CAO, KEVIN K.,YAN, ZHENG Y,HUEBNER, BRITTA,SHI, ERIC,SHI, SUSAN X. QIN,CAO, YURONG
申请号：
EP11868533
公开号：
EP2725918A4
申请日:
2011.06.29
申请国别(地区):
EP
年份:
2015
代理人:
摘要：
A low-fat whippable topping composition comprising: (a) 7 to 24% by weight of water-soluble carbohydrates, (b) 8 to 16% by weight of fat, (c) 0.3 to 1.5% by weight of emulsifier, (d) 0.2 to 1% by weight of optionally methylated hydroxypropyl cellulose, preferably hydroxypropyl methylcellulose, (e) 0.05 to 0.5% by weight of carboxymethyl cellulose, (f) 0 to 1% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e), (g) 0 to less than 0.2% by weight of protein, and (h) 53 to 84% by weight of water, wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1.
