Title:
COFFEE CREAM HAVING FREEZE RESISTANCE
Document Type and Number:
Japanese Patent JPH0690663
Kind Code:
A
Abstract:
PURPOSE: To provide a coffee cream capable of stably keeping the emulsified state at normal temperature and having freeze resistance to keep from demulsification even by thawing after storing at ≤0°C.
CONSTITUTION: The coffee cream contains 10-40wt.% of an oil and fat and an emulsifier consisting of enzyme-treated lecithin containing lysolecithin, a medium-purity monoglycerol fatty acid ester having a monoglycerol fatty acid ester content of 50-70wt.%, succinic acid monoglyceride and lecithin. A coffee cream having high stability at normal temperature and resistant to freezing can be prepared by this process.
Inventors:
IBUKI MASAHISA
MIYABE MASAAKI
IZUMI TSUGIO
MIYABE MASAAKI
IZUMI TSUGIO
Application Number:
JP15433092A
Publication Date:
April 05, 1994
Filing Date:
May 20, 1992
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A23C11/00; A23D7/00; (IPC1-7): A23C11/00; A23D7/00
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