Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes

Definitions

• the present disclosure relates to whipped creams and whipped creams containing polyglycerin condensed ricinoleic acid ester.
• Whipped cream has been used for bakery foods such as cakes and breads, such as nappes, sandwiches, toppings, and dips.
• the fat and oil contained in the whipped cream is milk fat in the case of fresh cream.
• fresh cream is expensive and has a short end point width at the time of whipping, so it is difficult to handle. Therefore, vegetable creams using vegetable oils and fats as the main raw materials have been developed. Further, in order to supplement the flavor of fresh cream with vegetable cream, a compound type cream containing milk fat and vegetable fat has been developed.
• Patent Document 1 discloses a sweetened whipped cream having a potassium content of a certain amount or more and having a rich yet refreshing milk flavor with a protein / potassium value in a certain range.
• Patent Document 2 contains 0.5 to 3% by weight of a protein derived from milk, and the calcium ion contained in the centrifugally separated aqueous phase portion is adjusted to 30 to 100 mg / 100 g, and the oil and fat content is 15 to 50.
• the subject of this disclosure is to develop a simple method for enhancing the flavor of whipped cream or whipped cream.
• the present disclosers have made diligent studies to solve the above problems. As a result, it was found that by incorporating the polyglycerin condensed ricinoleic acid ester in the whipped cream, the sustainability of the flavor after the whipped cream is contained in the mouth is improved. By improving the persistence of the flavor after the whipped cream is in the mouth, the flavor of the whipped cream is felt richer (enhanced). This completes this disclosure. That is, the present disclosure may be in the following aspects.
• a whipped cream or a whipped cream containing 5 to 5500% by mass of a polyglycerin condensed ricinoleic acid ester [2] The whipped cream or whipped cream of [1], which contains 0.001 to 2 parts by mass of polyglycerin condensed ricinoleic acid ester with respect to 100 parts by mass of fats and oils. [3] The whipped cream or whipped cream according to [1] or [2], wherein the polyglycerin portion of the polyglycerin condensed ricinoleic acid ester has an average degree of polymerization of 2 to 10. [4] Whipped cream or whipped cream according to any one of [1] to [3], which contains milk fat.
• a food or drink containing whipped cream or whipped cream which is any one of [1] to [4].
• a method for sustaining the flavor of whipped cream or whipped cream which comprises a polyglycerin condensed ricinoleic acid ester.
• the present disclosure can provide a method for sustaining the flavor of whipped cream or whipped cream. Further, according to the present disclosure, it is possible to provide a whipped cream or a whipped cream having improved flavor persistence.
• a (numerical value) to B (numerical value) mean A or more and B or less.
• the preferable embodiment and the more preferable embodiment exemplified below can be used in combination with each other as appropriate regardless of the expressions such as “favorable” and “more preferable”.
• the description of the numerical range is an example, and a range in which the upper limit and the lower limit of each range and the numerical values of the examples are appropriately combined can also be preferably used regardless of expressions such as “preferable” and “more preferable”. ..
• cream is a general term for fresh cream and oil and fat compositions used in accordance with fresh cream, such as vegetable cream and compound cream. That is, in the present disclosure, cream is a term indicating fresh cream and its alternative fat and oil composition, both of which are in the ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) concerning component specifications of milk and dairy products. It is not limited to the defined creams, and includes whole milk fat creams, vegetable creams, compound creams, etc., which are labeled as dairy creams.
• the whipped cream is a cream that can be whipped (foaming, foaming).
• the whipped cream is a whipped cream (in a bubble-containing state).
• the whipped cream of the present disclosure may be an oil-in-water type (O / W type) or a water-in-water type (W / O / W type) having water as the outermost phase.
• the whipped cream of the present disclosure is preferable because a relatively large amount of PGPR is required to form a water-in-water type (W / O / W type), and the PGPR may have an unpleasant taste. Is a foaming oil-in-water emulsion.
• the flavor of whipped cream and whipped cream means the flavor felt when whipped cream or whipped cream is eaten.
• whipped cream and whipped cream It has flavors that many people can think of in their eating experience, such as milk flavor, vanilla flavor, yogurt flavor, custard flavor, chocolate flavor, and matcha flavor. Therefore, with those flavors, the flavors of whipped cream and whipped cream can be represented.
• the whipped cream and the whipped cream preferably have one or more flavors selected from milk flavor, vanilla flavor, and custard flavor.
• the whipped cream of the present disclosure contains a polyglycerin condensed ricinoleic acid ester (hereinafter, may be referred to as PGPR).
