| 摘要 |
Sterilized, bake-stable custards comprise: (a) up to 8 wt% UHT-stable, modified starch; (b) 0.01-10 wt% milk proteins; (c) 0.05-6 wt% non-gelling thickener; (d) 0.001-5 wt% of a salt, interacting: with gelling gums; (e) 0.1-20 wt% of a gelling thickener, interacting with salt (d); and (f) conventional ingredients, such as sweeteners, flavours, and colorants balance up to 100 % : water and optionally other ingredients. U |
