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Fat composition for whipping cream

A technology of oil composition and whipping cream, which is applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of reducing melting in the mouth, high melting point, etc., and achieve the effect of excellent emulsification stability and excellent melting in the mouth

Active Publication Date: 2016-05-25
TAIYO YUSHI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fully hydrogenated oils (extremely hydrogenated oils) have a high melting point, which reduces meltability in the mouth

Method used

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  • Fat composition for whipping cream
  • Fat composition for whipping cream
  • Fat composition for whipping cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0075] fat preparation method

[0076] (1) Using 0.143% sodium methoxide as a catalyst, a mixed oil of 40% by mass coconut oil and 60% by mass of palm oil was subjected to a non-selective transesterification reaction at 90°C for 30 minutes to decolorize and deodorize to obtain Grease 1. The melting point of Grease 1 is 34°C. The amount of trans fatty acid was 0.5% by mass.

[0077] (2) Using 0.143% sodium methoxide as a catalyst, non-selective transesterification was carried out at 90° C. for 30 minutes on a mixed oil of 35 mass % coconut oil and 65 mass % palm oil to decolorize and deodorize to obtain oil 2. The melting point of fat 2 is 34°C. The amount of trans fatty acid was 1.1% by mass.

[0078] (3) Using 0.12% sodium methoxide as a catalyst, carry out non-selective transesterification reaction for 30 minutes at 90°C on a mixed oil of 40 mass % palm kernel oil and 60 mass % palm oil to decolorize and deodorize to obtain oil 3 . The melting point of fat 3 is 34°C. T...

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PUM

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Abstract

A grease composition for whipped cream contains at least two types of grease. A differential scanning calorimetry (DSC) curve of the grease composition has at least two mountain-shaped peaks. The proportion of the area AH of the mountain-shaped peak at a high-temperature side to the area AL of the mountain-shaped peak at a low-temperature side is AH / AL which is below 0.20. The proportion of the height HH of the mountain-shaped peak at the high-temperature side to the height HL of the mountain-shaped peak at the low-temperature side is HH / HL which is below 0.35. Compared with the prior art, the grease composition for whipped cream has better emulsion stability (thermal shock resistance) under a condition that dramatic temperature changes exist during transportation and storage.

Description

technical field [0001] The present invention relates to a fat-fat composition for whipped cream for providing whipped cream excellent in emulsification stability, foamability, shape retention, and meltability in the mouth. Background technique [0002] Vegetable cream (oil-in-water emulsion) made from vegetable fats and oils has been known to be used as whipping cream used in wagashi making and cooking. Vegetable cream has the advantage of being more stable than whipped cream obtained from raw milk and can be produced at relatively low cost, so its consumption is large. [0003] In the production of this vegetable cream, many proposals have been made to obtain whipped cream that is excellent in emulsification stability, melting in the mouth, decorating properties, and foaming properties even under conditions where the temperature changes during distribution. [0004] In particular, for cream that circulates in the state of cream before foaming, properties such as foamabilit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007
Inventor 宫西真由子小柳和一郎
Owner TAIYO YUSHI
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