CN115777795A - Plant cream and preparation method thereof - Google Patents
Plant cream and preparation method thereof Download PDFInfo
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- CN115777795A CN115777795A CN202211524381.4A CN202211524381A CN115777795A CN 115777795 A CN115777795 A CN 115777795A CN 202211524381 A CN202211524381 A CN 202211524381A CN 115777795 A CN115777795 A CN 115777795A
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- 238000002360 preparation method Methods 0.000 title abstract description 11
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- 235000019198 oils Nutrition 0.000 claims abstract description 77
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Abstract
The invention discloses a plant cream and a preparation method thereof, wherein the plant cream comprises a surfactant, plant oil and water, wherein the surfactant comprises beta-cyclodextrin, the plant oil comprises first plant oil and second plant oil, the first plant oil is coconut oil, and the second plant oil comprises at least one of sunflower seed oil, soybean oil and rice oil. The invention selects at least one of sunflower seed oil, soybean oil and rice oil and coconut oil as the base oil of the plant cream, the two plant oils do not contain trans-fatty acid, the plant cream prepared after compounding with the surfactant is the plant cream without trans-fatty acid, the problem that the probability of coronary heart disease, hypertension and other cardiovascular diseases of human bodies is increased by using the commercially available plant cream for a long time at present can be effectively solved, and the defects of high price, high cholesterol content and high calorie content of the animal cream are also avoided.
Description
Technical Field
The invention relates to the technical field of food, in particular to plant cream and a preparation method thereof.
Background
Plant cream as the most basic raw material in food industry has been widely used in the preparation of various cakes, biscuits, candies, cold drinks and other foods, and at present, plant cream in the market is mainly prepared by blending animal and plant oil, water and emulsifier. The demand of plant cream in China is rapidly increased, and products in the market mainly take general plant cream and shortening as main materials. The general plant cream is mainly divided into two types of animal cream and plant cream, wherein the animal cream is expensive, high in cholesterol content and calorie, poor in stability, not suitable for overeating, limited in yield and limited in industrial production; the vegetable cream is prepared from hydrogenated oil, so that the quality is single, the hardness of the hydrogenated oil is high, the mouthfeel is poor, and the saturated fatty acid and the trans fatty acid in the hydrogenated oil bring certain risks to human health.
Disclosure of Invention
The invention mainly aims to provide plant cream and a preparation method thereof, and aims to provide plant cream without trans-fatty acid.
In order to achieve the above object, the present invention provides a plant cream comprising a surfactant, a plant oil and water, wherein the surfactant comprises β -cyclodextrin, the plant oil comprises a first plant oil and a second plant oil, the first plant oil is coconut oil, and the second plant oil comprises at least one of sunflower seed oil, soybean oil and rice oil.
Optionally, the mass fraction of the surfactant is 3-7%, the mass fraction of the water is 30-40%, and the mass fraction of the vegetable oil is 53-67%.
Optionally, the mass fraction of the surfactant is 5 to 6%.
Optionally, the surfactant further comprises sodium caseinate.
Optionally, the mass of the sodium caseinate is 1-5% of the mass of the beta-cyclodextrin.
Optionally, the second vegetable oil is sunflower oil.
Optionally, the mass ratio of the coconut oil to the sunflower seed oil is 1.
In order to achieve the above object, the present invention also provides a preparation method of the above plant cream, comprising the following steps:
the surfactant, the vegetable oil and the water are stirred uniformly at the temperature of 75-85 ℃, and then the mixture is stored and cured at constant temperature to prepare the vegetable cream.
Optionally, the step of stirring the surfactant, the vegetable oil and the water uniformly at 75-85 ℃ comprises:
mixing surfactant, vegetable oil and water, and high-speed shearing at 75-85 deg.c and 5000-7000 rpm for 5-10 min.
Optionally, the storage temperature of the constant-temperature storage curing is 4-6 ℃, and the storage time is 20-30 h.
