CN1165240C - Oil-in-water type emulsions - Google Patents
Oil-in-water type emulsions Download PDFInfo
- Publication number
- CN1165240C CN1165240C CNB008111219A CN00811121A CN1165240C CN 1165240 C CN1165240 C CN 1165240C CN B008111219 A CNB008111219 A CN B008111219A CN 00811121 A CN00811121 A CN 00811121A CN 1165240 C CN1165240 C CN 1165240C
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- Prior art keywords
- oil
- yolk
- weight
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- water
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Abstract
Oil-in-water type emulsions which are excellent in emulsion stability and working properties, show stable physical properties after whipping, have a strong flavor of yolk and exhibit high meltability in the mouth. These oil-in-water type emulsions show SFC of 60% or above at 10 DEG C and 20% or above at 20 DEG C, and contain from 25 to 75% by weight of SUS triglycerides in the fat phase and from 1 to 8% by weight of enzyme-treated yolk which preferably has a protein digestion ratio of from 15 to 40%.
Description
Technical field
The present invention relates to emulsion oil-in-water, relate more specifically to a kind of following emulsion oil-in-water, wherein the fatty oil in this emulsion oil-in-water has special composition, this emulsion can be beaten, have remarkable stability of emulsion and processing characteristics, after whipping, show stable physical performance, and have remarkable yolk fragrance and in mouth, show high fusible voltinism.
Background technology
Say that routinely well-known, egg milk custard is to contain the cream of yolk and be used in bread, candy and the biscuit, it is normally made by milk, yolk, sucrose and flour as main component, and its milk flavor is that Japanese institute is very familiar with dense egg yolk flavor.Since egg milk custard contain flour and cornstarch with keep its shape so, it has debatable coarse-texture, the meltability in mouth is also poor.Therefore, now make an effort to produce the open-textured egg that itself comprises air credit or mix the fresh butter that 20-30 weight % the beat custard of suckling by whipping.Yet, when air bubble is just sneaked into, allow to discharge gradually, and when preserving the fragrance of egg milk custard, involve the difficult limit of the fresh butter amount of beating to be mixed, also relate to and make the difficult complex process that egg is suckled custard and the fresh butter of beating and they mixed thereupon respectively.
Therefore, contain the yolk composition in the emulsion oil-in-water in advance and invented out the method that in emulsion oil-in-water, has contained the yolk composition in advance in recent years, and might simply air bubble be imported in the material of egg milk custard flavor or egg yolk flavor by being similar to the whipping method of common whipped cream before just in time being used.With regard to concrete invention, the protein that disclosed a kind of method is its mesolecithal has been decomposed 1.0-3.5% by enzyme so that suppress because the viscosity increase (referring to Japanese unexamined patent publication № 60-62951 (1986)) that the thermodenaturation of yolk causes, also having a kind of method is wherein to use the fatty oil of ormal weight, yolk and sucrose (referring to Japanese unexamined patent publication № 62-215356 (1988)).
Yet, the invention of such routine relates to difficult low egg yolk flavor, need mix that a large amount of yolk is strengthened egg yolk flavor, lacked stable emulsion condition, excessive denseness or high yield point or the like, cause being difficult to obtain gratifying egg milk custard flavor or egg yolk flavor, also relate to the meltability that shortage is liked for people in mouth, this point is with to have mixed the quality problems that air bubble causes relevant closely, although it demonstrates the soft junction structure.Cream as the whipping that in mouth, has remarkable meltability, a kind of low oil content cream is disclosed, it is alecithal system, its fatty oil comprises 25% or higher SUS triglycerides and the fatty oil based on laurin of 5-60%, and have gratifying taste and mouthful in meltability (referring to Japanese unexamined patent publication № 5-219887 (1992)), but it is not applied to containing in the cream of yolk, show high yield point because it is believed that it, its reason be added the yolk that is enough to obtain egg yolk flavor cause viscosity increase so.
