JP2013099289A - Cream additive - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cream additive having heat-resistant shape retention or heat-resistance and syneresis resistance capable of corresponding to distribution, storage and ingestion at a normal temperature (15-35°C) despite its excellent meltability in the mouth, and capable of obtaining creams with an excellent flavor and light texture such as whipped cream or butter cream.SOLUTION: The cream additive is an oil-in-water emulsified product containing transesterified fat and oil which randomly transesterifying an fat and oil compound having a 30-60 mass% of 14C or lower saturated fatty acid and 25-60 mass% of 16C or more saturated fatty acid, in the constituent fatty acid composition, alginic acids, calcium, and water.

Description

  The present invention relates to a cream additive to be added to a foamable oil-in-water emulsion or a plastic fat composition.

A good cream condition is one that melts in your mouth.
In order to improve the melting of the cream in the mouth, techniques such as lowering the melting point of fats and oils used in the cream, increasing the moisture content, and reducing the thickening stabilizer can be considered. There was a problem that heat-resistant water separation resistance deteriorated.
Patent Document 1 and Patent Document 2 can be cited as prior arts focusing on alginic acids in order to improve the melting of the cream in the mouth and the heat-resistant shape retention and heat-resistant water separation resistance of the cream.
Patent Document 1 describes an oil-in-water emulsion containing a specific amount of non-fat milk solids, an emulsifier, an organic acid, and a carbonate, and containing alginic acid or sodium alginate as a stabilizer.
Patent Document 2 contains water, fats and oils, milk protein, calcium, and one or more selected from the group consisting of low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid, and medium-viscosity alginate, A plastic oil-in-water emulsion composition having a pH in a specific range is described.

Alginic acids such as alginic acid, alginates, and alginates described above react with divalent metal ions such as calcium to form heat-irreversible hard gels. Also, the reaction between alginic acids and divalent metal ions is extremely fast and forms a gel instantly.
Since alginic acids have the properties as described above, the oil-in-water emulsion obtained in Patent Document 1 instantly reacts with alginic acid or sodium alginate with calcium contained in the non-fat milk solids. There is a drawback that it cannot be dispersed in a mold emulsion and becomes lumpy, or only a small amount of alginic acid or sodium alginate can be blended.
In Patent Document 2, the alginic acids are prevented from becoming lumps by emulsifying them in two stages. However, even if the cream obtained in Patent Document 2 is foamed, the specific gravity is slightly reduced, and a light texture such as whipped cream cannot be obtained.

Furthermore, Patent Documents 3 to 5 can be cited as prior arts focusing on a method of adding an additive to a foamable cream in order to improve melting of the whipped cream, heat-resistant shape retention and heat-resistant water separation resistance.
Patent Document 3 describes a method in which a foaming cream is mixed with an emulsion containing a specific amount of SUS-type triglyceride in fats and oils and foamed.
However, since the whipped cream obtained in Patent Document 3 contains a large amount of SUS-type fats and oils, there is a drawback in that modori (a phenomenon that liquefies with time) tends to occur.
Patent Document 4 describes an O / W emulsion having a specific amount of oil, moisture, and non-fat solids, and describes a method of mixing this with a foaming cream to foam.
Patent Document 5 describes an O / W type emulsion using an emulsifier having a specific amount of oil, moisture and non-fat milk solids, and an HLB of 5 to 16, which is mixed with a foaming cream. A method of foaming is described.
However, since the O / W emulsions of Patent Documents 4 and 5 use a large amount of triglyceride represented by SUS, there is a drawback that a modding phenomenon (a phenomenon that liquefies with time) tends to occur in a foaming cream. there were. Moreover, the whipped cream obtained from the O / W emulsion described in Patent Document 4 was not satisfactory in heat-resistant shape retention and heat-resistant water separation resistance.

On the other hand, Patent Literature 6 can be cited as a prior art aimed at providing a butter cream having a good texture and excellent heat resistance.
Patent Document 6 describes an emulsified syrup containing a specific amount of a saccharide and a lipid-protein complex, which is described in that it is mixed with a plastic fat composition such as butter, margarine or shortening to produce a butter cream. Has been. However, the butter cream using the emulsified syrup described in Patent Document 6 is not satisfactory in heat-resistant shape retention and heat-resistant water separation resistance.

JP 2001-37416 A JP 2004-357699 A JP-A-8-205 WO2004 / 062384 JP 2006-25690 A JP 2003-180267 A

  Therefore, the present invention has heat-resistant shape retention resistance and heat-resistant water separation resistance that can cope with distribution, storage and ingestion at room temperature (15 to 35 ° C.) despite good mouth melting, and has a good flavor. An object of the present invention is to provide an additive for cream that can obtain creams such as whipped cream and butter cream having a light texture.

As a result of various studies to achieve the above object, the present inventors use alginic acid as a raw material for a foamable oil-in-water emulsion or a plastic fat composition, and produce whipped cream or butter cream by containing air bubbles. Instead, the foaming oil-in-water emulsion or plastic oil / fat composition is mixed with a cream additive that is an oil-in-water emulsion containing a specific transesterified oil / fat, alginic acid, calcium and water. As a result of bubbling, it was found that the quality of the obtained whipped cream or butter cream was remarkably improved, and the present invention was completed.
That is, the present invention is a random transesterification of an oil / fat mixture having a saturated fatty acid content of 14 to 14 carbon atoms and a saturated fatty acid content of 16 to 16 carbon atoms in a constituent fatty acid composition of 25 to 60% by mass. A cream additive characterized by being an oil-in-water emulsion containing transesterified oil and fat, alginic acids, calcium and water.

  Creams such as whipped cream and butter cream having heat-resistant shape retention resistance and heat-resistant water separation resistance that can be used for distribution, storage, and ingestion at room temperature despite having good mouth melting by the cream additive of the present invention Can be provided. In addition, the cream additive of the present invention can provide creams such as whipped cream and butter cream having a good milk flavor and a light texture.