In the technical scheme provided by the invention, at least one of sunflower seed oil, soybean oil and rice oil and coconut oil are selected to be used as base oil of the plant cream together, the selected plant oil does not contain trans-fatty acid, and then the surfactant beta-cyclodextrin is compounded, so that the prepared plant cream is the plant cream without trans-fatty acid, the problem that the probability of cardiovascular diseases such as coronary heart disease and hypertension of a human body is increased by using the commercially available plant cream for a long time at present can be effectively solved, and the defects of high price, high cholesterol content and high calorie content of the animal cream are avoided.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the prior art descriptions will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other relevant drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a photograph of a plant cream according to some embodiments of the present invention;
FIG. 2 is a graph showing the results of a stability test of a plant cream prepared according to an embodiment of the present invention;
FIG. 3 is a graph showing the results of rheological measurements on plant cream prepared according to the example of the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a plant cream which comprises a surfactant, plant oil and water, wherein the surfactant comprises beta-cyclodextrin, the plant oil comprises first plant oil and second plant oil, the first plant oil is coconut oil, and the second plant oil comprises at least one of sunflower seed oil, soybean oil and rice oil.
In the technical scheme provided by the invention, at least one of sunflower seed oil, soybean oil and rice oil and coconut oil are selected to be used as base oil of the plant cream together, the selected plant oil does not contain trans-fatty acid, and then the surfactant beta-cyclodextrin is compounded, so that the prepared plant cream is the plant cream without the trans-fatty acid, the problem that the probability of suffering from cardiovascular diseases such as coronary heart disease and hypertension of a human body is increased by using the commercially available plant cream for a long time at present can be effectively solved, and the defects of high price, high cholesterol content and high calorie content of the animal cream are overcome.
In some embodiments of the present invention, the surfactant is present in an amount of 3 to 7% by mass, preferably 5 to 6% by mass, the water is present in an amount of 30 to 40% by mass, and the vegetable oil is present in an amount of 53 to 67% by mass. Preferably, the plant cream shows good stability and high water and oil retention at a water addition of 38%.
In some embodiments of the present invention, the surfactant further includes sodium caseinate, and the compounding of the sodium caseinate and the β -cyclodextrin can further improve the oil retention property, the water retention property, the stability, the rheological property, and the like of the plant cream. In some embodiments of the present invention, the addition amount of the sodium caseinate is controlled to be 1 to 5% of the mass of the beta-cyclodextrin, and is further preferably 2% of the mass of the beta-cyclodextrin.
In some embodiments of the present invention, the second vegetable oil is sunflower seed oil, that is, the vegetable oil used as the raw material of the vegetable cream includes coconut oil and sunflower seed oil, and a mixed oil phase formed by the coconut oil and the sunflower seed oil can form a structural lipid gel state at normal temperature, which is beneficial to ensuring that the prepared vegetable cream becomes an emulsion gel system with good stability, and has the characteristics of good mouthfeel, gloss lubrication, good forming, and the like. Meanwhile, coconut oil is added into the plant cream, so that the plant cream can be endowed with a special coconut faint scent flavor.
Furthermore, the coconut oil and the sunflower seed oil are compounded in a proper proportion, so that the plant cream can be stored at normal temperature, and has good stable form and good plasticity and spreadability under the condition of normal temperature environment. Specifically, in some embodiments of the present invention, when the plant cream is made of a mixed oil of coconut oil and sunflower seed oil, the mass ratio of the coconut oil to the sunflower seed oil is preferably 1.
In some preferred embodiments of the present invention, the surfactant is 5 to 6% by mass. Further, through experimental research, the plant cream provided by the invention shows good stability and higher water and oil retention when the addition amount of the surfactant is 6%.
