| 摘要 |
A pourable, whippable, edible emulsion, containing about 45 to 60% water, 20 to 30% fat, 7 to 20% sweetener, 0.5 to 2.5% dispersible protein, 0.1 to 0.75% thickener, 0.1 to 1.0% buffer and 0.75 to 2.5% emulsifier, where the emulsifier has a major proportion of propylene glycol monostearate or hexaglycerol distearate in the range from 0.5 to 1.5% and a minor proportion of a combination of ethoxylated sorbitan ester in the range from 0.3 to 0.6%, sorbitan monostearate in the range from 0.05 to 0.25% and lecithin in the range from 0 to 0.15%, is stable against separation and/or gelation for at least one year at room temperature under aseptic conditions and whippable to at least 200% overrun from about 40 DEG to 100 DEG F.
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