Summary of the invention
We have made and having made great efforts and the final amount of SUS triglycerides in SFC by the regulation fatty oil and the regulation fatty oil and the yolk that uses enzyme to handle found can solve the above problems.Based on such discovery, we successfully provide a kind of emulsion oil-in-water, and this emulsion has remarkable egg yolk flavor and the meltability in mouth, and can not increase viscosity or show that high yield point and it have remarkable foaming stability and processing characteristics.
Promptly, the present invention is a kind of emulsion oil-in-water, it comprises that having at 10 ℃ is 60% or above SFC and be 20% or the fatty oil of above SFC at 20 ℃, wherein fatty oil contains the SUS triglycerides of 25-75 weight % and the enzyme processing yolk of 1-8 weight %, and the protein decomposition rate (protein digestion) that enzyme is handled yolk is preferably 15-40%.
Implement optimal mode of the present invention
The example that is used for the rich SUS triglycerides of O/w emulsion of the present invention comprises: cocoa butter, brown tung oil, East India Sapotaceae vegetable butter, sher butter and their hydrogenation or fractionation fatty oil, or by saturated fatty acid being imported to 1 of fatty oil, the 3-position, and the 2-position is for containing the ester-exchanged oil that unrighted acid obtains.The SUS triglycerides mean 2-unsaturated, 1, the di-saturated triglycerides in 3-position, its saturated fatty acid partly has 8-22 carbon atom (having a small amount of SCFA) optionally, and the example that is in the unrighted acid of 2-position can comprise: oleic acid, linoleic acid plus linolenic acid.
In whole fatty oil component, contain 25-75 weight %, be preferably the SUS triglycerides of 40-70 weight %.When the SUS triglycerides is less than 25 weight %, require the very long whipping time, this causes excessive air bubble, thereby causes the meltability in mouth poor.Although a large amount of air bubbles obtains the soft junction structure, it is beyond thought bad that the meltability in mouth becomes, and demonstrates the left alone without help constantly the sort of structure that is run into of staying the sensation in the mouth and be similar to when chewing paper.Not on the one hand, when the SUS triglycerides surpasses 75 weight %, emulsion can take place degenerate, and may cause high yield point.In addition, in order to obtain to have in mouth instantaneous meltability and not lose the ability that it keeps shape, the SFC of fatty oil is 60% or higher at 10 ℃, is 20% or higher at 20 ℃.The SFC of fatty oil at 10 ℃ for being lower than 60% and low and lack flexibility 20 ℃ of abilities for the maintenance shape that is lower than at 20% o'clock, causes the cream of beating.
In satisfying above-mentioned scope to SFC and the requirement of SUS triglycerides, other fatty oils can be contained in the fatty oil of rich SUS triglycerides.The fatty oil examples of material can comprise like this: plant fatty oil such as rape seed oil, soybean oil, sunflower oil, cotton seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, coconut oil and palm-kernel oil and animal oil such as cream, tallow, lard and fish oil, they can use according to original state or after processed back is such as hydrogenation, fractionation and ester exchange, and use can be used or lump together in them each separately.
In addition, as the yolk composition among the present invention, enzyme handles that yolk can use separately or with handling yolk without enzyme or shell egg uses.Yet, preferably use the protein decomposition rate that has of 1-8 weight % to handle yolk as the enzyme of 15-40%.Enzyme is handled yolk and is meant the yolk of having handled by known plurality of enzymes.Such known enzyme is mainly protease (not being trypsase), and can contain lipase, amylase or the like.Protein decomposition rate is less than 15% and can causes needs to surpass 8% addition showing egg yolk flavor, thereby forms high viscosity, high yield point and non-remunerative economically cost.In addition, the sulphur that may produce the yolk that tangible enzyme brings out when protein decomposition rate surpasses 40% is like stink, such stink even be reduced at addition and be less than 1% (this moment, egg yolk flavor became very light) time and still can still exist.The protein decomposition rate of Xian Shiing means the value of measuring by standard protein sizing technique-TNBS method herein.
