Cream filling for pastries, cakes and desserts - diluted with soln. contg. foam-forming agents, emulsifiers and binders

摘要

Fat content of pastries, cakes or desserts contg. a cream filling is reduced by mixing whipped cream with a diluting soln. contg. 10-20% of solids; the weight ratios cream: diluting soln. is 1:1 to 9:1 (pref. 3-1 to 4:1). The diluting soln. is pref. prepd. from whey and/or sweet buttermilk; it contains >=1% of a foam forming agent (caseinates, dried buttermilk, whey proteins obtd. by the membrane process) and >=0.5% of emulsifiers and binder normally used in confectionery (gelatin, vegetable hydrocolloids or lecithin). The fat content of cream fillings is reduced without affecting their organoleptic properties. The mixing of the two components is easier when they are whipped separately.