Title:
室温でホイップ可能なエマルション
Document Type and Number:
Japanese Patent JP5833674
Kind Code:
B2
Abstract:
The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
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Inventors:
Anne Domble
Yves Kujurele
Prudun Placido Aniuvi
Sabine Dantine
Christoph Brecker
Yves Kujurele
Prudun Placido Aniuvi
Sabine Dantine
Christoph Brecker
Application Number:
JP2013552979A
Publication Date:
December 16, 2015
Filing Date:
February 13, 2012
Export Citation:
Assignee:
Platos en Fay
International Classes:
A23L9/20; A23D7/00
Domestic Patent References:
| JP10155448A | ||||
| JP2010075071A | ||||
| JP2006304713A | ||||
| JP2003253291A | ||||
| JP2012019767A |
Foreign References:
| WO2009102040A1 |
Other References:
加藤秋男編著,パーム油・パーム核油の利用,株式会社幸書房,1990年,第114頁
Attorney, Agent or Firm:
Yasuhiko Murayama
Shinya Mitsuhiro
Tatsuhiko Abe
Shinya Mitsuhiro
Tatsuhiko Abe