FROTHING O/W-TYPE EMULSION COMPOSITION AND ITS PRODUCTION

Japanese Patent JPH10327790

A

To obtain a frothing O/W-type emulsion composition preservable for 4 days at 30°C after frothing and having good taste and flavor and provide its production process.

This frothing O/W-type emulsion composition contains water, oil and fat, milk protein and sugar, has a water activity (Aw) of ≥0.91 and satisfies the formula Aw+0.07P≤1.02 wherein P is the wt.% of the milk protein based on the aqueous phase. The process for the production of the frothing O/W-type emulsion from water, oil and fat, milk protein and sugar is characterized by the setting of the water activity (Aw) to ≥0.91 and the selection of the water activity (Aw) and the wt.% (P) of the milk protein in the aqueous phase to satisfy the formula Aw+0.07P≤1.02.

JPH10179025	FRUCTAN-AND/OR POLYDEXTROSE-CONTAINING MILK PRODUCT POWDER, PROCESS FOR PREPARING THE SAME AND THEIR USE
JP2590187	[Title of Invention] Flavoring Composition
WO/2006/038807	MEDIUM-FAT CREAM

IOKA KATATAKA
HIDAKA HIROSHI
MIYABE MASAAKI

JP13821597A

December 15, 1998

May 28, 1997

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FUJI OIL CO LTD

A23C13/14; A23D7/00; A23L9/20; B01J13/00; (IPC1-7): A23L1/19; A23C13/14; A23D7/00; B01J13/00

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