JPS57146551A - Production of synthetic cream - Google Patents

Production of synthetic cream

Info

Publication number
JPS57146551A
JPS57146551A JP56031256A JP3125681A JPS57146551A JP S57146551 A JPS57146551 A JP S57146551A JP 56031256 A JP56031256 A JP 56031256A JP 3125681 A JP3125681 A JP 3125681A JP S57146551 A JPS57146551 A JP S57146551A
Authority
JP
Japan
Prior art keywords
fat
fatty acid
acid ester
milk
added
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP56031256A
Other languages
Japanese (ja)
Inventor
Kaneyoshi Kawasaki
Satoshi Suzuki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Taiyo Yushi Corp
Original Assignee
Taiyo Yushi Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Taiyo Yushi Corp filed Critical Taiyo Yushi Corp
Priority to JP56031256A priority Critical patent/JPS57146551A/en
Publication of JPS57146551A publication Critical patent/JPS57146551A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: A combination of a speicific amount, based on the fat, of diglycerol fatty acid ester or triglycerol fatty acid ester and lecithin is selectively used as an emulsiifier to produce whipped cream of satisfactory properties in a short whipping time.
CONSTITUTION: To 35W50wt% of fat, preferably a mixture of 60W90wt% natural animal or vegetable oil and 10W40wt% laurin fat, are added 0.3W2wt% of diglycerol fatty acid ester and/or triglycerol fatty acid ester and 0.3W2wt% lecithin based on the fat. Then, a milky aqueous solution containing 2W10wt% of milk, defatted milk or solidified milk, is added to the above mixture by 65W50wt% and they are stirred for emulsification.
COPYRIGHT: (C)1982,JPO&Japio
JP56031256A 1981-03-06 1981-03-06 Production of synthetic cream Pending JPS57146551A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56031256A JPS57146551A (en) 1981-03-06 1981-03-06 Production of synthetic cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56031256A JPS57146551A (en) 1981-03-06 1981-03-06 Production of synthetic cream

Publications (1)

Publication Number Publication Date
JPS57146551A true JPS57146551A (en) 1982-09-10

Family

ID=12326267

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56031256A Pending JPS57146551A (en) 1981-03-06 1981-03-06 Production of synthetic cream

Country Status (1)

Country Link
JP (1) JPS57146551A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0714609A3 (en) * 1994-12-01 1997-05-07 Asahi Foods Co Ltd Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same
JP2014135921A (en) * 2013-01-16 2014-07-28 Riken Vitamin Co Ltd Oil-in-water type emulsion composition for whip cream, and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0714609A3 (en) * 1994-12-01 1997-05-07 Asahi Foods Co Ltd Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same
JP2014135921A (en) * 2013-01-16 2014-07-28 Riken Vitamin Co Ltd Oil-in-water type emulsion composition for whip cream, and manufacturing method thereof

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