Title:
OIL-IN-WATER TYPE EMULSIFIED CREAM, SNACK AND BREAD, AND METHOD FOR PRODUCING OIL-IN-WATER TYPE EMULSIFIED CREAM
Document Type and Number:
Japanese Patent JP2023130771
Kind Code:
A
Abstract:
To provide an oil-in-water type emulsified cream having excellent shape retention and syneresis resistance at room temperature despite extremely smooth melting in mouth and no aftertaste.SOLUTION: An oil-in-water type emulsified cream contains water 20 to 40 wt.%, fat 10 to 20 wt.%, whey protein 0.1 to 2.5 wt.%, emulsifier 0.1 to 1 wt.%, hydroxypropyl distarch phosphate 0.1 to 2.5 wt.%, at least one thickener selected from the group consisting of xanthan gum, tamarind, succinoglycan, guar gum and carrageenan 0.1 to 1 wt.%, saccharides (solid content) 40 to 55 wt.%, and divalent cation 0.015 to 0.09 wt.% in the total oil-in-water type emulsified cream. In the fat, SFC at 10°C is 75 to 100%, SFC at 30°C is 25 to 45%, the divalent cation/the whey protein (weight ratio) is 1/99 to 20/80, the specific gravity at 20°C is 0.9 to 1.2, and the median size of an aggregate in which fat globules are bound is 5 to 20 μm.SELECTED DRAWING: None
Inventors:
SEKI TAKASHI
Application Number:
JP2022035251A
Publication Date:
September 21, 2023
Filing Date:
March 08, 2022
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A23D7/00; A21D13/30; A23L9/20; A23L29/219; A23L29/238; A23L29/256; A23L29/269
Attorney, Agent or Firm:
Ariko Patent Office