In the invention, the surfactants comprise beta-cyclodextrin and sodium caseinate, the improvement of the viscosity and rheological property of the water phase is realized on the basis of improving the interfacial property by utilizing the synergistic effect of two surfactants through the coordination of two water-soluble macromolecular sodium caseinate and water-soluble micromolecular beta-cyclodextrin, after the two surfactants are mixed with the oil phase for subsequent treatment, the macromolecular surfactant and the micromolecular surfactant can form a visco-elastic interface on the oil-water two-phase interface through the synergistic effect, and simultaneously, the continuous liquid phase has certain viscosity property, thereby ensuring that the prepared plant cream becomes an emulsion gel system with good stability. Particularly, when the plant cream is compounded with the coconut oil and the sunflower seed oil, the plant cream forms a specific cohesive emulsion gel structure by utilizing a structural grease form formed by the coconut oil and the sunflower seed oil in a specific proportion, so that the plant cream presents the characteristics of good stable form and better plasticity and spreadability at normal temperature, and the functional rational design of the plant cream in the application of related products is realized.
The plant cream provided by the invention does not contain trans-fatty acid, can effectively solve the problem that the probability of coronary heart disease, hypertension and other cardiovascular diseases of a human body is increased by using commercially available plant cream for a long time at present, and avoids the defects of high price, high cholesterol content and high calorie content of animal cream.
Based on the plant cream provided by the invention, the invention also provides a preparation method of the plant cream, which comprises the following steps:
the surfactant, the vegetable oil and the water are stirred evenly at the temperature of 75-85 ℃, and then the mixture is stored and cured at constant temperature to prepare the vegetable cream.
The preparation method of the plant cream provided by the invention has the advantages of simple flow, easiness in operation, stable performance of the prepared plant cream, high production efficiency and contribution to realizing industrial batch production.
Specifically, in some embodiments of the present invention, the step of stirring the surfactant, the vegetable oil and the water at 75 to 85 ℃ to be uniform comprises: mixing the surfactant, the vegetable oil and the water, and shearing at a high speed of 5000-7000 rpm for 5-10 min at 75-85 ℃. Therefore, through high-speed shearing, the surfactant forms a viscoelastic interface at an oil-water two-phase interface, and simultaneously, the continuous liquid phase has certain viscosity characteristic, so that the prepared plant cream is ensured to become an emulsion gel system with good stability.
And then, storing and curing the emulsion gel system at low temperature to obtain the plant cream which has the characteristics of good mouthfeel, smoothness, luster and good forming. Specifically, in some embodiments of the invention, the storage temperature of the constant-temperature storage curing is 4-6 ℃ and the storage time is 20-30 h.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) The plant cream comprises 3% of beta-cyclodextrin, 40% of water, 28.5% of coconut oil and 28.5% of sunflower seed oil.
(2) Shearing beta-cyclodextrin, water, coconut oil and sunflower seed oil at 80 deg.C and 6000rpm for 8min, storing at 5 deg.C for 24 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 2
(1) The plant cream comprises 4% of beta-cyclodextrin, 32% of water, 32% of coconut oil and 32% of sunflower seed oil.
(2) Shearing beta-cyclodextrin, water, coconut oil and sunflower seed oil at 80 deg.C and 5000rpm for 5min, storing at 5 deg.C for 24 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 3
(1) The plant cream comprises 5% of beta-cyclodextrin, 34% of water, 30.5% of coconut oil and 30.5% of sunflower seed oil.
(2) Shearing beta-cyclodextrin, water, coconut oil and sunflower seed oil at 80 deg.C at 7000rpm for 6min, storing at 5 deg.C for 24 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 4
(1) The plant cream comprises 6% of beta-cyclodextrin, 35% of water, 29.5% of coconut oil and 29.5% of sunflower seed oil.
(2) Shearing beta-cyclodextrin, water, oleum Cocois and oleum Helianthi at 80 deg.C and 6000rpm for 7min, storing at 5 deg.C for 24 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 5
(1) The plant butter comprises 7% of beta-cyclodextrin, 33% of water, 30% of coconut oil and 30% of sunflower seed oil.
