| 摘要 |
A free-flowing powder containing a food-improving surface-active substance selected from organic esters of lipid nature such as whipping or aerating emulsifiers which are glycerol or polyglycerol partial esters with edible fatty acids, is made by spray-drying an emulsion containing the surface-active subtance, a vegetable protein, such as a cereal protein, e.g. wheat protein, or a leguminous protein, such as navy bean (Phaseolus vulgaris) protein, and preferably, a carbohydrate, such as sucrose or maltodextrin, and a base, such as sodium hydroxide or an inorganic phosphate. Bakery products, such as sponge cake or Swiss roll, can be made with the powder. |
