EMULSIFYING AGENT FOR WHIPPED CREAM AND WHIPPED CREAM COMPRISING THE SAME

摘要

PROBLEM TO BE SOLVED: To produce a whipped cream having the foaming power equal to or higher than that of a conventional whipped cream by reducing the amount of an emulsifying agent comprising an unsaturated fatty acid having a bad flavor or without using the emulsifying agent and to obtain the whipped cream improved in stability of foam produced by whipping. SOLUTION: This emulsifying agent for the whipped cream comprises a polypeptide obtained by separately hydrolyzing a 7S component and an 11S component in a soybean protein. The whipped cream comprises the emulsifying agent. The method for producing the whipped cream comprises adding the polypeptide in a process for producing the whipped cream.