Hereinafter, the additive for cream of the present invention will be described in detail.
First, the transesterified oil and fat used in the cream additive of the present invention will be described.
The transesterified oil / fat is an oil / fat obtained by random transesterification of an oil / fat blend. In the constituent fatty acid composition, the fat and oil blend has a saturated fatty acid content of 14 or less carbon atoms of 30 to 60 mass%, preferably 32 to 55 mass%, and a saturated fatty acid content of 16 or more carbon atoms of 25 to 60 mass%. Preferably, it is 30-58 mass%.
By using the above transesterified oil and fat, a whipped cream or a butter cream with good melting in the mouth can be produced.

In addition, in the constituent fatty acid composition of the oil and fat composition, the saturated fatty acid having 4 or less carbon atoms is preferably 1% by mass or less.
Moreover, in the constituent fatty acid composition of the oil and fat composition, the saturated fatty acid having 20 or more carbon atoms is preferably 2% by mass or less. When the amount is more than 2% by mass, the resulting cream may be deteriorated in the mouth.

  The said oil-and-fat composition becomes the said constituent fatty acid composition using the fats and oils which contain a C14 or less saturated fatty acid in the constituent fatty acids, and the fats and oils which contain a C16 or more saturated fatty acid in the constituent fatty acids. Thus, it can obtain by mix | blending. In the fats and oils containing the saturated fatty acid having 14 or less carbon atoms, the content of the saturated fatty acid having 14 or less carbon atoms is preferably 30 to 100% by mass, more preferably 65 to 100% by mass in the constituent fatty acid. In the fats and oils containing the saturated fatty acid having 16 or more carbon atoms, the content of the saturated fatty acid having 16 or more carbon atoms is preferably 30 to 100% by mass, more preferably 70 to 100% by mass in the constituent fatty acid.

Examples of the fats and oils containing saturated fatty acids having 14 or less carbon atoms include palm kernel oil, coconut oil, Babas oil, and one or more operations among curing, fractionation and transesterification for these. The applied fats and oils can be mentioned, and one or more selected from these can be used. In the present invention, palm kernel oil and / or coconut oil is preferably used.
Moreover, as said fats and oils containing a saturated fatty acid having 16 or more carbon atoms, for example, palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil), Hyelsin rapeseed oil, cocoa butter, lard , Beef tallow, pork tallow, fish oil, and oils and fats that have been subjected to one or more operations among hardening, fractionation and transesterification, and one or two selected from these The above can be used. In the present invention, preferably, one or more selected from among hardened palm oil, hardened soybean oil, hardened rice oil and hardened corn oil, more preferably among these, the saturated fatty acid content is maximized. One or more selected from among extremely hardened oils, that is, palm extremely hardened oil, soybean extremely hardened oil, rice extremely hardened oil and corn extremely hardened oil, most preferably palm extremely hardened oil is used.

In the above fat and oil blend, the fat and oil containing a saturated fatty acid having 14 or less carbon atoms has a saturated fatty acid content of 14 or less carbon atoms in the constituent fatty acid composition of the above fat and oil blend, preferably 30 to 60% by mass. It mix | blends so that it may become 55 mass%. Here, if the saturated fatty acid having 14 or less carbon atoms is less than 30% by mass, the cream melts in the mouth. On the other hand, when the saturated fatty acid having 14 or less carbon atoms is more than 60% by mass, it becomes a physical property having poor flower-forming properties and heat resistance after the inclusion of air bubbles.
Further, in the above fat and oil blend, the fat and oil containing the saturated fatty acid having 16 or more carbon atoms described above has a saturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid composition of the above fat and oil blend, preferably 25 to 60% by mass. It mix | blends so that it may become 30-58 mass%. Here, if the saturated fatty acid having 16 or more carbon atoms is less than 25% by mass, physical properties having poor flower-forming properties and heat resistance are obtained after the inclusion of bubbles. Moreover, when there are more than 60 mass% of saturated fatty acids having 16 or more carbon atoms, the cream melts in the mouth.
In addition, as long as the content of the saturated fatty acid having 14 or less carbon atoms and the content of the saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid composition are in the above ranges, other oils and fats may be added to the oil and fat composition.

And the transesterified oil and fat used with the additive for creams of this invention is obtained by performing random transesterification with respect to the fat and oil compound mentioned above. The random transesterification method may be a conventional method, for example, a method using an enzyme such as lipase or a method using an alkali catalyst such as sodium methylate, and is not particularly limited. The melting point of the transesterified oil / fat is preferably 25 to 50 ° C, more preferably 30 to 45 ° C.
The cream additive of the present invention can use one or more of the above-mentioned transesterified oils and fats.

Furthermore, if necessary, other fats and oils other than the above-described transesterified fats and oils can be used. For example, palm oil, palm kernel oil, coconut oil, babas oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, canola oil, rice oil , Sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, monkey butter, beef tallow, milk butter, pork butter, fish oil, whale oil, etc. And processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In this invention, 1 type, or 2 or more types chosen from these fats and oils can be used.
In the present invention, it is preferable to use one or more selected from among the palm kernel extremely hardened oil, the palm extremely hardened oil, the palm kernel stearin, and the palm stearin as the other fats and oils.
The blending ratio of the above-mentioned transesterified oil and fat and the above-mentioned other fats and oils is, in mass ratio, transesterified fat and oil: other fats and oils are preferably 50 to 100: 50 to 0, more preferably 60 to 100: 40 to 0, More preferably, it is desirable to use only 70 to 100: 30 to 0, and most preferably only transesterified fats and oils.

