Title:
PRODUCTION OF EMULSIFIED FOOD
Document Type and Number:
Japanese Patent JPH0242943
Kind Code:
A
Abstract:
PURPOSE: To obtain an emulsified food, good inflavor with acid resistance and excellent emulsifying power without pasty feeling by using an isolated whey protein in emulsifying a food.
CONSTITUTION: An isolated whey protein is used in emulsifying a food to provide an emulsified food, such as ice cream, ice sherbet, dressing, mayonnaise, chocolate, whipped cream or magarine. Furthermore, the isolated whey protein is preferably used together with high-polymer polysaccharides, surfactant or protein.
Inventors:
NAKAZONO DAISEI
Application Number:
JP19221388A
Publication Date:
February 13, 1990
Filing Date:
August 01, 1988
Export Citation:
Assignee:
SANEI KAGAKU KOGYO KK
International Classes:
A23C13/00; A23C21/00; A23D7/00; A23F5/24; A23G1/00; A23G1/30; A23G9/04; A23J3/08; A23L9/20; A23L27/60; A23L29/10; (IPC1-7): A23C13/00; A23C21/00; A23D7/00; A23F5/24; A23G1/00; A23G9/04; A23J3/08; A23L1/035; A23L1/19; A23L1/24
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