Title:
WHIPPED FROZEN CREAM AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP2516500
Kind Code:
B2
Abstract:
PURPOSE: To obtain whipped frozen cream having excellent quality by adding a water soluble dietary fiber and saccharide when whipping oil-in-water type emulsified oil and fat are whipped.
CONSTITUTION: When whipping oil-in-water type emulsified oil and fat, preferably containing ≥15wt.% milk fat are whipped, water soluble dietary fiber, preferably being each decomposed product of guar gum, Locust bean gum and tragacanth gum and/or pullulan and saccharide such as sugar or fructose are added to the oil and fat to provide the objective cream improved in keeping quality, stability, productivity, etc.
More Like This:
| JPS63109735 | PREPARATION OF CREAM |
Inventors:
AOYAMA NOBUHIKO
GOTO MICHE
KADOTA NORIAKI
GOTO MICHE
KADOTA NORIAKI
Application Number:
JP27041791A
Publication Date:
July 24, 1996
Filing Date:
September 20, 1991
Export Citation:
Assignee:
TAIYO KAGAKU KK
International Classes:
A23C13/08; A23C13/14; A23L3/34; A23L9/20; (IPC1-7): A23C13/14; A23C13/08; A23L1/19; A23L3/34
Domestic Patent References:
| JP5629974A |
Previous Patent: タキシーメータ
Next Patent: FORWARDLY/REVERSELY MOVING DEVICE IN VEHICLE TRANSPORTATION DEVICE
Next Patent: FORWARDLY/REVERSELY MOVING DEVICE IN VEHICLE TRANSPORTATION DEVICE