PROCESS FOR THE PRODUCTION OF CREAM

PURPOSE:To prepare the titled cream suitable for cooking, confectionery, coffee, etc., by preparing a frothable O/W-type emulsion using oils and fats containing laurin-based oils and fats, frothing the emulsion and forming the frothed emulsion in the form of a flower having petals. CONSTITUTION:A fr...

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Bibliographische Detailangaben
Hauptverfasser:	YAMAGUCHI, MASAYUKI, MIYABE, MASAKI, TANAKA, AKIO, HIRUGAWA, YOSHINORI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare the titled cream suitable for cooking, confectionery, coffee, etc., by preparing a frothable O/W-type emulsion using oils and fats containing laurin-based oils and fats, frothing the emulsion and forming the frothed emulsion in the form of a flower having petals. CONSTITUTION:A frothable O/W-type emulsion is prepared by using oils and fats containing >=50wt.%, preferably >=70wt.% of laurin-based oils and fats and using an emulsifier preferably consisting of a combination of lecithin, a sucrose fatty acid ester, a sorbitan fatty acid ester and a glycerol fatty acid ester. The emulsion is frothed and formed in the form of a flower having petals to obtain the objective cream.