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WO2006035543A1 - Émulsion huile dans l’eau - Google Patents

Émulsion huile dans l’eau Download PDF

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Publication number
WO2006035543A1
WO2006035543A1 PCT/JP2005/013576 JP2005013576W WO2006035543A1 WO 2006035543 A1 WO2006035543 A1 WO 2006035543A1 JP 2005013576 W JP2005013576 W JP 2005013576W WO 2006035543 A1 WO2006035543 A1 WO 2006035543A1
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WO
WIPO (PCT)
Prior art keywords
oil
fatty acid
water emulsion
acid ester
acid
Prior art date
Application number
PCT/JP2005/013576
Other languages
English (en)
Japanese (ja)
Inventor
Yuko Kiyohara
Ryotaro Sato
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2006537642A priority Critical patent/JP4882749B2/ja
Publication of WO2006035543A1 publication Critical patent/WO2006035543A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • the present invention relates to an oil-in-water emulsion (also referred to as cream), and more particularly a light-flavored oil-in-water emulsion, which is an ordinary raw material such as fruit, fruit juice, yogurt. Even if various acidulants are mixed at the stage of whipping operation, even if whipping without thickening or solidifying the cream, overrun does not decrease, and it is an acid-resistant oil-in-water type that does not decrease after whipping. It relates to an emulsion.
  • Oil-in-water emulsions also called creams
  • Oil-in-water emulsions are generally pre-emulsified, homogenized, sterilized, and re-homogenized using water, fats and oils, non-fat milk solids, various emulsifiers, etc. as raw materials. Manufactured by cooling, aging.
  • these creams are usually neutral like fresh creams, they have the advantage of being able to be stably prepared in cream production. In terms of flavor, they do not change the cream pH. In addition to such a flavor, there is a disadvantage that the flavor is uniform because it is limited to chocolate and the like.
  • creams are also made from various fruits, fruit juices, yogurt, and various acidulants that contain sour ingredients that are highly refreshing, acidic creams and acid resistance.
  • Various creams with properties have been proposed.
  • lecithin and sucrose fatty acid ester are used as emulsifiers in emulsifying an oil phase and an aqueous phase in the presence of an acidic substance to produce an acidic whipping cream having a pH of 3.5 to 5.0.
  • a method for producing an acidic whipping cream characterized by further using two or more kinds of polyglycerin fatty acid esters each comprising a saturated acid and an unsaturated acid as constituent fatty acids.
  • an oil-in-water emulsified fat composition comprising a hydrolyzate containing whey protein hydrolyzed by an enzyme as a main component.
  • Patent Document 4 in a whipped cream composed of fats and oils, a mixture of casein protein and whey protein having a blending ratio of 3.8 to 0.24, lecithin as an emulsifier and a specific average degree of glycerin polymerization and HLB Two types of polyglycerin saturated fatty acid ester strength mixtures and dietary fibers and / or modified starches, each containing a specific amount as an essential component, and a method for producing a strong whipped cream have been proposed. Yes.
  • Patent Document 5 an oil-in-water emulsion comprising 40 to 80% by weight of an aqueous phase and 20 to 60% by weight of an oil phase, 0.05 to 10% by weight of whey protein, 0.2 to 5 Oil-in-water emulsions have been proposed that contain a weight percent of skim milk solids and are characterized in that the total weight of phosphate and citrate is less than 0.01 weight percent.
  • a light-flavored oil-in-water emulsion which is a subject of the present invention, is used as an ordinary cream, as well as acidic raw materials such as fruits, fruit juices, chocolates, and various kinds. Even if the sour amount is mixed at the stage of whipping operation, the cream does not thicken and solidify, and even if whipped, the overrun does not decrease. It was not enough to get things.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 60-54635
  • Patent Document 2 JP-A-2-257838
  • Patent Document 3 Japanese Patent Laid-Open No. 7-79699
  • Patent Document 4 JP-A-8-154612
  • Patent Document 5 Japanese Patent Laid-Open No. 2000-262236
  • the present invention is a light-flavored oil-in-water emulsion, and in addition to normal cream, acidic raw materials such as fruit, fruit juice, yogurt, various acidity amounts, etc. are mixed at the stage of whipping operation.
