The whip doing, it makes the filling material of the ice cream the cream null for the whip

摘要

PURPOSE:To obtain the title cream with such viscosity as to be easy to fill, causing little bubble burst, favorable in melting feel in the mouth. thus useful for ice cream, etc., by using an undistilled glycerin fatty acid monoester with a specific fatty, oil as the base. CONSTITUTION:The objective cream 1000-2000cp in viscosity when the overrun falls between 150 and 200% in its whipping can be obtained by using (A) such fatty oil that in DSC analysis, when cooled at a rate of 70-20 deg.C/min, held at 0 deg.C for 10min, and warmed at a rate of 2 deg.C/min, the amount of crystal melted at 0-10 deg.C accounts for 5wt.% of the total amount, the peak temperature for the melting is 25+ or -5 deg.C, and the amount of crystal melted at 10-30 deg.C accounts for 60-80wt.% of the total amount, and (B) a combination of (1) an undistilled glycerin fatty acid monoester with the ratio of glycerin fatty acid monoester to glycerin fatty acid diester = (4:6)-(6:4) and an iodine value of 2-5 and (2) a sucrose fatty acid ester containing 10-30wt.% of monoester.