| 摘要 |
PURPOSE:To improve the frothing property, shape-retainability, etc., of a pow dery whipping cream, by mixing a powdery whipping cream with an (acetylated) sucrose fatty acid ester, a glycerol fatty acid ester, lecithin and carrageenan at specific weight ratios. CONSTITUTION:A powdery whipping cream composed mainly of an oil or fat (e.g. palm kernel oil), a sugar (e.g. sucrose) and a protein (e.g. casein sodium) is mixed with 3-50(wt)% acetylated sucrose fatty acid ester (based on the oil or fat), 0.9-5.5% sucrose fatty acid ester, 0.2-1.6% glycerol fatty acid ester and 0.6-4% lecithin. The sum of the above 4 kinds of food emulsifiers is 2-10% based on the oil or fat. The objective powdery whipping cream can be produced by adding 0.1-1wt% carrageenan to the above mixture based on the whole powdery whipping cream. |