  • acidic raw materials such as fruit, fruit juice, yogurt, various acidity amounts, etc.
  • the overrun does not decrease, and the acid-resistant oil-in-water emulsion without scallop after whipping, ie, neutral, acid
  • An object is to provide an acid-resistant cream for both sexes.
  • the first of the present invention is an oil-in-water emulsion containing water, fats and oils, whey protein and an emulsifier, containing 0.03 to 0.4% by weight of whey protein and adding lecithin as an emulsifier. It is an oil-in-water emulsion characterized by containing a polyglycerol fatty acid ester whose main constituent fatty acid is oleic acid and a sucrose fatty acid ester having an HLB value in the range of 4 to 15.
  • the oil-in-water emulsion according to item 1 wherein the polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid has a degree of polymerization of glycerin of 2 to 10 and a degree of esterification of 1 to 6. It is.
  • the third is the oil-in-water emulsion according to the first or second, wherein the oil-in-water emulsion has acid resistance.
  • the oil-in-water emulsion of the present invention contains 0.03 to 0.4% by weight of whey protein using water, fats and oils, whey protein, emulsifier, etc. as raw materials, and does not add lecithin as an emulsifier.
  • oils and fats used in the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil
  • vegetable oils such as evening primrose oil, palm oil, palm kernel oil, coconut oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, and the like.
  • Hardened fractionated oil and processed oils and fats (melting point of about 15-40 ° C) that have been subjected to enzyme ester exchange and random ester exchange with a catalyst can be used.
  • the oil content is preferably 15 to 55% by weight, more preferably 20 to 50% by weight.
  • the oily-in-water emulsion makes it difficult to obtain a rich mouthfeel derived from the oil and fat, while the foamable oil-in-water emulsion has foaming and shape retention properties. It tends to be bad. If the oil and fat content is too large, the oil-in-water emulsion or the foamable oil-in-water emulsion becomes easy to be squeezed (plastic state).
  • the whey protein of the present invention is a generic term for proteins present in the supernatant (whey) separated from curd when producing cheese, acid casein, and rennet casein from raw milk or skim milk. Also called whey protein or lactalbumin.
  • whey protein or lactalbumin in the present invention, commercially available whey protein or lactalbumin can be used, and concentrates (WPC) and isolates (WPI) thereof can also be used.
  • WPC concentrates
  • WPI isolates
  • UF membranes of skim milk containing ⁇ -lactoglobulin and a-lactalbumin, which are the main components of whey protein, and milk protein concentrates and milk protein isolates, which are electrodialysates, can also be used.
  • the amount of whey protein of the present invention should be 0.03 to 0.4% by weight as whey protein based on the total amount of oil-in-water emulsion. On the other hand, if the upper limit is exceeded, the emulsion containing the acidulant tends to be difficult to foam, which is not preferable.
  • the amount of casein protein is preferably 0.5 or less with respect to whey protein 1, and it is preferable that no casein protein is contained!
  • the polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid and a sucrose fatty acid ester having an HLB value in the range of ⁇ 15 without adding lecithin. is there.
  • the polyglycerin fatty acid ester strength in which the main constituent fatty acid is oleic acid is preferably 2 to: LO and a degree of esterification of 1 to 6.
  • the amount of polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid is preferably 0.02-0.15% by weight with respect to the whole oil-in-water emulsion, and 0.04 to 0.1% by weight. % Is preferred. If the amount of the polydariserin fatty acid ester whose constituent fatty acid is oleic acid is small, it will be difficult to obtain sufficient shape retention. The acidity is weak and the flavor is not preferred.
  • the amount of sucrose fatty acid ester is preferably 0.2 to 1.5% by weight, more preferably 0.3 to 1.3% by weight, based on the whole oil-in-water emulsion.
  • the amount of sucrose fatty acid ester is small, the emulsion stability is poor, and when it is large, the flavor is not preferred.
