| 摘要 |
The invention relates to whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and a process for producing the same. The whipping cream composition according to the present invention is composed essentially of (a) a protein, (b) an emulsifier and (c) an edible fiber and/or modified starch, the protein (a) being composed of casein protein and whey protein in a weight ratio of 0.24 to 3.8, the emulsifier (b) consisting of 0.01 to 0.5 % by weight of lecithin, 0.05 to 1.2 % by weight of a saturated fatty-acid ester of a polyglycerol and 0.02 to 0.6 % by weight of a saturated fatty-acid ester of a polyglycerol and the fiber component (c) comprising 0.05 to 5 % by weight of one or not less than two edible fiber selected from a group consisting of cellulose, hemicellulose and sparingly digestive dextrin, and/or modified starch. |
