| 摘要 |
PURPOSE:To provide whipped cream resistant to deterioration of the texture and volume shrinkage even after repeated freezing and thawing procedures or long- term perservation, and formable easily to the form of a flower, by frothing an oily substance containing a specific substance. CONSTITUTION:An oily substance prepared from fat, sugar, stabilizer, solid component of defatted milk, salt, emulsifier, etc. is added with two or more kinds of the additives selected from 0.01-3.0% of glycerol difatty acid ester, 0.01- 3.0% of sucrose fatty acid di- tri- or polyester, and 0.01-1.0% of glycerol mono- or dilinolate, and the mixture is frothed. A whipped cream having broad end point tolerance in whipping, excellent workability and shape-retainability and free from sagging can be prepared by this process. |
