| 摘要 |
PURPOSE:To obtain a whipping creamy food capable of eliminating difficulties in possibility of freezing preservation after foaming of the whipping creamy food and deterioration in texture and tissue of the whipped cream after thawing. CONSTITUTION:A whipping creamy food is composed of a combination of gelatin with a gelatin hydrolyzate, a vegetable protein hydrolyzate and carrageenan and a main composition of a low fat, content and a dairy product and prepared by foaming the resultant composition. |
