| 摘要 |
PROBLEM TO BE SOLVED: To provide a whip cream good in mouth melting, hardly generation returning or tightening, hardly generating cracking even when long term freezing without deterioration of mouth melting or texture.SOLUTION: It can be solved by using a whip cream containing following components (A) to (C) with the content of (A) of 1 to 20 mass%. (A) nonreduced starch syrup. (B) at least one of palm separation low melting point part of oil and fat obtained by separating palm separation low melting point part. (C) at least one of random transesterification oil and fat of the palm separation low melting point part and random transesterification oil and fat of oil and fat obtained by separating further the palm separation low melting point part.SELECTED DRAWING: None |
