| 摘要 |
PURPOSE:To obtain an emulsified food having high emulsion stability, low calorific value, and high preservability, by emulsifying a mixture of water and specific amounts of edible fat or oil and a sugar alcohol. CONSTITUTION:A spread for bread is prepared by emulsifying 35-65% of an edible fat or oil such as margarine and 10-40% of a sugar alcohol such as sorbitol in water in the presence of an emulsifying agent such as lecithin, and adding necessary additives to the emulsion. An inert gas such as carbon dioxide gas, nitrogen gas, etc. is dissolved and dispersed as fine bubbles in the emulsion obtained above, and an acidulant, pigment, etc. are added thereto to obtain whipped cream. Or a spread or whipped cream can be prepared by adding vegetable or fruit juice or chopped vegetables or fruits to the foods prepared above. The process ensures the high stability of the emulsion, and affords a low-alcoholic food resistant to be gotten musty or not by the proliferation of bacteria. |
