-limiting examples of legume protein sources include peas Pi sum spp. , fava beans, chickpeas, lentils, soybeans and the like. However, in some embodiments, none of the plant protein components, nor any other component of the pudding, is derived from soybeans. Such puddings may be denoted as soy-free. In some further embodiments, regardless whether or not the pudding comprises additional plant protein or not, it is pea-free. In some further embodiments, regardless whether or not the pudding comprises additional plant protein or not, it is legume-free.

Potato protein is the most common example of tuber proteins, whereas nonlimiting examples of seed protein sources include cottonseeds, flaxseeds, sunflower seeds, hemp seeds and rapeseeds, and non-limiting examples of cereal protein sources include rice, oats, amaranth, barley, buckwheat, fonio, millet, rye, wheat, sorghum, triticale and quinoa. However, in some embodiments, the pudding, is free of cereal components of non-oat origin. Accordingly, the pudding is preferably gluten-free, especially wheat gluten-free.

Oat is naturally gluten-free but harvested oats are often contaminated with gluten-containing other cereals such as wheat, rye or barley. Therefore, the pudding is gluten-free, if the oat material used is gluten-free, and the pudding does not contain cereal components derived from non-oat sources that contain gluten, especially wheat, barley or rye.

As readily understood by those skilled in the art, proteins provide texture. However, despite that the pudding may comprise added plant protein further to the protein provided by the oat and starch components, it is to be noted that the desired texture of the pudding can be achieved even in the absence of added plant protein. In some embodiments, the pudding may comprise a calcium source. Non-limiting examples of suitable calcium sources include calcium carbonate, calcium citrate, calcium phosphate and mixtures thereof. Typically, the amount of calcium, if present, ranges from about 60 to about 180 mg/lOOg and is most typically about 120 mg/100 g.

Optionally, the pudding may also comprise one or more vitamins including but not limited to vitamin D, such as vitamin D2, and vitamin B, such as vitamin B2 and B12.

In some embodiments, the pudding may comprise sugar and/or one or more sweeteners including, but not limited to, caloric sweeteners such as sucrose, molasses, honey or maple syrup, sugar alcohols, artificial sweeteners such as sucralose, aspartame or acesulfame, as well as natural sweeteners such as stevia, glycyrrhizin or thaumatin. If used as a source of oat content in the pudding, also the oat base may contribute to the sweetness of the pudding. Oat base contains enzymatically hydrolysed oat material, typically oat starch that has been enzymatically hydrolysed to oligosaccharides and/or sugars, such as maltose or glucose. In some embodiments, no additional sugars or sweeteners are added into the pudding.

Typically puddings contain high level of sugars, such as 15-17 g/lOOg. In some embodiments, the pudding of this invention has a moderate sugar content, preferably less than 10 g/lOOg. In some embodiments, the pudding has a sugar content of about 4-10 g/lOOg.

In some embodiments, the pudding may comprise one or more flavouring agents readily available in the art in conventional amounts known to skilled persons, to impart taste and aroma. Non-limiting examples of flavouring agents include cocoa, chocolate, caramel, liquorice, vanilla, cinnamon and various fruit components, including e.g. fruit extracts, powders, purees, juices, small pieces and/or junks, such as those made from strawberries, mangos, apples or citrus fruits (e.g., oranges, sweet oranges, clementines, kumquats, tangerines, tangelos, satsumas, mandarins, grapefruits, citrons, pomelos, lemons, rough lemons, limes and leech limes). The flavouring agents may be natural, nature-identical or artificial. Typically, the amount of flavouring agents is 0-10%, more specifically 0.1-8%, even more specifically 0.2-5% by weight, based on the total weight of the pudding.

Some flavouring agents may also contribute to the colour of the pudding and, hence, be regarded as both flavouring and colouring agents (e.g., cocoa and chocolate). In addition to, or instead of such agents, the pudding may in some embodiments comprise agents that contribute only to the colour of the pudding. Such colouring agents include, but are not limited to, beta-carotene, beetroot colours, plant extracts such as molasses, and the like.