  • the constituent fatty acid is not oleic acid, so-called synthesis such as polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, monodaricide, organic acid monodalicide.
  • An emulsifier may be used in combination.
  • saccharides impart sweetness and increase solids, so that they can be used appropriately. If you want to suppress sweetness, you can use solids with low sweetness.
  • the types of carbohydrates are not limited, but only for sweetening such as sucrose, maltose, fructose, brown sugar, invert sugar, mixed liquid sugar, starch syrup, dextrins, sugar alcohol, asbestos and stevia. High intensity sweeteners can also be used.
  • oil-in-water emulsion of the present invention it is preferable to use various salts. Hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. may be used alone or in combination. It is desirable to use a mixture of more than one species.
  • stabilizers In addition, stabilizers, fragrances, colorants, preservatives and the like can be used as desired.
  • the method for producing an oil-in-water emulsion of the present invention can be carried out in the same manner as for producing general creams. Specifically, fats and oils, whey protein, polyglycerin fatty acid ester whose constituent fatty acid is oleic acid as an emulsifier, and sucrose fatty acid ester whose main constituent fatty acid is a saturated acid and in the range of HLB value ⁇ 15 It can be obtained by mixing these materials containing water as the main raw material, pre-emulsifying, sterilizing or sterilizing and homogenizing.
  • APV plate type UHT treatment device (APV Co., Ltd.), CP- UHT sterilization device (Climati ') Package Co., Ltd.), STORK 'tubular type sterilizer (Stroke Co., Ltd.), Consumable UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.)
  • Direct heating sterilizers include ultra-high-temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), upperization sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval).
  • UHT sterilizers such as Ragia I UHT sterilizer (Ragia Ichi Co., Ltd.), Nori Zeta (Pash & Silke Borg Co., Ltd.), and any of these devices can be used. May be.
  • Viscosity The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the condition of No. 2 rotor and 30 rpm.
  • Whip time Oil-in-water emulsion lkg of Hobart mixer (MODELN-5, manufactured by HOBART CORPORATION) 3rd speed (300rpm) to reach optimum foaming time
  • Rheometer value The hardness of the cream after whipping (g / cm 2 ) is a rheometer (manufactured by Fudo Kogyo Co., Ltd.) with a diameter of 8 centimeters and a capacity of 200 mL cups. Evaluation was performed using a jar.
  • Acid resistance test Add 2% of the 10% citrate solution to the cream after whipping, mix evenly with a spatula, and put it in the same container as the one after measuring the hardness after whipping. The hardness was measured using the same plunger. The overall evaluation was evaluated with ⁇ , ⁇ , and X from the good one, judging comprehensively the above whip time, overrun, and acid resistance tests.
  • the oil phase and aqueous phase are stirred with a homomixer at 65 ° C for 30 minutes and pre-emulsified, then sterilized by ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 144 ° C by direct heating. After the treatment, it was homogenized with a homogenizing pressure of 40 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion.
  • ultrahigh temperature sterilizer Iwai Kikai Kogyo Co., Ltd.
  • Example 2 0.04 part of tetraglyceryl monooleate of Example 1 was increased to 0.06 part, 0.6 part of sucrose fatty acid ester was increased to 1.0 part, and the total amount became 100 parts.
  • the same evaluation was performed and the results are summarized in Table 1.
  • Example 3 is the same as that of Example 1 except that 20.0 parts of the hardened palm kernel oil of Example 1 was increased to 40.0 parts, and the fat content was increased to adjust the amount of water so as to obtain a total weight part. It was prepared in the same manner as the oil-in-water emulsion, the same evaluation was performed, and the results are summarized in Table 1.
  • Example 4 20.0 parts of the hardened palm kernel oil of Example 1 was increased to 40.0 parts, the fat and oil content was increased, the saccharide sorghum was removed, and the total amount was 100 parts. Except for the adjustment, it was prepared in the same manner as the oil-in-water emulsion of Example 1, the same evaluation was performed, and the results are summarized in Table 1.
  • Comparative Example 1 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) 2.
