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WO2018139323A1 - Composition d'huile et de matière grasse pour crème fouettée - Google Patents

Composition d'huile et de matière grasse pour crème fouettée Download PDF

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Publication number
WO2018139323A1
WO2018139323A1 PCT/JP2018/001276 JP2018001276W WO2018139323A1 WO 2018139323 A1 WO2018139323 A1 WO 2018139323A1 JP 2018001276 W JP2018001276 W JP 2018001276W WO 2018139323 A1 WO2018139323 A1 WO 2018139323A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
mass
composition
whipped 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.)
Ceased
Application number
PCT/JP2018/001276
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English (en)
Japanese (ja)
Inventor
隼人 石川
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.)
Taiyo Yushi Corp
Original Assignee
Taiyo Yushi Corp
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 Taiyo Yushi Corp filed Critical Taiyo Yushi Corp
Priority to CN201880005637.6A priority Critical patent/CN110139565A/zh
Publication of WO2018139323A1 publication Critical patent/WO2018139323A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • 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 invention relates to an oil and fat composition for whipped cream.
  • Whipped cream using vegetable oil as a raw material has a great demand in the confectionery field and the like because it has advantages in terms of stability and price compared to fresh cream.
  • Patent Document 1 discloses an oil / fat composition for whipped cream, which is a combination of a palm kernel fractionated oil high melting point, a transesterified oil of palm oil, and palm kernel oil.
  • Patent Document 2 lauric oil or its hardened oil and fatty acid rich in glycerides having 16 to 24 fatty acids or fatty acid residues are mixed and selectively transesterified at positions 1 and 3.
  • a foamable oil-in-water emulsion using a transesterified oil is disclosed.
  • Patent Document 3 discloses a fat composition containing a specific transesterified oil and a lauric fat.
  • the transesterified oil include a fat and oil obtained by transesterifying a mixed oil of palm kernel oil and palm oil. Yes.
  • Patent Document 4 discloses fats and oils obtained by combining palm kernel stearin or hydrogenated oil thereof with a middle melting point portion or a low melting point portion of palm oil.
  • the present invention has an object of providing a new technique for improving emulsification stability while making use of the goodness of lauric fats and oils in the production of an emulsified composition for whipped cream.
  • the present inventor uses a transesterified oil having a low melting point of palm kernel fractionated oil in an emulsified composition for whipped cream. It has been found that the emulsion stability of the emulsion composition can be enhanced.
  • whipped cream means a foamed emulsion composition (foamed cream-like composition).
  • Emsified composition for whipped cream means a creamy emulsified composition before foaming.
  • the “oil composition for whipped cream” means an oil composition used for producing an emulsified composition for whipped cream.
  • emulsification stability means that the emulsified composition for whipped cream maintains an emulsified state immediately after production, and can be rephrased as, for example, shaking resistance in product distribution or the like. it can.
  • This invention which solves the said subject is an oil-fat composition for whipped cream containing the transesterification oil of the low melting part of palm kernel fractionation oil.
  • the fat and oil composition containing the transesterified oil having a low melting point of the palm kernel fractionated oil is useful from the viewpoint of both the good mouthfeel of the whipped cream and the emulsion stability of the emulsion composition for whipped cream.
  • the oil / fat composition further contains a lauric oil / fat other than the transesterified oil in the low melting point portion of the palm kernel fractionated oil.
  • lauric oil means an oil or fat mainly composed of lauric acid as a constituent fatty acid of triglyceride, or an oil or fat obtained by processing this.
  • the whipping property of the whipped cream emulsified composition can be enhanced by combining the transesterified oil and lauric fats and oils other than the transesterified oil.
  • “whipping” means that a moderate overrun whipped cream can be prepared with a moderate whipping time
  • enhancing whipping means shortening the whipping time and / or overloading. Including enhancing the run.
  • the lauric fat is a hardened oil.
  • the oil / fat composition contains 50 to 90% by mass of the transesterified oil and 10 to 30% by mass of the lauric oil / fat.
