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Patent Searching and Data


Title:
ACIDIC OIL-IN-WATER TYPE EMULSIFIED FOOD AND PRODUCTION METHOD THEREOF
Document Type and Number:
WIPO Patent Application WO/2021/145192
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide an oil-in-water hydrous chocolate which, even in a highly acidic state, is not rough due to coagulation of solids, has excellent workability, and excellent taste and texture, and to provide a production method thereof. Because casein in non-fat milk solids is the main coagulation material, it is possible to produce an oil-in-water hydrous chocolate that reliably meets the aforementioned purpose by setting the casein content to less than or equal to a specific amount and also by using a water-soluble soybean polysaccharide as a stabilizing agent that can function even in a high-sugar and high-acidity state.

Inventors:
ASANO SHIGEZO (JP)
Application Number:
PCT/JP2020/048627
Publication Date:
July 22, 2021
Filing Date:
December 25, 2020
Export Citation:
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Assignee:
FUJI OIL HOLDINGS INC (JP)
International Classes:
A23G1/32
Foreign References:
JPH10257861A1998-09-29
JP2014027890A2014-02-13
JP2006204132A2006-08-10
JPH0975015A1997-03-25
JP2013143931A2013-07-25
JP4655933B22011-03-23
Other References:
MAEDA YUICHI: "Characteristics and application of soluble soybean polysaccharides "Soyafibe-S", FOOD INDUSTRY, vol. 37, no. 12, pages 71 - 76
YAMANE MASAYUKI ET AL.: "Purification of highly active MSC- derived exosomes realized by PS affinity method - Proposal of a completely new strategy in regenaerative therapy using exosomes", MAKO PURE CHEMICAL NEWS, vol. 88, no. 4, 15 October 2020 (2020-10-15), pages 10 - 11
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