| 摘要 |
A whipped confectionery topping similar to whipped cream comprises a fat, a water dispersible protein, and a glycerol di-ester in which one of the acid radicals is that of acetic acid and the other is that of a C12-C24 fatty acid. Also present may be a sweetening agent, an emulsifier being a phosphoric acid ester of a partial fatty acid glyceride or a partial fatty acid ester of glycerol, and lecithin. The mixture may be in the form of an aqueous emulsion, or it may be dried to give a reconstitutable dry powder. |
