| 摘要 |
A dry, low-pH whipped topping mix, containing a fat encapsulated in a carbohydrate and employs an emulsifier system comprising a major amount of a first, strongly-hydrophilic, but pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier. The dry topping mix can also include an edible acid. Rehydration and acidification of the dry topping mix causes controlled destabilization of the emulsion for effective whipping. |
