A - Human Necessities – 23 – C
Patent
A - Human Necessities
23
C
A23C 13/12 (2006.01) A23D 7/00 (2006.01) A23J 3/08 (2006.01) A23L 1/00 (2006.01) A23L 1/19 (2006.01)
Patent
CA 2149395
According to the present invention, there are provided a whipping cream composition which has a low fat content; can be whipped as such with the result that the overrun value is high; possesses the flavor and function equal or superior to those of the ordinary whipping creams having a higher fat content of not less than 40 %; can be formulated with a souring agent to the acid pH range as low as pH 3.8 to thereby find application as an acid whipping cream; and exhibits improved freeze resistance enough to permit the resultant whipped cream to be frozen and then unfrozen for direct utilization just in the same manner as before being frozen, as well as a process for producing the same. The whipping cream can also be utilized as a variety of pre- whipped creams, and consequently can find widened hygienic and effective application in not only fresh cakes, such as short-cakes, fruit cakes, other decoration cakes and puffs, but also various sweets and candies as an icing or filling providing a broad range of fresh flavors and tastes, as well as in the form of salad dressings after being admixed with mayonnaise, vinegar, Tabasco, etc. In addition, the cream has a lowered fat content, being low in calories, and offers additionally the advantage that there can be produced soft- taste and healthy food products.
Hayama Ichizo
Koh Hen-Sik
Asahi Foods Co. Ltd.
Riches Mckenzie & Herbert Llp
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