| 摘要 |
A coloured food, sweetmeat or ice-cream contains in addition to dry nutritious ingredients and colouring, 0.25 to 1.1 per cent of water-soluble cellulose ether such as sodium carboxy methyl cellulose, sodium carboxy ethyl cellulose and the water-soluble varieties of methyl and hydroxy ethyl cellulose. The water-soluble cellulose ether in the above proportions and 1 to 7 per cent dry caramel colour may be incorporated in a dried, powdered food to provide on mixing with water an evenly dark-coloured product. According to an example, a powdered ice-cream preparation consists of 50 parts of dried milk and of powdered sugar, 4.5 parts cream of tartar, 2 parts sodium carbonate, 0.06 part vanillin, 3 parts unsweetened chocolate, 1 part caramel colour and 0.5 part sodium carboxy methyl cellulose; ice cream is prepared by adding 4.5 oz. of the powder dissolved by stirring in 1/2 pint cold milk to 1/2 pint whipped cream and freezing. Further examples relate to preparing coloured icing, sherbet, a gelatine dessert, fudge, marshmallow, sponge cake and a pudding. Specification 685,961 is referred to. |
