| 摘要 |
An expanded food product possessing unique structural and taste properties is provided. This expanded product is a mixture of separately aerated components-one fat-based and one aqueous sugar syrup-based. The resulting expanded product has a density of from about 0.2 to 1.0 g/cm3 and comprises about 15% to about 40% by weight of an edible fat component, about 20% to about 60% by weight of a sugar component, about 6 to 20% by weight of water and about 0.1% to about 10% by weight of a colloid. A preferred product is a stable, homogenous blend of a soft whipped chocolate mass and a whipped marshmallow-like low-cooked sugar syrup.
|
