| 摘要 |
<p>The invention concerns coconut cream alternatives, being water continuous fat emulsions, comprising: 0.1-30 wt. % 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. % flavour, 0-1,500 ppm. multivalent cation, upon heating above 70° flocculation of at least the protein compound occurs.</p> |
