+

WO2011077975A1 - Composition d'huile et de graisse et émulsion d'huile dans l'eau utilisant une composition d'huile et de graisse - Google Patents

Composition d'huile et de graisse et émulsion d'huile dans l'eau utilisant une composition d'huile et de graisse Download PDF

Info

Publication number
WO2011077975A1
WO2011077975A1 PCT/JP2010/072263 JP2010072263W WO2011077975A1 WO 2011077975 A1 WO2011077975 A1 WO 2011077975A1 JP 2010072263 W JP2010072263 W JP 2010072263W WO 2011077975 A1 WO2011077975 A1 WO 2011077975A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
fat
water emulsion
palm
cream
Prior art date
Application number
PCT/JP2010/072263
Other languages
English (en)
Japanese (ja)
Inventor
清美 大西
麻衣 宮原
博文 春名
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to JP2011547473A priority Critical patent/JP5801720B2/ja
Publication of WO2011077975A1 publication Critical patent/WO2011077975A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention relates to an oil and fat composition suitable for a raw material for creams used mainly in confectionery and bread making fields, particularly oil-in-water emulsions used as whipped creams.
  • the present invention is an oil-in-water emulsion mainly used in the confectionery and bakery areas, particularly an oil-in-water emulsion used as a whipped cream.
  • the present invention relates to an oil-in-water emulsion that is high and has good whipping properties.
  • the phrase “substantially free of trans fatty acid” means that the content of trans fatty acid is less than 5% by mass.
  • the creams in the ministerial ordinances such as milk produced from milk are foods that have 100% milk fat in the cream, and have no other substitute for flavor and good meltability in the mouth.
  • the physical properties of the cream are easily changed due to temperature changes, and the cream is hardened during transportation, and the end point width when whipping is short and difficult to handle, and it is also expensive.
  • whipped creams are commercially available, including those called pure plant cream made only from vegetable fats.
  • fats and oils used as raw materials for inexpensive creams hardened oil obtained by hydrogenating and hardening vegetable oil has been mainly used.
  • trans fatty acids contained in the hardened oil are related to diseases such as heart disease.
  • diseases such as heart disease.
  • Europe and the United States there are countries that take measures such as obligation to label trans-fatty acids in foods and prohibit them from being included in foods, and interest is also increasing in Japan.
  • oil-in-water emulsions used for creams, particularly whipped creams it has been required not to use vegetable oil hardened oils containing trans fatty acids.
  • Trans fatty acids include the use of solid fat, palm oil, and palm middle melting point fractionation oil (PMF) at room temperature without hydrogenation.
  • PMF palm middle melting point fractionation oil
  • palm oil has poor crystallinity and the stability of the cream is poor, making it difficult to use as an alternative to hardened oil.
  • Patent Document 1 discloses a whipped cream using PMF.
  • the whipped cream of Patent Document 1 is a low-fat type cream with a low oil content, and there is a problem in emulsification stability in blending a high oil content containing a large amount of fats and oils, which is not satisfactory in practice.
  • the object of the present invention is an oil-in-water emulsion mainly used in the confectionery and bakery areas, particularly an oil-in-water emulsion used as a whipped cream. It is providing the oil-fat composition which can be used suitably, in order to manufacture an oil-in-water-type emulsion with high whipping property.
  • the object of the present invention is to provide an oil-in-water emulsion mainly used in confectionery and bread making fields, especially an oil-in-water emulsion used as a whipped cream, and is stable in emulsification even if it contains a high oil content.
  • the present invention is to provide an oil-in-water emulsion product characterized by high properties and good whipping properties, and less change in physical properties due to temperature change even in cream after whipping.
