| abstract |
PURPOSE: To obtain a hydrated cream which does not change so much for a long time from the viewpoints of hygiene and texture by incorporating monosaccherides, specified amylopectin, protein and water. n CONSTITUTION: This cream is obtd. by mixing (A) 4 to 15 pts.wt. moisture holding agent selected form monosaccharides such as glucose syrup and fructose syrup, (B) 3 to 6 pts.wt. protein having 2.3/1/1 to 3.8/2.2 ratio of milk protein to yolk protein, (C) 4 to 6 pts.wt. amylopectin modified with functional groups of acetic acid and azipic acid, and (D) water, and then adding acid such as citric acid and ascorbic acid to control the pH to 4 to 5. The obtd. cream has 0.7 to 0.8 Aw value and 16 to 23% water content. n COPYRIGHT: (C)1989,JPO |