PROBLEM TO BE SOLVED: To provide a cream which suppresses the formation of curd (aggregate) and an increase of its viscosity, and has high stability even in the case when an acidic substance such as a fruit juice, an acid, a fruit sauce or fermented milk is added therein, to provide an acid-resistant cream which has a smooth texture and excellent foamability and flower-forming property even in the case when it is whipped after the addition of the acidic substance, and to provide an acid-resistant cream which has stable physical properties without being subjected to a homogenizing treatment after the addition of the acidic substance and can be used also as a neutral cream in accordance with users taste.SOLUTION: The cream uses following (1) to (4) in combination (1): a sucrose fatty acid ester having an HLB value of 14 or more, (2) lysolecithin, (3) polyphosphate, and (4) trisodium citrate and/or sodium metaphosphate.COPYRIGHT: (C)2015,JPO&INPIT【課題】果汁、酸、フルーツソース又は発酵乳等の酸性物質を添加した場合であっても、カード(凝集物)の形成やクリームの増粘が抑制された、安定性の高いクリームを提供する。更に、前記酸性物質を添加後、ホイップした場合であっても、滑らかな組織を有し、起泡性及び造花性に優れる耐酸性クリームを提供する。本発明はまた、酸性物質を添加後、均質化処理を経ずとも安定した物性を有する耐酸性クリームであり、嗜好に応じて中性クリームとしても利用可能な耐酸性クリームを提供する。【解決手段】下記(1)~(4)を併用する;(1)HLB値14以上のショ糖脂肪酸エステル、(2)リゾレシチン、(3)ポリリン酸塩、(4)クエン酸三ナトリウム及び/又はメタリン酸ナトリウム。【選択図】なし
