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Patent Searching and Data


Matches 851 - 900 out of 1,326

Document Document Title
JPH0710342B2  
JPH0710343B2  
JPH0710341B2  
JPH078198B2  
JPH074332B2  
JPH07108A
PURPOSE: To obtain an oil-in-water type emulsion for preparing whip cream, having excellent characteristics to be provided as a material for preparing whip cream, especially having high emulsion stability in a state of emulsion. CONSTITU...  
JPH07107A
PURPOSE: To obtain cream powder having good body and flavor of liquid fresh cream itself and excellent in keeping quality and to obtain a food and drink containing the cream powder and soluble powder. CONSTITUTION: This cream powder is o...  
JPH06339349A
PURPOSE: To provide cream which can be spooned up and stabilized for a long time by containing an emulsifier, fat and suitable thickener. CONSTITUTION: This water phase non-dairy cream contains more than one kind of emulsifiers (A), fat ...  
JPH0697956B2  
JPH0646309Y2  
JPH06319450A
PURPOSE: To provide buttercream excellent in foamability, refreshing feel and palatability, useful as e.g. a finishing material for western style confectionery such as decoration cake, comprising a shortening, saccharides, sodium bicarbo...  
JPH06296470A
PURPOSE: To produce a raw material for confectionery having excellent flavor, preservable in cold storage and at normal temperature, having high preservability, comprising cream, egg yolk and sucrose. CONSTITUTION: Egg yolk and sucrose a...  
JPH0679537B2  
JPH06269256A
PURPOSE: To provide a creamy composition having excellent properties and resistant to the roughening of texture, the crack generation and the deterioration of taste and flavor even by thawing the composition frozen in whipped state or wh...  
JPH06507831A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH06507312A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH0659164B2  
JPH0648963B2  
JPH06178653A
PURPOSE: To obtain a processed whipped cream enabling the appreciation of the taste of whipped cream and chilled granular dessert cake at the same time and preservable in frozen state by dispersing frozen solid granules in whipped cream ...  
JPH06169692A
PURPOSE: To obtain a stabilized milk beverage capable of preventing floating substances in an acidic milk beverage containing milk fats. CONSTITUTION: This acidic milk beverage is constructed of a monoglyceride ester of a fatty acid and ...  
JPH0621907Y2  
JPH06125706A
PURPOSE: To provide an emulsion stabilizer capable of improving milk beverage preservability. CONSTITUTION: The emulsion stabilizer essentially containing (A) 6-16wt.% of a sucrose fatty acid ester, (B) 29-69wt.% of a glycerin fatty acid...  
JPH0626512B2  
JPH0698696A
PURPOSE: To efficiently treat a food or its by-product so that the unfavorable flavor, color and odor are removed by bringing the food or its by-product into contact with an adsorbent resin. CONSTITUTION: A food or its by-product such as...  
JPH0686634A
PURPOSE: To obtain an acidic O/W-type emulsion composition having excellent storage stability and taste by extracting a cereal protein with an acidic aqueous solution having a pH of ≤6.0 or an alcoholic aqueous solution and adding the ...  
JPH0618505B2  
JPH0616824B2  
JPH0662735A
PURPOSE: To produce an oil-in-water emulsion and to obtain such an emulsion as shows the closest analogy with natural milk when the emulsion is used to produce milk product analogs by using standardized raw materials as many as possible....  
JPH0654648A
PURPOSE: To obtain an easily whippable low-fat cream resistant to collapse of shape by specifying the milk fat content and milk protein content. CONSTITUTION: The objective cream contains (A) 25-44wt.% (preferably 30-40wt.%) of milk fat ...  
JPH0611387B2  
JPH069477B2  
JPH05328928A
PURPOSE: To obtain the subject cream good for the health, etc., having excellent melt in the mouth, whipping properties, overrun, artificial flower property, shape retention, normal-temperature resistance, flavor and body by blending a s...  
JPH0579374B2  
JPH05276888A
PURPOSE: To obtain an oil-in-water type emulsion for a whipping cream, excellent in emulsification stability of the emulsion itself and whipping characteristics (foaming properties) and having most of good characteristics (shaping, whipp...  
JPH05276887A
PURPOSE: To obtain an oil-in-water type emulsion for a whipping creamy having a strong milky feeling resembling the whipping cream prepared by using a fresh cream and having good palatability and flavor imparted from its mouth melting by...  
JPH05260912A
PURPOSE: To obtain western-style SUSHI which has never existed by making a cake material into a desired soft laminar shape and usmng the cake maternal as an ingredient of SUCHI. CONSTITUTION: A solid or fluid food or drink or milk produc...  
JPH05506776A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH05255404A
PURPOSE:To provide the subject new substance containing dietary fibers, having a low calorie, minimized in the content of colored substances and in irritating smells, and useful for an intestinal disorder-preventing agent, etc., by subje...  
JPH05236878A
PURPOSE: To obtain a filling for cakes, etc., having excellent texture and flavor, comprising whip cream and a gelatinous substance in a small lump state. CONSTITUTION: The objective filling comprising whip cream and a gelatinous substan...  
JPH05236897A
PURPOSE: To obtain the subject product composed of an oil and fat containing a specific triglyceride of mixed acids, an emulsifier and milk protein, excellent in emulsion stability, shaping property, shape holding ability and dewatering ...  
JPH05236873A
PURPOSE: To produce the dairy product which is excellent in long-term storage stability and homogeneity and appropriately used for cream, etc., by sterilely adding a sterile acid agent to a specific sterilized neutral milk base. CONSTITU...  
JPH05236898A
PURPOSE: To obtain the subject product composed of an oil and fat containing a specific triglyceride of mixed acids compounded with a specific flavor improving agent and excellent in emulsion stability, foamability, whip characteristics,...  
JPH05219909A
PURPOSE: To obtain a low fat non-milk cream contg. an aq. continuous emulsion consisting of an aq. phase contg. a thickener and a specified fat phase, not contg. an inorg. buffer, having a prescribed pH, capable of whipping in a prescrib...  
JPH05219885A
PURPOSE: To provide the subject composition containing alcohol, water, fats, sugars and an emulsifier such as sucrose palmitate, excellent in emulsion stability and shelf life and useful for coffee, etc. CONSTITUTION: The objective compo...  
JPH05219887A
PURPOSE: To provide the subject oil and fat exhibiting excellent bubbling property, over-run, shape-retainability, flower-forming property, normal temperature resistance, taste, flavor and meltability in the palate and consisting of an o...  
JPH05211852A
PURPOSE: To produce the subject low-calorie material excellent in shape retention, stability and flavor and useful for a cosmetic, a medicine, etc., without a complicated operation by adding a lipase agent to a mixture of an oil componen...  
JPH05178902A
PURPOSE:To obtain a difficultly digestible dextrin which has a difficultly digestible ingredient content of 75% or higher and a low coloring substance content and little gives off an irritating odor by hydrolyzing a roasted dextrin with ...  
JPH0544258B2  
JPH05168415A
PURPOSE: To obtain a stabilizer compsn. contg. a mixture of sodium carboxymethylcellulose with microcrystalline cellulose, excellent in shelf life for a long period of time and useful for ice cream, etc. CONSTITUTION: This stabilizer com...  
JPH05168403A
PURPOSE: To obtain the subject composition having excellent preservability, stability, taste and flavor, distributable at ordinary temperature without causing the separation of fat and useful for coffee, etc., by adding diacetyltartaric ...  

Matches 851 - 900 out of 1,326