Title:
WHIPPING CREAM HAVING LOW FAT CONTENT, GOOD ACID RESISTANCE AND GOOD FREEZING RESISTANCE AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3118155
Kind Code:
B2
Abstract:
PURPOSE: To obtain the whipping cream composition comprising a specific protein, a specific emulsifier, specific edible fibers, etc., in a specified ratio, low in fat content, excellent in acid resistance, freezing resistance and flavor, and suitable for producing aseptic products, etc.
CONSTITUTION: This whipping cream composition comprises (A) 0.3-6wt.% of a protein wherein the weight ratio of casein protein/whey protein is 3.8-0.24, (B) an emulsifier comprising 0.01-5wt.% (based on the weight of the whipping cream) of lecithin, 0.05-1.2wt.% of a polyglycerol saturated fatty acid ester having an average glycerol polymerization degree of ≥5 and a HLB value of ≥9, and 0.02-0.6wt.% of a polyglycerol saturated fatty acid ester having an average glycerol polymerization degree of ≥2 and a HLB value of ≤7, and (C) 0.05-5wt.% of one or more kinds of edible fibers and/or processed starch products selected from cellulose, hemicellulose and the processed starch products as essential components.
Inventors:
High row planting
Ichizo Hayama
Ichizo Hayama
Application Number:
JP34114894A
Publication Date:
December 18, 2000
Filing Date:
December 01, 1994
Export Citation:
Assignee:
Asahi Foods Co., Ltd.
International Classes:
A23C13/14; A23D7/00; A23J3/08; A23L1/00; A23L9/20; A23C11/04; (IPC1-7): A23L1/19; A23C11/04; A23C13/14; A23D7/00
Domestic Patent References:
| JP5293407A |
Attorney, Agent or Firm:
Taku Takeuchi