| 摘要 |
1294426 Cream powders HENKEL & CIE GmbH 5 May 1971 [9 May 1970] 13289/71 Heading A2B A free-flowing dry fat-containing cream powder, which may for example be reconstituted with water with or without additional butter or margarine to give a cream suitable for cake filling or decoration, comprises 65-85 wt %, based on the total composition, of a pulverulent component consisting of 25-99 wt % of a protein containing product, for example powdered milk or powdered egg, 1-5 wt. % of stabilising or binding means, for example gelatine, alginates, carob bean flour, tragacanth, pectine, guaiacum flour, agar-agar, polyacrylic acid, polyvinyl alcohol, methyl and carboxymethyl cellulose, or swellable starch, and up to 70 wt. % of sugar and/or other optical additives used in creams, said pulverulent component encasing a fat component, comprising 15-35 wt. % of the total composition, and consisting of 80-95 wt. % fat having a rising melting point between 30 and 35‹C and a dilation of 800-1500 at 20‹C, and 5-20 wt. % of a fat soluble emulsifier having a HLB value of 5-16. The product may be obtained by spraying the molten fat into the pulverulent components in free or retarded fall. |
