Process for the preparation of an aerosol type whipping cream

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type

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426116, 426602, 426604, 426394, A23L 119, B65D 8572, B65D 8314

Patent

active

043438253

ABSTRACT:
A whipping cream is obtained using a partially enzymolyzed soybean protein, with which an aerosol container is filled up and CO.sub.2 gas as a propellant is charged under pressure into the container. When the partially enzymolyzed soybean protein is used in amounts of 1-6% by weight based on the cream, the whipping cream exhibits good emulsification state and has moderate overrun and a shape-maintaining property when extruded with CO.sub.2 gas.

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