JPS62248457A - Thermally sterilized ice cream mix having good preservation quality and production thereof - Google Patents
Thermally sterilized ice cream mix having good preservation quality and production thereofInfo
- Publication number
- JPS62248457A JPS62248457A JP61094143A JP9414386A JPS62248457A JP S62248457 A JPS62248457 A JP S62248457A JP 61094143 A JP61094143 A JP 61094143A JP 9414386 A JP9414386 A JP 9414386A JP S62248457 A JPS62248457 A JP S62248457A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- cream mix
- fatty acid
- mix
- good preservation
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 25
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 238000004321 preservation Methods 0.000 title abstract 2
- 239000000194 fatty acid Substances 0.000 claims abstract description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 19
- 229930195729 fatty acid Natural products 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 7
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 7
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 4
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 4
- -1 fatty acid ester Chemical class 0.000 claims description 12
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 230000005923 long-lasting effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 150000002148 esters Chemical class 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 150000005690 diesters Chemical class 0.000 abstract 1
- 150000005691 triesters Chemical class 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 235000013305 food Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000008346 aqueous phase Substances 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000004666 bacterial spore Anatomy 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、保存性の良い加熱滅菌液状アイスクリームミ
ックス及びその製造法に関する。さらに詳しくは、風味
が良く、保存安定性の良好な液状アイスクリームミック
ス及びその製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a heat-sterilized liquid ice cream mix with good shelf life and a method for producing the same. More specifically, the present invention relates to a liquid ice cream mix with good flavor and good storage stability, and a method for producing the same.
［産業上の利用分野］
本発明の保存性の良い加熱滅菌液状アイスクリームミッ
クス及びその製造法によると加熱滅菌条件を弱くでき、
食品の風味をそこなわずに長期保存が可能であり、かつ
経済的に製造する場合に有効なものである。[Industrial Application Field] According to the heat sterilized liquid ice cream mix with good shelf life and the manufacturing method thereof of the present invention, the heat sterilization conditions can be weakened,
It can be stored for a long period of time without deteriorating the flavor of food, and is effective for economical production.
［従来技術］
液状で流通するアイスクリームミックスはアイスクリー
ムチェーン店の急増に伴い急速な、勢いで伸びている。[Prior Art] Ice cream mixes distributed in liquid form are rapidly increasing with the rapid increase in the number of ice cream chain stores.
液状アイスクリームは、殺菌後に密封・冷却し流通され
るのが一般的である。そのため液状ミックスは、ＵＨＴ
滅菌（超高温滅菌）あるいは、ＨＴＳＴ殺菌（高温短時
間殺菌）による殺菌を使用して微生物の繁殖の抑制をし
ているが完全に無菌にする事は困難であり、そのため完
全滅菌をする為には、滅菌温度を上昇させる、あるいは
滅菌時間を伸ばさなくてはいけない。一方風味を重視す
るためには、温度を抑制しなくてはならない。一般に風
味を強調した食品にしたものは、菌の残存があり、ある
程度の時期を経ると腐敗したりして食に適さなくなる。Liquid ice cream is generally distributed after being sterilized, sealed and cooled. Therefore, the liquid mix is UHT
Sterilization (ultra-high temperature sterilization) or HTST sterilization (high-temperature short-time sterilization) is used to suppress the proliferation of microorganisms, but it is difficult to achieve complete sterilization. , the sterilization temperature must be increased or the sterilization time must be extended. On the other hand, in order to emphasize flavor, the temperature must be controlled. Generally, foods made with enhanced flavor contain residual bacteria, and after a certain period of time they rot and become unfit for consumption.
こういった問題を解決するために従来の滅菌条件を緩和
し、それでいて菌の死滅率を向上させる事を目的として
保存性の良い加熱滅菌液状アイスクリーム及びその製造
法の開発を行なった結果、本発明に至った。In order to solve these problems, we developed a heat-sterilized liquid ice cream with a long shelf life and a method for producing it, with the aim of relaxing the conventional sterilization conditions and improving the killing rate of bacteria.As a result, we developed this book. This led to the invention.
（問題を解決するための手段）
本発明者らは液状アイスクリームミックスの長期保存中
に細菌による食品の腐敗を抑制する方法及びその製造法
を開発する目的で鋭意研究を行なった結果、ポリグリセ
リン脂肪酸エステルを添加してなる液状アイスクリーム
の製造法を発明した。(Means for Solving the Problem) The present inventors conducted extensive research with the aim of developing a method for suppressing food spoilage caused by bacteria during long-term storage of liquid ice cream mix, and a method for producing the same. We have invented a method for producing liquid ice cream by adding fatty acid esters.