The transesterified oil and fat and the other fat and oil are preferably substantially free of trans acid.
The term “substantially free of trans acid” as used herein means that the content of trans acid is preferably less than 10% by mass, more preferably 5% by mass, in the constituent fatty acids of the above-described transesterified fats and oils and other fats and oils. % Or less, most preferably 1% by mass or less.
Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils, except for extremely hardened fats and oils (fully hydrogenated fats and oils), usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids. It is. Therefore, it is preferable not to use hydrogenated fats and oils in the present invention.

In the cream additive of the present invention, the fat content is preferably 10 to 50% by mass, more preferably 10 to 40% by mass, still more preferably 20 to 40% by mass, and most preferably 25 to 35% by mass.
In addition to said transesterified oil and said other fats and oils, content of said fats and oils shall also include the oil component derived from the raw material contained with the cream additive of this invention.
In addition, the oil content derived from the raw material contained with the additive for creams of this invention in content of said fats and oils is preferably 10 mass% or less in content of said fats and oils.

Next, alginic acids used for the cream additive of the present invention will be described.
Here, the alginic acid refers to alginic acid and / or alginate. Examples of the alginic acid include polysaccharides extracted from brown algae typified by kombu and wakame, and the alginic acid salt is a salt of the alginic acid other than calcium salt, and includes alkali salts such as sodium salt and potassium salt. Although it is possible to use alkaline earth metal salts such as metal salts and magnesium salts, and metal salts such as iron and tin, it is possible to select and use a salt that is a food additive because it is used for food. A sodium salt is preferable because of its high solubility in water.
The above alginic acid is classified into low-viscosity alginic acid, medium-viscosity alginic acid, and high-viscosity alginic acid according to the difference in molecular weight, and the above-mentioned alginates are classified into low-viscosity alginates, medium-viscosity alginates, and high-viscosity alginates due to differences in molecular weight. being classified.

Alginic acid is extracted and purified from brown algae such as kombu, but the purified alginic acid hits the above high-viscosity alginic acid, and this high-viscosity alginic acid is hydrolyzed under normal pressure, resulting in low molecular weight due to the difference in molecular weight. Viscous alginic acid and medium viscosity alginic acid can be obtained.
The low-viscosity alginic acid and / or low-viscosity alginate (also referred to as low-viscosity alginic acid) is 10% by mass of the low-viscosity alginic acid when measured with a B-type viscometer under the conditions of pH 7, 25 ° C. and 30 rpm. The viscosity of the aqueous solution is preferably 1 to 700 mPa · s, more preferably 1 to 100 mPa · s, and most preferably 1 to 60 mPa · s.
Further, when the viscosity of the low-viscosity alginic acid is measured under the same conditions as described above, the viscosity of a 1% by mass aqueous solution of the low-viscosity alginic acid is preferably 1 mPa · s or more and less than 10 mPa · s, more preferably 1 mPa · s. s to 8 mPa · s, most preferably 1 mPa · s to 7 mPa · s.
When the viscosity of the medium-viscosity alginic acid and / or medium-viscosity alginate (also referred to as medium-viscosity alginic acid) is measured under the same conditions as described above, the viscosity of a 1% by mass aqueous solution of the medium-viscosity alginic acid is preferably 10 ˜100 mPa · s, more preferably 10 to 70 mPa · s, and most preferably 10 to 50 mPa · s.
When the viscosity of the high-viscosity alginic acid and / or high-viscosity alginate (also referred to as high-viscosity alginic acid) is measured under the same conditions as described above, the viscosity of a 1% by mass aqueous solution of the high-viscosity alginic acid is preferably 100 mPa・ It exceeds s.

In the additive for cream of the present invention, among the alginic acids, it is preferable to use the medium-viscosity alginic acids in terms of imparting heat-resistant shape retention and heat-resistant water separation resistance to the creams.
The content of the above-mentioned medium-viscosity alginic acids in the cream additive of the present invention is preferably contained in a specific range with respect to the water content of the cream additive of the present invention.
That is, (content of medium viscosity alginic acid) × 100 / (content of medium viscosity alginic acid + water content) is preferably 0.3 to 10% by mass, more preferably 0.4 to 9% by mass. More preferably, the medium-viscosity alginic acid is contained so as to be 0.5 to 8% by mass, and most preferably 0.8 to 8% by mass. When the amount is less than 0.3% by mass, it is difficult to obtain creams having heat-resistant shape retention and heat-resistant water separation resistance. When the amount is more than 10% by mass, the texture of the cream tends to be heavy, and the mouth melt tends to be poor.

The cream additive of the present invention may contain low-viscosity alginic acids.
The content of the low-viscosity alginic acids in the cream additive of the present invention is preferably contained in a specific range with respect to the water content of the cream additive of the present invention.
That is, (content of low-viscosity alginic acid) × 100 / (content of low-viscosity alginic acid + content of water) is preferably 0.1 to 6% by mass, more preferably 0.2 to 5% by mass. Most preferably, the low-viscosity alginic acid is contained so as to be 0.2 to 3% by mass.

In the additive for cream of the present invention, highly viscous alginic acids may be contained.
Content of the said highly viscous alginic acid in the additive for creams of this invention can be contained so that it may become a specific range with respect to content of water of the additive for creams of this invention.
That is, (content of highly viscous alginic acids) × 100 / (content of highly viscous alginic acids + water content) is preferably 0.01 to 5% by mass, more preferably 0.05 to 3% by mass. The most viscous alginic acids are contained so as to be most preferably 0.1 to 2% by mass.

The cream additive of the present invention preferably uses a combination of medium viscosity alginic acids and low viscosity alginic acids. In the cream additive of the present invention, when medium viscosity alginic acids and low viscosity alginic acids are used in combination, the content of medium viscosity alginic acids is preferably larger than the content of low viscosity alginic acids. Further, medium viscosity alginic acids and low viscosity alginic acids are in a mass ratio, preferably 1: 0.05 to 0.99, more preferably 1: 0.05 to 0.5, most preferably 1: 0.05 to 0. It is desirable to make it contain in the ratio of .3.
As content of the said alginic acid in the additive for creams of this invention, Preferably it is 0.075-8.9 mass%, More preferably, it is 0.075-7.5 mass%.

