Title:
PRESERVATION RESISTANCE IMPROVEMENT COMPOSITION FOR WHIPPED CREAM, CREAM WORKING PROPERTY IMPROVEMENT COMPOSITION, TEXTURE IMPROVEMENT COMPOSITION FOR WHIPPED CREAM AND WHIPPED CREAM PRODUCTION METHOD
Document Type and Number:
Japanese Patent JP2023151748
Kind Code:
A
Abstract:
To provide a technique for improving whipped cream preservation resistance and working property in producing the whipped cream.SOLUTION: There is provided a whipped cream shape retention composition including at least one selected from (a)-(d) as an active principle: (a) reduction starch syrup whose sugar composition is formed of, 30-50 mass% of monosaccharide, 20-55 mass% of disaccharide, and 40 mass% or smaller of tri- or higher saccharide; (b) reduction starch syrup whose sugar composition is formed of, less than 30 mass% of monosaccharide and less than 50 mass% of penta- or higher saccharide; (c) reduction starch syrup whose sugar composition is formed of 50 mass% or greater of penta- or higher saccharide; (d) and reduction starch syrup obtained by reducing, reduction starch syrup whose dextrose equivalent is, 10 or greater and less than 100.SELECTED DRAWING: Figure 4
Inventors:
YASUI SHINOBU
KASHIWAKURA YUICHI
KASHIWAKURA YUICHI
Application Number:
JP2022061552A
Publication Date:
October 16, 2023
Filing Date:
April 01, 2022
Export Citation:
Assignee:
BUSSAN FOOD SCIENCE KK
International Classes:
A23L29/212; A23C13/14; A23G3/52; A23L9/20; A23L29/30
Attorney, Agent or Firm:
Shingo Sagawa
Kiyoko Ota
Yosuke Kawano
Yoko Ebe
Tomoyuki Okubo
Kiyoko Ota
Yosuke Kawano
Yoko Ebe
Tomoyuki Okubo
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