FOAMABLE ION-IN-WATER TYPE EMULSION

PROBLEM TO BE SOLVED: To obtain a foamable oil-in-water type emulsion capable of maintaining excellent foamability and emulsion stability even by an ultra high temperature sterilization, having excellent long-term storage stability, useful for a whipped cream, etc. by making the emulsion include a f...

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Bibliographic Details
Main Authors YAMAMOTO AKIHIRO, NODA MASAYUKI, FUJII KIMIHARU, MOCHIJI WATARU, OKAZAKI MASANORI
Format Patent
LanguageEnglish
Published 13.03.2001
Edition7
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PROBLEM TO BE SOLVED: To obtain a foamable oil-in-water type emulsion capable of maintaining excellent foamability and emulsion stability even by an ultra high temperature sterilization, having excellent long-term storage stability, useful for a whipped cream, etc. by making the emulsion include a fixed value or more of urea. SOLUTION: This foamable oil-in-water type emulsion contains >=140 ppm of urea. The foamable oil-in-water type emulsion is preferably prepared, for example, by formulating a whipped cream having 40% fat ratio separated from raw cow's milk to adjust 140 ppm urea content, heating the whipped milk to 60 deg.C, homogenizing the whipped cream under 2 Mpa, subjecting the whipped milk to an ultra high temperature short-time sterilization at 135 deg.C for 2 seconds, rehomogenizing the whipped cream under 2 Mpa, cooling the whipped cream to 5 deg.C by a plate type cooler. The obtained emulsion has a short foaming time and excellent emulsion stability.
Bibliography:Application Number: JP19990237905