The additive for cream of the present invention contains water. As said water, the water | moisture content derived from the raw material contained with water, such as tap water and natural water, and the additive for creams of this invention shall be included.
In the cream additive of the present invention, the water content is preferably 25 to 89% by mass, more preferably 25 to 75% by mass, more preferably 25 to 50% by mass, and most preferably 25 to 35% by mass. %. In the cream additive of the present invention, if the water content is less than 25% by mass, the cream tends to be poorly melted in the mouth, and if it exceeds 89% by mass, the heat-resistant shape retention and heat-resistant water separation resistance of the cream are poor. Prone.

The additive for cream of the present invention contains calcium.
To contain calcium in the cream additive of the present invention, the source of calcium chloride, calcium lactate, calcium citrate, calcium phosphate, calcium carbonate, calcium sulfate, calcium pyrophosphate, calcium pantothenate, calcium gluconate and calcium glutamate Calcium such as milk, skim milk, skim milk powder, whole milk powder, casein, whey, whey powder, whey protein concentrate, protein concentrated whey powder, milk calcium, whey calcium and whey mineral 1 type (s) or 2 or more types selected from the dairy product to contain can be used.
In the cream additive of the present invention, among the above, from the point of sustained release of calcium, calcium can be stably manufactured without considering the thickening of the mixed solution at the time of cream additive manufacture. It is preferable to use a food containing the milk, especially in terms of good flavor, milk, skim milk, skim milk powder, whole milk powder, casein, whey, whey powder, whey protein concentrate, protein concentrated whey powder, milk Preference is given to using dairy products containing calcium, such as calcium, whey calcium and whey minerals.

In the cream additive of the present invention, the calcium content is preferably 0.001 to 0.09 mass%, more preferably 0.01 to 0.07 mass%, and most preferably 0.02 to 0.05. % By mass. If it is less than 0.001% by mass, calcium contained in the foamable oil-in-water emulsion or plastic oil composition and alginic acid contained in the additive for cream of the present invention are likely to react instantaneously, so It is not preferable because it can be easily formed, and if it exceeds 0.09% by mass, it is not preferable because creams having good heat-resistant shape retention and heat-resistant water separation resistance cannot be obtained.
In addition, as the content of calcium described above, a “milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more” described later or other materials containing calcium was used. In some cases, the calcium content in them is also included.

The additive for cream of the present invention is an oil-in-water emulsion. By making the oil-in-water emulsion, the cream additive of the present invention is added to the foamable oil-in-water emulsion or plastic oil composition, and even if whipped or creamed, the whipped Cream and butter cream can be obtained.
The cream additive of the present invention is preferably pasty. By making it into a paste, it is easy to mix uniformly with a foamable oil-in-water emulsion or a plastic fat composition.
The ratio of the water phase to the oil phase of the cream additive of the present invention is a mass ratio, preferably 50 to 90:50 to 10 in the water phase: oil phase, more preferably 60 to 90:40 in the water phase: oil phase. -10, more preferably water phase: oil phase 60-80: 40-20, most preferably water phase: oil phase 65-75: 35-25.

When the cream additive of the present invention uses “a milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more based on the solid content” (hereinafter also referred to as a milk raw material), It is preferable because a good flavor can be imparted to the creams and water separation can be prevented. As the milk material, it is preferable to use a milk material in which the content of phospholipid in the solid content derived from milk is 3% by mass or more based on the solid content, more preferably 4% by mass or more, Most preferably, the milk raw material which is 5-40 mass% is used.
The phospholipid in the solid content derived from milk refers to a phospholipid derived from milk contained in the solid content derived from milk. The milk raw material may be liquid, powder, or concentrate. However, a milk raw material concentrated so that the content of phospholipid in the milk-derived solid content is 2% by mass or more using a solvent is not used as the milk raw material in the present invention because of a problem with flavor. It is preferable.

Examples of the method for quantifying phospholipids in the solid content of milk raw materials containing milk-derived phospholipids include the following quantification methods. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.
First, a milk raw material lipid containing milk-derived phospholipids is extracted using the Folch method. Subsequently, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary test method / Note 2000.2.1 Food component test method), and then the molybdenum blue absorbance method ( The amount of phosphorus is determined according to the determination of phosphorus with molybdic acid described in the Japan Pharmaceutical Association, Sanitary Test Methods / Comments 2000.2.1 Food Component Test Method). From the obtained amount of phosphorus, the content (g) of phospholipid in 100 g of the solid content of the milk raw material containing milk-derived phospholipid is obtained using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material containing milk-derived phospholipid−moisture content of milk raw material containing phospholipid (g))] × 25.4 × ( 0.1 / 1000)

As the above-mentioned “milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more based on the solid content”, for example, an aqueous phase component produced when producing butter oil from cream or butter Is mentioned. The aqueous phase component produced when producing butter oil from the cream or butter is greatly different in composition from the so-called butter milk produced when producing butter from ordinary cream, and contains a large amount of phospholipid. There is. Buttermilk differs greatly depending on the production method, but the content of phospholipids in the solid content derived from milk is usually about 0.5 to 1.5% by mass, but from the above cream or butter The aqueous phase component produced when producing butter oil has a phospholipid content of about 2 to 15% by mass in the solid content derived from milk, and contains a large amount of phospholipid.
In the cream additive of the present invention, the so-called butter milk itself produced when producing butter from ordinary cream as the “milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk” However, it is possible to use a concentrate obtained by concentrating buttermilk so that the phospholipid content in the solid content derived from milk is 2% by mass or more, or a dried product thereof.

An example of a method for producing the aqueous phase component produced when producing butter oil from cream or butter will be described below.
A method for producing an aqueous phase component produced when producing butter oil from the cream is, for example, as follows.
First, cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated by a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component that can be used in the cream additive of the present invention is generated as a by-product of butter oil in the final centrifugation step.

