FOAMING OIL-IN-WATER TYPE EMULSION AND WHIPPED CREAM

• Main Authors: HABARA KAZUHIRO, IHARA KEIICHI, HASHIMOTO IPPEI, ADACHI MITSURU
• Format: Patent
• Language: English; Japanese
• Published: 10.10.2019
• 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

To provide foaming oil-in-water type emulsion that cracking and off-register is prevented when freezed and thawed, can make whipped cream with good melt-in-the-mouth feeling and flavor after thawing, and is superior in workability in whip.SOLUTION: Foaming oil-in-water type emulsion contains oils and fats and water. The content of the oils and fats is 30-55 mass%. The oils and fats contains raw palm seed oil and fat and extreme hardened oil. The SFC of the mixture oils and fats of the raw palm seed oil and fat and the extreme hardened oil at 10°C is lower than 65%. The total content of the raw palm seed oil and fat and the extreme hardened oil is not less than 33 mass% for gross mass of the oils and fats. The median diameter of the oil droplet is 1.8-3.0 μm.SELECTED DRAWING: None 【課題】凍結し解凍したときにひび割れや型崩れが生じにくく、解凍後の口どけや風味が良好なホイップドクリームが得られ、ホイップ時の作業性にも優れる起泡性水中油型乳化物を提供する。【解決手段】油脂と水とを含み、前記油脂の含有量が３０〜５５質量％であり、前記油脂が、生パーム核油脂と極度硬化油とを含み、前記生パーム核油脂と前記極度硬化油との混合油脂の１０℃におけるＳＦＣが６５％未満であり、前記生パーム核油脂と前記極度硬化油との合計の含有量が、前記油脂の総質量に対して３３質量％以上であり、油滴のメディアン径が１．８〜３．０μｍである、起泡性水中油型乳化物。【選択図】なし