  • the present inventors have used trans-fatty acids by using an oil-and-fat composition combined with a specific oil-and-fat raw material with a small amount of trans-fatty acids for the production of an oil-in-water emulsion. It was found that an oil-in-water emulsion that is substantially free and has a high oil content and high emulsification stability and good whipping properties was obtained, and the present invention was completed.
  • 1st invention of this invention is an oil-fat composition containing lauric oil-fat and liquid palm oil with melting
  • a second invention of the present invention is the oil / fat composition according to the first invention, wherein the lauric oil / fat is an oil / fat derived from a palm or palm kernel.
  • a third invention of the present invention is the oil or fat composition according to the first or second invention, wherein the liquid palm oil is a palm fraction soft part having an iodine value of 55 to 80.
  • a fourth invention of the present invention is the oil or fat composition according to any one of the first to third inventions, wherein the oil or fat composition is used for an oil-in-water emulsion.
  • the fifth invention of the present invention is an oil-in-water emulsion containing the oil or fat composition according to any one of the first to fourth inventions.
  • a sixth aspect of the present invention is the oil-in-water emulsion according to the fifth aspect of the present invention, wherein the oil-and-fat content of the oil-in-water emulsion exceeds 40% by mass.
  • 7th invention of this invention is an oil-in-water emulsion of this invention 5 or 6 whose said oil-in-water emulsion is a whipped cream.
  • An eighth aspect of the present invention is a food product using the oil-in-water emulsion according to any one of the fifth to seventh aspects of the present invention.
  • an oil-in-water emulsion used as a cream, particularly as a whipped cream is substantially free of trans fatty acid and has high emulsion stability even when the oil content is higher than 40% by mass.
  • an oil and fat composition that can be suitably used can be provided.
  • creams used mainly in confectionery and bread making fields are substantially free of trans fatty acids and are stable even in high oil content.
  • the oil-in-water emulsion product is characterized by high properties and good whipping properties, and little changes in physical properties due to temperature changes even in creams after whipping.
  • the cream which is an oil-in-water emulsion according to the present invention suppresses an increase in the viscosity of the cream during transportation (a so-called phenomenon), prevents the whipped cream from losing its shape and watering after whipping the cream, Tolerance by change is given.
  • the lauric fats and oils having a melting point of 35 ° C. or higher referred to in the present invention include 40% by mass or more of lauric acid, which is a saturated fatty acid having 12 carbon atoms, as a fatty acid constituting the fats and oils, and a melting point of 35%. Oils and fats above °C.
  • a raw oil / fat for the lauric oil / fat from one or more of coconut oil, palm kernel oil, fractionated oil, extremely hardened oil, and transesterified oil.
  • fats and oils other than the above-mentioned oils derived from coconut oil and palm kernel oil may be mixed in a range where lauric acid is 40% by mass or more in the total constituent fatty acids of the fats and oils.
  • trans fatty acid content may be less than 5 mass%.
  • the content of the lauric oil having a melting point of 35 ° C. or more is preferably 20 to 60% by mass in the oil or fat composition. More preferably, it is 25 to 50% by mass, and further preferably 30 to 50% by mass.
  • the oil / fat composition is given a cooling feeling peculiar to the lauric fat / oil, and by blending this fat / fat composition, the oil-in-water emulsification of the present invention.
  • a whipped cream made of a foamed product becomes a cool and meltable mouth.
  • the liquid palm oil as used in the present invention refers to palm oil that has been subjected to fractionation treatment (natural fractionation, solvent fractionation, surfactant fractionation, etc.) and has fluidity at 25 ° C. If there is fluidity, oily fat crystals may be contained in the liquid palm oil.
