| 摘要 |
Disclosed are an improved, protein-free, dry whipped topping mix, an improved high quality whipped topping and methods for preparing these products. The use of an emulsifier system comprising a minor amount of strongly-hydrophilic, anionic emulsifier and a major amount of a nonionic emulsifier, enables the formation of a highly stable emulsion. The emulsions prepared in this manner are stable enough to endure the rigors of drying at elevated temperatures, without the need for added protein or gums as stabilizers, and to be stored in liquid or dried form for extended periods of time with superior temperature tolerance. A small amount of a destabilizing agent is added to the emulsion to provide superior whipping characteristics through a wide range of whipped textures. |