On the other hand, the manufacturing method of the water phase component produced when manufacturing a butter oil from the said butter is as follows, for example.
First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component that can be used in the cream additive of the present invention is generated as a by-product of butter oil in the centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

As said aqueous phase component produced when producing butter oil from cream or butter, if the content of phospholipid in the solid content derived from milk is 2% by mass or more based on the solid content, from the cream or butter The aqueous phase component produced when producing the butter oil may be used as it is, or one subjected to treatments such as spray drying, concentration, freezing and the like may be used.
However, since the function of milk-derived phospholipids decreases when heated at high temperature, the temperature during heating during the heating treatment, the concentration treatment, or sterilization is preferably less than 100 ° C.
The cream additive of the present invention preferably has 0.1% of the above-mentioned “milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more based on the solid content” as 0.1%. -8% by mass, more preferably 0.5-7% by mass, most preferably 1-4% by mass.
Examples of the milk that is the origin of the milk raw material include milk such as cow milk, goat milk, sheep milk, and human milk, with milk being particularly preferred.

The cream additive of the present invention preferably contains a saccharide. By containing saccharides, storage stability is improved and sweetness can be imparted to creams.
Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose. Xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. In this invention, 1 type, or 2 or more types selected from these saccharides can be used.
In the cream additive of the present invention, the content of the saccharide is preferably 3 to 70% by mass, more preferably 10 to 60% by mass, and most preferably 20 to 50% by mass as a solid content.

  If necessary, the cream additive of the present invention may further contain other materials such as emulsifiers, starches, sequestering agents, gelling agents and thickeners other than alginic acids, flour, inorganic salts, organic acid salts, sucralose Sweeteners such as stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, rahan fruit, etc. Milk and dairy products other than “dairy ingredients of 2% by mass or more”, proteolytic enzymes such as chymosin, carbohydrate-degrading enzymes such as lactase (β-galactosidase) and glucoamylase, diglycerides, plant sterols, plant sterol esters, eggs , Salt, rock salt, sea salt, seasoning, sweetener, fruit juice, pulp, vegetable, vegetable juice, spice, spice extract, har , Dextrins such as linear dextrins, branched dextrins, cyclic dextrins, cacao and cacao products, coffee and coffee products, other various food materials in general, flavoring ingredients such as flavorings, seasonings, coloring agents, preservatives, You may mix | blend antioxidant etc. The blending amount of the other materials is preferably 70% by mass or less, more preferably 60% by mass or less, in the cream additive of the present invention.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Synthetic emulsifiers such as esters, polyglycerin condensed ricinoleate, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, and soy lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme treated egg yolk One or more selected from emulsifiers that are not synthetic emulsifiers can be used.
In the cream additive of the present invention, the content of the emulsifier is preferably 15% by mass or less, more preferably 0.05 to 12% by mass, and most preferably 0.05 to 10% by mass.

Examples of the starch include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, sweet potato starch, sago starch, rice starch, waxy rice starch and other starches treated with an enzyme such as amylase, , Modified starch, and the like, which have been subjected to one or more treatments selected from α treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, and the like. In this invention, 1 type (s) or 2 or more types selected from these starches can be used.
In the cream additive of the present invention, the content of the starch is preferably 3% by mass or less, more preferably 1% by mass or less, and still more preferably 0.1% by mass or less. In order to give a feeling, it is most preferable not to contain starches.

  The metal ion sequestering agent sequesters calcium ions, magnesium ions, iron ions, etc., for example, phosphates such as pyrophosphate, polyphosphate, ultrapolyphosphate, metaphosphate, citrate, etc. , Organic acid salts such as tartrate, and inorganic salts such as carbonate. Moreover, you may make it contain as the form of the foodstuff material containing these sequestering agents. In the present invention, one or more selected from these sequestering agents can be used depending on the purpose. However, in the present invention, the problem of flavor and spread among consumers. It is preferable not to use the above-mentioned sequestering agent in order to meet the natural orientation.

In the cream additive of the present invention, as a gelling agent and a thickening agent other than the above alginic acids, LM pectin / HM pectin, gellan gum, xanthan gum, locust bean gum, guar gum, tarragant gum, microfibrous cellulose, methylcellulose, Examples thereof include carboxymethyl cellulose, konjac mannan, soybean polysaccharide, gelatin and the like. In this invention, 1 type (s) or 2 or more types selected from gelling agents and thickeners other than these alginic acids can be used.
In the cream additive of the present invention, the content of gelling agents and thickeners other than the above-mentioned alginic acids is preferably 1% by mass or less.

  As described above, the cream additive of the present invention preferably contains 10 to 50% by mass of the fat and oil containing the transesterified oil and fat, preferably 0.075 to 8.9% by mass of the alginic acid, and the calcium. Preferably it contains 0.001-0.09 mass%, Preferably the said water is contained 25-89 mass%.

Next, the manufacturing method of the additive for creams of this invention is demonstrated.
First, transesterified fats and oils obtained by random transesterification of an oil and fat composition having a saturated fatty acid content of 30 to 60% by mass and a saturated fatty acid content of 16 or more carbon atoms and 25 to 60% by mass in the constituent fatty acid composition. An oil phase in which alginic acids are mixed with fats and oils containing, if necessary, other materials and an aqueous phase in which calcium and other materials are mixed in water are emulsified into an oil-in-water type to obtain an emulsion. In this case, it is preferable that the alginic acids are dispersed in the oil phase and then added to the aqueous phase from the viewpoint of being uniformly dispersed without causing lumps. The oil-in-water type includes a water-in-oil-in-water type.
Furthermore, the above-mentioned emulsion can be heat sterilized as necessary before homogenization. The heat sterilization method includes a direct heating method such as an injection method, an infusion method, a microwave, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, UHT, HTST, Heat treatment at 60 to 160 ° C. such as LTLT may be performed.

