WHIPPED CREAM STABILIZER AND APPLICATION OF THE SAME

PROBLEM TO BE SOLVED: To provide whipped cream suppressed in syneresis, given luster, prevented from "drooping", and having favorable shape retention. SOLUTION: The whipped cream stabilizer contains hydroxypropylcellulose, microcrystalline cellulose and carrageenan, and further contains at...

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1. Verfasser:	MASUTAKE KENJI
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE 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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide whipped cream suppressed in syneresis, given luster, prevented from "drooping", and having favorable shape retention. SOLUTION: The whipped cream stabilizer contains hydroxypropylcellulose, microcrystalline cellulose and carrageenan, and further contains at least one kind selected from sucrose fatty acid ester, fatty acid ester of monoglycerin and lecithin. The whipped cream contains the whipped cream stabilizer and 20-40 wt.% of oil and fat, wherein the whipped cream is sterilized by UHT sterilization treatment when preparing the whipped cream. COPYRIGHT: (C)2007,JPO&INPIT