• PGPR polyglycerin condensed ricinoleic acid ester
• a method for producing a polyglycerin-condensed ricinoleic acid ester is known, and is obtained, for example, by an esterification reaction between ricinoleic acid mainly obtained from castor oil and polyglycerin.
• the polyglycerin moiety of the polyglycerin-condensed ricinoleic acid ester is a mixture of a plurality of polyglycerins having different numbers of polymerized glycerins (degrees of polymerization), and can be expressed by the average degree of polymerization.
• the average degree of polymerization of polyglycerin can be calculated, for example, from the hydroxyl value of the mixture.
• the average degree of polymerization of the polyglycerin portion of the polyglycerin condensed ricinoleic acid ester contained in the whipped cream of the present disclosure is preferably about 2 to 10, more preferably about 2 to 8, and further preferably about 3 to 6. Is.
• a commercially available product may be used as the polyglycerin condensed ricinoleic acid ester contained in the whipped cream.
• Examples of commercially available products include SY Glister CR-310, CR-500, CR-ED, and CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Sunsoft No. 1 manufactured by Taiyo Kagaku Co., Ltd. 818DG, 818R, 818SK, 818H, etc., Poem PR-300 manufactured by RIKEN Vitamin Co., Ltd., etc. can be appropriately used.
• Two or more kinds of polyglycerin condensed ricinoleic acid esters may be used in combination.
• the content of the polyglycerin condensed ricinoleic acid ester contained in the whipped cream is 5 to 5500% by mass (0.0005 to 0.55% by mass), preferably 15 to 3000% by mass. It is ppm, more preferably 30 to 1200 mass ppm, still more preferably 120 to 900 mass ppm, still more preferably 200 to 850 mass ppm, and even more preferably 300 to 800 mass ppm. Most preferably, it is 550 to 800 mass ppm.
• the content of the polyglycerin condensed ricinoleic acid ester is in the above range, the difference in the polyglycerin condensed ricinoleic acid ester is hardly felt. And, the persistence of the flavor after being put in the mouth as whipped cream or whipped cream is good.
• the ratio of the content of the polyglycerin condensed ricinoleic acid ester is preferably 0.001 to 1 when the content of the fat and oil contained in the whipped cream is 100 parts by mass. It is .5 parts by mass, more preferably 0.01 to 1 part by mass, still more preferably 0.09 to 0.3 parts by mass, and further preferably 0.12 to 0.23 parts by mass. Most preferably 0.14 to 0.22 parts by mass.
• the ratio of the content of fats and oils contained in the whipped cream to the content of PGPR is in the above range, the durability of the flavor after being contained in the mouth as whipped cream or whipped cream is good.
• the whipped cream may contain phospholipids.
• the phospholipid contained in the whipped cream is not particularly limited. However, practically, the phospholipid contained in lecithin can be applied.
• Lecithin is a mixture of several surfactant phospholipids that are widespread in the animal and plant kingdoms. Lecithin is industrially obtained from oil seeds such as soybeans or rapeseed, or animal raw materials such as egg yolk.
• soybean lecithin contains phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine in a mixed state.
• lecithin In addition to general crude lecithin, commercially available lecithin is purified powder lecithin obtained by deoiling it, fractionated lecithin obtained by fractionating the components of lecithin, and lecithin by allowing an enzyme to act on it.
• the obtained enzyme-treated lecithin, or hydrogenated lecithin obtained by hydrogenating lecithin can also be used.
• the phospholipid content contained in the lecithin can be determined, for example, as the content of an acetone insoluble matter.
• the acetone insoluble matter content of lecithin is determined, for example, as follows. Weigh 2 g of the sample in a beaker, add 300 ml of ice-cooled acetone, stir well and leave for 30 minutes. The supernatant is suction-filtered with a glass filter of known mass, and the insoluble material is washed three times with 30 ml of ice-cooled acetone, and the entire amount of the insoluble material is transferred to the glass filter.
• the glass filter After filling the glass filter with ice-cooled acetone and sucking, the glass filter is dried under reduced pressure and the mass is measured.
• the increase in the mass of the glass filter is the mass of the insoluble acetone. (Mass of insoluble matter / amount of sample taken) ⁇ 100 is acetone insoluble matter (mass%).
• the content of insoluble acetone in crude soybean lecithin is about 60 to 65% by mass.
• the phospholipid content may be measured by measuring the phosphorus content by high frequency plasma emission spectroscopy or the like and multiplying by 25.
• the content of the phospholipid contained in the whipped cream is preferably adjusted so that the total content with the content of the polyglycerin condensed ricinoleic acid ester is 6000 mass ppm or less.
