| 摘要 |
A composition comprising an edible, water-soluble alkyl ether of cellulose and sugar is used to prepare whipped icings for bakery goods. Suitable cellulose ethers are soluble ethyl cellulose, methyl cellulose, methyl ethyl cellulose and hydroxypropyl methyl cellulose, methyl cellulose having a viscosity of 25 cp. in 2 per cent aqueous solution at 20 DEG C. being preferred. The sugar may be dextrose, sucrose, maltose or fructose, sucrose of particle size such that it passes a 200 mesh U.S. Standard sieve being preferred. The solids of the prepared icing may contain 0.2 - 10 per cent of the cellulose ether and 1 - 25 per cent of the sugar. The composition may contain a foam stabilizer, e.g. sodium or other alginate, pectin, Irish moss, carboxymethyl cellulose, gum tragacanth or gum acacia; the preferred foam stabilizer is sodium alginate and a calcium salt together with cream of tartar, citric acid or tartaric acid, to ensure pH 4-5 and with a phosphate buffer to maintain such pH. The composition may also contain a whippable protein, e.g. egg albumen, gelatine, hydrolyzed casein or hydrolyzed soy protein. In preparing the icing the composition mixed with water is whipped to a foam, and additional sugar, if desired, is mixed into the foam. |