The homogenization can be performed using a homogenizer, and examples of the homogenizer include a kettle-type cheese emulsifier, a high-speed shear emulsifier such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, and a colloid mill. , Disper mill, etc., preferably 1 to 200 MPa, more preferably 5 to 150 MPa, and most preferably 10 to 100 MPa. This homogenization treatment may be performed using a two-stage valve homogenizer, for example, at a homogenization pressure of 10 to 100 MPa for the first stage and 0 to 10 MPa for the second stage.
And it cools as needed and obtains the additive for creams of this invention. Examples of the cooling method include a method of cooling in a water bath, an ice bath, a refrigerator, a freezer, etc. after filling a suitable container.

The additive for cream of the present invention is added to a foamable oil-in-water emulsion and whipped to distribute, store and ingest at normal temperature (15-35 ° C.) despite good melting in the mouth. It is possible to produce a whipped cream having heat-resistant shape retention and heat-resistant water separation resistance, good flavor and light texture.
Examples of the foamable oil-in-water emulsion include whipped cream, fresh cream, vegetable cream, compound cream, and ganache cream.
The timing of adding the cream additive of the present invention may be added by adding the cream additive of the present invention to the foamable oil-in-water emulsion and whipping, or whipping the foamable oil-in-water emulsion. Then, the cream additive of the present invention may be added thereto and whipped again.
The mixing ratio of the cream additive of the present invention and the foamable oil-in-water emulsion is preferably 1 to 100 mass of the cream additive of the present invention with respect to 100 parts by mass of the foamable oil-in-water emulsion composition. Parts, more preferably 1-60 parts by weight, most preferably 3-50 parts by weight.

In addition, the cream additive of the present invention can be added to the plastic fat composition and creamed, so that it can be melted in the mouth, but can be distributed, stored and ingested at room temperature (15-35 ° C). A butter cream having heat-resistant shape retention and heat-resistant water separation resistance, good flavor and light texture can be produced.
Examples of the plastic oil composition include butter, margarine, shortening and the like.
The timing of adding the cream additive of the present invention may be creamed by adding the cream additive of the present invention to the plastic fat composition, or creaming the plastic fat composition and adding the cream of the present invention to the cream. An additive may be added and creamed again.
The mixing ratio of the cream additive of the present invention and the plastic fat composition is preferably 1 to 100 parts by weight, more preferably 1 to 75 parts by weight of the cream additive of the present invention with respect to 100 parts by weight of the plastic fat composition. Parts, most preferably from 3 to 60 parts by weight.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

<Transesterified oil and fat>
(Transesterified oil A)
A fat blend prepared by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 75:25 was subjected to random transesterification using a chemical catalyst, and transesterified fat A (melting point 32 ° C., transacid 0.3% by mass). Got. The fat and oil blend had a saturated fatty acid content of 14 or less carbon atoms in the constituent fatty acid composition of 35.6% by mass and a saturated fatty acid content of 16 or more carbon atoms in the amount of 53.6% by mass.

(Transesterified oil and fat B)
A fat blend obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 50:50 is subjected to random transesterification using a chemical catalyst, and transesterified fat B (melting point: 43 ° C., trans acid: 0.3% by mass) Got. The fat and oil composition had a saturated fatty acid content of 14 or less carbon atoms in the constituent fatty acid composition of 50.3% by mass and a saturated fatty acid content of 16 or more carbon atoms in 34.5% by mass.

(Palm kernel stearin)
Malaysia MEOMA standard palm kernel stearin (melting point 32 ° C.) manufactured by Kempas Co., Ltd. was used as a high melting point portion obtained by fractionating palm kernel oil at 20 to 25 ° C. (that is, a solid portion not melted).

Example 1
19.1 parts by weight of tap water, 10 parts by weight of sugar, 33 parts by weight of candy candy, 2 parts by weight of whey powder, concentrate of water phase component produced when producing butter oil from cream (solid content 29% by weight, in solid content The phospholipid content of 4.89% by mass) and 6 parts by mass and 0.1 part by mass of sucrose fatty acid ester were mixed and heated to 55 ° C. to prepare an aqueous phase part.
In this aqueous phase, 25 parts by mass of transesterified oil and fat A, 3 parts by mass of transesterified oil and fat B, 1.5 parts by mass of sodium alginate (1% by weight aqueous solution has a viscosity of 30 mPa · s), 1.5 parts by mass of low-viscosity sodium alginate (10 mass) The oil phase part in which 0.3 parts by mass of a 1% by weight aqueous solution has a viscosity of 30 mPa · s and a 1% by weight aqueous solution has a viscosity of 30 mPa · s was mixed to prepare an oil-in-water emulsion.
This was sterilized by heating at 60 ° C. for 10 minutes with a scraping heat exchanger and cooled to 55 ° C. with a scraping heat exchanger. Next, after homogenization at a first stage 20 MPa, second stage 0 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag, cooled to 5 ° C., and paste-like cream of Example 1 Additives were obtained.
Table 1 shows the composition and composition of the obtained cream additive of Example 1.

(Examples 2 to 5)
Except for the formulation shown in Table 1, paste-like cream additives of Examples 2 to 5 were obtained by the same production method as in Example 1. In addition, highly viscous sodium alginate (viscosity of 1 mass% aqueous solution is 200 mPa * s) was disperse | distributed and mixed in the oil phase part.
Table 1 shows the composition and composition of the obtained cream additives of Examples 2 to 5.

