| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a compound cream having almost all required characteristics required for a whipped cream, and obtained by improving the change with time (returning, shape-keeping properties and syneresis) especially when foamed, and freezing and preserving properties. <P>SOLUTION: The foamable oil-in-water type emulsion is obtained by mixing an oil-in-water type emulsified oil-and-fat composition containing a mixture of a vegetable fat with a milk fat, or the vegetable fat as a main component in the oil phase, with an oil-in-water type emulsified oil-and-fat composition containing the milk fat as a main component in the oil phase and having 0.5-2.9 μm median diameter. <P>COPYRIGHT: (C)2010,JPO&INPIT |