(2) Shearing beta-cyclodextrin, water, coconut oil and sunflower seed oil at 80 deg.C and 5500rpm for 9min, storing at 5 deg.C for 24 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 6
(1) The plant cream comprises 5% of beta-cyclodextrin, 30% of water, 32.5% of coconut oil, 32.5% of sunflower seed oil, and sodium caseinate accounting for 1% of the mass of the beta-cyclodextrin.
(2) Shearing beta-cyclodextrin, sodium caseinate, water, coconut oil and sunflower seed oil at 80 deg.C and 6500rpm for 10min, storing at 5 deg.C for 24 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 7
(1) The plant cream comprises 6% of beta-cyclodextrin, 36% of water, 29% of coconut oil, 29% of sunflower seed oil, and sodium caseinate accounting for 2% of the mass of the beta-cyclodextrin.
(2) Shearing beta-cyclodextrin, sodium caseinate, water, coconut oil and sunflower seed oil at 75 deg.C at 6000rpm for 8min, storing at 4 deg.C for 30 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 8
(1) The plant cream comprises 6% of beta-cyclodextrin, 38% of water, 28% of coconut oil, 28% of sunflower seed oil, and sodium caseinate accounting for 3% of the mass of the beta-cyclodextrin.
(2) Shearing beta-cyclodextrin, sodium caseinate, water, coconut oil and sunflower seed oil at 85 deg.C at 6000rpm for 8min, storing at 6 deg.C for 20 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 9
(1) The plant cream comprises 6% of beta-cyclodextrin, 32% of water, 31% of coconut oil, 31% of sunflower seed oil, and sodium caseinate accounting for 4% of the mass of the beta-cyclodextrin.
(2) Shearing beta-cyclodextrin, sodium caseinate, water, coconut oil and sunflower seed oil at 78 deg.C at 6000rpm for 8min, storing at 5 deg.C for 25 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 10
(1) The plant cream comprises 5% of beta-cyclodextrin, 32% of water, 31.5% of coconut oil, 31.5% of sunflower seed oil, and sodium caseinate accounting for 5% of the mass of the beta-cyclodextrin.
(2) Shearing beta-cyclodextrin, sodium caseinate, water, coconut oil and sunflower seed oil at 82 deg.C at 6000rpm for 8min, storing at 4 deg.C for 27 hr, aging to obtain plant cream, and directly storing at 25 deg.C.
Example 11
The composition and preparation procedure of the plant cream were substantially the same as in example 7, except that sunflower seed oil was replaced with soybean oil.
Example 12
The composition and preparation procedure of the plant cream were substantially the same as in example 7, except that the sunflower seed oil was replaced with rice oil.
The plant cream prepared in the above examples was tested for its relevant performance, the test methods and results were as follows:
1. analyzing the water holding capacity and oil holding capacity of the plant cream under different surfactant addition amounts:
8mL of the prepared non-dairy cream sample was weighed (W) a ) Storing in a 5 deg.C constant temperature incubator for 24h, storing in 5 deg.C and 25 deg.C incubators for 2d, and weighing the total weight as W b . Centrifuging at 9167 Xg at 5 deg.C and 25 deg.C for 15min, standing to absorb precipitated oil, and weighing the residual sample mass as W c The precipitated water is sucked up and the mass of the remaining sample is weighed as W d 。
The water holding capacity was calculated by the following formula (1), the oil holding capacity was calculated by the following formula (2), and the calculation results are shown in tables 1 and 2:
TABLE 1 comparison of Water and oil holdout for beta-Cyclodextrin at different ratios
TABLE 2 comparison of sodium caseinate Water and oil holdup at different ratios
Wherein, the water retention and oil retention of the vegetable cream at different addition levels of the contrast beta-cyclodextrin are mainly analyzed in table 1, and the water retention and oil retention of the vegetable cream at different addition levels of the contrast sodium caseinate are mainly analyzed in table 2.