  • an oil and fat composition having such a composition in addition to whipping and emulsification stability, at least one of whipping properties and shape retention properties, and preferably both, impart particularly good characteristics. can do.
  • the said oil-fat composition contains the intermediate melting
  • fusing point of the said oil-fat composition is 29 degrees C or less.
  • This invention is an emulsified composition for whipped cream containing the oil-fat composition of this invention mentioned above.
  • the emulsified composition for whipped cream of the present invention is useful for preparing a whipped cream having high emulsification stability and good mouthfeel.
  • the oil / fat composition of the present invention is an oil / fat composition used in the production of an emulsified composition for hop cream, and includes transesterified oil of a low melting point part of palm kernel fractionated oil.
  • the transesterified oil at the low melting point of the palm kernel fractionated oil is an oil obtained by transesterifying the low melting point of the palm kernel fractionated oil.
  • the low melting point portion of the palm kernel fractionated oil is a low melting point portion obtained by dividing palm kernel oil into a high melting point portion and a low melting point portion by a conventional method (fractionation yield is 50 to 70%).
  • the melting point of the low melting point portion is preferably 22 to 26 ° C., more preferably 22.5 to 25.5 ° C., and further preferably 23 to 25.
  • the transesterification can be performed by a method known in the art. In this invention, it is preferable to use the transesterified oil obtained by the random transesterification method. Random transesterification can be performed, for example, according to a chemical method in which transesterification is performed using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is performed using non-selective lipase or the like as a catalyst. In the present invention, it is particularly preferable to use a transesterified oil obtained by performing a random transesterification reaction by a chemical method.
  • the melting point of the transesterified oil at the low melting point of the palm kernel fractionated oil is preferably 23 to 27 ° C, more preferably 23.5 to 26.5 ° C, and more preferably 24 to 26 ° C. preferable.
  • the SFC (mass%, hereinafter the same) of the transesterified oil of the low melting point part of the palm kernel fraction oil is preferably 55 to 68, more preferably 57 to 66; Is from 44 to 57, more preferably from 47 to 54; SFC at 15 ° C. is preferably from 30 to 43, more preferably from 33 to 40; SFC at 20 ° C. is preferably from 11 to 24 SFC at 25 ° C. is preferably 0-9, more preferably 0-6; SFC at 30 ° C. is preferably 0.
  • the transesterification oil of the low melting-point part of palm kernel fractionation oil has the following triglyceride compositions.
  • the triglyceride (C36) having a total of 36 carbon atoms of fatty acid residues constituting the triglyceride is preferably 9 to 19% by mass, more preferably 11 to 17% by mass.
  • the triglyceride (C42) in which the total number of carbon atoms of the fatty acid residues constituting the triglyceride is 42 is preferably 14 to 24% by mass, more preferably 16 to 22% by mass.
  • the transesterification oil of the low melting-point part of palm kernel fractionation oil further has the following triglyceride compositions.
  • the triglyceride (C34) having a total of 34 carbon atoms of fatty acid residues constituting the triglyceride is preferably 0 to 11% by mass, more preferably 2 to 9% by mass.
  • the triglyceride (C38) having a total of 38 carbon atoms of fatty acid residues constituting the triglyceride is preferably 9 to 20% by mass, more preferably 11 to 18% by mass.
  • the triglyceride (C40) having a total of 40 carbon atoms of fatty acid residues constituting the triglyceride is preferably 6 to 17% by mass, more preferably 8 to 15% by mass.
  • the triglyceride (C44) having a total of 44 carbon atoms of fatty acid residues constituting the triglyceride is preferably 5 to 16% by mass, more preferably 7 to 14% by mass.
  • the triglyceride (C46) having a total of 46 carbon atoms of fatty acid residues constituting the triglyceride is preferably 1 to 12% by mass, more preferably 3 to 10% by mass.
