| 摘要 |
PURPOSE:To obtain a white sauce composition having good workability during heating and cooking and being soft and pleasant to the palate after the lapse of time by adding a glycerinmonofatty acid ester and lecithin to a white sauce composition. CONSTITUTION:A glycerinmonofatty acid ester and lecithin are added as a surfactant to a white sauce composition consisting of wheat flour, oils and fats, water or milk each in the range of 0.1-2.0 pts.wt. based on 100 pts.wt. total composition. |
