JPS6349039A - 酸性コ−テイング用油中水型乳化物の製造法 - Google Patents

酸性コ−テイング用油中水型乳化物の製造法

Info

Publication number
JPS6349039A
JPS6349039A JP61190422A JP19042286A JPS6349039A JP S6349039 A JPS6349039 A JP S6349039A JP 61190422 A JP61190422 A JP 61190422A JP 19042286 A JP19042286 A JP 19042286A JP S6349039 A JPS6349039 A JP S6349039A
Authority
JP
Japan
Prior art keywords
oil
water
emulsion
melting point
acidic
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
Application number
JP61190422A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0548099B2 (enExample
Inventor
Shigeo Okonogi
小此木　成夫
Tsutomu Kudo
力 工藤
Mizuo Tsuda
津田　瑞生
Seiichi Takebe
健部　精一
Yoshihiro Imahori
義洋 今堀
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.)
Morinaga Milk Industry Co Ltd
Original Assignee
Morinaga Milk Industry Co Ltd
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 Morinaga Milk Industry Co Ltd filed Critical Morinaga Milk Industry Co Ltd
Priority to JP61190422A priority Critical patent/JPS6349039A/ja
Publication of JPS6349039A publication Critical patent/JPS6349039A/ja
Publication of JPH0548099B2 publication Critical patent/JPH0548099B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
  • Colloid Chemistry (AREA)
JP61190422A 1986-08-15 1986-08-15 酸性コ−テイング用油中水型乳化物の製造法 Granted JPS6349039A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP61190422A JPS6349039A (ja) 1986-08-15 1986-08-15 酸性コ−テイング用油中水型乳化物の製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP61190422A JPS6349039A (ja) 1986-08-15 1986-08-15 酸性コ−テイング用油中水型乳化物の製造法

Publications (2)

Publication Number Publication Date
JPS6349039A true JPS6349039A (ja) 1988-03-01
JPH0548099B2 JPH0548099B2 (enExample) 1993-07-20

Family

ID=16257872

Family Applications (1)

Application Number Title Priority Date Filing Date
JP61190422A Granted JPS6349039A (ja) 1986-08-15 1986-08-15 酸性コ−テイング用油中水型乳化物の製造法

Country Status (1)

Country Link
JP (1) JPS6349039A (enExample)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6463033A (en) * 1987-09-04 1989-03-09 Kao Corp Water-in-oil type emulsified composition
JPH04179451A (ja) * 1990-07-06 1992-06-26 Ajinomoto Co Inc Ｗ／ｏ乳化油脂組成物を配合した食品の製造法
JP2007117040A (ja) * 2005-10-31 2007-05-17 Meiji Seika Kaisha Ltd スナック菓子及びその製造方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6463033A (en) * 1987-09-04 1989-03-09 Kao Corp Water-in-oil type emulsified composition
JPH04179451A (ja) * 1990-07-06 1992-06-26 Ajinomoto Co Inc Ｗ／ｏ乳化油脂組成物を配合した食品の製造法
JP2007117040A (ja) * 2005-10-31 2007-05-17 Meiji Seika Kaisha Ltd スナック菓子及びその製造方法

Also Published As

Publication number Publication date
JPH0548099B2 (enExample) 1993-07-20

Similar Documents

Publication Publication Date Title
US3223532A (en) Emulsions for food use
DE69526573T2 (de) Lebensmittel mit verbesserter temperaturstabilität und aufschlagleistung
CH650647A5 (de) Lagerfaehiges, zu einer dessert-mousse aufschlagbares produkt und verfahren zu dessen herstellung.
DE2526597B2 (de) Verfahren zur kontinuierlichen Herstellung von Schlagsahneersatz-Desserts
DE69400575T2 (de) Alternative für kokoskreme
AU2002300646B2 (en) Cryogenic crystallisation of solid fats
DE1692388C3 (de) Verfahren zur Herstellung von Eiscreme oder gefrorenem Schaumdessert
DE2325133B2 (de) Wäßrige öl-emulsion, Verfahren zu ihrer Herstellung und ihre Verwendung
JPS6349039A (ja) 酸性コ−テイング用油中水型乳化物の製造法
DE60218654T2 (de) Lebensmittel
JP2005536232A (ja) アイスクリームの製造
DE69205638T2 (de) Gefrier-denaturiertes Eigelb; dieses enthaltende Öl-in-Wasser Typ Emulsionszusammensetzung; und Verwendung in der Herstellung von Süsswarenprodukten.
JPS5886056A (ja) クリ−ム状起泡性油脂組成物
JPS6342648A (ja) コ−テイング用油中水型乳化物の製造法
US1984470A (en) Food product and method of making same
JPH08140612A (ja) ケーキ用乳化油脂組成物
JP3545038B2 (ja) 水中油型乳化食品
JP7210150B2 (ja) 起泡性水中油型乳化物及びホイップドクリーム
DE60128779T2 (de) Aufgeschäumte Zusammensetzung, Verfahren und Vorrichtung zu deren Herstellung
JPS62186758A (ja) 安定な泡沫含有油中水型乳化組成物の製造法
JP6203778B2 (ja) 高油分水中油型乳化油脂組成物
JPH051700B2 (enExample)
JP2010075157A (ja) 抹茶プリンとその製造方法
JPS5920334B2 (ja) 乳化油脂組成物
JPH0740872B2 (ja) 流動性を有すケーキ用油中水滴型起泡性油脂組成物

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

LAPS Cancellation because of no payment of annual fees