  • the triglyceride (C48) having a total of 48 carbon atoms in the fatty acid residues constituting the triglyceride is preferably 2 to 13% by mass, more preferably 4 to 11% by mass.
  • the content of the transesterified oil in the oil and fat composition of the present invention is not particularly limited, but preferably occupies the largest proportion in the oil and fat constituting the oil and fat composition, preferably 30% by mass or more, more preferably 40% by mass. As described above, the content is particularly preferably 50% by mass or more, and particularly preferably 60% by mass or more.
  • the content of the transesterified oil in the oil and fat composition of the present invention may be 100% by mass, preferably 90% by mass or less, and more preferably 80% by mass or less.
  • the oil / fat composition of the present invention may contain an oil / fat other than the transesterified oil as long as the basic properties required for the emulsified composition for whipped cream and the whipped cream prepared therefrom are not impaired.
  • the oil and fat composition of the present invention may further contain a lauric oil and fat other than the transesterified oil.
  • the lauric oil and fat can be used without particular limitation as long as the oil and fat obtained using these as raw materials in addition to coconut oil and palm kernel oil. Palm oil, fractionated oil of palm kernel oil; coconut oil, palm kernel Oils, hardened oils of these fractionated oils; coconut oil, palm kernel oil, and transesterified oils obtained using these fractionated oils as main raw materials (50% by mass or more) may be used. Moreover, you may use 2 or more types of fats and oils among these.
  • the lauric oil and fat from the viewpoint of further improving the shape retention of the whipped cream, it is preferable to use an oil selected from a hardened oil of palm oil and a hardened oil of palm kernel oil, and a hardened oil of palm kernel oil is used. More preferably. Further, as the lauric oil and fat, it is preferable to use an oil and fat selected from coconut oil, palm kernel oil, and hardened oil of coconut oil from the viewpoint of emphasizing good mouthfeel.
  • the content of the lauric fat is preferably 5 to 50% by mass, more preferably 10 to 30% by mass, and more preferably 15 to 25% by mass with respect to the oil and fat composition of the present invention.
  • the mass ratio of the transesterified oil at the low melting point of the palm kernel fractionated oil to the lauric oil and fat is preferably 9: 1 to 1: 1, more preferably 4: 1 to 1. 5: 1.
  • the total amount of the transesterified oil in the low melting point part of the palm kernel fractionated oil and the lauric oil / fat in the oil / fat composition of the present invention is preferably 70% by mass or more, and more preferably 80% by mass or more.
  • the total amount of the transesterified oil of the low melting point part of the palm kernel fractionated oil and the fat and oil selected from the hardened oil of palm oil and the hardened oil of palm kernel oil in the oil and fat composition of the present invention is preferably 70% by mass or more. More preferably, it is 80 mass% or more.
  • the oil and fat composition of the present invention may further contain a medium melting point portion of palm fractionated oil.
  • a medium melting point portion of palm fractionated oil when the lauric fats and oils described above are included, in particular, when a hardened oil of the lauric fats and oils is included, it is preferable to further include a middle melting point portion of the palm fractionated oil.
  • the content of the middle melting point of the palm fraction oil in the oil and fat composition of the present invention is preferably 5% by mass or more, more preferably 10% by mass or more. Moreover, although an upper limit is not restrict
  • the mass ratio of the low melting point transesterified oil and the middle melting point of palm oil fractionated oil in the oil composition of the present invention is preferably 9: 1 to 2: 1, more preferably 7: 1 to 5: 2. Further, the mass ratio of the lauric oil / fat to the middle melting point of the palm fractionated oil in the oil / fat composition of the present invention is preferably 4: 1 to 1: 1, more preferably 3: 1 to 1: 1, 2: 1. ⁇ 3: 2. Combining in such a range can improve the mouthfeel, whipability and shape retention.
  • composition of the oil and fat composition of the present invention include the following. 40 to 90% by mass, preferably 50 to 80% by mass, more preferably 55 to 65% by mass, of a low-melting part transesterified oil of palm kernel fractionated oil; 10 to 30% by mass, preferably 15 to 25% by mass of the hardened oil of the lauric fat or oil; It contains 5-30% by mass, preferably 10-25% by mass, of the middle melting point of the palm fractionated oil.
