| 摘要 |
PROBLEM TO BE SOLVED: To provide a cream which suppresses the formation of curd (aggregate) and an increase of its viscosity, and has high stability even in the case when an acidic substance such as a fruit juice, an acid, a fruit sauce or fermented milk is added therein, to provide an acid-resistant cream which has a smooth texture and excellent foamability and flower-forming property even in the case when it is whipped after the addition of the acidic substance, and to provide an acid-resistant cream which has stable physical properties without being subjected to a homogenizing treatment after the addition of the acidic substance and can be used also as a neutral cream in accordance with user's taste.SOLUTION: The cream uses following (1) to (4) in combination; (1): a sucrose fatty acid ester having an HLB value of 14 or more, (2) lysolecithin, (3) polyphosphate, and (4) trisodium citrate and/or sodium metaphosphate. |
