LOW-FAT NON-PROTEIN WHIPPABLE TOPPING COMPOSITION

摘要

A low-fat whippable topping composition comprising: (a) 7 to 24 % by weight of water-soluble carbohydrates, (b) 8 to 16 % by weight of fat, (c) 0.3 to 1.5 % by weight of emulsifier, (d) 0.2 to 1 % by weight of optionally methylated hydroxypropyl cellulose, preferably hydroxypropyl methylcellulose, (e) 0.05 to 0.5 % by weight of carboxymethyl cellulose, (f) 0 to 1 % by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e), (g) 0 to less than 0.2 % by weight of protein, and (h) 53 to 84 % by weight of water, wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1.