| 摘要 |
Subject: method for sugar-free caramel custard preparation by use of water, sweeteners, ready cream powder mix, and syrup having a liquid-caramel taste. Advantages: no increase of glycol in blood since said preparation is free of sugar and other hydrocarbons which are responsible for the increase of glycol levels in blood (low glycemic index <55); presence of vegetable fibres (>3g/100g). |