The example of the emulsifying agent that uses among the present invention can comprise: lecithin, glyceryl monoacetate, sorbitan fatty ester, methyl glycol fatty acid ester, polyglyceryl fatty acid ester, sucrose fatty ester can be combined oleophylic and water wetted material by these emulsifying agents.Its addition is suitable for using simultaneously when being the 0.05-2.0 weight % of whole all components weight, can cause poor whipping performance when this amount is less than 0.05 weight %, and can cause the taste of high yield point and difference when this amount surpasses 2.0 weight %.
Just give emulsion oil-in-water with regard to milk flavor and stability of emulsion, use, with all components count 1-15 weight %, the skimmed milk power (non-fat milksolid) that is preferably 2-10 weight % is suitable.The example of such skimmed milk power can comprise: derive from skimmed milk power, full milk powder (whole powdered milk), whipping cream and concentrated milk's or the like thin pressed powder, such skimmed milk power and full milk powder can be to handle through Maillard.
Best, emulsion oil-in-water of the present invention uses with various salt, it is desirable to hexametaphosphate, two generation phosphate, natrium citricum, Quadrafos, sodium acid carbonate or the like use separately or mix with it and use.
In addition, saccharide such as sucrose, fructose, glucose, lactose, maltose or the like can be separately or are mixed with it and use.Also have, gelatin, starch, producing starch, carrageenan, pectin, natural gum (locust bean gum, xanthan gum, guar gum, karaya, bassora gum, Arabic gum) or the like can be used as stabilizing agent and are suitably used.
A kind of method of producing emulsion oil-in-water of the present invention can be carried out according to the program of producing common cream.In general, following program can be used.That is, at 70 ℃ raw material was carried out preliminary treatment 20 minutes, then at 0-150kg/cm
2Pressure under carry out homogenizing.Subsequently, this mixture is carried out ultra high temperature short time sterilization, at 0-150kg/cm
2Pressure under homogenizing once more, cooling, the ageing of carrying out then 24 hours is handled.Homogenizing both can also can carried out after sterilization before the sterilization, and perhaps both carry out two step homogenizing.
Emulsion oil-in-water of the present invention has remarkable conformality and becomes bubble property, and can be widely used in confectionery such as bread-type food products, candy and biscuit.It can also suppress viscosity increase and high yield strength, and obtains to show the whipped cream of meltability in remarkable egg yolk flavor and the mouth.
Embodiment
In the following embodiments will the invention will be further described, but these embodiment are not construed as limiting the invention.Be added to regard to water or the opposite emulsification order with regard to the order of adding additive with such as oil phase especially, certainly, following embodiment is not to be restrictive.In these embodiments, % and umber all by weight, but SFC and protein decomposition rate exception.
According to prescription pointed among each embodiment, the fatty oil formation oil phase that combines with the emulsifying agent of lipophilic, oil phase mixes with the water of making by adding milk powder, saccharide, yolk, salt and hydrophilic emulsifying agent.Mixture carries out 30 minutes pre-emulsification under 65 ℃ by homogenizer, then carry out the superhigh temperature heat sterilization (UHT) of a few minutes under 144 ℃, then at 30kg/cm
2Under carry out homogenizing, the cooling, ageing is 24 hours then.
Below the result is assessed and introduces.
(1) the whipping time: when use KANTO mixer mixes and beat 5 kilograms of cream and 400 gram granulated sugars, reach the required time of best foam.
(2) plussage: [(weight of certain volume cream)-(weight of certain volume whipped cream volume]/(weight of certain volume whipped cream volume) * 100
(3) keep shape property: the foam-like whipped cream is at the aesthetic measure of the outward appearance of 15 ℃ of placements after 24 hours.
(4) yield point: under 20 ℃, whipped cream is incubated and handled 2 hours, then stir and have or do not exist yield point after 5 minutes.
