Title:
OIL AND FAT COMPOSITION FOR WHIPPED CREAM
Document Type and Number:
WIPO Patent Application WO/2018/139323
Kind Code:
A1
Abstract:
When manufacturing an emulsified composition for whipped cream, a new technique is provided for increasing emulsification stability while producing a laurin-based oil and fat with good melt-in-the-mouth properties. As a raw material for the oil and fat composition for whipped cream, a transesterified oil is used that is the low-melting-point portion of palm fractionated oil.
Inventors:
ISHIKAWA HAYATO (JP)
Application Number:
PCT/JP2018/001276
Publication Date:
August 02, 2018
Filing Date:
January 17, 2018
Export Citation:
Assignee:
TAIYO YUSHI CORP (JP)
International Classes:
A23D7/00; A23D9/00; A23L9/20
Domestic Patent References:
| WO2009025123A1 | 2009-02-26 |
Foreign References:
| JP2016208970A | 2016-12-15 | |||
| JP2015029447A | 2015-02-16 | |||
| JP2000041609A | 2000-02-15 | |||
| JPH05219887A | 1993-08-31 |
Attorney, Agent or Firm:
TSUJITA, Tomoko (JP)
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