REFORMING AGENT FOR WHIP CREAM

摘要

PROBLEM TO BE SOLVED: To obtain a reforming agent capable of improving emulsification stability and heat resistance without degrading the over-run of whip cream. ;SOLUTION: This reforming agent for whip cream contains acetylated sucrose fatty acid ester of 1.5 or 6 in the average degree of esterification of a long-chain fatty acid to 1 mol sucrose, 1 to 6.5 in the average degree of esterification of an acetyl group and ≥7 in the average degree of esterification of the total of the long-chain fatty acid and the acetyl group.;COPYRIGHT: (C)1998,JPO