| 摘要 |
The invention concerns a stabilizer composition enabling the production of a pourable aerated dairy dessert having a shelf-life of at least three weeks without significant sagging or demixing, characterized in that it comprises 10 to 30 % by weight of guar gum, 5 to 20 % by weight of carrageenan and/or xanthan gum and 60 to 80 % by weight of an emulsifier selected from mono- and diglycerides of fatty acids, lactic or citric acid esters of mono- and diglycerides of fatty acids, sorbitan mono- or tristearate and lecithins. |