In some embodiments, the pudding is essentially "egg-free", meaning that it contains less than 0.1%, preferably substantially 0%, by weight of egg-derived components such as egg white, egg yolk or whole eggs, commonly used in conventional puddings as thickening agents. Being egg-free contributes to the present pudding being free of animal-derived components and, therefore, being suitable for vegan diets.

In some embodiments, the pudding is "plant-based", meaning that all ingredients of the pudding are substantially of plant origin, Accordingly, at least about 90%, preferably at least about 95%, more preferably at least about 99% or 100% of the ingredients are of plant origin, i.e. free from animal-derived ingredients, such as milk, egg and gelatin. Puddings devoid of any animal-derived material are suitable for vegetarian and vegan diets.

The present pudding has excellent organoleptic properties. The texture of the pudding can be described, for example, as spoonable; rich and thick, but still soft; silky or velvety; creamy even when the total fat content is relatively low; glossy; not viscous; not sticky; not runny; not flowable; not gelly-like; and not watery. In some embodiments, the pudding has a cuttable texture meaning that the pudding keeps its form after cutting or spooning, similar to flan while having softer mouthfeel. Viscosity of the pudding may vary as desired as long as the texture does not become too runny on one hand, or too hard on the other hand. In some embodiments, the pudding has a dynamic viscosity ranging from about 30000 to about 130000 cP, more specifically from about 40000 to about 100000 cP when measured for 10 seconds using Ametek Brookfield, model DV1MLVTJ0 (spindle 64) at 5°C and 6 rpm.

In some embodiments, the texture of the pudding is homogeneous. In some other embodiments, the pudding may comprise pieces of fruits or other flavouring agents embedded in otherwise homogeneous pudding mass. If the pudding comprises nuts or seeds, usually as flavouring agents, as they are not required for obtaining a good texture, they are preferably finely ground. However, in some embodiments, the pudding of the invention is essentially free of seeds such as chia seeds, cottonseeds and flaxseeds, used in some known puddings for obtaining a thick texture.

Fermented food products such as dairy yoghurts and plant-based ghurts are acidic by nature owing to the conversion of carbohydrates contained in the product to alcohol or organic acids by microorganisms used for the fermentation process. Since the present pudding is a non-fermented product, it usually has neutral or near neutral acidity. Accordingly, in some embodiments, the pudding has a pH of 5.5-7, preferably 6-7. However, in some other embodiments, such as those containing optional ingredients that are acidic, e.g. flavouring agents comprising citrus fruit-derived components, the pH of the pudding can be acidic, that is e.g. around 4, but not below 3.5.

The pudding of the invention is obtainable by known methods. Generally, the dry ingredients are first mixed with a liquid phase comprising an oat base or another non-dairy aqueous liquid, such as water or fruit juice, typically at 2-80°C or at 40- 80°C, to obtain a hydrated mixture. Some or all of the dry ingredients may be premixed prior to mixing with the liquid phase. It is also possible to first mix some of the dry ingredients, or a pre-mixture thereof, with the liquid phase, followed by addition and mixing of the rest of the dry ingredients, or a pre-mixture thereof. If one or more plant oils and/or one or more phytosterols are used, they may be premixed and/or homogenized with the liquid phase prior to mixing with a part of or all dry ingredients or a pre-mixture thereof. If used, the phytosterols are to be melted prior to mixing with the liquid phase. The melting is preferably carried out at a temperature of at least 40°C, more preferably at 40-80°C, Suitable homogenization conditions are readily understood by those skilled in the art. If other optional liquid ingredients, such as liquid aromas, are used, they are usually added into the hydrated mixture.

The hydrated mixture is then homogenised, and heat-treated to make the pudding aseptic. If the heat treatment is a conventional UHT processing or pasteurisation, the order of the homogenization step and the heat-treatment step may vary as desired. On the other hand, if the heat-treatment is carried out in an autoclave, the homogenisation step is to be carried out prior to the autoclavation. Suitable heattreatment conditions for UHT processing, pasteurisation and autoclavation are readily understood by those skilled in the art. The same applies to the homogenisation conditions.

