Title:
PRODUCTION OF WHIPPED FOOD
Document Type and Number:
Japanese Patent JP2609021
Kind Code:
B2
Abstract:
PURPOSE: To obtain a whipped food useful for ice cream and the like having excellent storage stability by mixing a nonfat-milk solid content, an emulsifier and a stabilizer containing microcrystalline cellulose and sodium CMC, then cooling and whipping the mixture.
CONSTITUTION: A nonfat-milk solid content, water, sugar, β-phase crystalline fat (such as laurin fat) by preferably 10 to 80wt.%, a small effective amt. of flavor (such as vanilla), an emulsifier (such as hydroxylated lecithin) by 3.5 to 15wt.%, and a stabilizer containing microcrystalline cellulose and sodium CMC preferably by 6 to 35wt.% are mixed. The obtd. mixture is cooled and whipped to obtain the food of the purpose.
Inventors:
Marvin, Elle, Khan
Robert, J, Lynch
Robert, J, Lynch
Application Number:
JP28381091A
Publication Date:
May 14, 1997
Filing Date:
October 04, 1991
Export Citation:
Assignee:
Rich, Products, Corporation
International Classes:
A23C13/12; A23G9/04; A23G9/20; A23G9/32; A23G9/44; A23G9/46; A23G9/52; A23L29/10; (IPC1-7): A23G9/02; A23C13/12
Domestic Patent References:
| JP5115673A | ||||
| JP4994869A | ||||
| JP52108036A | ||||
| JP5988047A |
Attorney, Agent or Firm:
Kazuo Sato (1 person outside)