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化學(xué)配方數(shù)據(jù)庫
配方類型： FOODS & BEVERAGES
配方說明： Liquid Whipped Topping
配方組成： Corn syrup solids (24 DE)/2.00
"Polysorbate" 60/.14
Water/q.s. to 100
Sucrose/6.00
Dipotassium phosphate/.10
Sodium caseinate/2.00
CMC (7M)/.45
Vegetable fat (101-103F m.p.)/30.00
"EMPLEX"/.20
配制方法： Flavor and color may be added as needed.
Melt fat and emulsifiers together at lowest possible temperature. Blend dry ingredients. Add dry ingredients to heated water (120-130F). Add melted fat and emulsifiers. Pasteurize. Homogenize at 1500 psi and 500 psi (2000 psi), cool rapidly to 40F and store at 40F for at least twelve hours before whipping.

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