(Example 6)
Mix 23.3 parts by mass of tap water, 10 parts by mass of sugar, 33 parts by mass of candy, 0.1 part by mass of sodium hexametaphosphate and 0.15 parts by mass of sucrose fatty acid ester, and heat to 55 ° C. Prepared.
In this aqueous phase part, 25 parts by mass of transesterified oil and fat A, and 3 parts by mass of transesterified oil and fat B, 1.5 parts by mass of medium-viscosity sodium alginate (viscosity of 1 mass% aqueous solution is 30 mPa · s), 3.5 parts by mass of skim milk powder , 0.3 parts by weight of low viscosity sodium alginate (viscosity of 10% by weight aqueous solution is 30 mPa · s, viscosity of 1% by weight aqueous solution is 3 mPa · s), 0.05 part by weight of glycerin fatty acid ester, 0.1 part by weight of lecithin The dispersed oil phase was mixed to prepare an oil-in-water emulsion.
This was sterilized by heating at 60 ° C. for 10 minutes with a scraping heat exchanger and cooled to 55 ° C. with a scraping heat exchanger. Next, after homogenizing at a first stage 20 MPa and a second stage 0 MPa homogenizing pressure with a two-stage homogenizer made by Izumi Food Machinery Co., Ltd., sealed in a polyethylene bag, cooled to 5 ° C., and pasted cream of Example 6 Additives were obtained.
Table 1 shows the composition and composition of the obtained cream additive of Example 6.

(Example 7)
A paste-like cream additive of Example 7 was obtained in the same manner as in Example 1 except that 28 parts by mass of transesterified oil A and 0 parts by mass of transesterified oil B were used in Example 1. .
Table 1 shows the composition and composition of the cream additive of Example 7 obtained.

(Example 8)
A paste-like cream additive of Example 8 was obtained in the same manner as in Example 1 except that the amount of transesterified oil A was 0 parts by mass and the amount of transesterified oil B was 28 parts by mass in Example 1. .
Table 1 shows the composition and composition of the resulting cream additive of Example 8.

Example 9
The paste form of Example 9 was prepared in the same manner as in Example 1 except that the transesterified fat A was 0 parts by mass, the transesterified fat B was 22 parts by mass, and the palm kernel stearin was 6 parts by mass. An additive for cream was obtained.
Table 1 shows the composition and composition of the obtained cream additive of Example 9.

(Comparative Example 1)
The cream additive of Comparative Example 1 was obtained by the same composition and production method as in Example 1 except that the transesterified fat A and the transesterified fat B were not used in Example 1 and the soybean oil was changed to 28 parts by mass.
Table 2 shows the composition and composition of the obtained additive for cream of Comparative Example 1.

(Comparative Example 2)
The cream additive of Comparative Example 2 was obtained in the same manner as in Example 1 except that medium-viscosity sodium alginate and low-viscosity sodium alginate were not used and tap water was 20.9 parts by mass. It was.
Table 2 shows the composition and composition of the obtained additive for cream of Comparative Example 2.

<Preparation of foamable oil-in-water emulsion>
20.9 parts by weight of water, 10 parts by weight of sugar, 33 parts by weight of candy, a concentrate of water phase components produced when producing butter oil from cream (solid content 29% by weight, phospholipid content 4 in solids) .89% by mass) 6 parts by mass and 0.1 part by mass of sucrose fatty acid ester were mixed and heated to 55 ° C. to prepare an aqueous phase part. An oil-in-water emulsion is prepared by mixing 2 parts by weight of whey powder, 21 parts by weight of palm kernel oil, and 7 parts by weight of transesterified oil B with this water phase to disperse and mix the oil phase. did. This was homogenized at a pressure of 5 MPa, then sterilized at 142 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 30 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion.

(Examples 10 to 20)
Using the above foaming oil-in-water emulsion and the cream additive obtained in Examples 1 to 9, the foaming oil-in-water emulsion and cream addition in the formulations shown in Table 3 or Table 4 The ingredients were mixed and whipped using a vertical mixer (“Hobart Mixer N-50” manufactured by Hobart Japan) to obtain a whipped cream. The obtained whipped cream was evaluated according to the following criteria. The results are shown in Tables 3 and 4.

(Comparative Examples 3 and 4)
Using the foamable oil-in-water emulsion and the cream additive obtained in Comparative Examples 1 and 2, the foamable oil-in-water emulsion and the cream additive were mixed according to the formulation shown in Table 4. And whipped using a vertical mixer ("Hobart Mixer N-50" manufactured by Hobart Japan) to obtain whipped cream. The obtained whipped cream was evaluated according to the following criteria. The results are shown in Table 4.

(Comparative Example 5) When no cream additive is used 20.9 parts by weight of water, 10 parts by weight of sugar, 33 parts by weight of candy syrup, a concentrate of water phase components produced when producing butter oil from cream (solid content 29 6 parts by mass, phospholipid content 4.89% by mass) and 0.1 part by mass of sucrose fatty acid ester were mixed and heated to 55 ° C. to prepare an aqueous phase part. In this water phase part, 20.5 parts by mass of palm kernel oil, 7 parts by mass of transesterified oil B, 2 parts by mass of whey powder, 0.4 parts by mass of medium viscosity sodium alginate (viscosity of 1% by mass aqueous solution is 30 mPa · s) The oil phase part in which 0.1 parts by mass of low-viscosity sodium alginate (viscosity of 10% by mass aqueous solution is 30 mPa · s, 1% by mass aqueous solution is 3 mPa · s) is mixed to prepare an oil-in-water emulsion. did. This was homogenized at a pressure of 5 MPa, then sterilized at 142 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 30 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain an oil-in-water emulsion composition.
The obtained oil-in-water emulsion composition was whipped using a vertical mixer (“Hobart Mixer N-50” manufactured by Hobart Japan). However, there was no change in specific gravity before and after whipping.