  • the total amount is 100 copies
  • the amount was adjusted by the amount of water, it was prepared in the same manner as the oil-in-water emulsion of Example 1, the same evaluation was performed, and the results are summarized in Table 1.
  • Comparative Example 2 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) 2. 0 part to 4.0 part Then, except that the amount of water was adjusted so that the total amount would be 100 parts, it was prepared in the same manner as the oil-in-water emulsion of Example 1, the same evaluation was performed, and the results are summarized in Table 1.
  • Table 1 summarizes the formulations and evaluations of Examples 1 to 4, Comparative Example 1, and Comparative Example 2.
  • Tetraglycerin monooleate of Example 1 (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name: Glyster MO-3S) 0.04 part of lecithin (manufactured by Sakai Oil Co., Ltd., trade name: SLP paste) 0.04 part
  • the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner as in Example 1, except that the same evaluation was performed. The same evaluation was performed, and the results are summarized in Table 2.
  • Comparative Example 4 was the same as Example 1 except that 0.04 part of lecithin (trade name: SLP paste, manufactured by Sakai Oil Co., Ltd.) was added as an emulsifier. The same evaluation was performed and the results are summarized in Table 2.
  • Comparative Example 5 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Industries Co., Ltd., trade name: Sugar Ester S570, HLB 5). A mixture was prepared in the same manner as in the oil-in-water emulsion of Example 1 except that the amount was adjusted, and the same evaluation was performed. The results are summarized in Table 2.
  • Comparative Example 7 is tetraglycerin monosoleate of Example 1 (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) 0.04 part of tetraglycerin monostearate (Sakamoto Yakuhin Kogyo Co., Ltd., trade name) : Glister MS—3S) Except for changing to 0.04 parts, the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 2.
  • Tetraglycerin monooleate of Example 1 (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) 0.04 part of hexaglycerin monooleate (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO) — 5S) Except for changing to 0.04 part, the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner, and the same evaluation was performed. The results are summarized in Table 2.
  • Table 2 summarizes the formulations and evaluations of Comparative Examples 3 to 7, and Example 5.
  • sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Fous Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd. shares) Made by company, trade name: Sugar ester S 170, HLB 1) Except for changing to 6 parts, prepared in the same manner as in the oil-in-water emulsion of Example 1 and evaluated in the same way. Are summarized in Table 3.
  • Comparative Example 10 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Co., Ltd., trade name: Sugar Ester S570, HLB 5).
  • Comparative Example 11 is a sucrose fatty acid ester of Example 1 (Mitsubishi Igaku Hoos, manufactured by Product name: Sugar ester S570, HLB 5) 0.6 parts replaced with sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd., product name: Sugar ester S370, HLB 3)
  • the same composition as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. The results are summarized in Table 3.
  • sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Research Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd.) Product name: Sugar Ester S770, HLB 7) Except for 6 parts, the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It was summarized in 3.
  • Example 7 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Research Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd.) Product name: Sugar ester S970, HLB 9) Except for the replacement by 0.6 part, the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It was summarized in 3.
  • Table 3 summarizes the formulations and evaluations of Comparative Example 8 to Comparative Example 11, Example 6, and Example 7.
  • sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Research Co., Ltd., trade name: Sugar Ester S570, HLB 5)
  • Product name Sugar Ester S 1170, HLB 11)
  • Table 4 the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It is summarized in Table 4.
  • sucrose fatty acid ester of Example 1 (manufactured by Mitsubishi Chemical Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd.) Product name: Sugar ester S 1570, HLB 15) Except for changing to 0.6 part, the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It is summarized in Table 4.
  • Comparative Example 12 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Industries, Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Food Science, shares Made by company, product name: Sugar ester S 1670, HLB 16) Except for changing to 0.6 part, the same composition as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. Table 4 summarizes the results.
  • Comparative Example 13 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein:: L2. 5% by weight) 2. 0 parts of nonfat dry milk (yotsuba (Product name: nonfat dry milk, manufactured by Dairy Co., Ltd.) 4. Adjust to the amount of water so that the total amount is 100 parts, and the other parts are the same as the oil-in-water emulsion of Example 1 The same formulation was prepared, the same evaluation was performed, and the results are summarized in Table 4.
