| 摘要 |
Prodn. of storage-stable, neutral-tasting, whippable toppings is carried out by (a) adding a hydrocolloid to milk (esp. skim milk) to separate it into a high-protein phase and a low-protein phase, and (b) drying the high-protein phase after adding substances necessary to form a topping. Step (a) can be effected by adding methyl cellulose, guar flour, locust bean flour, pectin and/or carboxymethyl cellulose (CMC) pref. in an amt. such that the high-protein phase has a protein/ lactose ratio of at least 1.6. The high-protein phase is pref. pasteurised and/or homogenised before drying. The substances added in step (b) can be fats, carbohydrates, emulsifiers, and/or salts. The prod. is pref. spray dried. The prods. can be stored for long periods without crystn. of lactose and without deterioration of organoleptic or whipping properties. |
