| 摘要 |
An emulsifier suitable for use in pressurized dessert toppings comprises a mixture of preferably 10 to 40% monoglycerides of saturated fatty acids (preferably stearic and/or palmitic) the remainder being lactylated glycerol esters of said acids. The dessert topping is prepared from a mixture of fat (e.g. partially hydrogenated soybean oil, cotton seed oil, coconut oil and blends thereof), sweetening agent (e.g. sucrose saccharine, sodium cyclomate), protein (e.g. soy protein), salt flavouring, colouring and water. The emulsifier preferably constitutes 0.25-0.50% by weight of the topping composition. The mixture after pasteurizing and homogenizing is canned in a pressurized can the propellent being 15% CO2 and 85% N2O.ALSO:An emulsifier suitable for use in pressurized dessert toppings comprises a mixture of preferably 10 to 40% monoglycerides of saturated fatty acids (preferably stearic and/or palmitic) the remainder being lactylated glycerol esters of said acids. The dessert topping is prepared from a mixture of fat (e.g. partially hydrogenated soybean oil, cotton seed oil, coconut oil and blends thereof), sweetening agent (e.g. sucrose, saccharine, sodium cyclamate), protein (e.g. soy protein), salt, flavouring, colouring and water. The emulsifier preferably constitutes 0.25-0.50% by weight of the topping composition. The mixture after pasteurizing and homogenizing is canned in a pressurized can the propellent being a mixture of 15% CO2 and 85% N2O. |
