| 配方類型： |
FOODS, BEVERAGES & FLAVORS |
| 配方說明： |
Whipped (Foamy) Foods |
| 配方組成： |
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| 配制方法： |
Purees and juice concentrates, containing at least 20% solids, can be whipped to a very stiff consistency having an overrun as high as 1000% using only 1% "Myverol" Type 18-00 or Type 18-07 on the total weight basis. Uniform incorporation of the "Myverol" material can be accomplished by making a 5% to 10% dispersion of the "Myverol" product in water and adding the warm dispersion to the product to be whipped.
The method of preparing this dispersion is of utmost importance. The whipping characteristics imparted by the monoglycerides are most effective when the particles are as small as possible. A good dispersion should be milk-like, with no particles discernible to the touch.
The following procedure is practical with rather viscous food purees or certain concentrated juices.
1. Heat the watr to 140-150F.
2. Add the "Myverol" distilled Monoglycerides with stirring. As the solid becomes completely dispersed the resulting milky fluid will be free of white specks.
The dispersion at 145 |
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