| 摘要 |
Our invention concerns with ready-to-use non dairy creams with good storage stability, containing egg yolk and egg-white. In fact, the composition of our creams is: 0.05-0.5 wt% emulsifier 0.5-8.0 wt% egg-yolk 0.01-1.0 wt% caseinate 0.5-4.0 wt% egg-white 0-1.0 wt% thickener 1-10 wt% carbohydrate 25-45 wt% fat balance: water The creams are sterile and display a water activity of 0.95-1.0. Also a process for the preparation of such non dairy creams is part of the invention. |
