CREAM

PROBLEM TO BE SOLVED: To obtain an O/W emulsion cream suitable for e.g. a whipped or cooking cream and containing a fat and oil freely adjusted in hardness by emulsifying a raw material comprising e.g. a fat and oil admixed with an oil and fat-solidifying agent, non-fat milk solid and water. SOLUTIO...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: NASAKA MOTOI, SAKAMOTO YUJI
Format: Patent
Sprache:eng
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Beschreibung
Zusammenfassung:PROBLEM TO BE SOLVED: To obtain an O/W emulsion cream suitable for e.g. a whipped or cooking cream and containing a fat and oil freely adjusted in hardness by emulsifying a raw material comprising e.g. a fat and oil admixed with an oil and fat-solidifying agent, non-fat milk solid and water. SOLUTION: This O/W emulsion cream is obtained by emulsifying a raw material comprising at least a fat and oil, non-fat milk solid and water, wherein there is used a fat and oil (e.g. soybean oil) admixed with a fat and oil- solidifying agent comprising a >=20C fatty acid ester (e.g. glycerol monobehenic acid ester), a polyglycerin fatty acid ester (e.g. hexaglycerin pentastearate) with an HLB number of