| 摘要 |
Method for stabilising alcoholic flavours in crystallised (candied, glacé) fruits used in food preparations and products obtained. It consists of a mixture of polysaccharide obtained by fermentation of xanthin and of guar seed flour (in equal proportions with) the residual alcohol from the maceration of crystallised (candied, glacé) fruits which are thus also loaded with sucrose. It is intended to prevent the anti-gelling effects of alcohol in the manufacture of ice-creams. |
