OIL-IN-WATER TYPE FOAMING EMULSION AND WHIPPED CREAM

OIL-IN-WATER TYPE FOAMING EMULSION AND WHIPPED CREAM

PROBLEM TO BE SOLVED: To provide a low-cost oil-in-water type foaming emulsion which has excellent emulsion stability, good workability during whipping even with a low oil content, a low overrun after whipping, texture meltable in the mouth with adequate weight, rich flavor, and excellent shape reta...

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Hauptverfasser: MIHARA KEIAKI, TOMITA YUSUKE
Format: Patent
Sprache:eng
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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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creator MIHARA KEIAKI
TOMITA YUSUKE
description PROBLEM TO BE SOLVED: To provide a low-cost oil-in-water type foaming emulsion which has excellent emulsion stability, good workability during whipping even with a low oil content, a low overrun after whipping, texture meltable in the mouth with adequate weight, rich flavor, and excellent shape retaining and water holding properties, allowing a whipped cream with good appearance to be produced.SOLUTION: The oil-in-water type foaming emulsion made by emulsifying an edible oil with an oil-soluble emulsifier includes 15 to 35 wt% of the edible oil and the oil-soluble emulsifier including: (A) lecithin; (B) at least one of sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and propylene glycol fatty acid ester, which has an HLB less than 5 and an iodine value of 10 or less; and (C) at least one of sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and polyglycerin fatty acid ester, which has an HLB less than 5 and an iodine value of 40 to 120, in a total amount of 0.05 to 2.0 wt%, with a weight ratio of the emulsifiers: (B):(C)=20:1 to 3:1.
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subjects 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
title OIL-IN-WATER TYPE FOAMING EMULSION AND WHIPPED CREAM
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