  • the total content of high melting point oil and fat having a melting point of 45 ° C. or higher is preferably 10% by mass or less, more preferably 5% by mass or less, and particularly preferably substantially included. Absent.
  • the content of fat and oil other than the above-described low melting point transesterification oil, lauric fat and oil, and the middle melting point of palm fractionated oil is preferably 10% by mass or less. More preferably, it is 5 mass% or less. In the oil and fat composition of the present invention, it is preferable that trans fatty acids are not substantially contained.
  • the melting point of the oil and fat composition of the present invention is preferably 29 ° C. or less, more preferably 28 ° C. or less, and further preferably 27 ° C. or less. Moreover, the melting point of the oil / fat composition is preferably 24 ° C. or higher, more preferably 25 ° C. or higher.
  • the SFC at 5 ° C. of the oil and fat composition of the present invention is preferably 60 to 75, more preferably 62 to 73; the SFC at 10 ° C. is preferably 49 to 62, and more preferably 47 to 60.
  • the SFC at 15 ° C. is preferably 35 to 48, more preferably 37 to 46; the SFC at 20 ° C. is preferably 15 to 28, more preferably 17 to 25;
  • the SFC is preferably 0-10, more preferably 1-8; the SFC at 30 ° C. is preferably 0.
  • the emulsified composition for whipped cream of the present invention comprises an aqueous phase part and an oil phase part, and includes the above-described oil and fat composition of the present invention in the oil phase part.
  • the mass ratio of the water phase part to the oil phase part can be appropriately set, but is usually about 80:20 to 50:50.
  • the oil phase part may contain only the oil and fat composition of the present invention as an oil or fat, and may further contain milk fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like.
  • the mixing ratio of the milk fat and the vegetable oil composition can be within the range of 0: 100 to 70:30 milk fat: vegetable oil composition by mass ratio.
  • the emulsified composition of the present invention can be produced by a general production method, but a typical method is described.
  • the emulsifier to be used is lipophilic
  • the raw material fat (fat composition of the present invention) An oil phase part is prepared by adding an emulsifier to a part or the whole and dissolving or dispersing it.
  • lipophilic emulsifiers include low-HLB emulsifiers among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride.
  • any of these may be used in appropriate combination.
  • milk fat derived from butter oil, butter, fresh cream, milk or the like these are heated and melted as necessary to prepare and use an oil phase part.
  • the oil phase part containing milk fat and the oil phase part containing the oil composition for whipped cream of the present invention comprising the above-described vegetable oil may be added to the aqueous phase part after mixing, and each may be added. May be.
  • the water phase part is sodium caseinate, skim milk powder, saccharides and, if necessary, sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, A thickening polysaccharide, a fragrance
  • oil phase part and water phase part are heated from 50 ° C. to 85 ° C., mixed and pre-emulsified.
  • the mixture is homogenized by a homogenizer, sterilized by a batch sterilization method, a UHT sterilization method by an intermediate heating method or a direct heating method, cooled and aged.
  • the sterilization step may be performed before or after the homogenization step.
  • the homogenization pressure of each time may be the same, and may differ.
  • the emulsified composition of the present invention can be made into a whipped cream by whipping by a conventional method.
  • the fats and oils used in the following examples and comparative examples are as follows.
  • -Transesterified oil with low melting point of palm kernel fractionated oil Palm kernel oil is fractionated into a liquid fraction (fractionation yield 70%) and a crystal fraction (fractionation yield 30%). Obtained as the low melting point part of the core oil.
  • the triglyceride composition of the obtained transesterified oil was as follows.
  • C34 is 5.6%, C36 is 14.3%, C38 is 14.5%, C40 is 11.8%, C42 is 19.9%, C44 is 10.5%, C46 is 6.2%
  • coconut oil Obtained by decolorizing and deodorizing coconut oil (melting point: 25 ° C.).
