Title:
WHIPPED FROZEN CREAM AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JPH0576281
Kind Code:
A
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.
Inventors:
AOYAMA NOBUHIKO
GOTOU MICHIE
KADOTA NORIAKI
GOTOU MICHIE
KADOTA NORIAKI
Application Number:
JP27041791A
Publication Date:
March 30, 1993
Filing Date:
September 20, 1991
Export Citation:
Assignee:
TAIYO KAGAKU KK
International Classes:
A23C13/08; A23C13/14; A23L3/34; A23L9/20; (IPC1-7): A23C13/08; A23C13/14; A23L1/19; A23L3/34
Domestic Patent References:
JPS5629974A | 1981-03-25 |
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