| 摘要 |
A soft gel food composition consisting of an isoelectric gel formed by the protein content and a hot-melt gel formed by the gelling agents present. A soft gel food composition is new, consisting of an isoelectric gel formed by the protein content and a hot-melt gel formed by the gelling agents present, having pH 3.3 to 4.0 and containing 50-90% (by weight) water and 10-50% solids, the solid content consisting of 30-90% (dry weight) sugars, 5-40% fats, 2-60% proteins, 0.2-5% organic acids, 0.2-5% organic acid salts, 0.2-5% emulsifiers and 0.2-5% gelling agents. |