  • -Hardened oil of coconut oil Obtained by carrying out the extreme hardening treatment of coconut oil, and decoloring and deodorizing (melting point 32 ° C).
  • -Palm kernel oil Obtained by decolorizing and deodorizing palm kernel oil (melting point: 27 ° C).
  • -Hardened oil of palm kernel oil It obtained by performing the extreme hardening process of palm kernel oil, and decoloring and deodorizing (melting
  • Example 1 Preparation of emulsified composition and whipped cream [Example 1] 40 parts by mass of transesterified oil of the low melting point of palm kernel fractionated oil, 0.1 part by mass of saturated monoglycerin fatty acid ester, 0.05 part by mass of unsaturated monoglycerin fatty acid ester, 0.15 part by mass of sucrose fatty acid ester (HLB5) Part and 0.23 part by mass of lecithin were added to prepare an oil phase part. On the other hand, 54.37 parts by mass of water, 5 parts by mass of skim milk powder, and 0.1 parts by mass of sodium metaphosphate were added and then dispersed to prepare an aqueous phase part.
  • the oil phase part and the water phase part were mixed, pre-emulsified at 65 ° C., and then homogenized under pressures of 80 kg / cm 2 and 20 kg / cm 2 .
  • the mixture was sterilized by heating at 75 ° C., cooled to 5 ° C. to 10 ° C., and then aged at 5 ° C. overnight to obtain an emulsified composition for whipped cream of Examples.
  • 50 g of sugar was added to 500 g of this emulsified composition for whipped cream, the temperature was adjusted to 5.0 ° C., and whipped with a Hobart mixer until 8 minutes. 8 minutes standing whipped cream was further made up to 10 minutes (hardness 140-160).
  • Hardness is measured by placing whipped cream in a 45.5 ml container and using a micro penemeter: PENETRO METER made by RIGOSHA, using a circular sui (1 g), and measuring the penetration of the circular sui to the flattened cream 1/10 mm).
  • Example 1 the transesterification oil of the low melting point part of the palm kernel fractionation oil was changed to the fats and oils shown in Table 1, and an emulsified composition and a whipped cream were obtained in the same manner.
  • Emulsification stability is the time required for the emulsion composition to stir at 250 rpm with a 4 cm diameter propeller after 50 g of the whipped cream emulsion composition is put in a 100 cc beaker. Was measured. During the test, the product temperature of the emulsion composition was kept at 20 ° C.
  • the volume increase rate (%) after overrun whip (10 minutes) was measured.
  • the volume increase rate is expressed by the formula: ((a) (weight of a certain volume of water ⁇ weight of cream after whipping of the same volume as water) / (b) (weight of cream after whipping of the same volume as water) ) ⁇ 100.
  • the shape-retaining whipped cream was squeezed into a petri dish with a diameter of 30 to 40 mm and a weight of 5 to 7 g, and allowed to stand at 25 ° C. for 2 hours. did.
  • the melting point of the melting point oil / fat composition was measured according to the standard fat / oil analysis test method (2.2.4.2-1996, melting point increased melting point).
  • Solid fat content (SFC) The solid fat content (SFC) of the fat composition was measured according to the standard fat analysis method (2.2.9-2013 solid fat content (NMR method)).
  • Example 1 and Examples 2 to 7 it was found from comparison between Example 1 and Examples 2 to 7 that the whipping property can be enhanced by combining lauric oil and fat with the transesterified oil in the low melting point part of the palm kernel fractionated oil. Further, from comparison between Examples 4 and 7 and Examples 2, 3, 5, and 6, it is possible to further improve the whipping property and shape retention by using the hardened oil among the lauric oils and fats. I understood. Moreover, it turned out from the comparison with Example 2 and Example 3 that lipstick can be made still more favorable by using the hardened oil of coconut oil among lauric fats and oils. Moreover, it turned out that whip property can be made favorable by combining the intermediate melting
  • the present invention can be used for producing an emulsified composition for whipped cream.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne une nouvelle technique utilisée dans la fabrication d'une composition émulsifiée pour crème fouettée, destinée à augmenter la stabilité d'émulsification tout en produisant une huile et une matière grasse à base de laurine présentant de bonnes propriétés de fondant. Comme matière première pour la composition d'huile et de matière grasse pour crème fouettée, on utilise une huile transestérifiée qui est la partie à bas point de fusion de l'huile fractionnée de palme.