  • the liquid palm oil referred to in the present invention is preferably a palm fractionated soft part obtained by fractionating palm oil.
  • Liquid palm oil can use what is called the palm olein which fractionated palm oil one step, and also the super olein which fractionated palm olein.
  • the iodine value of liquid palm is preferably 55 to 80, more preferably 55 to 75, and still more preferably 55 to 70.
  • the content of liquid palm oil is preferably 20 to 60% by mass in the oil or fat composition. More preferably, it is 20 to 50% by mass, and further preferably 30 to 50% by mass.
  • the content of the liquid palm oil is within the above range, the cream which is an oil-in-water emulsion obtained using the oil and fat composition of the present invention has a good stability, and the viscosity of the cream increases during transportation. (A phenomenon called “bottom”) can be suppressed.
  • Other vegetable oils and fats can be added to the oil and fat composition of the present invention in addition to lauric oils and fats having a melting point of 35 ° C. or higher and liquid palm oil.
  • various vegetable oils and fats various processed oils and fats obtained by processing one or two or more vegetable oils and fats selected from these various vegetable oils and fats as needed, such as hydrogenation, transesterification, fractionation, etc.
  • trans fatty acid content may be less than 5 mass%.
  • the content of other vegetable oils and fats is preferably 1 to 30% by mass in the oil and fat composition. More preferably, it is 1 to 25% by mass, and further preferably 5 to 20% by mass.
  • the solid fat content in the oil and fat composition of the present invention is preferably 40 to 60% at 10 ° C, 5 to 20% at 30 ° C, more preferably 45 to 55% at 10 ° C and 5 to 5 at 30 ° C. 15%.
  • the whipped cream obtained by foaming the oil-in-water emulsion obtained using the oil and fat composition of the present invention is preferable because it has good shape retention and good mouth melt.
  • the solid fat content can be measured according to 2.2.9-2003 solid fat content (NMR method) of “Standard oil analysis test method” edited by Japan Oil Chemists' Society.
  • the trans fatty acid content can be measured by gas chromatography (AOCS Ce1f-96 compliant).
  • the oil and fat composition of the present invention usually does not contain components other than fats and oils, but a small amount of components other than fats and oils can be added as long as the effects of the present invention are not impaired.
  • These are preferably oil-soluble components that dissolve in fats and oils, and examples include emulsifiers, antioxidants, and fragrances. These addition amounts are preferably less than 5% by mass, more preferably less than 3% by mass, and even more preferably less than 1% by mass with respect to the oil and fat composition.
  • the oil / fat composition of the present invention can be used for oil-in-water emulsion foods.
  • oil-in-water emulsion foods for example, it can be suitably used as fats and oils used in the production of creams, coffee whiteners, ice creams and the like.
  • the oil / fat composition of the present invention is particularly used as an oil / fat for use in the production of whipped cream (including both whipped cream before foaming and whipped cream after foaming). It can be used suitably.
  • the oil-in-water emulsion of the present invention is characterized by containing the oil and fat composition of the present invention, water, and an emulsifier.
  • the oil-in-water emulsion of the present invention preferably contains 50 to 100% by mass of the oil and fat composition of the present invention.
  • Milk fat may be contained as fats and oils other than the fat and oil composition of the present invention.
  • the content of the oil / fat composition of the present invention is 50 to 99% by mass in the total oil / fat components in the oil-in-water emulsion containing the milk fat itself. Preferably, it is 60 to 99% by mass.
  • the content of milk fat is preferably 1 to 50% by mass, and more preferably 1 to 40% by mass.
  • oil-in-water emulsion of the present invention a high oil content exceeding 40% by mass or a low oil content of 40% by mass or less can be used.
  • the oil component referred to in the present invention refers to a combination of oil and fat and an oil-soluble component dissolved in the oil and fat.
