Title:
WHIPPED CREAM
Document Type and Number:
WIPO Patent Application WO/2021/256431
Kind Code:
A1
Abstract:
The present invention addresses the problem of developing a simple method for strengthening the flavor of a whip cream or a whipped cream. The present invention pertains to a whip cream or a whipped cream containing 5-5500 ppm by mass of a polyglycerin condensed ricinoleic acid ester. The present invention also pertains to a whip cream or a whipped cream which contains, with respect to 100 parts by mass of fats and oils, 0.001-2 parts by mass of a polyglycerin condensed ricinoleic acid ester, and to a whip cream or a whipped cream in which the average degree of polymerization of a polyglycerin portion of the polyglycerin condensed ricinoleic acid ester is 2-10.
Inventors:
ENDO YORIKO (JP)
OGASA YUMA (JP)
AKAHANE AKIRA (JP)
OGASA YUMA (JP)
AKAHANE AKIRA (JP)
Application Number:
PCT/JP2021/022551
Publication Date:
December 23, 2021
Filing Date:
June 14, 2021
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23C13/12; A23L9/20; A23L27/00; A23L29/10
Foreign References:
| JPS6322143A | 1988-01-29 | |||
| JPS6322142A | 1988-01-29 | |||
| JPS61149064A | 1986-07-07 | |||
| JPS60203139A | 1985-10-14 | |||
| JPS63157951A | 1988-06-30 | |||
| JPH0394638A | 1991-04-19 | |||
| JP2008154469A | 2008-07-10 | |||
| JP2016171764A | 2016-09-29 |
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