| 摘要 |
1463113 Multi-layer dessert C P C INTERNATIONAL Inc 25 Jan 1974 [25 Jan 1973] 03692/74 Heading A2B A multi-layer dessert is prepared by combining a cold aqueous liquid with a fat-free product comprising a mixture of a whippable dry protein, cold water soluble gelatin powder roll-dried starch and sweeteners, whipping the combination and allowing it to set at room temperature or under refrigeration. The fatfree product may comprise 0.5-20 g protein, 2-20 g gelatin, 2-20 g starch and 20-150 g icing sugar per 375 ml aqueous liquid. The whippable protein may be egg white powder, milk protein powder or a protein powder made from soybeans. The roll dried starch may be phosphate modified. Sweeteners specified other than icing sugar (sucrose) include dextrose, levulose, lactose, dry glucose syrup, sugar alcohols like sorbitol and xylitol and saccharin. Additional ingredients include 0.2 to 40 g of a vegetable binder such as agar, alginates, carrageenans, pectin, guar gum and carob kernel meal, and small quantities of food acids like citric acid, tartaric acid and fumaric acid. Flavourings, minerals, vitamins, and natural and/or artificial colourings may also be included in the composition. |
