Foamable oil-in-water emulsion

Details Foamable oil-in-water emulsion Foamable oil-in-water emulsion

1995-08-14

1999-10-05

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426570, 426602, 426604, A23D 700

Patent

active

059620587

ABSTRACT:
A sweetened foamable oil-in-water emulsion capable of giving a whipped cream with improved heat resistance and melting behavior in mouth, which comprises a triglyceride, a glycerol di(saturated fatty acid) ester of which saturated fatty acid moieties have from 12 to 22 carbon atoms, a protein, an emulsifier, water, and at least one member selected from the group consisting of a sugar and a sugar alcohol, and consists of, based on the total weight of the emulsion, from 3 to 50% by weight of an oily phase and from 50 to 97% by weight of an aqueous phase, in which the oily phase comprises the triglyceride and from 1 to 50% by weight, based on the total weight of the oily phase, of the glycerol di(saturated fatty acid) ester, and the aqueous phase comprises 10% by weight or more, based on the total weight of the aqueous phase, of at least one member selected from the group consisting of a sugar and a sugar alcohol.

REFERENCES:
patent: 4284655 (1981-08-01), Miller
patent: 4966779 (1990-10-01), Kerk
patent: 5160759 (1992-11-01), Nomura
Swern 1979 Baileys Industrial Oil and Fat Products vol. 1, 4th ed J Wiley & Sons New York pp. 19,27,413-418.

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