| abstract |
Food stabilised against microbial decay contains 15-45% water, sugar in wt. ratio sugar water 1-2:1, 2.5-30% fat and small but effective quantities of salts, emulsifiers, stabilisers and flavouring agents. The fat quantity is smaller than the water quantity. The dissolved material content leads to water activity 0.8-0.9. Dextrose and fructose make up >=50 wt.% of total sugar content. the compsn. contains at least one of fructose and dextrose components and unsatd. fats. The prod. can be spooned at -12 degrees C. The fats pref. consist of unsaturated and saturated fats in ratio 0.38-0. 74:1. The foods have a flexible consistency, can be stored at deep freeze temps. but are easily handled and used on removing from freezer, without thawing. Stabilisation allows storage at room temp. Foods stabilise include oil-in-water emulsions, e.g. butter-creams, whipped cream, milk mixes, coffee creamers; filled ro coated pastries; sauces, puddings, gravies, spreads, pancake syrup, ice-cream, soup concentrates, beverage concentrates, meat-fish-, fruit and vegetable prods. |