Oil - - - emulsion in water for whipped cream and whipped cream - powder

摘要

PURPOSE: To obtain the subject product composed of an oil and fat containing a specific triglyceride of mixed acids, an emulsifier and milk protein, excellent in emulsion stability, shaping property, shape holding ability and dewatering resistance, and having uniform foamability, nice melting in mouth and good flavor and eat feeling. ;CONSTITUTION: The objective product composed of (A) an oil and fat containing 5-70wt.% of a triglyceride of mixed acids consisting of a ≥C₂₀ saturated aliphatic acid residue and a ≥C₁₈ unsaturated aliphatic acid residue (preferably monobehenyl dioleate, monobehenyl dilinolate, etc.), (B) an emulsifier and (C) a milk protein. The triglyceride making up the component A can be obtained by ester interchange reaction of a mixed oil consisting of a triglyceride of ≥C₂₀ saturated aliphatic acid such as triglyceride of behenic acid, etc., and a triglyceride of ≥C₁₈ unsaturated aliphatic acid such as olive oil, etc. As the component B it is preferably to use together with lecithin, a monoglyceride and an aliphatic acid ester of sucrose.;COPYRIGHT: (C)1993,JPO&Japio