| 摘要 |
PURPOSE:More than 40wt% of oil particles dispersing in the aqueous phase is made finer than 0.4mu in size to prepare a cream for coffee keeping high emulsion state and causing no whey separation. CONSTITUTION:An emulsion containing 6-35wt% of oil such as soybean oil, cotton seed oil, sunflower oil or rape seed oil, 0.5-10wt% of deffated oil (on the solid basis) such as milk, defatted milk or defatted milk powder/or casein, 0.2- 2.0wt% of an emulsifier such as phospholipid, sugar fatty acid ester or glycerol fatty acid ester, 0.05-0.4wt% of fine crystalline cellulose, 0.5-10wt% of sugar and water is atomized with a high-pessure homogenizer, a ultrasonic emulsifier or a turbomixer so that more than 40wt% of oil particles in the emulsion becomes less than 0.4mu in size. |
