Oil-in-water type emulsion and whipped cream

• Main Authors: EGAWA YOSHITSUGU, NISHIMOTO KAZUE, MORITA TSUGIO
• Format: Patent
• Language: English
• Published: 07.05.2003
• Edition: 7
• Subjects: 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; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A whipped cream which is excellent in the stability of qualities, i.e., showing stable hardness and suffering from no water-liberation when stored in a whipped state for a long time, shows little difference in hardness in a refrigerated state and at 20 DEG C, and has favorable handling properties; and a whipped cream having a high keeping stability when stored at 20 DEG C. It is found out that an oil-in-water type emulsion containing 0.1 to 0.2% by weight (based on the oil-in-water type emulsion) of gellan gum, a demulsifier and a stable emulsifier as emulsifiers, wherein the total amount of the emulsifiers is from 0.2 to 1.0% by weight based on the oil-in-water type emulsion and the ratio of the stable emulsifier to the demulsifier is 0.8-2.0:1, a whipped cream obtained by whipping this water-in-oil type emulsion and a process for producing the same, can be provided.