• the total content of the phospholipid and the polyglycerin condensed ricinoleic acid ester contained in the whipped cream can be preferably 5000 mass ppm or less, 4000 mass ppm or less, 3000 mass ppm or less, 2500 mass ppm or less, 2000 ppm or less. ..
• the lower limit of the total content of the phospholipid and the polyglycerin condensed ricinoleic acid ester contained in the whipped cream may be 500 ppm by mass or more, 800 ppm or more, 1000 ppm or more, and 1200 ppm or more.
• the upper limit and the lower limit of the total content of the phospholipid and the polyglycerin condensed ricinoleic acid ester contained in the whipped cream may be arbitrarily combined. When the total content of the phospholipid and the polyglycerin condensed ricinoleic acid ester contained in the whipped cream is in the above range, the whipped cream is likely to foam.
• the whipped cream contains fats and oils, preferably 15 to 55% by mass, more preferably 22 to 50% by mass, still more preferably 27 to 49% by mass, and particularly preferably 29 to 48% by mass. Most preferably, it may contain 31 to 47% by mass.
• the fats and oils contained in whipped cream include fats and oils contained in raw materials in addition to those blended as fats and oils. For example, when a part of the raw material contains whole fat powdered milk, the fat and oil (milk fat) contained in the full fat powdered milk is also included in the fat and oil contained in the whipped cream. Whipped cream contains an appropriate amount of fats and oils, so that the flavor can be easily maintained.
• a conventionally known method such as a Soxhlet extraction method can be applied to measure the content (oil content) of fats and oils contained in whipped cream.
• the whipped cream may be a vegetable cream containing only vegetable fats and oils as fats and oils.
• Vegetable oils and fats are not particularly limited as long as they are edible. Examples of vegetable oils and fats include palm oil, palm kernel oil, palm oil, and their fractionated oils, hydrogenated oils, and ester exchange oils. Vegetable oils and fats can be used alone or in combination of two or more.
• the vegetable oil contained in the whipped cream may contain lauric acid in the total amount of fatty acids constituting the oil, preferably 5% by mass or more, 10% by mass or more, 15% by mass or more, and 20% by mass or more.
• the upper limit of the content of lauric acid in the total amount of constituent fatty acids of vegetable oils and fats contained in whipped cream is not particularly limited. However, it can be preferably 50% by mass or less, 45% by mass or less, 40% by mass or less, and 35% by mass or less.
• the lower and upper limits of the content of lauric acid in the total amount of constituent fatty acids of vegetable oils and fats contained in whipped cream can be arbitrarily combined. When the content of lauric acid in the total amount of constituent fatty acids of vegetable fats and oils contained in whipped cream is about the above level, the durability of the flavor after being put in the mouth as whipped cream or whipped cream is good.
• the whipped cream can be a compound cream containing milk fat (milk fat).
• the content of milk fat in the fat and oil contained in the whipped cream is preferably 0.5 to 60% by mass, more preferably 2 to 40% by mass, and further preferably 4 to 24% by mass.
• the milk fat contained in the whipped cream is a fat contained in the milk of cows, goats, horses and the like, and is preferably a fat contained in the milk of cows.
• Milk fat contained in whipped cream exists in the form contained in butter, butter oil, butter oil fractionated oil, fresh cream, milk, concentrated milk, condensed milk, cheese, whole fat powdered milk, and their fermented products. obtain.
• the whipped cream contains water, preferably 20-80% by mass, more preferably 30-75% by mass, still more preferably 40-70% by mass, and even more preferably 45-65% by mass.
• the water contained in the whipped cream includes not only the water contained as water but also the water contained in the raw materials. For example, if a part of the raw material contains starch syrup, the water contained in the starch syrup is also included in the water contained in the whipped cream.
• the water used (blended) in the whipped cream is not particularly limited as long as it is suitable for eating and drinking.
• the water for example, tap water, distilled water, mineral water and the like can be used.
• a conventionally known method such as a normal pressure heating and drying method and a Karl Fischer method can be applied.
• the pH of the whipped cream is preferably neutral. That is, the pH of the whipped cream is preferably about 5 to 8, more preferably about 5.5 to 7.5, and even more preferably about 6 to 7.
• the pH of the whipped cream is in the above range, the acidity does not rise, so that the flavors such as milk flavor, vanilla flavor, and custard flavor are well maintained after being put in the mouth as whipped cream or whipped cream. ..
• the whipped cream may contain other components generally used in the whipped cream, in addition to the polyglycerin condensed lysinoreic acid ester, fats and oils, and water.
• other components include taste materials, sweeteners, emulsifiers other than polyglycerin condensed ricinoleic acid esters, stabilizers, and the like.
