OELERSATZ-ZUSAMMENSETZUNG, VERFAHREN ZU DEREN HERSTELLUNG UND DEREN VERWENDUNG IN NAHRUNGSMITTELN

摘要

An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.