Composition for preparation of baked goods, useful e.g. as glaze or egg substitute in icing or custard, comprises emulsion of caseinate, present in milk proteins, and oil in water

摘要

Composition (A) for preparing baked goods comprises a caseinate-oil-water emulsion, where the casein is present in milk proteins. Composition (A) for preparing baked goods comprises a caseinate-oil-water emulsion, where the casein is present in milk proteins. The emulsion forms a base composition in which the proportion of casein-containing milk protein is 6.5-16, preferably 6.5-13, %; that of oil is 5-30, preferably 15-25, % and the remainder is water. The caseinate:oil ratio in the base composition is 1:1.5-5, preferably 1:2-4, and the caseinate content is 6.5-12, particularly 7-8, %.