Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
PREPARATION OF SOUR CREAM FOOD
Document Type and Number:
Japanese Patent JP57186436
Kind Code:
A
Abstract:

PURPOSE: To prepare a sour cream having improved flavor and sense of eating, by homogenizing a cream with pectin, a sucrose ester of a fatty acid and a sour agent.

CONSTITUTION: A fresh cream, vegetable cream or a mixture thereof with 18W 55% oil containing a milk or saccharide is stirred with 0.03W3.0wt% pectin, 0.05W2.0wt% sucrose ester of a fatty acid and a sour agent, e.g. cream cheese, fermented milk, fruit juice or an organic acid, and homogenized in a homomixer, etc. Preferably, high methoxy pectin is used as the pectin, and sucrose ester of the fatty acid havin an HLB of 11W15 is used.


Inventors:
Mori, Michio
Kiyono, Hiroshi
Application Number:
JP1981000072031
Publication Date:
November 16, 1982
Filing Date:
May 13, 1981
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
ASAHI DENKA KOGYO KK
International Classes:
A23C13/12; A23L1/19; A23C13/00; A23L1/19; (IPC1-7): A23C13/12; A23L1/19



 
Previous Patent: PREPARATION OF PICKLED RADISH

Next Patent: PREPARATION OF SPREAD