The oil retention property is an important index for evaluating the macroscopic property of the non-dairy cream, and the higher the oil retention property is, the more stable the structure of the whole system is. As can be seen from table 1, the oil retention of the non-dairy creamer was gradually increased with the gradual increase in the amount of β -cyclodextrin added, indicating that β -cyclodextrin enhances the oil retention of the entire system. When the addition amount of the beta-cyclodextrin is 3% and 4%, the water holding capacity and the oil holding capacity of the whole system are relatively poor, probably because the addition amount of the beta-cyclodextrin is too small, a uniform water phase cannot be completely formed in the whole system; when the addition amount of the beta-cyclodextrin is 6%, the oil retention property of the whole system is good, but the oil retention property and the water retention property of the whole system show a trend of decreasing with the continuous increase of the addition amount of the beta-cyclodextrin, probably because the mass fraction of the beta-cyclodextrin is increased and the beta-cyclodextrin cannot be completely dissolved in water, the whole water phase system is not completely mixed with the oil phase, and the oil retention property and the water retention property are decreased.
As can be seen from Table 2, the oil retention of the non-dairy cream gradually decreased with the increasing amount of sodium caseinate, indicating that the addition of an excessive amount of sodium caseinate decreased the oil retention and water retention of the whole system. When the addition amount of the sodium caseinate is 1% and 2%, the oil retention property of the whole system is good; when the addition amount of the sodium caseinate is 4% and 5%, the water holding capacity and the oil holding capacity of the whole system are poorer compared with those when the addition amount of the sodium caseinate is 2%, and probably because the sodium caseinate is added excessively to replace beta-cyclodextrin to adsorb water molecules, the surface contact area of the beta-cyclodextrin and the whole system is influenced, and the water holding capacity and the oil holding capacity of the whole system are reduced.
2. Stability of vegetable cream at different sodium caseinate addition levels:
the integral stability of the non-dairy cream is measured and analyzed by adopting a TURBISAN Lab type dispersion stability analyzer, and the test method comprises the following steps: injecting the prepared non-dairy cream into a measuring cell of a stability analyzer, scanning for 1 time every 25s and collecting data, wherein the scanning is carried out for 3h totally, and the testing temperature is 25 ℃. The test results are shown in fig. 2.
As can be seen from FIG. 2, when the amount of sodium caseinate added is 2%, a small amount of oil precipitation begins to appear in the upper layer of the sample, which is stable overall, and shows that when the amount of sodium caseinate added is 2%, the stability of the whole system is remarkably improved.
3. Rheological property of plant cream under different sodium caseinate adding amounts
Measuring the viscoelasticity coefficient of the prepared non-dairy cream by using a rheometer, selecting a 40mm flat plate, setting the gap to be 1mm, setting the temperature to be 25 ℃, using a rubber head dropper to transfer a small amount of non-dairy cream sample to the center of the rheometer flat plate, slowly lowering the flat plate, and when the upper flat plate is attached to the lower flat plate, slowly scraping redundant non-dairy cream around the flat plate by using a small spoon. The shear strain is 0.01%, the frequency sweep is 0.1-10 Hz, and the measurement temperature is 25 ℃. The test results are shown in fig. 3.
As can be seen from fig. 3, G 'is larger at the addition amount of sodium caseinate of 2%, and the system tends to be more stable as the loss modulus (G ") is smaller and the storage modulus (G') is larger, i.e., the entire system is more stable at the addition amount of sodium caseinate of 2%. The loss modulus and storage modulus at this time are both close to those of commercial non-dairy cream, that is, the rheological properties at this time are close to those of commercial non-dairy cream.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (10)
1. The plant cream is characterized by comprising a surfactant, plant oil and water, wherein the surfactant comprises beta-cyclodextrin, the plant oil comprises first plant oil and second plant oil, the first plant oil is coconut oil, and the second plant oil comprises at least one of sunflower seed oil, soybean oil and rice oil.
