FROZEN FOOD

PROBLEM TO BE SOLVED: To provide a technic of preventing the heterogeneity of bonding junction state for in both adjacent food in a case one food product is composed of lower level emulsion composition in comparison to the other food product composed of oil-in-water type emulsion composition in the...

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Bibliographic Details
Main Authors KAWAMOTO MASATO, KAGEYAMA YUKAKO, SEKIGUCHI AYAE, MIZOTA TOSHINOBU
Format Patent
LanguageEnglish
Japanese
Published 06.09.2018
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PROBLEM TO BE SOLVED: To provide a technic of preventing the heterogeneity of bonding junction state for in both adjacent food in a case one food product is composed of lower level emulsion composition in comparison to the other food product composed of oil-in-water type emulsion composition in the several frozen foods that include the food product composed with several adjacent emulsion compositions.SOLUTION: Propylene glycol fatty acid ester is to be contained into one food product composed of oil-in-water type emulsion composition.SELECTED DRAWING: None 【課題】複数の乳化組成物からなる食品を隣接して含む複合冷凍食品において、一方の食品が水中油型乳化組成物からなり、他方の食品がこれより水分が低い乳化組成物からなる場合に、隣接する両食品の接合状態の不均質さを防ぐ技術を提供する【解決手段】水中油型乳化組成物からなる一方の食品に、プロピレングリコール脂肪酸エステルを含有させる。【選択図】なし
Bibliography:Application Number: JP20170033276