| 摘要 |
<p>Disclosed are nonaqueous shortening compositions containing reducing sugars. The reducing sugars are substantially uniformly suspended throughout the nonaqueous shortening composition. The composition can be used as butter or margarine substitutes in baking or cooking where the cooking progress is monitored by surface browning of food. The composition contains from about 90 to 99.5 % by weight of an edible lipid and from about 0.25 to 5 % by weight of a reducing sugar.</p> |
