Custard cream

PCT No. PCT/JP93/01147 Sec. 371 Date Apr. 13, 1994 Sec. 102(e) Date Apr. 13, 1994 PCT Filed Aug. 16, 1993 PCT Pub. No. WO94/04044 PCT Pub. Date Mar. 3, 1994.There is provided a custard cream, a body of which is formed by utilizing crystallizability of a SUS type oil-and-fat (utilizing a plastic stat...

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Bibliographische Detailangaben
Hauptverfasser:	INAYOSHI, KUNIAKI, YABUUCHI, SAYOKO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY 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 ICE-CREAM 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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Zusammenfassung:	PCT No. PCT/JP93/01147 Sec. 371 Date Apr. 13, 1994 Sec. 102(e) Date Apr. 13, 1994 PCT Filed Aug. 16, 1993 PCT Pub. No. WO94/04044 PCT Pub. Date Mar. 3, 1994.There is provided a custard cream, a body of which is formed by utilizing crystallizability of a SUS type oil-and-fat (utilizing a plastic state "thickened state" of an oil-in-water emulsion composition). This custard cream has very good melting properties in the mouth and smooth texture, in which no polysaccharides such as starch, gelatinizing agent and the like are necessary and which utilizes crystallizability of an oil-and-fat without forming a body by foaming force as in the case of a whipped cream.