| 摘要 |
PURPOSE:To obtain cream for confectionery such as cream bun, cream puff, etc., having excellent creaming properties, shape retention, glutinousness and uniform hardness free from feeling of paste, by adding gelan gum as colloid to raw material cream. CONSTITUTION:Raw material cream is optionally heated, then rapidly cooled to <=10 deg.C and blended with preferably <=1wt.% gelan gum as colloid to give the aimed cream.
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