| 摘要 |
A process for stabilizing an aqueous composition, which contains insoluble components mainly consisting of insoluble protein, insoluble carbohydrates and fats, which tend either to precipitate or to migrate to the surface of the composition, which process comprises incorporating into a dry composition a stabilizing proportion of a casein which has been enzymatically hydrolysed under conditions such that the K-casein moiety has been hydrolysed whereas no peptides having a molecular weight below 104 have been formed. |
