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

Bibliographische Detailangaben

Hauptverfasser:	NASAKA MOTOI, SAKAMOTO YUJI
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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