JPS57146551A - Production of synthetic cream - Google Patents
Production of synthetic creamInfo
- 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
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
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)
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 |
-
1981
- 1981-03-06 JP JP56031256A patent/JPS57146551A/en active Pending
Cited By (2)
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 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2174935T3 (en) | FOOD WITH IMPROVED THERMOSTABILITY AND PERFORMANCE. | |
KR830005654A (en) | Method for producing a composition containing cheese for making dessert | |
JPS57110176A (en) | Nutrious food composition for tube feeding | |
JPS6455155A (en) | Artificial cream and method of manufacturing the same | |
JPS5558060A (en) | Preparation of hard butter | |
GB1454736A (en) | Protein food product | |
GB1383149A (en) | Soy cheese and process for making same | |
JPS5747446A (en) | Nutrious food composition | |
AU570647B2 (en) | Process for preparing a butter-like spread | |
KR880006992A (en) | Ice food composition | |
JPS57146551A (en) | Production of synthetic cream | |
JPS55153561A (en) | Ice cream | |
JPS5534042A (en) | Improvement of flavor of ices | |
JPS5621553A (en) | Emulsified fat of creamy oil-in-water type | |
JPS5642546A (en) | Coffee whitener | |
JPS557093A (en) | Production of emulsified oil composition | |
JPS5379043A (en) | Edible hand cream | |
JPS5779854A (en) | Food containing processed soybean and/or soybean milk | |
JPS56102766A (en) | Flavor composition | |
JPS55141174A (en) | Method of making synthetic cream for whip | |
JPS5765176A (en) | Alcoholic beverage and its production | |
DE69209453D1 (en) | Process for making a low-fat spread | |
JPS557094A (en) | Production of emulsified oil composition | |
JPS5615658A (en) | Steamed vermicelli for fried chinese vermicelli | |
JPS5588672A (en) | Preparation of vegetable whipped cream |