Title:
FRESH CREAM EMULSION HAVING ACID RESISTANCE AND HEAT RESISTANCE AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3272511
Kind Code:
B2
Abstract:
PURPOSE: To obtain a fresh cream emulsion excellent in acid resistance and heat resistance and capable of producing can coffee drink having fresh cream taste.
CONSTITUTION: This fresh cream emulsion is produced by blending fresh cream with a purified whey protein hydrolysate obtained by partially hydrolyzing a whey protein having high β-lacto-globulin content contained in total proteins and an emulsifier and homogenizing the blend.
Inventors:
Hirokazu Iwana
Tadashi Nakatsubo
Hideo Otomo
Naotake Shibukawa
Tadashi Nakatsubo
Hideo Otomo
Naotake Shibukawa
Application Number:
JP25520493A
Publication Date:
April 08, 2002
Filing Date:
September 20, 1993
Export Citation:
Assignee:
Meiji Dairy Co., Ltd.
International Classes:
A23C13/14; A23C21/02; A23D7/00; A23L29/10; (IPC1-7): A23C13/14; A23C21/02; A23D7/00; A23L1/035
Domestic Patent References:
| JP6153792A |
Attorney, Agent or Firm:
Chikao Toda