EMULSIFIER FOR ICE CREAMS AND ICE CREAMS CONTAINING THE SAME

EMULSIFIER FOR ICE CREAMS AND ICE CREAMS CONTAINING THE SAME

PURPOSE:To obtain an emulsifier for ice creams containing an erucic acid polyhydric alcohol ester as an active ingredient, capable of obtaining ice cream improved in shape retaining property, overrun, etc., without exerting bad influ ence on taste. CONSTITUTION:This emulsifier for ice creams contain...

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Hauptverfasser: MIURA YASUSHI, YUKI AKIFUMI
Format: Patent
Sprache:eng
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator MIURA YASUSHI
YUKI AKIFUMI
description PURPOSE:To obtain an emulsifier for ice creams containing an erucic acid polyhydric alcohol ester as an active ingredient, capable of obtaining ice cream improved in shape retaining property, overrun, etc., without exerting bad influ ence on taste. CONSTITUTION:This emulsifier for ice creams contains (A) one or two or more erucic acid polyhydric alcohol esters selected from a group consisting of an erucic acid saccharide ester, an erucic acid polyglycerin ester, an erucic acid propylene glycol ester and an erucic acid sorbitan ester and (B) a saturated fatty acid polyhydric alcohol ester, preferably a saturated fatty acid saccharide ester as active ingredient. Furthermore, the emulsifier has preferably 4.0-18.0HLB value and the emulsifier is preferably added in an amount of 0.05-1.0wt.% to ice creams.
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CONSTITUTION:This emulsifier for ice creams contains (A) one or two or more erucic acid polyhydric alcohol esters selected from a group consisting of an erucic acid saccharide ester, an erucic acid polyglycerin ester, an erucic acid propylene glycol ester and an erucic acid sorbitan ester and (B) a saturated fatty acid polyhydric alcohol ester, preferably a saturated fatty acid saccharide ester as active ingredient. 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CONSTITUTION:This emulsifier for ice creams contains (A) one or two or more erucic acid polyhydric alcohol esters selected from a group consisting of an erucic acid saccharide ester, an erucic acid polyglycerin ester, an erucic acid propylene glycol ester and an erucic acid sorbitan ester and (B) a saturated fatty acid polyhydric alcohol ester, preferably a saturated fatty acid saccharide ester as active ingredient. Furthermore, the emulsifier has preferably 4.0-18.0HLB value and the emulsifier is preferably added in an amount of 0.05-1.0wt.% to ice creams.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record>
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subjects CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title EMULSIFIER FOR ICE CREAMS AND ICE CREAMS CONTAINING THE SAME
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