| 摘要 |
Gelatine desserts or products containing milk and a gelatinizing agent such as an alginate, carrageenin or a pre-gelatinized starch are formed in conventional manner, gelled and the gelled product is frozen and freeze dried to produce a dried product retaining its gel structure but having a density substantially less than the hydrated product. Sugar may be included in the product and reconstituted freeze dried fruit, e.g. peaches, may be added to the product before gelling it. When used as a confection, the dried product is preferably protected against moisture by coating, for example, with successive coatings of caramel and chocolate. Other coating materials specified are sodium carboxymethylcellulose, methylcellulose, and hydroxypropylmethylcellulose. |
