| 摘要 |
PROBLEM TO BE SOLVED: To obtain a coffee whitener product that causes no damage to the quality, even when it is stored for a long period of time and can be readily prepared in no need of a special emulsifier and a homogenizer by admixing trehalose thereto as a stabilizer. SOLUTION: The objective whitener contains trehalose as a stabilizer. The trehalose is preferably prepared by allowing an enzyme that forms nonreducing sugar and a trehalose-liberating enzyme to react with starch hydrolyzate. The amount of the trehlose to be added to a coffee whitener is usually 1-5 wt.%. The objective product is preferably an oil-in-water emulsion. In a preferred embodiment, the formulation is, for example, a suitable amount of water, 1-5 wt.% of trehalose, 6-35% of oil and fat, 0.3-2% of an emulsifier, 2-10% of milk components, 1-5% of saccharides other than trehalose and 0.1-1.5 wt.% of salts. As the oil and fat, that which is liquid at 20-30 deg.C is preferred, because it is resistance to oil off. |
