Frothable o/w-type emulsified fat, and filling material prepared therefrom

Abstract

Abstract PURPOSE:To provide a frothable O/W-type emulsified fat prepared by the high- temperature instantaneous sterilization, essentially free from amino acid, preservable at normal temperature even after whipping, and having excellent shape- retainability and resistant to syneresis, and to provide a filling material prepared by whipping the above emulsified fat. CONSTITUTION:A composition composed of an oil or fat, protein, sugar alcohol, emulsifier, stabilizer containing or consisting of xanthan gum of preferably microbial origin, salt, and water, and essentially free from amino acid, is homogenized and subjected to the high-temperature instantaneous sterilization to obtain a frothable O/W-type emulsified fat. A filling material is prepared by whipping the emulsified fat, and mixing with a fruit product and/or cake.

Inventors

• 👤 Mitsuo Ezaki
• 👤 光雄 江崎
• 👤 Masayuki Yamaguchi
• 👤 正之 山口
• 👤 Hitoshi Taniguchi
• 👤 谷口　等

Bibliographic Details