After the homogenisation and the UHT processing or pasteurisation steps, irrespective of their respective order, the pudding is cooled to a packing temperature, typically ranging from about 2°C to about 40°C, followed by packing and storing. However, if the heat-treatment is carried out in an autoclave, the pudding should be packed prior to the autoclavation. The pudding sets and takes it final texture during storage at 2-25 °C, preferably at 2-8°C.

As well known in the art, UHT processing is very harsh on product texture and stability. Unexpectedly, the UHT processing did not have any negative impact on the formation of the final texture.

NON-EXHAUST1VE LIST OF NUMBERED EMBODIMENTS

1. Non-dairy pudding comprising: a) at least 3.5% by weight of oat-derived dry matter, b] a native starch-rich ingredient derived from a non-oat source, and c] carrageenan, wherein the pudding has a total starch content of 1.5 - 10% by weight, and wherein the pudding has a total fat content of 0.45-16% by weight, of which less than 60 % by weight comprises saturated fatty acids.

2. The pudding according to embodiment 1, wherein the pudding comprises 3.5- 20 wt%, preferably 6.5-20%, more preferably 7-15%, still more preferably 8-13% or even still more preferably 9-11% by weight of oat-derived dry matter.

3. The pudding according to embodiment 1 or 2, wherein the pudding comprises one or more oat components selected from the group consisting of an oat base, oat flours, oat bran, oat starch and oat protein, to deliver the oat-derived dry matter into the pudding.

4. The pudding according to any one of embodiments 1-3, wherein the pudding has a total starch content of 2-8%, preferably 3-7% by weight.

5. The pudding according to any one of embodiments 1-4, wherein the native starch-rich ingredient derived from a non-oat source is selected from the group consisting of native tapioca starch, native potato starch, native waxy potato starch, native maize starch, native waxy maize starch, native rice starch, native waxy rice starch, native wheat starch, native waxy wheat starch, and any mixtures thereof.

6. The pudding according to any one of embodiments 1-5, wherein the amount of carrageenan is 0.05-1%, preferably 0.1-0.5%, more preferably 0.2-0.4% by weight, based on the total weight of the pudding.

7. The pudding according to any one of embodiments 1-6, wherein the weight ratio of starch to carrageenan is 10-20, preferably 9-19, more preferably 8-18.

8. The pudding according to any one of embodiments 1-7, wherein the pudding has a total fat content of 1-10%, preferably 1.5-6% by weight. 9. The pudding according to any one of embodiments 1-8, further comprising plant oil, preferably in an amount of 0.2-10%, more preferably 0.5-5%, most preferably 1-3% by weight calculated from the total weight of the pudding.

10. The pudding according to any one of embodiments 1-9, further comprising gellan, preferably in an amount of 0.05 % by weight or less calculated from the total weight of the pudding.

11. The pudding according to any one of embodiments 1-10, further comprising phytosterols.

12. The pudding according to embodiment 11, wherein the phytosterols are selected from the group consisting of plant stanol ester, plant sterol ester, plant sterol, plant stanol and any mixtures thereof.

13. The pudding according to embodiment 11 or 12, wherein the amount of phytosterols is 0.1-5% by weight, preferably 0.4-3.5% by weight.

14. The pudding according to any one of embodiments 1-13, wherein the pudding has a total protein content of 10.5% to 12% by weight, preferably 2-12% by weight, more preferably 3-10% by weight, and even more preferably 3-8% by weight.

15. The pudding according to any one of embodiments 1-14, comprising a protein source further to the oat-derived dry matter, wherein the protein source is selected from the group consisting of pea protein, fava bean protein, chickpea protein, lentil protein, soy protein, potato protein, cottonseed protein, flaxseed protein, sunflower protein, hemp protein, rapeseed protein, rice protein, amaranth protein, barley protein, buckwheat protein, fonio protein, millet protein, rye protein, wheat protein, sorghum protein, triticale protein and quinoa protein.

