Whip cream or whipped cream, food and drink, and method of maintaining flavor of whip cream or whipped cream wherein the whip cream or whipped cream contains 0.001 to 2 parts by mass of polyglycerol polyricinoleate with respect to 100 parts by mass of fat and oil

An object of the present invention is to develop a simple method of enhancing the flavor of the whip cream or whipped cream. The whip cream or whipped cream contains 5 to 5500 ppm by mass of polyglycerol polyricinoleate. The whip cream or whipped cream contains 0.001 to 2 parts by mass of polyglycer...

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Bibliographische Detailangaben
Hauptverfasser:	ENDO, YORIKO, OGASA, YUMA, AKAHANE, AKIRA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	An object of the present invention is to develop a simple method of enhancing the flavor of the whip cream or whipped cream. The whip cream or whipped cream contains 5 to 5500 ppm by mass of polyglycerol polyricinoleate. The whip cream or whipped cream contains 0.001 to 2 parts by mass of polyglycerol polyricinoleate with respect to 100 parts by mass of fat and oil. In the whip cream or whipped cream, the average degree of polymerization of the polyglycerol moiety of the polyglycerol polyricinoleate is 2 to 10.