Title:
糖焙焼物、気泡材およびその製造方法
Document Type and Number:
Japanese Patent JP7099831
Kind Code:
B2
Abstract:
To provide a new, improved foaming material for food and drink.SOLUTION: This invention relates to a heat calcined product of raw sugar with a fructose content of 80 mass% or more, the sugar calcined product having a color valency of 6.0-12.0, and a foaming material containing the sugar calcined product. The foaming material according to the present invention is used for improving one, two or three properties selected from foamability of food and drink, foam stability and foam quality.SELECTED DRAWING: Figure 1
Inventors:
Masato Suda
Yuichi Nishimura
Tokuju Hamaguchi
Kimura Toru
Yuichi Nishimura
Tokuju Hamaguchi
Kimura Toru
Application Number:
JP2018030112A
Publication Date:
July 12, 2022
Filing Date:
February 22, 2018
Export Citation:
Assignee:
Nippon Food Kako Co., Ltd.
International Classes:
A23L5/00; A23L2/00; C12C5/00
Domestic Patent References:
| JP2008187952A | ||||
| JP2015073522A |
Attorney, Agent or Firm:
Patent Service Corporation Patent Office Sykes
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