| 摘要 |
Non-dairy dessert compositions suitable for the preparation of aerated frozen desserts by either commercial agitated freezing or by at-home static freezing. The compositions comprise from about 35% by weight to about 80% of a specially prepared cooked fruit base, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.05% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%. |
