| 摘要 |
Texturizing composition comprises 0.3-2 mass% of guar gum, 1-15 mass% of modified starch, 0.5-3 mass%, preferably 1.4 mass% of cellulose gum, 0.5-3 mass%, preferably 1.4 mass% of cellulose fiber, and an aqueous solution. Independent claims are included for: (1) preparing a fat free food product such as sauce or a frozen dessert comprising obtaining components of a texturizing composition, homogeneously mixing the components under shear, and mixing final mass of homogeneous mixture with a mass of fat free food composition so as to disperse the homogeneous mixture within the food composition to obtain food product; and (2) fat free sauce prepared by the method. |
