WHIPPING CREAM HAVING LOW FAT CONTENT, GOOD ACID RESISTANCE AND GOOD FREEZING RESISTANCE AND ITS PRODUCTION
PURPOSE: To obtain the whipping cream composition comprising a specific protein, a specific emulsifier, specific edible fibers, etc., in a specified ratio, low in fat content, excellent in acid resistance, freezing resistance and flavor, and suitable for producing aseptic products, etc. CONSTITUTION...
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| creator | KOU KOUSHIYOKU HAYAMA KAZUMI |
| description | PURPOSE: To obtain the whipping cream composition comprising a specific protein, a specific emulsifier, specific edible fibers, etc., in a specified ratio, low in fat content, excellent in acid resistance, freezing resistance and flavor, and suitable for producing aseptic products, etc. CONSTITUTION: This whipping cream composition comprises (A) 0.3-6wt.% of a protein wherein the weight ratio of casein protein/whey protein is 3.8-0.24, (B) an emulsifier comprising 0.01-5wt.% (based on the weight of the whipping cream) of lecithin, 0.05-1.2wt.% of a polyglycerol saturated fatty acid ester having an average glycerol polymerization degree of >=5 and a HLB value of >=9, and 0.02-0.6wt.% of a polyglycerol saturated fatty acid ester having an average glycerol polymerization degree of >=2 and a HLB value of |
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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 ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1996</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19960618&DB=EPODOC&CC=JP&NR=H08154612A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19960618&DB=EPODOC&CC=JP&NR=H08154612A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOU KOUSHIYOKU</creatorcontrib><creatorcontrib>HAYAMA KAZUMI</creatorcontrib><title>WHIPPING CREAM HAVING LOW FAT CONTENT, GOOD ACID RESISTANCE AND GOOD FREEZING RESISTANCE AND ITS PRODUCTION</title><description>PURPOSE: To obtain the whipping cream composition comprising a specific protein, a specific emulsifier, specific edible fibers, etc., in a specified ratio, low in fat content, excellent in acid resistance, freezing resistance and flavor, and suitable for producing aseptic products, etc. CONSTITUTION: This whipping cream composition comprises (A) 0.3-6wt.% of a protein wherein the weight ratio of casein protein/whey protein is 3.8-0.24, (B) an emulsifier comprising 0.01-5wt.% (based on the weight of the whipping cream) of lecithin, 0.05-1.2wt.% of a polyglycerol saturated fatty acid ester having an average glycerol polymerization degree of >=5 and a HLB value of >=9, and 0.02-0.6wt.% of a polyglycerol saturated fatty acid ester having an average glycerol polymerization degree of >=2 and a HLB value of <=7, and (C) 0.05-5wt.% of one or more kinds of edible fibers and/or processed starch products selected from cellulose, hemicellulose and the processed starch products as essential components.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1996</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZMgO9_AMCPD0c1dwDnJ19FXwcAwDcXz8wxXcHEMUnP39Qlz9QnQU3P39XRQcnT1dFIJcgz2DQxz9nF0VHP1cIBJuQa6uUSB9aJKeIcEKAUH-LqHOIZ7-fjwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN4rwMPAwtDUxMzQyNGYGDUAilk2RQ</recordid><startdate>19960618</startdate><enddate>19960618</enddate><creator>KOU KOUSHIYOKU</creator><creator>HAYAMA KAZUMI</creator><scope>EVB</scope></search><sort><creationdate>19960618</creationdate><title>WHIPPING CREAM HAVING LOW FAT CONTENT, GOOD ACID RESISTANCE AND GOOD FREEZING RESISTANCE AND ITS PRODUCTION</title><author>KOU KOUSHIYOKU ; HAYAMA KAZUMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH08154612A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1996</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>KOU KOUSHIYOKU</creatorcontrib><creatorcontrib>HAYAMA KAZUMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOU KOUSHIYOKU</au><au>HAYAMA KAZUMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>WHIPPING CREAM HAVING LOW FAT CONTENT, GOOD ACID RESISTANCE AND GOOD FREEZING RESISTANCE AND ITS PRODUCTION</title><date>1996-06-18</date><risdate>1996</risdate><abstract>PURPOSE: To obtain the whipping cream composition comprising a specific protein, a specific emulsifier, specific edible fibers, etc., in a specified ratio, low in fat content, excellent in acid resistance, freezing resistance and flavor, and suitable for producing aseptic products, etc. CONSTITUTION: This whipping cream composition comprises (A) 0.3-6wt.% of a protein wherein the weight ratio of casein protein/whey protein is 3.8-0.24, (B) an emulsifier comprising 0.01-5wt.% (based on the weight of the whipping cream) of lecithin, 0.05-1.2wt.% of a polyglycerol saturated fatty acid ester having an average glycerol polymerization degree of >=5 and a HLB value of >=9, and 0.02-0.6wt.% of a polyglycerol saturated fatty acid ester having an average glycerol polymerization degree of >=2 and a HLB value of <=7, and (C) 0.05-5wt.% of one or more kinds of edible fibers and/or processed starch products selected from cellulose, hemicellulose and the processed starch products as essential components.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | 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 PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | WHIPPING CREAM HAVING LOW FAT CONTENT, GOOD ACID RESISTANCE AND GOOD FREEZING RESISTANCE AND ITS PRODUCTION |
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