| 摘要 |
Whippable fat emulsion including mixture, suitable for forming the emulsion based on edible fatty materials and containing essential fatty acids, emulsifiers and stabilisers in aqueous medium contains a) 82-97.5 (pref. 89-95) wt.% of a natural vegetable fat, optionally hydrogenated, containing acids having 6-22C chains and a m.pt. of 20-50 degrees C b) 0.5-3 (pref. 1-2) wt. % lecithin c) 1-5 (pref. 2-3) wt. % of a 6-22C chain fatty acid monoglyciride citric acid ester d) 1-10 (pref. 2-6) wt. % of a cold water-soluble starch pref. as a paste. The emulsion is used as a replacement for whipped cream in confectionery which good tolerance to microorganisms and high stability on storage. |
