| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a cake-flavoring oil-in-water emulsion whose emulsified state is stable to heat and the change of pH, allowing anyone without skill to easily prepare cake dough and to obtain cake superior in the sense of volume, flavor and texture. <P>SOLUTION: The cake-flavoring oil-in-water emulsion contains 20-60 wt.% of oil and fat, 10-50 wt.% as calculated in terms of solid contents of starch sugar whose dextrin value is 20-50, 0.5-5.0 wt.% of casein sodium, and 0.1-2.0 wt.% of soybean polysaccharides. <P>COPYRIGHT: (C)2012,JPO&INPIT |