  • the oil-in-water emulsion of the present invention preferably has a fat content of 20 to 50% by mass, more preferably 30 to 50% by mass, and more than 40% by mass and 50% by mass or less. Further preferred. That is, creams, particularly whipped creams, which are oil-in-water emulsions with a high oil content containing more than 40% by mass of fats and oils, have a rich body and a good taste.
  • the oil-in-water emulsion of the present invention is a component that is usually blended in an oil-in-water emulsion as a component other than the fat component, such as water, emulsifier, nonfat milk solids, whole milk powder, saccharides, stabilizer, salts An appropriate amount of a fragrance or the like can be blended.
  • the emulsifier examples include conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, organic acid fatty acid ester, polysorbate and the like.
  • the emulsifier is preferably 0.1 to 10% by mass in the oil-in-water emulsion. More preferred is 0.1 to 8% by mass, and further more preferred is 0.1 to 6% by mass.
  • non-fat milk solids examples include skim milk, skim milk powder, whey powder, and sodium caseinate.
  • the non-fat milk solid content can be used by partially replacing with vegetable protein.
  • the non-fat milk solid content is preferably 0.1 to 10% by mass in the oil-in-water emulsion. More preferred is 0.1 to 8% by mass, and further more preferred is 0.1 to 6% by mass.
  • saccharide examples include glucose, maltose, sorbitol, sucrose, lactose and the like.
  • Examples of the stabilizer include xanthan gum and guar gum.
  • salts examples include sodium metaphosphate, alkali metal salt of phosphoric acid, alkali metal salt of citric acid, and the like.
  • the method for producing the oil-in-water emulsion of the present invention is not particularly limited, and can be produced by a conventionally known method.
  • it can manufacture by mixing an oil phase and a water phase and homogenizing the obtained emulsion.
  • the homogenization treatment may be pre-homogeneous performed before the sterilization treatment, or post-homogeneity performed after the sterilization treatment, or two-stage homogeneity combining both pre-homogeneity and post-homogeneity may be performed. .
  • milk fat When milk fat is contained in the oil-in-water emulsion of the present invention, it is produced by adding milk fat to the oil composition of the present invention to prepare an oil phase containing milk fat and emulsifying it together with the water phase. be able to. Moreover, it can manufacture also by mix
  • the oil-in-water emulsion of the present invention can be used as foods such as creams, coffee whiteners, and ice creams.
  • creams it can be suitably used as whipped cream (including both whipped cream before foaming and whipped cream after foaming).
  • the whipped cream can be suitably used for confectionery such as cakes and breads, toppings for foods in the bread making region, nappe, filling applications, and the like.
  • the food using the oil-in-water emulsion of the present invention refers to a food produced using the oil-in-water emulsion of the present invention.
  • the oil-in-water emulsion when it is a cream, it can be suitably used for white sauce, cream sauce, etc. as a food for whipping to make a cake or bread area, or a cream for cooking without foaming.
  • it can be used to produce new foods by mixing with other vegetable fat creams and fresh creams (creams made only from milk fat).
  • Tables 1 to 3 show the compositions and analysis results of the oil and fat compositions A to I.
  • the oil and fat compositions A to I are Examples 1 to 3 and Comparative Examples 1 to 6.
  • oil-in-water emulsions (creams) with a high oil content having a fat / oil content of 44.5% as shown in Table 4 were obtained.
  • the respective creams using the oil / fat compositions A to I are Examples 4 to 6 and Comparative Examples 7 to 12.
  • the evaluation results of the oil-in-water emulsion (cream) are shown in Tables 5-7.
