| 摘要 |
1,140,937. Dried whipped topping emulsions. GENERAL FOODS CORP. 30 June, 1967 [30 June, 1966], No. 30418/67. Heading A2B. A dried emulsion of fat, emulsifier, protein, and carbohydrate, suitable for the preparation of whipped toppings, for example by combination with water or milk, is characterized in that at least a part of the carbohydrate is comprised of a mixture of sugars, which mixture provides a substantially non-crystallising carbohydrate melt, for example sucrose mixed with at least one of lactose, maltose, dextrose, and corn syrup solids. The protein may be in the form of non-fat milk solids, whey solids, soy protein, egg albumen, dried cream cheese, gelatin, calcium caseinate or preferably sodium caseinate. Numerous fats and emulsifiers are listed. The dried product may be made by mixing the ingredients, homogenizing, and spray drying. Optional ingredients include stabilizers, flavourings, colours, lecithin or hydroxylated lecithin, acids, and minerals. |
