| 摘要 |
PURPOSE:To obtain a low caloric and cariogenic custard pudding, containing sorbose, capable of preventing foaming in production and smooth to the palate. CONSTITUTION:The aimed custard pudding containing sorbose alone or in combination with other glucides (e.g., sugar, isomerized sugar, glucose or fructose). Furthermore, the content of the sorbose is preferably 10-50wt.% based on the total glucides used. |
