| 摘要 |
PURPOSE:To obtain whipped frozen cream having excellent quality by adding a water soluble dietary fiber and saccharide when whipping oil-in-water type emulsified oil and fat are whipped. CONSTITUTION:When whipping oil-in-water type emulsified oil and fat, preferably containing >=15wt.% milk fat are whipped, water soluble dietary fiber, preferably being each decomposed product of guar gum, Locust bean gum and tragacanth gum and/or pullulan and saccharide such as sugar or fructose are added to the oil and fat to provide the objective cream improved in keeping quality, stability, productivity, etc. |