• sweeteners include sugars such as sucrose (sugar), malt sugar, glucose, fructose, liquid sugar, water candy, xylitol, and erythritol, sugar alcohols, and non-sugar sweeteners such as aspartame, sucralose, acesulfam K, and thaumatin. Can be mentioned.
• emulsifiers other than the polyglycerin condensed lysinoreic acid ester include lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate.
• Stabilizers include guar gum, locust bean gum, xanthan gum, gellan gum, gums such as Arabic gum, corn starch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, pectin and the like, as well as phosphates. Examples include salts. These other components may be used alone or in combination of the two.
• the method for producing the whipped cream disclosed in the present disclosure is not particularly limited. Conventionally known methods can be applied to the production of whipped cream. As an example, fats and oils are melted and other oil-soluble components are dissolved or dispersed to prepare an oil phase. On the other hand, an aqueous phase prepared by dissolving or dispersing other water-soluble components in water is also prepared. The prepared oil phase and aqueous phase are mixed and pre-emulsified. By homogenizing this pre-emulsion, a whipped cream can be produced. It can also be sterilized if necessary. The homogenization treatment may be pre-homogeneous before the sterilization treatment or post-homogeneous after the sterilization treatment.
• two-stage homogeneity which is a combination of both pre-homogeneity and post-homogeneity, may be applied.
• a cooling and aging step can be preferably applied.
• Conventionally known conditions can be applied to the above-mentioned conditions such as temperature, pressure, and time in each step such as pre-emulsification, homogenization, sterilization, and cooling.
• polyglycerin condensed ricinoleic acid ester in any step.
• the PGPR may be dissolved, for example, in the melted fats and oils along with other oil-soluble components during the preparation of the oil phase.
• PGPR may be dispersed in warmed water at the time of preparing the aqueous phase.
• PGPR may be added to the pre-emulsion before the homogenization treatment.
• since PGPR is oil-soluble, it is preferably added and dissolved in melted fats and oils.
• the whipped cream can be an emulsion containing PGPR, in which vegetable fats and oils and / or milk fats are used as fats and oils in the oil phase.
• the whipped cream is a emulsion containing PGPR in which a mixed fat containing vegetable fat and milk fat (butter, butter oil, butter oil fractionated oil, etc.) is used as the fat in the oil phase.
• the whipped cream is a mixture of a vegetable cream containing PGPR and a fresh cream (containing concentrated milk) and / or a compound cream and / or a vegetable cream containing no PGPR. possible.
• the whipped cream is a mixture containing a compound cream containing PGPR, a whipped cream containing no PGPR (concentrated milk containing) and / or a compound cream and / or a vegetable cream. obtain.
• the whipped cream of the present disclosure is the same as the above-mentioned whipped cream of the present disclosure, except that it is in a foamed state. That is, the properties and content of PGPR, the properties and content of fats and oils and water, and other components contained in the whipped cream of the present disclosure are the same as those of the above-mentioned whipped cream of the present disclosure.
• the whipped cream of the present disclosure is not limited in its embodiment as long as it contains 5 to 5500 mass ppm of PGPR.
• the whipped cream may be a foamed version of the whipped cream of the present disclosure.
• the whipped cream may be a whipped cream in which a PGPR-containing (whipped) cream and a PGPR-free (whipped) cream are mixed.
• the whipped cream can be a whipped cream to which PGPR is added when the whipped cream is foamed.
• the whipped cream may be a whipped cream containing PGPR mixed with sugar or the like and then foamed.
• the whipped cream can be a mixture of whipped cream and non-foamed whipped cream containing PGPR.
• a conventionally known method can be applied to foaming to obtain the whipped cream of the present disclosure.
• the whipped cream taken in a bowl may be whipped by hand using a whipped cream or may be whipped using an electric whisk. You may also whip using a large capacity mixer.
• Whipped cream whipped cream
• the overrun (degree of foaming, air content) of the whipped cream is not particularly limited.
• An appropriate overrun may be set as appropriate according to the use of the whipped cream.
• the overrun of the whipped cream is preferably 100-180%, more preferably 120-160%.
• the overrun of the whipped cream is the ratio (%) of the increased volume of the whipped cream, and is expressed by the following mathematical formula (1).
• the overrun measurement may be carried out in an environment of about 20 ° C. using a whipped cream having a product temperature of preferably about 5 to about 10 ° C. (more preferably about 7 ° C.).
• the temperature after whipping can be from about 11 to about 15 ° C.
