| 摘要 |
<p>A whipped, dessert-type product is provided and also whippable compositions. A protein, such as sodium caseinate is normally required in oil-in-water emulsions of this type in amounts of from about 0.5 to 2%. According to the present invention, the protein is replaced with a small but effective amount of a protein hydrolysate. The hydrolysate is functional in extremely low amounts, e.g. on the order of about 0.005 to 0.01%. In a preferred form a fat protein with a P/S greater than 0.3 is employed.</p> |
