| 摘要 |
<P>PROBLEM TO BE SOLVED: To produce artificial cream for food preservable for a long period by using inexpensive conventional apparatuses and a sterilizing technique. <P>SOLUTION: The putrefaction and fermentation of a cream are prevented by using a vegetable oil-and-fat free from proteins and sugars acting as nutrients for bacteria, or the like, in combination with water and an emulsifying agent in the production of the cream. A cream resistant to the separation into oil and water over a long period and easily miscible to coffee, or the like, can be produced by adding a hydrophilic emulsifying agent together with an oleophilic emulsifying agent to the oil-and-fat component. <P>COPYRIGHT: (C)2003,JPO |
