| 摘要 |
An edible whipped dessert product which is the aerated admixture of a topping emulsion and a protein emulsion. The dessert product is manufactured by a method wherein a topping emulsion is admixed with a protein emulsion under conditions whereby the encapsulation of the fat in the topping emulsion is not disturbed. The admixture is whipped at a temperature above the freezing point of the admixture and thereafter the whipped admixture is frozen. The dessert may be consumed in the frozen state as an ice cream-type product, or alternately in the thawed state as a whipped topping. |
