| 摘要 |
An aqueous emulsion of fat of pH 6.0-6.8, suitable for whipping to toppings for desserts, comprises 10-45% of fat of iodine value 5-40, an emulsifier which contains more than 50% of a monoglyceride having fatty acid radicals with 12-22 carbon atoms, such emulsifier being present in the amount of 0.5-5% of the fat, 0.15-0.5% of a gum stabilizer, e.g. carragheenin or sodium alginate, and 1-3% of a mixture of sodium and calcium caseinates in which the ratio of sodium caseinate to calcium caseinate is 0.5-1.5. The fat may be coconut oil, butter fat, or hardened maize germ or peanut oil, preferably deodorized. Sucrose, glucose and corn syrup, vanilla flavouring and beta carotene colouring may be incorporated in the emulsion. The mixture of caseinates can be prepared from casein, sodium bicarbonate and calcium hydroxide. |
