LOW-FAT WHIPPED CREAM, AND METHOD FOR PRODUCING THE SAME

Japanese Patent JP2011193814

A

To provide smooth low-fat whipped cream favorably meltable in the mouth, having excellent shape retention and causing less syneresis.

The low-fat whipped cream is whipped cream produced by: heating/melting low-strength agar having a jelly strength of not more than 250 g/cm2 at the agar concentration of 1.5 wt.% followed by cooling the agar to be gelatinized; thereafter applying shear to the gelatinized agar to be formed into agar paste; adding the agar paste to fresh cream having a fat content of 18-50 wt.%; and subjecting the mixture to pneumatization. The low-fat whipped cream has a gelling strength of the agar paste of 3-100 g/cm2, tanδ(loss viscoelasticity G"/stored viscoelasticity G') in a stable area (distortion of not more than 1%) in the test of dynamic viscoelasticity/distortion dependency is (5×10-1) to (1×10-2) under the condition where the temperature is 10°C, the frequency is 1 Hz, and the gap is 2.3-2.7 mm.

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ITO NOBUHIRO
ENDO AYAKO

JP2010064998A

October 06, 2011

March 19, 2010

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INA FOOD IND CO LTD

A23L9/20; A23C13/14; A23L29/20

JPH0723711A	1995-01-27
JPH11243876A	1999-09-14
JPH0638691A	1994-02-15
JP2007166963A	2007-07-05
JPH0723711A	1995-01-27
JPH11243876A	1999-09-14
JPH0638691A	1994-02-15

Masaru Itami
Kazuya Chikatsu
Komori Eiji

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