低脂肪非タンパク質のホイップ可能なトッピング組成物
- 专利权人:
- 发明人:
- 申请号：
- JP20140517375
- 公开号：
- JP5792900(B2)
- 申请日:
- 2011.06.29
- 申请国别(地区):
- 日本
- 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.
- 来源网站：
- 中国工程科技知识中心
