Custard cream
AssigneeFuji Oil Company, Limited
InventorsKuniaki Inayoshi, Sayoko Yabuuchi
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Abstract
There is provided a custard cream, a body of which is formed by utilizing crystallizability of a SUS type oil-and-fat (utilizing a plastic state "thickened state" of an oil-in-water emulsion composition). This custard cream has very good melting properties in the mouth and smooth texture, in which no polysaccharides such as starch, gelatinizing agent and the like are necessary and which utilizes crystallizability of an oil-and-fat without forming a body by foaming force as in the case of a whipped cream.
Claims7
A custard cream which is an oil-in-water emulsion having a thickened plastic state, comprising 15 to 50% of oil, 20 to 70% water, 3 to 20% yolk and 1 to 15% of solids-not-fat, wherein the oil comprises not less than 70% of SUS type triglycerides and has SFC of not less than 70% at 5.degree. C. and not less and 55% at 15.degree. C.
In a custard cream which is an oil-in-water emulsion which includes a thickening agent to provide a thickened plastic state, the improvement wherein the thickening agent is oil which contains not less than 70% of SUS type triglycerides and has SFC of not less than 70% at 5.degree. C. and not less than 55% at 15.degree. C.
Dependencies are inferred from the claim text.