| 摘要 |
PCT No. PCT/EP94/00017 Sec. 371 Date Nov. 22, 1995 Sec. 102(e) Date Nov. 22, 1995 PCT Filed Jan. 4, 1994 PCT Pub. No. WO94/15477 PCT Pub. Date Jul. 21, 1994The invention concerns coconut cream alternatives, being water continuous fat emulsions, comprising: 0.1-30wt. % vegetable fat, 0.1-5 wt. % protein compound, 0-2 wt. % emulsifier, 0-10 wt % sweetener, 0.01-5 wt. % thickener, 0.01-2 wt. % flavor, 0-1,500 ppm. multivalent cation, upon heating above 70 DEG C. flocculation of at least the protein compound occurs. |
