Foamable oil-in-water type emulsified oil or fat composition

An oil-in-water type, emulsified grease technology, applied in the direction of edible oil/fat, edible oil/fat phase, dairy products, etc., can solve problems such as foaming, flavor problems, and insufficient dehydration resistance, etc., to achieve Odor suppression, good dehydration resistance, good foaming and dope stability

Active Publication Date: 2020-10-30
KANEKA CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The inventors of the present invention have conducted studies, and as a result, the foamable oil-in-water emulsified fat composition disclosed in Patent Document 1 has Whipping cream has a peculiar smell peculiar to emulsifiers, and there are problems in terms of flavor. In addition, there are problems in foamability and dehydration resistance.

Method used

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  • Foamable oil-in-water type emulsified oil or fat composition
  • Foamable oil-in-water type emulsified oil or fat composition
  • Foamable oil-in-water type emulsified oil or fat composition

Examples

Experimental program
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Effect test

Embodiment 1

[0127] (Example 1) Foamable oil-in-water emulsified fat composition and whipped cream

[0128] According to the coordination in Table 1, 3.50 parts by weight of palm kernel oil (rising melting point: 27°C, trans fatty acid: 0% by weight, total saturated fatty acid: 79.9%), palm oil middle fraction (trans fatty acid: 0.1 % by weight, total saturated fatty acid: 55.6% by weight) 19.26 parts by weight, palm olein (trans fatty acid: 0.2% by weight, total saturated fatty acid: 45.9% by weight) 12.07 parts by weight and canola oil (trans type Fatty acid: 0% by weight, total saturated fatty acid: 99.9% by weight) 0.35% by weight of the oil mixture, add 0.200% by weight of soybean lecithin, 0.140% by weight of polyglycerin saturated fatty acid ester (HLB: 8.4), and dissolve at 65°C. An oil phase part was prepared. At this time, the trans fatty acid content was 0.1% by weight and the saturated fatty acid content was 54.5% by weight in all fatty acids constituting the fats and oils in ...

Embodiment 2

[0136] According to the compounding in Table 1, the compounding amount of the palm oil intermediate fraction was changed to 18.96 parts by weight, and the compounding amount of canola oil was changed to 0.47 parts by weight, except that it was the same as in Example 1 A foamable oil-in-water emulsified fat composition and whipped cream were obtained.

Embodiment 3

[0138] According to the compounding in Table 1, the compounding amount of the palm oil intermediate fraction was changed to 18.91 parts by weight, and the compounding amount of canola oil was changed to 0.53 parts by weight, except that it was the same as Example 1 A foamable oil-in-water emulsified fat composition and whipped cream were obtained.

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Abstract

A foamable oil-in-water type emulsified oil or fat composition that contains 25-50% of an oil or fat, 0.5-1.3% of casein protein, 0.028-0.15% of potassium and sodium in total, 0.01-0.055% of an emulsifier, said emulsifier being a fatty acid ester having a C1 6-C22 unsaturated fatty acid bonded thereto, 3.7-25% of lauric oil or fat, 25-80% of a palm mid fraction, 15-65% of palm olein and 0.3-1.8% of extremely hardened high-erucic rapeseed oil, wherein, in the total oil or fat-constituting fatty acids, the content of saturated fatty acids is 47-65%.

Description

technical field [0001] The present invention relates to a foamable oil-in-water emulsified fat composition and whipped cream obtained by whipping the composition. Background technique [0002] Whipping cream is produced by foaming a foamable oil-in-water emulsified oil-fat composition. This foamable oil-in-water emulsified fat composition is required to have good emulsion stability (stock solution stability) and foamability, and to the obtained whipped cream, clear (Japanese original text: シャープリ) meltability in the mouth ( Original Japanese: Melt in the mouth け) and good richness (Original Japanese: コク). In addition, in whipped cream, water may be released over time during storage, and such a small amount of free water, that is, dehydration resistance, is required. [0003] On the other hand, the reduction of trans fatty acid and saturated fatty acid content in whipping cream is requested|required from health intention in recent years. In order to manufacture the foamable...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23L9/20
CPCA23D7/00A23L9/20
Inventor 宫本凉辅矶部敏秀
Owner KANEKA CORP
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