| 摘要 |
A composition for increasing stability of milk cream is provided. The composition can be useful in improving functionalities and physical properties such as foam stability, shape retention capacity and water retention efficacy without affecting the flavor during whipping the milk cream. The composition can be prepared by mixing 0.4 to 0.5 parts by weight of a stabilizer, 0.4 to 0.5 parts by weight of a protein, and 5 to 7 parts by weight of a saccharide, based on 100 parts by weight of the milk cream. The stabilizer includes at least two selected from the group consisting of dextrin, guar gum, sodium alginate, microcrystalline cellulose, carrageenan, and locust bean gum, the protein includes at least one selected from the group consisting of a milk protein, a soybean protein, and a corn protein, and the saccharide includes at least one selected from the group consisting of saccharose, glucose, fructose, sorbitol, and maltitol. |
