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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	KOU KOUSHIYOKU, HAYAMA KAZUMI
Format:	Patent
Sprache:	eng
Schlagworte:	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
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