OIL AND FAT FOR LIQUID CREAM, AND LIQUID CREAM USING THE SAME

PROBLEM TO BE SOLVED: To develop liquid cream having excellent cooling resistance even when using a palm fractionated soft oil.SOLUTION: The liquid cream uses oil and fat for liquid cream, containing 5-70 mass% of a palm fractionated soft oil having an iodine value of 60-80 and containing 55-70 mass...

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Bibliographische Detailangaben
Hauptverfasser:	MIYAHARA MAI, KAWASAKI SEIKI
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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To develop liquid cream having excellent cooling resistance even when using a palm fractionated soft oil.SOLUTION: The liquid cream uses oil and fat for liquid cream, containing 5-70 mass% of a palm fractionated soft oil having an iodine value of 60-80 and containing 55-70 mass% of XU2 type triglyceride, less than 2 mass% of X3 type triglyceride and 6-30 mass% of saturated fatty acid in a fatty acid combined with two positions of all triglycerides, and 30-95 mass% of a lauric based soft oil having an iodine value of 20 or more and containing 70 mass% or more of unsaturated fatty acid in total constituent fatty acid of oil and fat, and 30 mass% or more of lauric acid in total constituent fatty acid of liquid oil and/or oil and fat which is liquid at 20°C.