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Title:
METHOD FOR IMPROVING PALATE FEELING OF WATER-IN-OIL EMULSIFIED FOOD PRODUCT
Document Type and Number:
Japanese Patent JP2007151480
Kind Code:
A
Abstract:

To provide a method for improving palate feeling of water-in-oil emulsified food product such as butter cream, fat spread, margarine or fresh chocolate excellent in emulsification stability, reduced in its oily feeling so as to have favorable palate feeling.

The method for improving palate feeling of water-in-oil emulsified food product comprises adding at least one kind of gum ghatti and/or hydroxypropylcellulose, or calcium-reactive polysaccharide, microcrystalline heat-denaturated fine-particle whey protein and microcrystal cellulose to water-in-oil emulsified food product.


Inventors:
HOSOMI TOMOHIRO
NAGAYASU KEIKO
Application Number:
JP2005352785A
Publication Date:
June 21, 2007
Filing Date:
December 07, 2005
Export Citation:
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Assignee:
SANEI GEN FFI INC
International Classes:
A23L29/00; A23D7/00; A23C13/14; A23G1/00; A23G1/30
Domestic Patent References:
JPS62289160A1987-12-16
JP2005046139A2005-02-24
JP2005218361A2005-08-18