| 摘要 |
A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30 DEG -45 DEG C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and from 0-8% by weight of water. Also a process of its manufacture has been described. |
