Title:
OIL-IN-WATER EMULSION
Document Type and Number:
WIPO Patent Application WO/2017/159845
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a milk fat cream to which freeze tolerance, whipping properties after freezing and thawing, and heating tolerance after freezing and thawing are imparted using only components derived from milk. With the present invention, an oil-in-water emulsion can be obtained so as to include 30-50 wt% milk fat, 2.5-4.5 wt% milk protein, 3-7.5 wt% milk-derived sugars, and 0.15-0.55 wt% milk phospholipids.
Inventors:
KOSUGI TATSUYA (JP)
HANAZAWA TOMOHITO (JP)
KUROIWA YUKIKO (JP)
KUBOUCHI HIROAKI (JP)
HANAZAWA TOMOHITO (JP)
KUROIWA YUKIKO (JP)
KUBOUCHI HIROAKI (JP)
Application Number:
PCT/JP2017/010892
Publication Date:
September 21, 2017
Filing Date:
March 17, 2017
Export Citation:
Assignee:
MEGMILK SNOW BRAND CO LTD (JP)
International Classes:
A23C13/14
Domestic Patent References:
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Other References:
KASINOS M ET AL.: "Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products", FOOD HYDROCOLLOIDS, vol. 34, 2014, pages 112 - 118, XP055421137
VAN LENT K ET AL.: "Effect of formulation on the emulsion and whipping properties of recombined dairy cream", INTERNATIONAL DAIRY JOURNAL, vol. 18, no. 10-11, 2008, pages 1003 - 1010, XP023785054
THE ENCYCLOPEDIA OF COOKING AND FOOD, 20 January 1998 (1998-01-20), pages 663
YOSHIKO KAGAWA, SHOKUHIN SEIBUNHYO 2014, 10 February 2014 (2014-02-10), pages 200 - 209
VAN LENT K ET AL.: "Effect of formulation on the emulsion and whipping properties of recombined dairy cream", INTERNATIONAL DAIRY JOURNAL, vol. 18, no. 10-11, 2008, pages 1003 - 1010, XP023785054
THE ENCYCLOPEDIA OF COOKING AND FOOD, 20 January 1998 (1998-01-20), pages 663
YOSHIKO KAGAWA, SHOKUHIN SEIBUNHYO 2014, 10 February 2014 (2014-02-10), pages 200 - 209
Attorney, Agent or Firm:
MOEGI PATENT OFFICE (JP)
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