| 摘要 |
A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns, present in a concentration of between about 5% and about 30%, and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight, based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The food modifying composition is itself formed by dispersing the edible soy fiber having a particle size in excess of 20 microns in the aqueous liquid and wet-milling the resultant dispersion so that the soy fiber has a particle size in the range of between about 0.1 micron and about 20 microns. |
