| 摘要 |
PURPOSE:To obtain a low-fat cream for whipping and having similar foaming characteristics, i.e. moderate over-run and good flower-forming property and shape retainability to conventional a high-fat cream for whipping, by using a specific oil or fat and an emulsifier as raw materials. CONSTITUTION:An oil or fat having a solid fat content of >=60wt% at 10 deg. is added with 3-15wt (based on oil phase) emulsifier selected from a polyglycerol fatty acid ester having an HLB of 9.5-14.0, a sorbitan fatty acid ester having an HLB of <=2.1 and their mixture to obtain an oily phase compo nent. Separately, an aqueous phase component is produced by adding a polyglycerol fatty acid ester having an HLB of >=10.0 to an aqueous phase in an amount of 0.1-1.0wt% based on the aqueous phase. 80-90wt% (based on the final product) aqueous phase component and 10-20wt% oily phase compo nent are mixed with each other, preliminarily emulsified, homogenized and quenched to adjust the average particle diameter of fat sphere in the resultant O/W-type emulsion to <=0.7mu. |
