| 摘要 |
The invention provides a fat-based cream having a fat content of between 10 and 20 wt.% and containing between 0.1 and 2.0 wt.% of a mono- and/or di-glyceride containing a least one unsaturated fatty acid group. The cream has a reduced fat content, largely based on milk fat, and has excellent mouthfeel, overrun and stability properties. |
