| 摘要 |
1369611 Whippable compositions GENERAL FOODS Ltd 12 Jan 1972 [14 Jan 1971] 1946/71 Heading A2B A powdered, free-flowing, whippable composition having improved low temperature tolerance is prepared by dispersing fat, protein, carbohydrate, and a mixture of a lactylated glycerol ester as primary emulsifier and a partial or complete ester of a fod acid as defined and a mono- and/or di-glyceride of a saturated or unsaturated fat-forming C 12-22 fatty acid as secondary emulsifier, in an aqueous medium, and drying the resulting emulsion, preferably by spray drying. The total amount of primary and secondary emulsifier is up to 20 wt % dry solids, and in a ratio of 5:1 to 1:1. |
