| 摘要 |
A stabiliser composition for addition to a whippable food product comprises a soluble divalent cation, preferably calcium or magnesium. The stabilising composition interacts with a surfactant or protein present in the whippable food product to optimise its stabilising function. The soluble divalent cation may be in the form of calcium lactate, preferably at a concentration of 0.3-1.5% w/w in the resultant blend of food product and stabiliser. The resultant blend has a fat content of less that 20% (w/w). When the blend is whipped the fat content is less than 5% w/v. Advantageously the stabiliser composition also comprises a polysaccharide hydrocolloid selected from the group xanthan, methylcellulose and hydroxypropylmethylcellulose. |
