Title:
OIL-IN-WATER TYPE EMULSION FOR WHIPPING CREAM
Document Type and Number:
Japanese Patent JPH05276887
Kind Code:
A
Abstract:
PURPOSE: To obtain an oil-in-water type emulsion for a whipping creamy having a strong milky feeling resembling the whipping cream prepared by using a fresh cream and having good palatability and flavor imparted from its mouth melting by using a material substitute for the natural fresh cream.
CONSTITUTION: The objective oil-in-water emulsion for whipping cream is obtained by mixing an oil-in-water emulsion containing oil droplets of fats and oils consisting essentially of vegetable fats with an oil-in-water emulsion containing oil droplets which are those of fats and oils, consisting essentially of milk fats and having a lower breaking strength of the oil droplets than that of the droplets of vegetable fats.
Inventors:
Kotaro Sano
Nakahisa Naohisa
Yuichi Natsu
Nakahisa Naohisa
Yuichi Natsu
Application Number:
JP10587792A
Publication Date:
October 26, 1993
Filing Date:
March 31, 1992
Export Citation:
Assignee:
Kao Corporation
International Classes:
A23C13/14; A23L9/20; (IPC1-7): A23L1/19; A23C13/14
Attorney, Agent or Firm:
Yasuo Yanagawa