| 摘要 |
PURPOSE:To obtain whipping cream having decreased fat content without lowering thick feeling to the palate, by mixing an aqueous phase composed of water, etc., with an oil and fat added with a polyglycerol condensed ricinoleic acid ester and mixing the obtained mixture with an aqueous phase composed of water, etc. CONSTITUTION:A W/O/W-type emulsion suitable for whipping cream can be produced by mixing (A) an aqueous phase consisting of water or a mixture of water and an additive, etc., with (B) an oil and fat added with polyglycerol condensed ricinoleic acid ester (preferably the amount of the ester is 1.0-2.3% of the oil and fat) and mixing the obtained W/O-type emulsion with (C) an aqueous phase consisting of water or a mixture of water and a substance having emulsifying action and/or emulsion-stabilizing action. |
