| 摘要 |
1432364 Cream substitutes UNILEVER Ltd 13 June 1973 [15 June 1972] 28097/72 Heading A2B [Also in Division C5] A "filled cream" concentrate i.e. a cream substitute containing a substantial proportion of non-dairy fat such as vegetable fat comprises 35 to 50% of fat, 0.1 to 1.5% of α- monoglyceride, 1 to 6% of egg yolk, at least 5% sugars, 5 to 15% polyhydric alcohols, and an aqueous phase. The emulsion is made by blending the constituents together, and then homogenising, pasteurising, cooling, homogenising again, and cooling again. The fat has a dilatation value at 20‹C of at least 200 and the monoglycerides may be saturated, The sugars present may be e.g. 8 to 20% of saccharose, dextrose, lactose or fructose, and the polyhydric alcohols may be e.g. 8 to 12% of sorbitol, there being a total of 1.75 or more gm. mol./kg of aqueous phase of sugar and polyalcohol. There may also be up to 6% of vegetable phosphatides e.g. α- and #-lipolecithin and lipocephalin which may be at least partially hydrolysed, up to 5% of egg white and up to 1% of stabiliser e.g. carageenan. The concentrate may be mixed with e.g. water or milk so that the total fat content is 25 to 35%, and may be whipped. |
