Title:
NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF
Document Type and Number:
WIPO Patent Application WO/2017/071663
Kind Code:
A1
Abstract:
Disclosed are a non-dairy cream for baking and the preparation method thereof, same being made of the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(bis-)glycerides, 0.05-0.1% of mono- and bis-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium erythorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water.
Inventors:
HUANG HAIHU (CN)
Application Number:
PCT/CN2016/103837
Publication Date:
May 04, 2017
Filing Date:
October 28, 2016
Export Citation:
Assignee:
SHANGHAI HI-ROAD FOOD TECH CO LTD (CN)
International Classes:
A23D7/04
Foreign References:
| CN102870895A | 2013-01-16 | |||
| CN103619185A | 2014-03-05 | |||
| CN103651942A | 2014-03-26 | |||
| CN1806641A | 2006-07-26 | |||
| CN105211322A | 2016-01-06 |
Attorney, Agent or Firm:
SHANGHAI BRIDGE INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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