CREAM HAVING FREEZING RESISTANCE, AND MANUFACTURING METHOD THEREOF
PROBLEM TO BE SOLVED: To provide a liquid cream having a low viscosity which causes no freezing faults seriously lowering commercial value due to inability to be whipped, fine roughness on the whipped surface, or heavy whip resulting from a low overrun; while in a freezed cream, water in water phase...
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| creator | NAKAJIMA KIYOYUKI YAMADA TAKAYO OZAWA YASUHIRO SHOJI MASARU |
| description | PROBLEM TO BE SOLVED: To provide a liquid cream having a low viscosity which causes no freezing faults seriously lowering commercial value due to inability to be whipped, fine roughness on the whipped surface, or heavy whip resulting from a low overrun; while in a freezed cream, water in water phase on an O/W type emulsion crystallizes into ice in a freezing process and the ice crystal enlarges with time so as to cause the separation of the water phase and the oil phase and the destruction of a fat globule membrane for wrapping a fat globule of oil phase, so that the emulsion cannot be maintained, causing the freezing faults due to the two-phase separation resulting from floating of aggregated fat content during thawing.SOLUTION: A mixture of three components including a liquid, fat globules, and fine bubble is formed by a method using a general purpose mixer in combination with a high speed, high shear mixer for inclusion of the fine bubbles, so as to produce a liquid cream having volume expansion and increased viscosity. |
| format | Patent |
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| subjects | 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 |
| title | CREAM HAVING FREEZING RESISTANCE, AND MANUFACTURING METHOD THEREOF |
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