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公开(公告)号：EP0609465A4
公开(公告)日：1996-05-29
申请号：EP94908120
申请日：1993-08-16
申请人： FUJI OIL CO LTD
发明人： INAYOSHI KUNIAKI , YABUUCHI SAYOKO
CPC分类号： A23G3/346 , A23D7/003 , A23G2200/06 , A23G2200/08 , A23G2220/02 , A23L9/12 , A23L9/20
摘要： A custard cream which forms a body by utilizing the crystallizability of SUS-type fat (by utilizing the phenomenon of an oil-in-water emulsion composition turning into a plastic state). It has a very good meltability in the mouth and a smooth texture realized by utilizing the crystallizability of the fat without using any polysaccharide such as starch or gelling agent at all and without forming a body by utilizing a foaming power unlike whipped cream.
摘要翻译： 通过利用SUS型脂肪的结晶性（利用水包油型乳化组合物成为塑性状态的现象）而形成体部的乳蛋糕奶油。 通过不使用淀粉，胶凝剂等多糖类而利用脂肪的结晶性，并且不使用与发泡奶油不同的发泡力来形成体，从而具有非常好的口感熔敷性和光滑感。
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公开(公告)号：EP0635216A4
公开(公告)日：1995-05-17
申请号：EP93924194
申请日：1993-11-09
申请人： FUJI OIL CO LTD
摘要： A frothing oil-in-water emulsion having excellent heat resistance and good meltability on the tongue, freshness and coolness, and a fat composition most suited for the production thereof. The composition is prepared by mixing a lauric fat or a hardened oil thereof with a C16-C24 fatty acid or its ester or a fat rich in glycerides having C16-C24 fatty acid residues, effecting the transesterification of the obtained mixture by the well-known method in the presence of a lipase having a specificity for the 1- and 3-positions of glycerides, and if necessary conducting extreme hardening by the conventional method, whereby a fat composition comprising glycerides having the total number of the carbon atoms of the constituent fatty acid residues of 38 or less, 42 to 46, and 48 or above, respectively, in amounts of 25-50 %, 25-40 %, and 5-25 %. The emulsion is prepared from this composition.
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