(5) storage-stable: in the situation of 5 ℃ of storages cream after 7 days.
Embodiment 1
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.2％ |
| Water | 54.4％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 20%) | 5.0％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *The medium fusing point fraction of palm (34 ℃ of mp) | 80 weight portions |
| Hydrogenation rape seed oil (mp35 ℃) | 20 weight portions |
| SUS content of triglyceride in the-whole fat | 65.6％ |
| -SFC 10℃ | 89％ |
| 20℃ | 66％ |
Embodiment 2
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.2％ |
| Water | 54.4％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 20%) | 5.0％ |
| Sucrose fatty ester (HLB5) | 0.1％ |
| Alkali-metal phosphate | 0.2％ |
| *The medium fusing point fraction of palm (34 ℃ of mp) | 60 weight portions |
| Hydrogenation rape seed oil (35 ℃ of mp) | 20 weight portions |
| Palm-kernel oil (27 ℃ of mp) | 20 weight portions |
| SUS content of triglyceride in the-whole fat | 49.2％ |
| -SFC 10℃ | 83％ |
| 20℃ | 65％ |
Embodiment 3
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.1％ |
| Sorbitan fatty ester (HLB4) | 0.1％ |
| Water | 54.4％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 20%) | 5.0％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *Cocoa butter (33 ℃ of mp) | 80 weight portions |
| Hydrogenation rape seed oil (35 ℃ of mp) | 20 weight portions |
| -full-cream middle SUS content of triglyceride | 64.8％ |
| -SFC 10℃ | 82％ |
| 20℃ | 44％ |
Embodiment 4
Prescription
| Fatty oil * | 30.0％ |
| Lecithin | 0.3％ |
| Glyceryl monoacetate (HLB4) | 0.1 |
| Water | 59.3％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 20%) | 5.0％ |
| Sucrose fatty ester (HLB5) | 0.1％ |
| Alkali-metal phosphate | 0.2％ |
| *The medium fusing point fraction of palm (34 ℃ of mp) | 80 weight portions |
| Hydrogenation rape seed oil (35 ℃ of mp) | 20 weight portions |
| SUS content of triglyceride in the-whole fat | 65.6％ |
| -SFC 10℃ | 89％ |
| 20℃ | 66％ |
Embodiment 5
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.2％ |
| Water | 53.4％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 25%) | 6.0％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *The palm fibre medium fusing point fraction of paulownia (34 ℃ of mp) | 80 weight portions |
| Hydrogenation rape seed oil (35 ℃ of mp) | 20 weight portions |
| -full-cream middle SUS content of triglyceride | 65.6％ |
| -SFC 10℃ | 89％ |
| 20℃ | 66％ |
Embodiment 6
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.2％ |
| Water | 58.2％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 40%) | 1.2％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *The medium fusing point fraction of palm (34 ℃ of mp) | 80 weight portions |
| Hydrogenation rape seed oil (35 ℃ of mp) | 20 weight portions |
| SUS content of triglyceride in the-whole fat | 65.6％ |
| -SFC 10℃ | 89％ |
| 20℃ | 66％ |
Embodiment 7
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.2％ |
| Water | 51.8％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 15%) | 7.6％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *The palm fibre medium fusing point fraction of paulownia (34 ℃ of mp) | 80 weight portions |
| Hydrogenation rape seed oil (35 ℃ of mp) | 20 weight portions |
| SUS content of triglyceride in the-whole fat | 65.6％ |
| -SFC 10℃ | 89％ |
| 20℃ | 66％ |
Comparative example 1
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.3％ |
| Water | 54.3％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 20%) | 5.0％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *The medium fusing point fraction of palm (34 ℃ of mp) | 100 weight portions |
| SUS content of triglyceride in the-whole fat | 82.0％ |
| -SFC 10℃ | 93％ |
| 20℃ | 80％ |
Comparative example 2
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.3％ |
| Water | 54.3％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 20%) | 5.0％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *Fusing point fraction (34 ℃ of mp) in the palm fibre tung oil tree | 25 weight portions |
