| 摘要 |
It contains, in per cent by weight, 10 to 20% of sucrose, 20 to 40% of invert sugar, 0 to 10% of fructose, 0 to 10% of glucose, 40 to 60% of water, 0.7 to 4% of a mixture of pectin, gelatin and at least two other stabilisers which are chosen, the first from the group formed by natural resins, carob flour and glucomannane, the second from the group formed by agar-agar, cellulose and its derivatives, esters of sorbitol and polyoxyethylenic fatty acids, polyoxyethylene glycols, polyvinylpyrrolidone, colloidal silicas and aluminium and magnesium silicates. |