すなわち本発明は、安全性の高い食品添加物であるポリ
グリセリン脂肪酸エステルを液状アイスクリームミック
スに添加し加熱滅菌する事を特徴とする保存性の良い加
熱滅菌液状アイスクリームミックスの製造法である。That is, the present invention is a method for producing a heat-sterilized liquid ice cream mix with good shelf life, which is characterized by adding polyglycerin fatty acid ester, which is a highly safe food additive, to a liquid ice cream mix and sterilizing it by heat.
本発明に用いられるポリグリセリン脂肪酸エステルはへ
キサグリセリン、オクタグリセリン、デカグリセリン、
エイコサグリセリン、トリアコタグリセリンなど平均重
合度６以上、または水酸基価９７０以下のポリグリセリ
ンの脂肪酸エステルである。ポリグリセリン脂肪酸エス
テルに用いられる脂肪酸はミリスチン酸、バルミチン酸
、ステアリン酸、ベヘニン酸、オレイン酸などの天然系
合成系の炭素数１４〜２４の飽和または不飽和の脂肪酸
が望ましい。これらの脂肪酸は、単独またはその混合物
でも良い。Polyglycerin fatty acid esters used in the present invention include hexaglycerin, octaglycerin, decaglycerin,
It is a fatty acid ester of polyglycerin with an average degree of polymerization of 6 or more, such as eicosaglycerin or triacotaglycerin, or a hydroxyl value of 970 or less. The fatty acid used in the polyglycerin fatty acid ester is preferably a natural or synthetic saturated or unsaturated fatty acid having 14 to 24 carbon atoms, such as myristic acid, valmitic acid, stearic acid, behenic acid, and oleic acid. These fatty acids may be used alone or in combination.
本発明のポリグリセリン脂肪酸エステルは、平均重合度
６以上、または水酸基価９７０以下のポリグリセリンの
モノ、ジ、ト１．テトラ、ペンタの脂肪酸であり、なか
でもモノ、ジ、トリ、の脂肪酸エステルがのぞましく、
これらは単独またはその混合物で用いる事ができる。The polyglycerin fatty acid ester of the present invention is a polyglycerin mono-, di-, or polyglycerin having an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less. Tetra and penta fatty acids, and mono-, di-, and tri-fatty acid esters are especially desirable.
These can be used alone or in mixtures.
本発明に用いられるポリグリセリン脂肪酸エステルは食
品に対して０．００１％〜５．０％（重量部）添加する
。好ましくは、食品に対して０．００１〜０．３％（重
量部）添加する。０．００１％以下の添加量では本発明
の効果がなく、５％以上の添加ではポリグリセリン脂肪
酸エステルが食品の風味に影舌を与え、更に経済的にも
高価になり望ましくない。The polyglycerin fatty acid ester used in the present invention is added in an amount of 0.001% to 5.0% (parts by weight) to the food. Preferably, 0.001 to 0.3% (parts by weight) is added to the food. If the amount added is less than 0.001%, the effect of the present invention will not be achieved, and if the amount added is more than 5%, the polyglycerin fatty acid ester will affect the flavor of the food, and it will also become economically expensive, which is not desirable.
［作 用コ
本発明のポリグリセリン脂肪酸エステルは、非常に親水
性が強＜ＨＬＢ値が大きい界面活性剤であるために耐熱
性細菌胞子の表面に作用して耐熱性細菌胞子の発芽、増
殖を抑制するものと推定される。[Function] Since the polyglycerol fatty acid ester of the present invention is a surfactant with very strong hydrophilicity and a large HLB value, it acts on the surface of heat-resistant bacterial spores and inhibits their germination and proliferation. It is presumed that it suppresses
次に本発明を実施例によって説明する。Next, the present invention will be explained by examples.
（実施例１）
ヤシ油（上昇融点２５°Ｃ）６部にグリセリンモノステ
アレート（サンソフトＮａ８０００、太陽化学面製）０
．３部を加えて油相を調整した。一方、温水６９．７部
に脱脂粉乳８部、粉末水あめ３部、及びグラニユー糖１
３部を加えて水相を調整した。(Example 1) 6 parts of coconut oil (rising melting point 25°C) and 0 glycerin monostearate (Sunsoft Na8000, manufactured by Taiyo Kagakumen)
．． The oil phase was adjusted by adding 3 parts. Meanwhile, add 69.7 parts of warm water, 8 parts of skim milk powder, 3 parts of powdered starch syrup, and 1 part of granulated sugar.