  • Laurin-based fats and oils (a): Ultra-hardened fats after mixing 98% by weight of palm kernel oil and 2% by weight of palm oil (manufactured by Nisshin Oilio Group, 43.8% by weight of lauric acid, melting point 42 ° C., transformer Fatty acid 0.0% by mass) Palm extremely hardened oil (trade name: Yashi Hard 34, manufactured by Nisshin Oilio Group, 45.6% by mass of lauric acid, melting point 31 ° C., 0.0% by mass of trans fatty acid) Palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group, fatty acid composition: lauric acid content 45.4% by mass, melting point 25 ° C., trans fatty acid 0.4% by mass) Palm-based blended hardened oil: 50% by weight of palm kernel olein oil and 50% by weight of palm stearin, and after the transesterification, extremely hardened oil (manufactured by Nisshin Oilio Group, 22.7% by weight of
  • An oil phase was prepared by dissolving and dispersing an emulsifier (soy lecithin 0.25% by mass, glycerin fatty acid ester 0.0625% by mass, sorbitan fatty acid ester 0.0625% by mass) and perfume in the oil and fat composition.
  • emulsifier sodium metaphosphate and emulsifier (sucrose fatty acid ester 0.125%) were dissolved in water and dispersed to prepare an aqueous phase.
  • the oil phase was added to the aqueous phase, and pre-emulsified with a homomixer while adjusting the temperature to 60 to 70 ° C.
  • the mixture was homogenized under a pressure of 6.0 MPa, batch sterilized at 85 ° C. for 15 minutes, cooled to about 10 ° C., and then aged in a refrigerator at 5 ° C. for about 18 hours.
  • ⁇ Emulsification stability> Each cream is weighed 60g in a 100ml beaker, the product temperature is adjusted to 20 ° C, and it is rotated at 160rpm with a three-one motor (four blade propeller) until the cream solidifies and thickens (so-called bottling). was measured. The longer the time until the cream is solidified and thickened, the higher the emulsification stability. The time until solidification and thickening is usually preferably 10 minutes or longer.
  • ⁇ Viscosity> Weigh 200g of each cream in a 200ml beaker and adjust the temperature to 10 ° C. Measured with a B-type viscometer (rotor No. 2, 60 rpm). It is preferably 150 mPa ⁇ s or less.
  • the viscosity is preferably 200 mPa ⁇ s or less.
  • the whipping time is preferably 3 to 10 minutes because it is easy to use.
  • the oil-in-water emulsions (creams) of Examples 4 to 6 were excellent in emulsion stability and temperature resistance. Moreover, the whipped cream after foaming was in a state suitable for use in nappe and topping in a good state with little shape loss after squeezing and little water separation. Since it was a whipped cream with a high oil content of 44.5%, the rich taste unique to fats and oils was felt and the flavor was also good. On the other hand, Comparative Examples 7 to 12 were inferior in emulsion stability and temperature resistance.
  • oil-in-water emulsions (creams) of Examples 4 and 5 were whipped and napped onto a sponge cake.
  • the whipped cream had good workability with little change in state.
  • the sponge cake after cream nappe was stored at 5 ° C., it was in a good state with no cracking or drying.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne une émulsion d'huile dans l'eau utilisée en tant que crème, en particulier de la crème fouettée, principalement pour fabriquer des confiseries et fabriquer du pain, où un produit d'émulsion d'huile dans l'eau ne contient sensiblement pas d'acides gras trans, a une stabilité d'émulsion élevée même lorsque la teneur en huile est élevée, et a de bonnes propriétés de fouettage, et présente en outre quelques changements de propriétés physiques dus au changement de température même après que la crème a été fouettée. La présente invention concerne en outre une composition d'huile et de graisse qui peut être utilisée pour produire l'émulsion d'huile dans l'eau. L'émulsion d'huile dans l'eau est produite en utilisant la composition d'huile et de graisse qui contient de l'huile de palme liquide et une huile ou graisse laurique ayant un point de fusion de 35 ºC ou plus. L'huile ou graisse laurique est de préférence une huile ou graisse dérivée de noix de coco ou de palmiste, et l'huile de palme liquide est de préférence un segment court de fraction de palme ayant un indice d'iode de 55 à 80.
PCT/JP2010/072263 2009-12-21 2010-12-10 Composition d'huile et de graisse et émulsion d'huile dans l'eau utilisant une composition d'huile et de graisse WO2011077975A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2011547473A JP5801720B2 (ja) 2009-12-21 2010-12-10 ホイップクリーム用油脂組成物及び該ホイップクリーム用油脂組成物を使用したホイップクリーム

