| 摘要 |
A dipeptide sweetening composition, comprising: (a) from 20 to 60% by wt. of solid fat, (b) from 10 to 30% by wt. of emulsifier, (c) from 10 to 30% by wt. of polysaccharide and (d) not more than 30% by wt. dipeptide sweetener, all of said percents being based on the weight of the composition, is stable against heat or enzymes and useful for processed and fermentation foods. |