PCT/JP2018/001276 2017-01-30 2018-01-17 Composition d'huile et de matière grasse pour crème fouettée Ceased WO2018139323A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201880005637.6A CN110139565A (zh) 2017-01-30 2018-01-17 打发奶油用油脂组合物

Applications Claiming Priority (2)

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JP2017014743A JP6937582B2 (ja) 2017-01-30 2017-01-30 ホイップクリーム用油脂組成物
JP2017-014743 2017-01-30

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WO2018139323A1 true WO2018139323A1 (fr) 2018-08-02

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Publication number Priority date Publication date Assignee Title
CN111317038A (zh) * 2018-12-17 2020-06-23 中粮集团有限公司 一种油脂组合物及其制备方法
JP7325215B2 (ja) * 2019-04-26 2023-08-14 月島食品工業株式会社 起泡性水中油型乳化物およびホイップドクリーム
JPWO2022209820A1 (fr) * 2021-03-29 2022-10-06

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JPH05219887A (ja) * 1991-12-18 1993-08-31 Fuji Oil Co Ltd クリーム用油脂及びそれを使用した低油分クリーム
JP2000041609A (ja) * 1998-07-28 2000-02-15 Kao Corp 起泡性水中油型乳化物
WO2009025123A1 (fr) * 2007-08-22 2009-02-26 Fuji Oil Company, Limited Composition de graisse pour crème chantilly et crème chantilly
JP2015029447A (ja) * 2013-07-31 2015-02-16 ミヨシ油脂株式会社 油脂組成物とそれを用いた起泡性水中油型乳化組成物およびホイップクリーム
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JP5252997B2 (ja) * 2008-05-30 2013-07-31 太陽油脂株式会社 ホイップクリーム用水中油型乳化油脂組成物
US8603565B2 (en) * 2008-09-02 2013-12-10 The Nisshin Oillio Group, Ltd. Oil-and-fat composition and plastic oil-and-fat composition
WO2013080924A1 (fr) * 2011-12-01 2013-06-06 株式会社カネカ Composition d'huile ou de graisse émulsifiée de type huile-dans-eau moussable
MY157215A (en) * 2011-12-15 2016-05-13 Nisshin Oillio Group Ltd Oil and fat for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing the oil and fat
JP6387628B2 (ja) * 2014-03-05 2018-09-12 株式会社カネカ 起泡性水中油型乳化油脂組成物
JP6588728B2 (ja) * 2015-04-28 2019-10-09 株式会社カネカ 起泡性水中油型乳化物及びホイップドクリーム

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05219887A (ja) * 1991-12-18 1993-08-31 Fuji Oil Co Ltd クリーム用油脂及びそれを使用した低油分クリーム
JP2000041609A (ja) * 1998-07-28 2000-02-15 Kao Corp 起泡性水中油型乳化物
WO2009025123A1 (fr) * 2007-08-22 2009-02-26 Fuji Oil Company, Limited Composition de graisse pour crème chantilly et crème chantilly
JP2015029447A (ja) * 2013-07-31 2015-02-16 ミヨシ油脂株式会社 油脂組成物とそれを用いた起泡性水中油型乳化組成物およびホイップクリーム
JP2016208970A (ja) * 2015-05-01 2016-12-15 太陽油脂株式会社 凍結ホイップクリーム用油脂組成物

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CN110139565A (zh) 2019-08-16
JP2018121548A (ja) 2018-08-09

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