No-sugar plant butter with xylitol and its production

Abstract

A sugar-free vegetable butter without by-effect is prepared from water, partially hydrogenated vegetable oil, xylitol or D-xylose or maltose alcohol or sorbitol, sodium caseinate, glycerine ester of fatty acid, sodium stearyllactate, carboxymethyl cellulose, xanthan gum, dipotassium phosphate, edible salt and essence.

Description

Technical field

[0001] The invention relates to a cream, in particular to a xylitol sugar-free non-dairy cream and a manufacturing method thereof. Background technique

[0002] The sweetener in the existing non-dairy cream generally uses sucrose or glucose. The sugar content in the current marketed non-dairy cream is generally between 15% and 25%. Not only can the diabetic person not eat it, but it will also cause blood sugar. The incidence of diabetes in most countries in the world is 1% to 2%, and in developed countries such as the United States, it is 6% to 7%. The Chinese patent with application number 02133058.1 discloses a "sugar-free whipped cream", which is composed of hydrogenated vegetable oil, sodium caseinate, disodium hydrogen phosphate, sodium stearoyl lactylate, Tween 60, Tween 80, soybean phospholipid , Triglyceride monostearate, acetate monoglyceride, sorbitol, glycerin, monoglyceride, salt, xanthan gum, guar gum, food flavor, microcrystalline cellulose, cyclamat...