| Hydrogenation rape seed oil (mp35 ℃) | 75 weight portions |
| SUS content of triglyceride in the-whole fat | 20.5％ |
| -SFC 10℃ | 73％ |
| 20℃ | 40％ |
Comparative example 3
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.2％ |
| Water | 54.4％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 20%) | 5.0％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *Cocoa butter (33 ℃ of mp) | 30 weight portions |
| Hydrogenation rape seed oil (30 ℃ of mp) | 70 weight portions |
| SUS content of triglyceride in the-whole fat | 24.3％ |
| -SFC 10℃ | 56％ |
| 20℃ | 24％ |
Comparative example 4
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.2％ |
| Sorbitan fatty ester (HLB4) | 0.1％ |
| Water | 58.5％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 45%) | 0.8％ |
| Sucrose fatty ester (HLB5) | 0.2％ |
| Alkali-metal phosphate | 0.2％ |
| *The medium fusing point fraction of palm (34 ℃ of mp) | 80 weight portions |
| Hydrogenation rape seed oil (35 ℃ of mp) | 20 weight portions |
| SUS content of triglyceride in the-whole fat | 65.6％ |
| -SFC 10℃ | 89％ |
| 20℃ | 66％ |
Comparative example 5
Prescription
| Fatty oil * | 35.0％ |
| Lecithin | 0.2％ |
| Water | 50.3％ |
| Skimmed milk power | 5.0％ |
| Enzyme is handled yolk (protein decomposition rate is 13%) | 9.0％ |
| Sucrose fatty ester (HLB5) | 0.3％ |
| Alkali-metal phosphate | 0.2％ |
| *The medium fusing point fraction of palm (34 ℃ of mp) | 80 weight portions |
| Hydrogenation rape seed oil (35 ℃ of mp) | 20 weight portions |
| The SUS triglycerides contains heavily in the-whole fat | 65.6％ |
| -SFC 10℃ | 89％ |
| 20℃ | 66％ |
Table 1
The result of embodiment 1-7
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| The whipping time | 15 minutes 34 seconds | 14 minutes 41 seconds | 12 minutes 00 second | 17 minutes 30 seconds |
| Plussage | 85％ | 95％ | 80％ | 100％ |
| Taste | Good | Good | Good | Good |
| Meltability in mouthful | Remarkable | Remarkable | Remarkable | Remarkable |
| Conformality | Good | Good | Good | Good |
| Yield point | Do not exist | Do not exist | Do not exist | Do not exist |
| Storage-stable | Not retrogradation | Not retrogradation | Not retrogradation | Not retrogradation |
| Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| The whipping time | 13 minutes 25 seconds | 16 minutes 00 second | 12 minutes 30 seconds |
| Plussage | 92％ | 95％ | 85％ |
| Taste | Good | Good | Good |
| Meltability in mouthful | Remarkable | Remarkable | Remarkable |
| Conformality | Good | Good | Good |
| Yield point | Do not exist | Do not exist | Do not exist |
| Storage-stable | Not retrogradation | Not retrogradation | Not retrogradation |
Table 2
The result of comparative example 1-5
| Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| The whipping time | 8 minutes 45 seconds | 22 minutes 30 seconds | 15 minutes 45 seconds | 18 minutes 35 seconds | 14 minutes 00 second |
| Plussage | 65％ | 130％ | 100％ | 98％ | 95％ |
| Taste | Good | Weak egg yolk flavor | Good | Weak egg yolk flavor and frowziness | Good |
| Meltability in mouthful | Poor slightly | Difference | Remarkable | Remarkable | Remarkable |
| Conformality | Good | Good | Difference | Good | Poor slightly |
| Yield point | Exist | Do not exist | Do not exist | Do not exist | Exist |
| Storage-stable | Retrogradation | Not retrogradation | Not retrogradation | Not retrogradation | Slight retrogradation |
Industrial applicibility
According to the present invention, process yolk by the amount of the SFC in the regulation fatty oil and regulation SUS triglycerides and the enzyme of the protein decomposition rate that use is stipulated, can obtain to have the emulsion oil-in-water of meltability in gratifying dense egg yolk flavor and the remarkable mouth, this emulsion the viscosity increase can not occur or show high yield strength, and has remarkable foam stability and processing characteristics.
