| 摘要 |
Prodn. of a cream-like food prod. is effected by emulsifying predetermined amts. of an animal milk or a mixt. of water and milk powder with predetermined amts. of multicomponent vegetable fats and predetermined amts. of binders and the mixt. is at least boiled up, sieved and homogenised. USE/ADVANTAGE - The prod. is similar in colour and flavour to natural cream but is capable of being heated and can be whipped without being sensitive to over-whipping, so that one standard prod. can be made which can be used in place of the various grades of natural cream which must be used for different applications (coffee cream, pouring cream, whipping cream. etc.). The prod. is cheaper than natural cream and has a lower fat content. |
