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Patent Searching and Data


Matches 901 - 950 out of 1,309

Document Document Title
JPH04370072A
PURPOSE: To improve both liquid stability and whipping properties of a whipping cream. CONSTITUTION: A combination of lactic acid monoglyceride with citric acid monoglyceride, polyglycerol ester of a fatty acid having ≥2 esterification...  
JPH04132100U  
JPH04346750A
PURPOSE: To emulsify so as to be readily used for a processed food such as ice cream in excellent emulsion stability and safeness by blending a raw material to be emulsified with butter milk powder in the presence of water. CONSTITUTION:...  
JPH04325057A
PURPOSE: To obtain a dessert product excellent in flavor, quality and storage property by mixing sugar and flavor component with a milk product containing protein and fat and then freezing the mixture in a freezer. CONSTITUTION: A milk p...  
JPH0471503B2  
JPH04304841A
PURPOSE: To obtain the title cream capable of storing for a long period by packing cream obtained by emulsifying a water phase containing saccharide and controlled to definite pH and oil and fat into an oil-in-water type emulsion in the ...  
JPH0464660B2  
JPH04281745A
PURPOSE: To stably produce the subject cream abundantly containing egg yolk, having respectively improved flavor and keeping quality and useful for mousse, etc., by mixing egg yolk preliminarily subjected to modification of its protein w...  
JPH04278079A
PURPOSE: To provide the title strain and fermented food obtained using this strain. CONSTITUTION: The objective phage-resistant Streptococcus lactis subsp. diacetylactis and fermented foods such as fermented butter, lactic acid beverages...  
JPH0458943B2  
JPH0458302B2  
JPH04248896A
PURPOSE: To provide a new method for suppressing the oxidation of oil and fat. CONSTITUTION: Oxidation of oil and fat can be effectively suppressed by adding a superoxide dismutase and casein sodium to the aqueous phase of an O/W-type em...  
JPH04248966A
PURPOSE: To obtain a filler-contg. stable pasta product having resistance to a retorting process at a high temp. CONSTITUTION: A filler-contg. stable pasta product is packed and subjected to a retorting process. The filler contains 70-95...  
JPH04237457A
PURPOSE: To obtain an emulsified oil and fat composition having excellent emulsion stability and palatability by quickly cooling an emulsified oil and fat composition with a heatexchanger under a condition to follow a specific cooling cu...  
JPH0452110B2  
JPH04229150A
PURPOSE: To provide a nondairy cream which can be whipped and has excellent characteristics and which requires within 6min whipping time. CONSTITUTION: This nondairy cream which can be whipped has 15 to 60wt.% fat content, and the fat co...  
JPH0434703Y2  
JPH04228046A
PURPOSE: To provide a nondairy cream fat emulsion used as an aerosol with a propellant, and to provide a conned nondairy cream fat emulsion. CONSTITUTION: This nondiary cream emulsion contains 15 to 38wt.% fat, 4 to 10wt.% skimmed milk p...  
JPH04218357A
PURPOSE: To eliminate the defects of dietary fiber and those of oil and fat substitute and to provide a non-calorific or low-calorific processed food rich in dietary fiber or a food raw material for the preparation of the processed food....  
JPH04211327A
PURPOSE: To obtain stable milk-free cream having a pleasant taste and low viscosity, not causing coagulation and useful for a coffee creamer, etc., by adding a specified amt. of an emulsifier to an emulsion consisting of one or more kind...  
JPH04211347A
PURPOSE: To provide a dehydrating method of a product essentially comprising fat. CONSTITUTION: A product essentially comprising fat is introduced in a sealed chamber for microwave processing and dehydrated. A substance which absorbs fat...  
JPH04210578A
PURPOSE: To obtain the title food with favorable fanciness without impairing its flavor, taste, mouth feeling etc., by replacing part or the whole of the fatty oil in a fatty oil-contg. food with polyfructan. CONSTITUTION: The objective ...  
JPH04187046A
PURPOSE: To suppress deterioration (whey off or separation of an aqueous phase) in quality of a cream during refrigeration and storing at ordinary temperature and enhance the keeping quality thereof by preparing the cream and then subjec...  
JPH04144660A
