FOAMING OIL-IN-WATER EMULSIFIED PRODUCT

PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified product excellent in emulsification stability, having high dripping resistance, easy to produce, hardly causing firmness in whipped cream obtained by whipping the emulsified product in spite of having a low oil and fat content, and r...

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Bibliographische Detailangaben
Hauptverfasser:	MIHARA KEIAKI, YOSHIDA HIROHIKO, AOMORI HISAE, TSUDA SHINJI, TAKAYAMA AKIKO, TOMITA YUSUKE, TANAKA SHUICHI, KUWATA KAZUHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	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 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 a foaming oil-in-water emulsified product excellent in emulsification stability, having high dripping resistance, easy to produce, hardly causing firmness in whipped cream obtained by whipping the emulsified product in spite of having a low oil and fat content, and retaining excellent palate feeling for a long period of time. SOLUTION: This foaming oil-in-water emulsified product includes 10-35 wt.% of mixed oil and fat which contains 40% or more of lauric acid in the constituent fatty acid, contains oil and fat (A) having a melting point of less than 50°C, and oil and fat Bhaving a melting point of not less than 50°C at a weight ratio of the oil and fat A to the oil and fat B of (99:1) to (87:13), and has an SFC at 35°C of not less than 6% and less than 16%, and a difference between a solid fat content at 15°C and a solid fat content at 35°C of 55-69%. COPYRIGHT: (C)2011,JPO&INPIT