CREAMY COMPOSITION RESISTANT TO FREEZING AND THAWING AND ITS PRODUCTION

Title:

CREAMY COMPOSITION RESISTANT TO FREEZING AND THAWING AND ITS PRODUCTION

Document Type and Number:

Japanese Patent JP3230884

Kind Code:

B2

Abstract:

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 whipped and used as a decoration topping of a fancy cake, etc.
CONSTITUTION: The creamy composition contains 35-55wt.% oil and fat, 1-10wt.% milk solids-not-fat, 0.1-2wt.% emulsifier containing a polyglycerol fatty acid ester, 1-10wt.% sorbitol and/or a saccharified product of reduced starch having an average molecular weight of ≤500, 0.2-2wt.% cyclodextrin and water.

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Inventors:

Naomi Hirano
Atsushi Obara
Nobuo Taguchi
Hideo Hashimoto
Yu Hiramatsu
Kaeda Hisashi
Takuya Arakawa

Application Number:

JP5904793A

Publication Date:

November 19, 2001

Filing Date:

March 18, 1993

Export Citation:

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Assignee:

Nisshin Oil Co., Ltd.
Takanashi Milk Industry Co., Ltd.

International Classes:

A23C13/14; A23D7/00; A23L9/20; (IPC1-7): A23L1/19; A23C13/14; A23D7/00

Domestic Patent References:

JP5851864A

Attorney, Agent or Firm:

Minoru Nakamura (7 outside)

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