Fat-reducing calorie-reducing sugar-free non-dairy cream and preparation method thereof
A sugar, non-dairy fat, calorie technology, applied in the production/processing of edible oil/fat, etc., can solve the problems of not daring to eat non-dairy cream, high sugar content, to overcome high calorie and high fat, simple preparation method, Easy to use effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0035] A sugar-free whipped cream with reduced fat and reduced calories, by weight, comprises the following components:
[0036] 200 parts of hydrogenated vegetable oil, 300 parts of sorbitol, 5 parts of sodium caseinate, 2 parts of fatty acid glycerides, 2 parts of Span, 3 parts of Tween, 5 parts of hydroxypropyl methylcellulose, 0.3 parts of xanthan gum, 5 parts of sodium carboxymethyl cellulose, 1 part of dipotassium hydrogen phosphate, 1 part of edible salt, 1 part of edible essence, 0.005 parts of beta carotene, 471 parts of water.
[0037] The preparation process of the above fat-reducing and calorie-reducing sugar-free non-dairy cream: melt the hydrogenated vegetable oil, heat up to 60°C, add sodium caseinate, fatty acid glycerides, span, Tween, hydroxypropyl methylcellulose, xanthan glue, sodium carboxymethylcellulose, dipotassium hydrogen phosphate, edible salt, and stir to disperse evenly to obtain an oil phase mixture;
[0038] Add sorbitol to the water phase and h...
Embodiment 2
[0041] A sugar-free whipped cream with reduced fat and reduced calories, by weight, comprises the following components:
[0042] 150 parts of hydrogenated vegetable oil, 200 parts of sorbitol, 150 parts of maltitol, 12 parts of sodium caseinate, 3 parts of fatty acid glycerides, 1.5 parts of sodium stearoyl lactylate, 4 parts of Tween, 2 parts of Span, hydroxypropyl methylate 6 parts of base cellulose, 0.2 parts of guar gum, 2 parts of sodium carboxymethyl cellulose, 1.5 parts of disodium hydrogen phosphate, 1 part of edible salt, 2 parts of edible essence, 0.008 parts of natural beta carotene, and 448 parts of water.
[0043] Preparation process: Melt hydrogenated vegetable oil, heat up to 60°C, add sodium caseinate, fatty acid glycerides, sodium stearoyl lactylate, Tween, Span, hydroxypropyl methylcellulose, guar gum, carboxymethyl sodium cellulose base, disodium hydrogen phosphate, edible salt, and stir to disperse evenly to obtain an oil phase mixture;
[0044] Add sorbit...
Embodiment 3
[0047] A sugar-free whipped cream with reduced fat and reduced calories, by weight, comprises the following components:
[0048] 100 parts of hydrogenated vegetable oil, 160 parts of sorbitol, 200 parts of maltitol, 80 parts of xylitol, 18 parts of sodium caseinate, 5 parts of span, 3 parts of sodium stearoyl lactylate, 5 parts of Tween, hydroxypropylmethyl 8 parts of base cellulose, 1 part of guar gum, 1 part of xanthan gum, 5 parts of sodium carboxymethyl cellulose, 2 parts of disodium hydrogen phosphate, 1 part of edible salt, 2 parts of food flavor, natural beta carotene 0.010 Parts, 409 parts of water.
[0049] Preparation process: Melt hydrogenated vegetable oil, heat up to 60°C, add sodium caseinate, Span, sodium stearoyl lactylate, Tween, hydroxypropyl methylcellulose, guar gum, xanthan gum, carboxymethyl sodium cellulose base, disodium hydrogen phosphate, edible salt, and stir to disperse evenly to obtain an oil phase mixture;
[0050] Add sorbitol, maltitol, and xy...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com