US 5,962,058 AGranted

Foamable oil-in-water emulsion

AssigneeKao Corporation

InventorsShigeyuki Ono, Yoshihiro Konishi, Kiyoshi Kataoka

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Abstract

A sweetened foamable oil-in-water emulsion capable of giving a whipped cream with improved heat resistance and melting behavior in mouth, which comprises a triglyceride, a glycerol di(saturated fatty acid) ester of which saturated fatty acid moieties have from 12 to 22 carbon atoms, a protein, an emulsifier, water, and at least one member selected from the group consisting of a sugar and a sugar alcohol, and consists of, based on the total weight of the emulsion, from 3 to 50% by weight of an oily phase and from 50 to 97% by weight of an aqueous phase, in which the oily phase comprises the triglyceride and from 1 to 50% by weight, based on the total weight of the oily phase, of the glycerol di(saturated fatty acid) ester, and the aqueous phase comprises 10% by weight or more, based on the total weight of the aqueous phase, of at least one member selected from the group consisting of a sugar and a sugar alcohol.

Claims12

Dependent claims

A foamable oil-in-water emulsion having a viscosity of from 200 to 3,000 cP at 20.degree. C., which provides a whip cream having improved heat resistance and melting behavior in the mouth, comprising (a) a triglyceride, (b) a glycerol di(saturated fatty acid) ester of the formula:

##STR2## where R.sup.1 COO-- and R.sup.2 COO-- are the same or different from each other and each represents a saturated C.sub.12-22 fatty acid moiety, (c) a protein, (d) an emulsifier, (e) water and (f) at least one member selected from the group consisting of a sugar and a sugar alcohol, the emulsion comprising an oily phase and an aqueous phase, the oily phase being from 3 to 50% by weight of the total weight of the emulsion and the aqueous phase being from 50 to 97% by weight of the total weight of the emulsion, the oily phase comprising (a) the triglyceride and from 1 to 50% by weight, based on the total weight of the oil phase, of (b) the glycerol di(saturated fatty acid) ester, and the aqueous phase comprising 10% by weight or more based on the total weight of the aqueous phase, of (f) at least one member selected from the group consisting of a sugar and a sugar alcohol;
wherein a portion of the R.sup.1 COO--(s) and the R.sup.2 COO--(s) constituting the glycerol di(saturated fatty acid) ester(s) moiety is selected from the group consisting of behenic acid, which is present is an amount of 50% by weight or more and less than 1 00% by weight based on the entire saturated fatty acid moieties.

##STR3## where R.sup.1 COO-- and R.sup.2 COO-- are the same or different from each other and each represents a saturated C.sub.12-22 fatty acid moiety, (c) a protein, (d) an emulsifier, (e) water and (f) at least one member selected from the group consisting of a sugar and a sugar alcohol, the emulsion comprising an oily phase and an aqueous phase, the oily phase being from 3 to 50% by weight of the total weight of the emulsion and the aqueous phase being from 50 to 97% by weight of the total weight of the emulsion, the oily phase comprising (a) the triglyceride and from 1 to 50% by weight, based on the total weight of the oil phase, of (b) the glycerol di(saturated fatty acid) ester, and the aqueous phase comprising 10% by weight or more based on the total weight of the aqueous phase, of (f) at least one member selected from the group consisting of a sugar and a sugar alcohol;
wherein a portion of the R.sup.1 COO--(s) and the R.sup.2 COO--(s) constituting the glycerol di(saturated fatty acid) ester(s) used is a saturated fatty acid moiety(s) selected from the group consisting of palmitic acid moiety, stearic acid moiety, arachidic acid moiety and behenic acid moiety, which is present in an amount of 60% by weight or more and less than 100% by weight based on the entire saturated fatty acid moieties.

Dependencies are inferred from the claim text.