The aqueous phase was prepared by adding 3 parts.
この水相へ表−１のように本発明であるポリグリセリン
モノステアレート（サンソフトＮαＱ−１８Ｕ、太陽化
学■製）を加え常法にて混合した。Polyglycerol monostearate according to the present invention (Sunsoft NαQ-18U, manufactured by Taiyo Kagaku ■) was added to this aqueous phase as shown in Table 1 and mixed in a conventional manner.
次にＵＨＴ滅菌装置（直接方式、α−ラバル社製）にて
滅菌した後、均質機にて１５０ｋｇ／（−ｍで無菌的に
均質化した後、冷却し容器に無菌的に充填しソフトスフ
リームミックス試料を得た。ニージン後、氷晶をフリー
ザーにてフリージングしパネラ−１０人にて官能評価を
行なった。一方、氷晶を５°Ｃにて３ヶ月間保存し同様
にしてフリージングを行ない官能評価を行なった。Next, it was sterilized using a UHT sterilizer (direct method, manufactured by α-Laval), homogenized aseptically using a homogenizer at 150 kg/(-m), cooled, and aseptically filled into containers. A freeme mix sample was obtained. After freezing, the ice crystals were frozen in a freezer and a sensory evaluation was performed by a panel of 10 people. On the other hand, the ice crystals were stored at 5°C for 3 months and frozen in the same way. A sensory evaluation was conducted.
表−１
表−２
＊ミックスが腐敗したために官能テストができなかった
。Table-1 Table-2 *Sensory test could not be performed because the mix spoiled.
評価 ０良好 Δやや良い Ｘ不良
＋腐敗した −腐敗なし
実施例２
ヤシ油（上昇融点２５°Ｃ）５部にグリセリン脂肪酸エ
ステル（サンソフトＮｏ、 １１８ Ｍ、太陽化学■製
）０．３部を加えて油相を調整した。一方、温水６２．
７部に液糖２４部、脱脂粉乳６部、グラニユー糖２部を
加えて水相を調整した。この水相に表−２のように本発
明であるポリグリセリンモノステアレート（サンソフト
Ｎｏ、Ｑ−１８Ｕ、太陽化学■製）を加え常法にて混合
した後、表−３の条件にてＵＨＴ滅菌装置（直接方式、
α−ラバル社製）にて滅菌した後、均質機にて１５０ｋ
ｇ／ＣＴｎで無菌的に均質化した後、冷却し容器に無菌
的に充填し液状アイスクリームミックス試料を得た。Evaluation: 0 Good Δ Fairly Good In addition, the oil phase was adjusted. On the other hand, warm water 62.
To 7 parts, 24 parts of liquid sugar, 6 parts of skim milk powder, and 2 parts of granulated sugar were added to prepare an aqueous phase. Polyglycerol monostearate (Sunsoft No., Q-18U, manufactured by Taiyo Kagaku ■), which is the present invention, was added to this aqueous phase as shown in Table 2 and mixed in a conventional manner, and then under the conditions shown in Table 3. UHT sterilizer (direct method,
After sterilization with α-Laval), 150k in a homogenizer
After homogenizing aseptically with g/CTn, the mixture was cooled and aseptically filled into containers to obtain a liquid ice cream mix sample.
ニージン後、氷晶をフリーザーにてフリージング、硬化
しパネラ−１０人にて官能評価を行なった。一方、氷晶
を５°Ｃにて３ヶ月間保存し同様にしてアイスクリーム
を調整し、官能評価を行なった。After kneeling, the ice crystals were frozen in a freezer, hardened, and subjected to sensory evaluation by a panel of 10 people. On the other hand, ice crystals were stored at 5°C for 3 months, ice cream was prepared in the same way, and sensory evaluation was performed.
表−３
表−４
＊ミックスが腐敗したために官能テストができなかった
。Table-3 Table-4 *Sensory test could not be performed because the mix spoiled.