2. The plant cream according to claim 1, wherein the surfactant is present in an amount of 3 to 7% by mass, the water is present in an amount of 30 to 40% by mass, and the plant oil is present in an amount of 53 to 67% by mass.
3. The plant cream according to claim 2, wherein the surfactant is present in an amount of 5 to 6% by mass.
4. The vegetable cream of claim 1 wherein the surfactant further comprises sodium caseinate.
5. The vegetable cream according to claim 4, wherein the mass of the sodium caseinate is 1 to 5% of the mass of the β -cyclodextrin.
6. The vegetable cream of claim 1, wherein the second vegetable oil is sunflower oil.
7. The vegetable cream of claim 6, wherein the mass ratio of the coconut oil to the sunflower seed oil is 1.
8. A method of preparing a plant cream as claimed in any one of claims 1 to 7, comprising the steps of:
the surfactant, the vegetable oil and the water are stirred uniformly at the temperature of 75-85 ℃, and then the mixture is stored and cured at constant temperature to prepare the vegetable cream.
9. The method for preparing the plant cream according to claim 8, wherein the step of uniformly stirring the surfactant, the plant oil and the water at 75 to 85 ℃ comprises:
mixing the surfactant, the vegetable oil and the water, and shearing at a high speed of 5000-7000 rpm for 5-10 min at 75-85 ℃.
10. The method for preparing plant cream according to claim 8, wherein the storage temperature for constant-temperature storage and aging is 4 to 6 ℃ and the storage time is 20 to 30 hours.
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| KR20040054319A (en) * | 2002-12-18 | 2004-06-25 | 곽해수 | Production method of low cholesterol whipping cream |
| US20060019021A1 (en) * | 2004-06-22 | 2006-01-26 | Plank David W | Viscous fat compositions having low amounts of trans-fat, methods and products |
| CN109645144A (en) * | 2019-01-31 | 2019-04-19 | 郑州轻工业学院 | Novel non-hydrogenated margarine of one kind and preparation method thereof |
| CN111616224A (en) * | 2020-06-08 | 2020-09-04 | 增城市金点食品有限公司 | Double-plant-based coconut milk non-dairy cream and preparation method thereof |
| CN112189714A (en) * | 2020-10-19 | 2021-01-08 | 北京素来生态食品有限公司 | Preparation method of zero-trans fatty acid plant cream |
| WO2022167530A1 (en) * | 2021-02-04 | 2022-08-11 | Dupont Nutrition Biosciences Aps | Protein free vegetable whipping cream |
| CN115067393A (en) * | 2022-05-31 | 2022-09-20 | 浙江古茗科技有限公司 | Foaming auxiliary agent, preparation method and application thereof and milk cap foaming method |
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2022
- 2022-11-30 CN CN202211524381.4A patent/CN115777795A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040054319A (en) * | 2002-12-18 | 2004-06-25 | 곽해수 | Production method of low cholesterol whipping cream |
| US20060019021A1 (en) * | 2004-06-22 | 2006-01-26 | Plank David W | Viscous fat compositions having low amounts of trans-fat, methods and products |
| CN109645144A (en) * | 2019-01-31 | 2019-04-19 | 郑州轻工业学院 | Novel non-hydrogenated margarine of one kind and preparation method thereof |
| CN111616224A (en) * | 2020-06-08 | 2020-09-04 | 增城市金点食品有限公司 | Double-plant-based coconut milk non-dairy cream and preparation method thereof |
| CN112189714A (en) * | 2020-10-19 | 2021-01-08 | 北京素来生态食品有限公司 | Preparation method of zero-trans fatty acid plant cream |
| WO2022167530A1 (en) * | 2021-02-04 | 2022-08-11 | Dupont Nutrition Biosciences Aps | Protein free vegetable whipping cream |
| CN115067393A (en) * | 2022-05-31 | 2022-09-20 | 浙江古茗科技有限公司 | Foaming auxiliary agent, preparation method and application thereof and milk cap foaming method |
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