WHIPPED CREAM

PROBLEM TO BE SOLVED: To provide a whipped cream having sufficient strength and shape retainability, with syneresis being inhibited, even with a reduced fat content of 30 mass% or less; a whipped cream suitable as cream for use in confectionery and bakery, in particular; and a whipped cream excellen...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	FUJITA YASUYUKI, MASUTAKE KENJI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	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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