Claims (1)
1. emulsion oil-in-water, it is included in 10 ℃ and has 60% or above SFC and have 20% or the fatty oil of above SFC at 20 ℃, wherein said fatty oil contain the SUS triglycerides of 25-75 weight % and 1-8 weight %, protein decomposition rate is that the enzyme of 15-40% is handled yolk.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP216112/1999 | 1999-07-30 | ||
| JP21611299A JP3632514B2 (en) | 1999-07-30 | 1999-07-30 | Oil-in-water emulsion |
| JP216112/99 | 1999-07-30 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1367652A CN1367652A (en) | 2002-09-04 |
| CN1165240C true CN1165240C (en) | 2004-09-08 |
Family
ID=16683439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB008111219A Expired - Fee Related CN1165240C (en) | 1999-07-30 | 2000-07-17 | Oil-in-water type emulsions |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP3632514B2 (en) |
| CN (1) | CN1165240C (en) |
| WO (1) | WO2001008503A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SK8182002A3 (en) * | 1999-12-10 | 2002-09-10 | Unilever Nv | Heat treated, whippable oil in water emulsion |
| DE10215358B4 (en) * | 2002-04-08 | 2007-03-08 | Mathys Medizinaltechnik Ag | Ligament tensioning device with cutting gauge |
| JP5283302B2 (en) * | 2004-01-26 | 2013-09-04 | 不二製油株式会社 | Foamable oil-in-water emulsion |
| JP4502839B2 (en) * | 2005-02-17 | 2010-07-14 | 株式会社Ａｄｅｋａ | Foamable oil-in-water emulsion composition |
| JP4657239B2 (en) * | 2007-04-16 | 2011-03-23 | 日清オイリオグループ株式会社 | Oil / fat composition for oil-in-water emulsion and oil-in-water emulsion containing oil / fat composition for oil-in-water emulsion |
| EP2486805A1 (en) * | 2011-02-11 | 2012-08-15 | Puratos N.V. | An emulsion whippable at room-temperature |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6062951A (en) * | 1983-09-13 | 1985-04-11 | Asahi Denka Kogyo Kk | Production of creamy oil and fat composition containing egg yolk |
| JPH0697965B2 (en) * | 1985-08-13 | 1994-12-07 | 旭電化工業株式会社 | Method for producing oil-in-water type emulsified fat with custard flavor |
| JP2689816B2 (en) * | 1991-12-18 | 1997-12-10 | 不二製油株式会社 | Oils and fats for creams and low oil creams using them |
| WO1994004044A1 (en) * | 1992-08-21 | 1994-03-03 | Fuji Oil Company, Limited | Custard cream |
| JP3460508B2 (en) * | 1997-05-20 | 2003-10-27 | 鐘淵化学工業株式会社 | Oil composition for kneading custard cream |
| JP3391246B2 (en) * | 1998-01-13 | 2003-03-31 | 不二製油株式会社 | Oil-in-water emulsion containing chocolate component and method for producing the same |
-
1999
- 1999-07-30 JP JP21611299A patent/JP3632514B2/en not_active Expired - Fee Related
-
2000
- 2000-07-17 CN CNB008111219A patent/CN1165240C/en not_active Expired - Fee Related
- 2000-07-17 WO PCT/JP2000/004805 patent/WO2001008503A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| CN1367652A (en) | 2002-09-04 |
| WO2001008503A1 (en) | 2001-02-08 |
| JP3632514B2 (en) | 2005-03-23 |
| JP2001037417A (en) | 2001-02-13 |
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