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Foamable water-in-oil emulsion

A water-in-oil type and emulsion technology, applied in dairy products, food science, cream substitutes, etc., can solve the problems of general products without proper structure, insufficient effect, inconvenience, etc.

Inactive Publication Date: 2010-03-10
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, compared to margarine using hardened oils containing trans fatty acids, margarine containing a large amount of palm oil and processed fats and oils derived from palm oil has low foamability, so palm oil and processed fats and oils derived from palm oil are used in The amount of use in cream cream fats that require foamability is limited
[0007] Japanese Patent Laid-Open No. 8-47373 intends to solve this problem by using a specific emulsifier, but no sufficient effect has been obtained.
[0008] This shows that the above-mentioned existing foamable water-in-oil emulsion obviously still has inconvenience and defects in structure and use, and needs to be further improved urgently.
In order to solve the above-mentioned problems, the relevant manufacturers have tried their best to find a solution, but for a long time no suitable design has been developed, and the general product has no suitable structure to solve the above-mentioned problems. This is obviously the relevant industry. Urgent problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] According to the composition shown in Example 1-Example 4 of Table 1, after adding and mixing all raw materials, it quenched and kneaded with the scraped surface heat exchanger, and obtained the water-in-oil type emulsion. In addition, the SFC of fats and oils is 22% at 10°C and 1% at 35°C. The obtained water-in-oil emulsion was whipped to form cream cream, and the specific gravity of the cream cream when the whipping time was 5 minutes, 10 minutes, 12 minutes, and 15 minutes was measured.

[0041] In addition, 1 kg of water-in-oil type emulsions were whipped using a Kenwood mixer (125 rpm) at room temperature 20 degreeC. The whipping results are shown in Table 3.

[0042] When whipped for 5 minutes, the specific gravity of the cream cream is less than or equal to 0.5, and when whipped for 15 minutes, the specific gravity of the cream cream is less than or equal to 0.35.

Embodiment 2

[0044] The polysorbate 60 of Example 1 was replaced with polysorbate 80, and the water-in-oil type emulsion was obtained on the same conditions as Example 1, and the whipping test was performed.

[0045] Same as Example 1, when whipped for 5 minutes, the specific gravity of the cream cream is less than or equal to 0.5, and when whipped for 15 minutes, the specific gravity of the cream cream is less than or equal to 0.35.

Embodiment 3

[0047] The amount of polysorbate 80 added in Example 2 was changed from 0.5% to 0.001%, and a water-in-oil emulsion was obtained under the same conditions as in Example 1, and a whipping test was performed.

[0048] Compared with Example 1, when whipped for 5 minutes, the specific gravity of cream cream was slightly higher than 0.55, and when whipped for 15 minutes, the specific gravity of cream cream reached 0.39.

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PUM

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Abstract

A foamable water-in-oil emulsion for buttercream having good foamability is provided, by using a fat containing large amounts of palm oil and palm oil product which is previously difficult to use. The foamable water-in-oil emulsion for buttercream having good foamability is obtainable by using a fat formulated with 90 wt% or more of palm oil and a processed fat from palm oil, with a polysorbate as emulsifying agent. Furthermore, a foamable water-in-oil emulsion for buttercream containing substantially no trans-fatty acids is also readily obtainable.

Description

technical field [0001] The present invention relates to a foamable water-in-oil emulsion. Background technique [0002] Butter cream (butter cream) is made by blending sugar and other fats such as butter, margarine, and shortening as needed, and stirring and bubbling. It is used in various desserts, cakes, etc. middle. However, since the fat of cream cream is a continuous phase or a water-in-oil emulsion, although the preservation of cream cream is excellent, it is different from the oil-in-water emulsion represented by fresh cream (fresh cream). In any case, the mouth-melting property is poor, resulting in a heavier taste. [0003] Therefore, attempts have been made to improve the texture of cream by increasing the foamability of fats and making the specific gravity of cream cream lighter. [0004] For example, Japanese Patent Laid-Open No. 2006-273925, Japanese Patent Laid-Open No. 2005-176738, Japanese Patent Laid-Open No. 2004-290185, and Japanese Patent Laid-Open No....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/19A23L9/20
Inventor 冈本和久
Owner FUJI OIL CO LTD
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