| 摘要 |
Cream is whipped in the presence of an emulsifier. In the presence of 0.15 to 1.0% by weight emulsifier, whipped cream having an overrun in the range 170 to 230% is produced. The whipped cream has a mouthfeel and other eating characteristics very close to those of known full-fat creams having overruns in the 80 to 130% range. The cream can have very good freeze-thaw characteristics, particularly under abuse conditions, and is very difficult to butter. The whipped cream preferably also contains a stabiliser and may be homogenised and/or aged before whipping. The starting cream may be a low-fat cream containing skimmed milk. The emulsifier may be one or more ester derivatives of a mono- or di-glyceride. |
