| 摘要 |
Described is a gelatine free dairy dessert, comprising less than 10%w/w fat and an unsaturated emulsifier. The unsaturated emulsifier confers optimal texture, mouthfeel and processability to the dessert without the need for gelatin. Further, a composition for use as gelatin replacer comprising an unsaturated emulsifier, a spray drying aid and a filling agent, and a method for the preparation thereof are described. |
