| 摘要 |
Aromatised food raw material based on proteins, carbohydrates and lipids, the pulverulent constituents being ground to a particle size such that the particles can not be discerned upon tasting (eating), in particular less than approximately 25 microns, the said raw material being characterised in that it comprises at least one carbohydrate component in crystalline form whose melting is highly endothermic, the quantity of the said component relative to that of the proteins being such that it provides an endothermic capacity of 20 to 30 calories per gram of protein, and at least one flavouring having a hydrophilic support. The proteins are particularly of dairy origin. The carbohydrate component may be dextrose monohydrate or crystallised sorbitol. Applications to the food industry. |
