Title:
WHIP CREAM
Document Type and Number:
Japanese Patent JP2003180280
Kind Code:
A
Abstract:
To obtain whip cream which prevents water separation after preservation in cold storage and after freezing and thawing, prevents difficulty in shape retention and has excellent form retention in decoration.
This whip cream contains pectin, more preferably pectin having degree of esterification of 30-50%. The content of the pectin is 0.25-1.0 wt.% based on the whip cream.
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Inventors:
TAKADA YOSHIE
Application Number:
JP2001386631A
Publication Date:
July 02, 2003
Filing Date:
December 19, 2001
Export Citation:
Assignee:
SANEI GEN FFI INC
International Classes:
A23C13/14; A23L9/20; (IPC1-7): A23L1/19; A23C13/14
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