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2009289642 2009-12-21
JP2009-289642 2009-12-21

Publications (1)

Publication Number Publication Date
WO2011077975A1 true WO2011077975A1 (fr) 2011-06-30

Family

ID=44195507

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2010/072263 WO2011077975A1 (fr) 2009-12-21 2010-12-10 Composition d'huile et de graisse et émulsion d'huile dans l'eau utilisant une composition d'huile et de graisse

Country Status (2)

Country Link
JP (1) JP5801720B2 (fr)
WO (1) WO2011077975A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016202132A (ja) * 2015-04-28 2016-12-08 株式会社カネカ 起泡性水中油型乳化物及びホイップドクリーム
JP2017176101A (ja) * 2016-03-31 2017-10-05 株式会社カネカ 起泡性水中油型乳化油脂組成物

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05219887A (ja) * 1991-12-18 1993-08-31 Fuji Oil Co Ltd クリーム用油脂及びそれを使用した低油分クリーム
WO2005063033A1 (fr) * 2003-12-22 2005-07-14 Unilever N.V. Succedane de creme
JP2008228610A (ja) * 2007-03-19 2008-10-02 Nisshin Oillio Group Ltd 油脂組成物及び該油脂組成物を含有する水中油型乳化物
JP2010115161A (ja) * 2008-11-13 2010-05-27 Taiyo Yushi Kk クリーム用油脂組成物

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05219887A (ja) * 1991-12-18 1993-08-31 Fuji Oil Co Ltd クリーム用油脂及びそれを使用した低油分クリーム
WO2005063033A1 (fr) * 2003-12-22 2005-07-14 Unilever N.V. Succedane de creme
JP2008228610A (ja) * 2007-03-19 2008-10-02 Nisshin Oillio Group Ltd 油脂組成物及び該油脂組成物を含有する水中油型乳化物
JP2010115161A (ja) * 2008-11-13 2010-05-27 Taiyo Yushi Kk クリーム用油脂組成物

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016202132A (ja) * 2015-04-28 2016-12-08 株式会社カネカ 起泡性水中油型乳化物及びホイップドクリーム
JP2017176101A (ja) * 2016-03-31 2017-10-05 株式会社カネカ 起泡性水中油型乳化油脂組成物

Also Published As

Publication number Publication date
JPWO2011077975A1 (ja) 2013-05-02
JP5801720B2 (ja) 2015-10-28

Similar Documents

Publication Publication Date Title
JP5840122B2 (ja) 油脂組成物及び該油脂組成物を含有する水中油型乳化物
JP4498465B2 (ja) 油脂組成物及び該油脂組成物を含有する水中油型乳化物
JP4445037B2 (ja) 油脂組成物及び該油脂組成物を含有する水中油型乳化物
JP4594345B2 (ja) 油脂組成物及び該油脂組成物を含有する水中油型乳化物
JP4657239B2 (ja) 水中油型乳化物用油脂組成物及び該水中油型乳化物用油脂組成物を含有する水中油型乳化物
WO2012074008A1 (fr) Composition de graisse pour émulsion huile dans l'eau moussante et émulsion huile dans l'eau moussante la contenant
JP2019187437A (ja) バタークリーム用油脂組成物とそれを用いたバタークリーム
JP5341283B1 (ja) 起泡性水中油型乳化物用油脂および該油脂を含んでなる起泡性水中油型乳化物
JP4821550B2 (ja) クリーム用油脂及びそれを使用したクリーム
JP2017225466A (ja) 可塑性油脂組成物
JP4988070B2 (ja) 起泡性水中油型乳化物用油脂組成物および該油脂組成物を含んでなる起泡性水中油型乳化物
JP4764534B2 (ja) 水中油型乳化組成物及びそれを含有する食品
JP6343407B1 (ja) 油脂組成物
WO2018139323A1 (fr) Composition d'huile et de matière grasse pour crème fouettée
JP5801720B2 (ja) ホイップクリーム用油脂組成物及び該ホイップクリーム用油脂組成物を使用したホイップクリーム
JP7177629B2 (ja) 冷凍菓子用油脂組成物
JP6198503B2 (ja) 起泡性水中油型乳化物用油脂および該油脂を含んでなる起泡性水中油型乳化物
JP7330608B2 (ja) 油脂組成物
JP2023111093A (ja) 冷凍菓子用油脂組成物
EP4442121A1 (fr) Huile et matière grasse pour mélange pour dessert glacé

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10839209

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2011547473

Country of ref document: JP

122 Ep: pct application non-entry in european phase

Ref document number: 10839209

Country of ref document: EP

Kind code of ref document: A1

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载