| 摘要 |
PURPOSE:To readily prepare an icing substantially free from a crystallization phenomenon and having the same sweetness as in the case using sugar. CONSTITUTION:Theanderose produced from glucan and sucrose with a glucosyl transferase originated from the genus Mucor fungus is employed as a part or all of saccharides contained in the icing. Although a sufficiently satisfactory icing is obtained even when the theanderose is singly employed, other components such as a gum, a protein, starch, an emulsifier, an edible oil, defatted mild powder, table salt, a saccharide, a sugar alcohol, a high grade sweetener, a flavor, a food colorant and cocoa powder may be added. |
