The freezer storage whip being completed cream null following component which uses the emulsification

摘要

PROBLEM TO BE SOLVED: To provide an emulsifying composition capable of offering frozen whipped cream having flavor, melting feeling in the mouth and moderate and excellent sweetness equivalent to normal whipped cream and lowering no overrun and property of making imitation flowers even when thawed and used and stable even when whipped with a continuously whip tool, and to provide the frozen whipped cream using the composition.;SOLUTION: This emulsifying composition contains the following components (a)-(d): (a) 6-18 mass% of saccharides with an average molecular weight of ≤500; (b) 10-50 mass% of vegetable oil and fat with SFC of 85-95% at 10°C, 35-45% at 20°C, and 4-12% at 30°C; (c) 0.1-1.0 mass% of polyglycerol saturated fatty acid ester; and (d) 0.1-0.5 mass% of polyglycerol unsaturated fatty acid ester. The frozen whipped cream is obtained by using the composition.;COPYRIGHT: (C)2003,JPO