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Foamable oil-in-water emulsion

An oil-in-water type, emulsion technology, which is applied in dairy products, food science, cream substitutes, etc., can solve the problems of undisclosed emulsions such as whipped cream, and achieve excellent mouth solubility, high whipping characteristics, and excellent flavor Effect

Inactive Publication Date: 2008-07-16
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, Patent Document 3 and Patent Document 4 do not disclose an emulsion that can provide whipped cream having the mouthfeel, melt-in-the-mouth property, and flavor as obtained in the present invention.

Method used

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  • Foamable oil-in-water emulsion
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  • Foamable oil-in-water emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0038] The present invention will be explained in detail by examples, but the spirit of the present invention is not limited to the following examples. In the examples, "%" and "part" are by weight. In particular, it goes without saying that the order of addition of additives, the order of emulsification such as adding an oil phase to a water phase or adding a water phase to an oil phase are not limited to the following examples. The results were evaluated by the following methods.

[0039] [A] Plasticization test of oil-in-water emulsion (stability of oil-in-water emulsion)

[0040] Plasticization test: put 50g of oil-in-water emulsion in a 100mL beaker, keep it warm at 20°C for 2h, and then shake it with a table shaker for 5min. Afterwards, it is possible to check whether plasticization of the oil-in-water emulsion occurs.

[0041] [B] Evaluation method of a product obtained by whipping an oil-in-water emulsion.

[0042] (1) Whipping time: the mixture of 1kg oil-in-water...

experiment example 1

[0046] Experimental example 1: Preparation of oil containing S2L (1)

[0047] A mixture of 20 parts of safflower oil and 80 parts of stearic acid was transesterified with a lipase specific for 1 and 3 positions, and then the ethyl ester part was removed by distillation to obtain S2L-containing oil (1).

experiment example 2

[0048] Experimental example 2: Preparation of oil containing S2L (2)

[0049] The mixture of cottonseed oil: acetone = 20:80 was melted, stirred and cooled to -10°C, and kept for 30 minutes to precipitate crystals. After that, the mixture was filtered under reduced pressure to separate into a crystal portion and a liquid portion.

[0050] The acetone in the resulting crystal portion was removed by conventional methods, and then this portion was decolorized and deodorized by conventional methods to obtain S2L-containing oil (2).

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Abstract

Disclosed is a foamable oil-in-water emulsion which has excellent feeling in the mouth, meltability in the mouth, and flavor and taste when whipped into a whip cream and also has high emulsion stability and whipping property. The foamable oil-in-water emulsion comprises an oil-and-fat component, a non-fat milk solid and water, in which the content of S2L-type triglyceride (wherein S means stearic acid and palmitic acid and L means linoleic acid) in the oil-and-fat component is 0.8 to 18% and is smaller than 8 / 900x(X-45)2+8 (wherein X represents the percentage of the oil-and-fat component, provided that it falls within the range of 10 to 45), and the content of S2L-type triglyceride in the foamable oil-in-water emulsion is as small as several percent or less, and the SFC of the oil-and-fat component falls within the range of 50 to 95 at 10° C.

Description

technical field [0001] The present invention relates to a foamable oil-in-water emulsion (the emulsion foams to form a whipped cream) which can be used as a cake topping, etc., or in a sandwich cake. More specifically, the present invention relates to a foamable oil-in-water emulsion that has excellent mouthfeel, melt-in-the-mouth properties, and excellent flavor when whipped, while having high emulsification stability and foam-forming properties Sex (whipping property). Background technique [0002] Starch, emulsifiers, viscous polysaccharides, cellulose, etc. are usually used to improve the mouthfeel and mouth melting properties of whipped cream. However, obtaining significant mouthfeel or melt-in-the-mouth properties requires the addition of large amounts of starch, emulsifiers, viscous polysaccharides or cellulose. Since the flavor or taste of starch, emulsifier, viscous polysaccharide or cellulose itself affects the mouthfeel and mouth melting properties of whipped cr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/19A23D7/00A23L9/20
CPCA23D7/003A23L1/193A23L9/22
Inventor 市山裕之稻叶美穗子日高博志
Owner FUJI OIL CO LTD
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