| 摘要 |
A substantially fat free, edible composition which is usable with a bakery p roduct, such as a wafer, to provide a topping, icing or filling between two wafers, which composition is directed to the food technology that includes a substantially body of backgr ound such as physical properties and function of various constitutent components used in icings or fillings. The substantially fat free, edible composition includes essentially no added natural sugar and has the physical temperature characteristics of a generally hydrogenated fat . The composition is made up of sorbitol crystals partially dissolved by heat in water at a le vel of less than about 10% by weight of the composition and heated with the water for dissolution t o a maximum temperature. |
