| 摘要 |
An aerated food composition is provided comprising protein, oil, and cyclodextrin in an amount effective to provide a stable aerated food material. The cyclodextrin component makes it possible to incorporate liquid oils into aerated food products. It allows for the generation of a more stable and greater overrun protein-stabilized foam in the presence of the liquid oils as compared to oil-containing aerated food products lacking the cyclodextrin.
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