Title:
OIL OR FAT COMPOSITION FOR FROZEN WHIPPED CREAM
Document Type and Number:
WIPO Patent Application WO/2020/090208
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a technique for producing whipped cream which is intended to be frozen, undergoes a small degree of change in hardness or an overrun value even when the temperature change is repeated between room temperature and a refrigeration temperature.
As a raw material for an oil or fat composition for whipped cream, an oil or fat (A) having the following characteristic properties (a) and (b) is used.
The oil or fat (A): (a) a triglyceride in which the total number of carbon atoms in fatty acid residues that constitute the triglyceride is 42 is contained in an amount of 15% by mass or more; and (b) the iodine value is 4 or less.
Inventors:
ISHIKAWA HAYATO (JP)
Application Number:
PCT/JP2019/033449
Publication Date:
May 07, 2020
Filing Date:
August 27, 2019
Export Citation:
Assignee:
TAIYO YUSHI CORP (JP)
International Classes:
A23D7/00; A23D9/00; A23L9/20
Domestic Patent References:
| WO2013008904A1 | 2013-01-17 |
Foreign References:
| JP2012065580A | 2012-04-05 | |||
| JP2010081930A | 2010-04-15 | |||
| JP2018068170A | 2018-05-10 | |||
| JP2016208970A | 2016-12-15 | |||
| JPH0956329A | 1997-03-04 | |||
| JP2010068770A | 2010-04-02 | |||
| JP2018201390A | 2018-12-27 |
Attorney, Agent or Firm:
TSUJITA, Tomoko (JP)
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