| 摘要 |
PURPOSE:To prevent the feathering phenomenon of a coffee whitener, by the combined use of phytosterol and a sucrose fatty acid ester. CONSTITUTION:A phytosterol and a sugar fatty acid ester are added to a coffee whitener containing vegetable proteins (e.g. soybean protein, wheat protein, etc.), lactic proteins (e.g. skim milk, sodium caseinate, etc.), and oils or fats. |
