| 摘要 |
PROBLEM TO BE SOLVED: To provide a liquid cream having a low viscosity which causes no freezing faults seriously lowering commercial value due to inability to be whipped, fine roughness on the whipped surface, or heavy whip resulting from a low overrun; while in a freezed cream, water in water phase on an O/W type emulsion crystallizes into ice in a freezing process and the ice crystal enlarges with time so as to cause the separation of the water phase and the oil phase and the destruction of a fat globule membrane for wrapping a fat globule of oil phase, so that the emulsion cannot be maintained, causing the freezing faults due to the two-phase separation resulting from floating of aggregated fat content during thawing.SOLUTION: A mixture of three components including a liquid, fat globules, and fine bubble is formed by a method using a general purpose mixer in combination with a high speed, high shear mixer for inclusion of the fine bubbles, so as to produce a liquid cream having volume expansion and increased viscosity. |