  • Comparative Example 14 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder koji, classification: whey powder, protein: L2. 5% by weight) 2. 0 parts of nonfat dry milk (yotsuba (Product name: nonfat dry milk manufactured by Dairy Co., Ltd.) 0.8. Adjust to the amount of water so that the total amount is 100 parts, otherwise the same as the oil-in-water emulsion of Example 1 The same formulation was prepared, the same evaluation was performed, and the results are summarized in Table 4.
  • Comparative Example 15 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: raw confectionery powder, classification: whey powder, protein: 12.5% by weight) 2. 0 parts of sodium caseinate (Taiyo Made by Togaku Co., Ltd., trade name: Sanlacto S12, protein: 85. 8% by weight) 0.3. Adjust to the amount of water so that the total amount becomes 100 parts, otherwise Example 1 The same formulation as that of the oil-in-water emulsion was prepared, evaluated in the same manner, and the results are summarized in Table 4.
  • Table 4 summarizes the formulations and evaluations of Example 8, Example 9, and Comparative Examples 12 to 15.
  • the present invention relates to an oil-in-water emulsion (also referred to as a cream), and more particularly a light-flavored oil-in-water emulsion, which is an ordinary raw material such as fruit, fruit juice, yogurt, various kinds of creams. Even if the sour amount is mixed at the stage of whipping operation, the overrun does not decrease even if the cream is thickened and whipped without solidifying, and it relates to an acid-resistant oil-in-water emulsion without scallop after whipping. It is.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

La présente invention a pour objet une émulsion huile dans l'eau dont les caractéristiques organoleptiques sont celles d'un aliment allégé. Ladite émulsion est utilisable comme de la crème ordinaire, mais de plus, elle ne subit ni augmentation de viscosité ni solidification même lorsqu’elle est mélangée, au cours du fouettage, à une matière brute acide, comme un fruit, un jus, un yoghourt, ou tout autre composant de type acide. Le foisonnement du mélange ne diminue pas lorsque celui-ci est fouetté, et le mélange fouetté ne change pas de consistance. La présente invention a également pour objet une émulsion présentant une résistance à l'acide telle que décrite ci-dessus. Plus précisément, la présente invention décrit une crème résistante à l’acide pouvant être employée dans des applications impliquant des milieux neutres ou acides. Ladite émulsion huile dans l’eau contient de l’eau, une graisse, une protéine lactosérique, ainsi qu’un agent émulsifiant. Ladite protéine lactosérique est présente à une teneur comprise entre 0,03 et 0,4 % en masse. Ledit agent émulsifiant ne contient pas de lécithine et comprend un ester de type polyglycérol/acide gras dont le principal acide gras constitutif est l’acide oléique, ainsi qu’un ester de type sucrose/acide gras dont le HLB est compris entre 4 et 15. Ladite émulsion présente une résistance à l'acide ainsi que des propriétés émulsionnantes.
PCT/JP2005/013576 2004-09-29 2005-07-25 Émulsion huile dans l’eau WO2006035543A1 (fr)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102480983A (zh) * 2010-07-16 2012-05-30 株式会社钟化 冷藏流通的搅打奶油用发泡性水包油型乳化油脂组合物及搅打奶油
JP2014079204A (ja) * 2012-10-17 2014-05-08 Adeka Corp 酸性水中油型乳化物
JP2016067321A (ja) * 2014-09-30 2016-05-09 森永乳業株式会社 ホイップドクリームの製造方法
WO2017076580A1 (fr) 2015-11-06 2017-05-11 Unilever N.V. Émulsion gaz-huile-eau et son procédé de préparation
CN107006618A (zh) * 2017-05-19 2017-08-04 广东立高食品有限公司 一种动植物混合耐酸奶油及其制备方法
JP2018038292A (ja) * 2016-09-06 2018-03-15 日油株式会社 油脂組成物およびその水希釈物である乳化組成物

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