초록 ▼

A dry, protein-free coffee whitener comprises a dried emulsion concentrate comprising an edible fat having an average particle size of about 1-3 microns in diameter. The fat is stabilized with a degraded and chemically modified starch derivative having a flow viscosity of at least 15 seconds and a l

A dry, protein-free coffee whitener comprises a dried emulsion concentrate comprising an edible fat having an average particle size of about 1-3 microns in diameter. The fat is stabilized with a degraded and chemically modified starch derivative having a flow viscosity of at least 15 seconds and a lipophilic character in an amount sufficient to provide said concentrate with a starch derivative to fat ratio in the range of 0.05-0.3 to 1. A method of preparing the stable, dry, protein-free coffee whitener comprises forming a liquid emulsion concentrate comprising water and the stabilized edible fat and drying the liquid emulsion concentrate.

대표청구항 ▼

A dry coffee whitener comprising a dried emulsion concentrate comprising an edible fat having an average particle size of about 1-3 microns in diameter, said fat being stabilized with a degraded and esterified starch derivative having a flow viscosity of at least 15 seconds and a lipophilic characte

A dry coffee whitener comprising a dried emulsion concentrate comprising an edible fat having an average particle size of about 1-3 microns in diameter, said fat being stabilized with a degraded and esterified starch derivative having a flow viscosity of at least 15 seconds and a lipophilic character in an amount sufficient to provide said dry emulsion concentrate with a starch derivative to fat ratio in the range of 0.05-0.3 to 1, the emulsion having a pH below 8.0, said starch derivative comprising a degraded starch acid-ester of a substituted dicarboxylic acid anhydride.