• -Overrun (%) [(Cream mass before constant volume whipping-Cream mass after constant volume whipping) / (Cream mass after constant volume whipping)] x 100 (1)
• the whipped cream or whipped cream disclosed in the present disclosure can be used for conventional whipped cream or whipped cream, such as for confectionery bread, cooking, and beverages.
• the whipped cream can be used as it is for overcoating applications such as coffee jelly and mousse, and can be a material for complex foods.
• the whipped cream can be used, for example, in bakery foods such as cakes and breads, for nappes, sandwiches, toppings, etc., and can be a material for complex foods.
• vanilla flavor is stronger and lasts compared to the control 2 points
• the vanilla flavor is lasting compared to the control 1 point No difference from the control 0 points
• the vanilla flavor feels weaker than the control -1 point
• ⁇ Evaluation by whipped cream 1> (Preparation of fats and oils for whipped cream)
• the fats and oils for whipped cream of Examples 1 to 7 were prepared according to the formulation shown in Table 2. That is, 80 parts by mass of hydrogenated palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 20 parts by mass of the melting point fraction of palm kernel (manufactured by Nisshin Oillio Group Co., Ltd.) are heated and mixed to mix fats and oils (Example 1). The content of lauric acid in the total amount of fats and oils and constituent fatty acids was 37% by mass).
• whipped creams using the oils and fats for whipped cream of Examples 1 to 7 were prepared. That is, it was prepared according to the following production procedures (1) to (4). The pH of the prepared whipped cream was 6.6. Then, for each of the prepared whipped creams, 7 parts by mass of sugar was added to 100 parts by mass of whipped cream and whipped to 160% overrun using a tabletop whipped cream to obtain the whipped creams of Examples 8 to 14. Prepared. The prepared whipped cream was stored at 7 ° C. until flavor evaluation. (1) An aqueous phase component other than water was mixed with water to prepare an aqueous phase at 70 ° C.
• Example 8 (Evaluation of whipped cream flavor) The whipped cream of Example 8 using the oil and fat for whipped cream of Example 1 was used as a comparative control. According to the following evaluation criteria, five panelists who were skilled in evaluating the flavor of foods containing fats and oils evaluated the flavor when the whipped cream of Examples 9 to 14 was contained in the mouth. The whipped creams of Examples 9 to 14 were comprehensively evaluated based on the total score. The results are shown in Table 4.
• the whipped cream using the oil and fat for whipped cream of Example 4 and fresh cream are mixed in a mass ratio of 90:10 and 80:20, and 2
• Various compound type whipped creams were prepared.
• the whipped creams obtained by adding 10 parts by mass of sugar to 100 parts by mass of whipped cream and whipping to 120% overrun using a tabletop whipped cream were used as the whipped creams of Examples 17 and 18, respectively.
• the flavor of the whipped creams of Examples 16 to 18 was evaluated in the same manner as in ⁇ Evaluation 1 by whipped cream> using the whipped cream of Example 15 as a control. The results are shown in Table 5.
• Tetraglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818DG, trade name: Sunsoft 818H, manufactured by Taiyo Kagaku Co., Ltd.) instead of the hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) used for the fat and oil of Example 5 above.
• the oil and fat (818DG content 1000 mass ppm) of Example 19 using abbreviation: 818DG, manufactured by Taiyo Kagaku Co., Ltd. was prepared.
• Example 20 Similar to ⁇ Evaluation 1 by whipped cream>, the whipped cream using the oil and fat of Example 19 was foamed so that the overrun was 160%, and the whipped cream of Example 20 was obtained. Using the whipped cream of Example 8 as a control, the flavor of the whipped cream of Example 20 was evaluated in the same manner as in ⁇ Evaluation 1 by whipped cream>, and a comprehensive evaluation of ⁇ was obtained.
• whipped creams using the fats and oils for whipped cream of Examples 21 and 22 were prepared in the same manner as in ⁇ Evaluation 1 by whipped cream>.
• the pH of the prepared whipped cream was 6.5.
• the whipped cream obtained by adding 10 parts by mass of sugar to 100 parts by mass of whipped cream and whipping to 160% overrun using a tabletop whipped cream was used as the whipped cream of Example 23 and Example 24, respectively.
• whipped cream using the fats and oils for whipped cream of Examples 21 and 22 was prepared by the same method as in ⁇ Evaluation 1 by whipped cream>.
• the pH of the prepared whipped cream was 6.5.
• the whipped cream obtained by adding 10 parts by mass of sugar to 100 parts by mass of whipped cream and whipping to 160% overrun using a tabletop whipped cream was used as the whipped cream of Example 25 and Example 26, respectively.
• the prepared whipped cream was stored at 7 ° C. until flavor evaluation.

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• Polymers & Plastics (AREA)
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