PURPOSE: To produce acidic whipped cream having proper overrun, excellent fineness, shape retention and thermostability by using both a polyglycerin fatty acid ester and chitosan. CONSTITUTION: In producing whipped cream having pH 3.5-5....  
JPH0428336B2  
JPH04135450A
PURPOSE: To modify whipping property of whip cream, shorten whip time and improve shape retaining property of the cream by treating the whip cream under high pressure not lower than a specific pressure before whipping the whip cream. CON...  
JPH0424025B2  
JPH04112747A
PURPOSE: To provide the subject composition containing a specified polyglycerin fatty acid ester, a decomposed starch, fats and oils and water, having a specified acidic pH, excellent in its emulsion state, free from emulsion breaking du...  
JPH04112746A
PURPOSE: To carry out the subject whitening of an oil in water emulsion product excellent in flavor, mouth feeling and touch and useful for diets, cosmetics, medicines, etc., by adding a preparation of a natural pigment, etc., to the oil...  
JPH0419849B2  
JPH0488944A
PURPOSE: To provide the title composition improved in the milky feeling inherent in cream and body feeling, containing a specified amount of diglyceride(s) in the oily phase and protein in the aqueous phase. CONSTITUTION: The objective c...  
JPH0471476A
PURPOSE: To obtain in high efficiency a food in a narrow linear or thin sheet form by delivering under suction a food material with the outside of the mouthpiece of the title equipment under vacuum. CONSTITUTION: The tip of a delivery se...  
JPH0471465A
PURPOSE: To obtain the title food having high preventing effects on dental carries and excellent safety, comprising an antibody containing specific bonding activity against dental caries-inducing bacteria. CONSTITUTION: An antigen substa...  
JPH0471462A
PURPOSE: To obtain the title can having excellent taste, flower forming property and shape retaining property and useful in decoration of cake by providing a pouring valve therein and stowing whipped cream and propellant containing nitro...  
JPH0458846A
PURPOSE: To obtain the subject product having a stable emulsion type in spite of a high water content and useful as a butter substitute without an emulsifier, etc., by adding a specific amount of a milk protein to a cream having a milk f...  
JPH0436147A
PURPOSE: To obtain the subject food having excellent taste and flavor and low calorific value by dispersing and emulsifying an edible oil and fat in an aqueous phase containing dissolved water-soluble polymeric substance and adding a pol...  
JPH043933B2  
JPH042303B2  
JPH0411835A
PURPOSE: To obtain the title food improving flavor and fragrance of cow's milk, soybean protein, etc., capable of maintaining a stable emulsified state in a wide pH range without damaging functions, by using a specific emulsifying agent....  
JPH04632B2  
JPH03297350A
PURPOSE: To prepare the subject cake having very delicious taste and meeting the taste of modern peoples by placing and integrating a rather hard cream layer containing brandy between a pair of rice crackers. CONSTITUTION: A rice cracker...  
JPH0380456B2  
JPH03280857A
PURPOSE: To obtain the subject food having excellent texture such as hardness, smoothness, melting in mouth and passing through throat, meltability, extensibility, spinnability and shape-keeping ability, etc., containing an aqueous pasty...  
JPH03280857K1  
JPH03117481U  
JPH0372266B2  
JPH03244348A
PURPOSE: To improve properties of foods and to enable adaptation of foods to a feed of animals by compounding a specified amt. of lysophospholipoprotein into foods such as sauce, bakery products, ice cream and dairy products. CONSTITUTIO...  
JPH03244345A
PURPOSE: To obtain whipping cream having proper structure, shape retention, excellent flavor and texture free from unpleasant small of characteristic whey protein, by adding a processed protein material as a fat substitute. CONSTITUTION:...  
JPH03240438A
PURPOSE: To obtain the subject cream having excellent whip characteristics by blending a mixed emulsifier comprising a mixture of transferred lecithin as a first emulsifier, glycerin fatty acid ester as a second emulsifier and polyglycer...  
JPH03232454A
PURPOSE: To provide a stable whipped cream containing an edible antioxidant and resistant to discoloration. CONSTITUTION: The objective whipped cream contains an edible antioxidant (preferably vitamin E or a sulfite). It is preferably pr...  

Matches 901 - 950 out of 1,309