To provide an acid-resistant and heat-resistant improver for cream solving the following problem: emulsion breakage and/or coagulation of protein falling in cream are caused and curd is generated to cause separation and precipitation when mixing the cream in the acidic area in cooking, and thereby the flavor and also the appearance of the dish are spoiled, and as a result, the cream is not usable for cooking, so that cream containing water, oil and fat, and protein is prevented from causing emulsion breakage, coagulation and precipitation of protein even in the acidic area.
The acid-resistant and heat-resistant improver for cream includes a polyglycerol fatty acid ester where decaglycerol having a hydroxyl value of ≤1,200 and a first-grade hydroxyl value of ≥50% based on the whole of the hydroxyl values, and stearic acid are esterified.
FUKUHARA HIROHISA
MIZUTANI YOICHI
HATTORI KIMIHIRO
SAKAMOTO YUJI
| JP2006346526A | 2006-12-28 | |||
| JPH07184544A | 1995-07-25 | |||
| JP2007111010A | 2007-05-10 | |||
| JP2007209251A | 2007-08-23 | |||
| JP2008143841A | 2008-06-26 | |||
| JPH04144660A | 1992-05-19 | |||
| JP2006346526A | 2006-12-28 | |||
| JPH07184544A | 1995-07-25 |