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专利权人:

三栄源エフ・エフ・アイ株式会社

发明人:

増竹 憲二,藤田 康之

申请号：

JP2013222920

公开号：

JP6309241B2

申请日:

2013.10.28

申请国别(地区):

JP

年份:

2018

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a whipped cream having sufficient strength and shape retainability, with syneresis being inhibited, even with a reduced fat content of 30 mass% or less a whipped cream suitable as cream for use in confectionery and bakery, in particular and a whipped cream excellent in foaming and melting in the mouth.SOLUTION: Whey protein, LM pectin, and a water-soluble calcium salt are used in combination. Preferably the strength of the whipped cream is adjusted to 60 g or more.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/