| 摘要 |
A process for preparing a low fat whipping cream having 20% or less total fat by weight comprises obtaining milk sufficient to provide between 70 and 80% by weight, adding milk powder and from 1 to 4% of cream to the milk and agitating. A starch and polysaccharide are added to the milk composition. A non-dairy lauric fat is melted at between 60 and 80{C. An emulsifier mix comprising monoglycerides and diglycerides of fatty acids, sorbitan monostearate, lactic acid ester and sodium stearyl lactylate is added to the non-dairy lauric fat to form a fat-emulsifier mix. A hydrocolloid mix of at least guar and carrageenan is added to either the milk composition or the fat-emulsifier mix before the aqueous and oily phases are combined, sterilised, homogenised and cooled. The low fat whipping cream may also comprise a lactase enzyme to render the whipping cream suitable for those who are lactose intolerant. |