<Adjustment of plastic fat composition>
A blended oil containing 40 parts by mass of palm kernel oil, 12.5 parts by mass of palm oil, 40 parts by mass of transesterified oil A, and 7.5 parts by mass of transesterified oil B was prepared. An oil phase was prepared by blending 0.5 parts by mass of an emulsifier with 49 parts by mass of the present blended oil. On the other hand, 23.9 parts by weight of candy candy, 14.5 parts by weight of liquid sugar, 1.4 parts by weight of cream cheese, 0.1 parts by weight of whey minerals, 1 part by weight of modified starch, 0.8 parts by weight of fragrance, 8.8 of water Mass parts were mixed to prepare an aqueous phase. The above oil phase and aqueous phase were mixed, emulsified into a water-in-oil type, and sterilized at 85 ° C. And it precooled to 50 degreeC.
Next, the preliminarily cooled oil and fat composition was passed through six A units and a resting tube, and rapidly cooled and plasticized to obtain a plastic oil and fat composition.

(Examples 21 to 31)
Using the plastic oil composition described above and the cream additive obtained in Examples 1 to 9, the plastic oil composition and the cream additive were mixed in the formulation shown in Table 5 or Table 6, and a vertical mixer Creaming was carried out at a low speed of 30 seconds and a high speed of 2 minutes ("Hobart Mixer N-50" manufactured by Hobart Japan) to obtain a butter cream. The obtained butter cream was evaluated according to the following criteria. The results are shown in Tables 5 and 6.

(Comparative Examples 6 and 7)
Using the above-described plastic fat composition and the cream additive obtained in Comparative Examples 1 and 2, the plastic fat composition and the cream additive were mixed according to the formulation shown in Table 6, and a vertical mixer ("Hobart" Creaming was carried out at a low speed of 30 seconds and a high speed of 2 minutes using a mixer N-50 (made by Hobart Japan) to obtain a butter cream. The obtained butter cream was evaluated according to the following criteria. The results are shown in Table 6.

(Comparative Example 8) When no additive for cream is used A blended oil is prepared by blending 40 parts by weight of palm kernel oil, 12.5 parts by weight of palm oil, 40 parts by weight of transesterified oil A, and 7.5 parts by weight of transesterified oil B. did. 48.5 parts by mass of this blended oil, 0.5 parts by mass of an emulsifier, 0.4 parts by mass of medium viscosity sodium alginate (viscosity of 1% by mass aqueous solution is 30 mPa · s), low viscosity sodium alginate (viscosity of 10% by mass aqueous solution) An oil phase was prepared by blending 0.1 parts by mass of 30 mPa · s and a 1% by mass aqueous solution having a viscosity of 3 mPa · s). On the other hand, 23.9 parts by weight of candy candy, 14.5 parts by weight of liquid sugar, 1.4 parts by weight of cream cheese, 0.1 parts by weight of whey minerals, 1 part by weight of modified starch, 0.8 parts by weight of fragrance, 8.8 of water Mass parts were mixed to prepare an aqueous phase. The above oil phase and aqueous phase were mixed, emulsified into a water-in-oil type, and sterilized at 85 ° C. And it precooled to 50 degreeC and obtained the plastic fat composition.
The obtained plastic fat composition was creamed with a vertical mixer (“Hobart Mixer N-50” manufactured by Hobart Japan) at a low speed of 30 seconds and a high speed of 2 minutes to obtain a butter cream. The obtained butter cream was evaluated according to the following criteria. The results are shown in Table 6.

<Evaluation>
(Heat resistance retention)
Heat-resistant shape retention property: The degree of shape retention when whipped cream or butter cream was artificially made with a squeezed bag and allowed to stand for 24 hours in a thermostatic bath at 30 ° C. was evaluated.
◎: Shape retention ○: Slight shape retention △: Shape failure ×: Dissolved completely, shape failure

(Heat resistant water separation resistance)
Heat-resistant water separation resistance: Whipped cream or butter cream was artificially made with a squeeze bag, and the condition when left in a constant temperature bath at 30 ° C. for 24 hours was evaluated.
(Whipped cream)
5: No water separation, shape maintenance 4: No water separation, somewhat poor shape 3: No water separation, poor shape 2: Some water separation, poor shape 1: Many water separation, poor shape (butter cream)
5: No separation, shape maintenance 4: No separation, somewhat poor shape 3: No separation, poor shape 2: Some separation, poor shape 1: Bad separation, poor shape

(Melting mouth)
Mouth melting when whipped cream or butter cream was included in the mouth was evaluated.
5: Extremely good mouth melting 4: Good mouth melting 3: Slightly good mouth melting 2: Feeling slightly oily 1: Oily, poor sharpness

(Milk flavor)
The milk flavor was evaluated when whipped cream or butter cream was included in the mouth.
◎: Feeling a very good milk flavor ○: Feeling a good milk flavor △: Feeling a little milk flavor ×: Not feeling much milk flavor

(Whipping time and specific gravity)
Shows the optimal whipping time and specific gravity of whipped cream.
(Workability)
For the butter cream, the specific gravity was evaluated according to the following criteria.
◎: Specific gravity of 0.6 to 0.65, extremely excellent workability ○: Specific gravity of 0.7 to 0.75, excellent workability △: Specific gravity of 0.8 to 0.85, somewhat work X: Specific gravity is 0.9 to 1.0, and workability is extremely inferior.

Claims (5)

  Transesterified fats and oils obtained by random transesterification of fats and oils having a saturated fatty acid content of 30 to 60% by mass and a saturated fatty acid content of 16 to 16 carbons in the constituent fatty acid composition. An additive for cream, characterized in that it is an oil-in-water emulsion containing calcium, water and calcium.   The additive for cream according to claim 1, which is in a paste form.   10-50 mass% of fats and oils including the transesterified oil and fat, 0.075-8.9 mass% of the alginic acids, 0.001-0.09 mass% of the calcium, and 25-89 mass% of the water The additive for cream according to claim 1 or 2.   Whipped cream obtained by adding the cream additive according to any one of claims 1 to 3 to a foamable oil-in-water emulsion and whipping.   The butter cream formed by adding the cream additive as described in any one of Claims 1-3 to a plastic fat composition, and creaming.