評価 ０良好 △やや良い Ｘ不良
＋腐敗した −腐敗なし
［本発明の効果コ
本発明のポリグリセリン脂肪酸エステルを添加した液状
アイスクリームミックスは、実施例の結果からも明らか
なように細菌の増殖を抑制し、保存安定性が良好であっ
た。風味の点でも良いものができた。Evaluation: 0 Good △ Fairly Good The storage stability was good. It was also good in terms of flavor.
このように、食品の腐敗変質を防止して長期間保存でき
るので、食品による中毒を防止し、食品衛生上において
も有用なものである。In this way, food can be stored for a long period of time while preventing spoilage and deterioration, thereby preventing food poisoning and being useful in terms of food hygiene.
特 許 出 願 人 太陽化学株式会社Patent applicant Taiyo Kagaku Co., Ltd.
Claims (3)
リームミックスに添加して加熱滅菌する事を特徴とする
保存性の良いアイスクリームミックス及びその製造法(1) A long-lasting ice cream mix characterized by adding polyglycerol fatty acid ester to a liquid ice cream mix and sterilizing it by heat, and a method for producing the same.
が平均重合度６以上または、水酸基価９７０以下である
特許請求の範囲第１項記載の保存性の良い加熱滅菌液状
アイスクリームミックス及びその製造法(2) A heat-sterilized liquid ice cream mix with good shelf life and a method for producing the same according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less.
１４以上である特許請求の範囲第１項記載の保存性の良
い加熱滅菌液状アイスクリームミックス及びその製造法(3) A heat-sterilized liquid ice cream mix with good shelf life and a method for producing the same according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester has 14 or more carbon atoms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61094143A JPH07102086B2 (en) | 1986-04-23 | 1986-04-23 | Bacteriostatic method of ice cream mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61094143A JPH07102086B2 (en) | 1986-04-23 | 1986-04-23 | Bacteriostatic method of ice cream mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62248457A true JPS62248457A (en) | 1987-10-29 |
| JPH07102086B2 JPH07102086B2 (en) | 1995-11-08 |
Family
ID=14102160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61094143A Expired - Lifetime JPH07102086B2 (en) | 1986-04-23 | 1986-04-23 | Bacteriostatic method of ice cream mix |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07102086B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1011492A3 (en) * | 1997-10-14 | 1999-10-05 | Natural Foods Naamloze Vennoot | Ice cream mixture, and also device and method for the manufacture of such an ice cream mix |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3800036A (en) * | 1972-01-10 | 1974-03-26 | Drackett Co | Ice milk or low fat imitation ice cream |
| US3809764A (en) * | 1970-09-21 | 1974-05-07 | Dracket Co | Low calorie topping,spread,and frozen dessert |
| US3968266A (en) * | 1975-10-24 | 1976-07-06 | The Procter & Gamble Company | Low density frozen dessert |
| US4107343A (en) * | 1976-11-08 | 1978-08-15 | Scm Corporation | Whippable emulsion stable at room temperature |
| DD140328A1 (en) * | 1978-12-13 | 1980-02-27 | Erika Quensel | PROCESS FOR THE PRODUCTION OF ICE CREAM |
| JPS6041453A (en) * | 1983-08-12 | 1985-03-05 | Meiji Milk Prod Co Ltd | Preparation of w/o/w-type composite emulsion for food |
-
1986
- 1986-04-23 JP JP61094143A patent/JPH07102086B2/en not_active Expired - Lifetime
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3809764A (en) * | 1970-09-21 | 1974-05-07 | Dracket Co | Low calorie topping,spread,and frozen dessert |
| US3800036A (en) * | 1972-01-10 | 1974-03-26 | Drackett Co | Ice milk or low fat imitation ice cream |
| US3968266A (en) * | 1975-10-24 | 1976-07-06 | The Procter & Gamble Company | Low density frozen dessert |
| US4107343A (en) * | 1976-11-08 | 1978-08-15 | Scm Corporation | Whippable emulsion stable at room temperature |
| DD140328A1 (en) * | 1978-12-13 | 1980-02-27 | Erika Quensel | PROCESS FOR THE PRODUCTION OF ICE CREAM |
| JPS6041453A (en) * | 1983-08-12 | 1985-03-05 | Meiji Milk Prod Co Ltd | Preparation of w/o/w-type composite emulsion for food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1011492A3 (en) * | 1997-10-14 | 1999-10-05 | Natural Foods Naamloze Vennoot | Ice cream mixture, and also device and method for the manufacture of such an ice cream mix |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07102086B2 (en) | 1995-11-08 |
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