| 摘要 |
PROBLEM TO BE SOLVED: To provide frozen whipped cream having good tissue sustainability and high-temperature resistance even after being defrosted. SOLUTION: This frozen whipped cream is formulated with a dextrin as a stabilizer, and a diglycerolmonooleic acid ester and/or a lysolecithin as an emulsifier so as to impart tissue sustainability to the cream, and further, formulated with soybean polysaccharides as a stabilizer, and citric acid monoglyceride and/or a sucrose behenic acid ester as a stabilizer so as to impart high- temperature resistance to the cream. |
