Synthetic whipped cream emulsion - contg. vegetable fat, lecithin, fatty acid monoglyceride citrate and water-sol. starch in aq. media

摘要

Whippable fat emulsion including mixture, suitable for forming the emulsion based on edible fatty materials and containing essential fatty acids, emulsifiers and stabilisers in aqueous medium contains a) 82-97.5 (pref. 89-95) wt.% of a natural vegetable fat, optionally hydrogenated, containing acids having 6-22C chains and a m.pt. of 20-50 degrees C b) 0.5-3 (pref. 1-2) wt. % lecithin c) 1-5 (pref. 2-3) wt. % of a 6-22C chain fatty acid monoglyciride citric acid ester d) 1-10 (pref. 2-6) wt. % of a cold water-soluble starch pref. as a paste. The emulsion is used as a replacement for whipped cream in confectionery which good tolerance to microorganisms and high stability on storage.