16. The pudding according to any one of embodiments 1-15, wherein the pudding is non-fermented, preferably having a pH of 5.5-7. 17. The pudding according to any one of embodiments 1-16, wherein the pudding has a sugar content of less than 10 g/ 100g.

18. The pudding according to embodiment 17, wherein all or some of the sugars in the pudding are provided by an oat base.

19. A method for the preparation of the pudding according to any one of embodiments 1-18, the method comprising: a] providing dry ingredients, b] providing a liquid phase, c] optionally, providing melted phytosterol and mixing it with the liquid phase, c] mixing the dry ingredients with the liquid phase, d] heat-treating, e] homogenizing, f] cooling, g] packing, and h] storing.

20. The method according to embodiment 19, wherein the dry ingredients comprise at least a native starch-rich ingredient derived from a non-oat source and carrageenan, and optionally, one or more ingredients selected from oat flours, oat bran, plant protein, sugar, flavouring agents and colouring agents.

21. The method according to embodiment 19 or 20, wherein some or all of the dry ingredients are provided as a pre-mixture.

22. The method according to any one of embodiments 19-21, wherein the liquid phase comprises a non-dairy aqueous liquid, preferably selected from water, oat base and fruit juices.

23. The method according to any one of embodiments 19-22, wherein the liquid phase comprises plant oil, preferably homogenized with the liquid phase.

24. The method according to any one of embodiments 19-23, wherein mixing of the dry ingredients with the liquid phase is carried out at the temperature 2-80°C. 25. The method according to any one of embodiments 19-24, wherein the heattreatment is selected from the group consisting of ultra-high-temperature (UHT) processing, pasteurization and autoclavation.

26. The method according to any one of embodiments 19-25, wherein the heattreatment is either UHT processing or pasteurization, and the heat-treatment and the homogenization are carried out in either order, followed by cooling to packing temperature, packing and storing in this order.

27. The method according to any one of embodiments 19-26, wherein the heattreatment is autoclavation, which is carried out after homogenization and packing, in this order, and followed by cooling to storing temperature and storing.

28. The method according to any one of embodiments 19 -27, wherein the storing is carried out at the temperature of 2-25°C, preferably at 2-8°C.

EXAMPLES

Example 1 (comparative)

Each pudding in Table 1 was prepared from an oat base and oat flour was further added to increase the oat-derived dry matter of the pudding.

The oat base was prepared from oat flour by enzymatically liquefying the oat starch according to EP1482813 (Raisio pic).

The oat base and rapeseed oil was heated to 60 °C and the dry ingredients were added and mixed with Ultra Turrax. Then homogenisation was performed at 150/50 bar. Heating was continued in a boiling water-bath for 5 minutes. The mixtures were allowed to cool for about 10 minutes, then packed and cooled to about 6 °C. 1 kg of each Test pudding was prepared.

As can be seen from the evaluation of the Test products 1-4 in Table 1, this kind of recipes did not work. No acceptable puddings could be prepared from these oat-based raw-materials using gellan and carrageenan. The amount of gellan was kept at a level as recommended by the producer of the ingredient. The recipes were otherwise equal except for the varying amount of carrageenan.

Table 1. Preparation tests of oat-based puddings thickened and stabilised with gellan and carrageenan.

Example 2

After several unsuccessful tests different starches were tested in combination with carrageenan in the flavoured pudding recipes given in Table 2. Table 2. Flavoured puddings prepared using carrageenan and native starch as hydrocolloids.

Evaluation of processability and product: Test 5: Good pudding texture

Test 6: Very good pudding texture

Test 7: More pudding-like than Test 8

Test 8: Not very pudding-like but acceptable; quite soft

Test 9: Acceptable but rather thin texture Test 10: Good pudding-like texture

Test 11: Very good pudding texture

Test 12: Acceptable but not as good as Test 11; quite thick when packing

Test 13: Acceptable but rather thin texture

Test 14: Rather good pudding-like texture Test 15 : Rather good pudding-like texture The same preparation procedure was performed as disclosed in Example 1. Tests 6 and 11 were carried out in pilot scale, and UHT processed. The texture of these puddings was surprisingly good despite the harsh UHT processing.