JPS57181649A - Improvement of drying of fats and oils for covering ice cream - Google Patents
Improvement of drying of fats and oils for covering ice creamInfo
- Publication number
- JPS57181649A JPS57181649A JP56067886A JP6788681A JPS57181649A JP S57181649 A JPS57181649 A JP S57181649A JP 56067886 A JP56067886 A JP 56067886A JP 6788681 A JP6788681 A JP 6788681A JP S57181649 A JPS57181649 A JP S57181649A
- Authority
- JP
- Japan
- Prior art keywords
- oils
- fats
- fatty acid
- saturated fatty
- ice cream
- 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
Landscapes
- Confectionery (AREA)
Abstract
PURPOSE: To improve the drying of fats and oils for covering ice cream, by adding a sorbitan saturated fatty acid ester to mixed fats and oils having the rising melting point of ≤30°C, comprising a liquid oil and laurin type fats and oils.
CONSTITUTION: Mixed fats and oils having the rising melting point of ≤30°C comprising a liquid oil such as soybean oil and laurin type fats and oils such as coconut fat, etc. are used as fats and oils for covering an ice cake such as ice cream, and a sorbitan saturated fatty acid ester is added to them. The sorbitan saturated fatty acid ester is an ester of sorbitan, sorbitol, or sorbide with≥12C saturated fatty acid, 0.05W5.0wt% sorbitan saturated fatty acid ester is added to the mixed fats and oils, and it is dissolved or dispersed into the fats and oils before covering. Sugar, cocoa, etc. as taste ingredients and a viscosity modifier are added to the fats and oils. In the mechanism for improving drying by the addition of the ester, the ester promotes the plasticization of the fats and oils when they form a thin film of the surface of the ice cream in a frozen state and are cooled quickly.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56067886A JPS57181649A (en) | 1981-05-06 | 1981-05-06 | Improvement of drying of fats and oils for covering ice cream |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56067886A JPS57181649A (en) | 1981-05-06 | 1981-05-06 | Improvement of drying of fats and oils for covering ice cream |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS57181649A true JPS57181649A (en) | 1982-11-09 |
Family
ID=13357820
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56067886A Pending JPS57181649A (en) | 1981-05-06 | 1981-05-06 | Improvement of drying of fats and oils for covering ice cream |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS57181649A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59132860A (en) * | 1983-01-20 | 1984-07-31 | Ajinomoto General Food Kk | Coating composition for frozen dessert |
JP2016129494A (en) * | 2015-01-13 | 2016-07-21 | 日清オイリオグループ株式会社 | chocolate |
-
1981
- 1981-05-06 JP JP56067886A patent/JPS57181649A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59132860A (en) * | 1983-01-20 | 1984-07-31 | Ajinomoto General Food Kk | Coating composition for frozen dessert |
JPS6156983B2 (en) * | 1983-01-20 | 1986-12-04 | Ajinomoto Zeneraru Fuuzu Kk | |
JP2016129494A (en) * | 2015-01-13 | 2016-07-21 | 日清オイリオグループ株式会社 | chocolate |
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