JPS6463341A - Ice cream composition - Google Patents

Ice cream composition

Info

Publication number
JPS6463341A
JPS6463341A JP62221462A JP22146287A JPS6463341A JP S6463341 A JPS6463341 A JP S6463341A JP 62221462 A JP62221462 A JP 62221462A JP 22146287 A JP22146287 A JP 22146287A JP S6463341 A JPS6463341 A JP S6463341A
Authority
JP
Japan
Prior art keywords
oil phase
ice cream
phase
cream composition
aqueous phase
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP62221462A
Other languages
Japanese (ja)
Other versions
JPH07110203B2 (en
Inventor
Masahiko Mizukoshi
Yoshinobu Nakajima
Koichi Kuniyone
Hisao Omura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kao Corp
Original Assignee
Kao Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kao Corp filed Critical Kao Corp
Priority to JP62221462A priority Critical patent/JPH07110203B2/en
Publication of JPS6463341A publication Critical patent/JPS6463341A/en
Publication of JPH07110203B2 publication Critical patent/JPH07110203B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE:To prepare a W/O-type ice cream composition having smooth texture, excellent palatability and high shape-retainability, by using an oil phase as a continuous phase and dispersing an aqueous phase as fine particles in the oil phase. CONSTITUTION:A W/O-type ice cream composition containing an aqueous phase and an oil phase at a weight ratio (W/O) of 50/50-99/1 and having an ASTM penetration of >=50, preferably about 50-350 at -20 deg.C and a density of >=0.7g/cm<3> at -20 deg.C can be produced by mixing and emulsifying (A) an oil phase containing a glycerol difatty acid ester having a heating melting point of <=30 deg.C in an amount of >=10wt.% based on whole oil phase and (B) an aqueous phase preferably containing a protein and/or sugars and/or a phosphoric acid salt, by conventional method.
JP62221462A 1987-09-04 1987-09-04 Frozen dessert composition Expired - Lifetime JPH07110203B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62221462A JPH07110203B2 (en) 1987-09-04 1987-09-04 Frozen dessert composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62221462A JPH07110203B2 (en) 1987-09-04 1987-09-04 Frozen dessert composition

Publications (2)

Publication Number Publication Date
JPS6463341A true JPS6463341A (en) 1989-03-09
JPH07110203B2 JPH07110203B2 (en) 1995-11-29

Family

ID=16767097

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62221462A Expired - Lifetime JPH07110203B2 (en) 1987-09-04 1987-09-04 Frozen dessert composition

Country Status (1)

Country Link
JP (1) JPH07110203B2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100780338B1 (en) * 2002-10-03 2007-11-29 도꾸리쯔교세이호진 상교기쥬쯔 소고겡뀨죠 Authentication system, light radiation device, authentication device and authentication method
US7468395B2 (en) 2002-09-30 2008-12-23 Kao Corporation Foamable oil-in-water type emulsion
WO2020048849A1 (en) 2018-09-07 2020-03-12 Unilever Plc Frozen confection
CN111436499A (en) * 2018-12-29 2020-07-24 丰益(上海)生物技术研发中心有限公司 Oil composition, and preparation method and application thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5911141A (en) * 1982-07-07 1984-01-20 Kao Corp Fat or oil composition for pie pastry
JPS5959149A (en) * 1982-04-05 1984-04-04 Taka Shokuhin Kogyo Kk Ice cream made by using w/o-type emulsion and its preparation
JPS5971643A (en) * 1982-10-15 1984-04-23 Asahi Denka Kogyo Kk Preparation of water-in-oil type emulsified fat and oil composition containing solid powder
JPS6185141A (en) * 1984-10-02 1986-04-30 Kunoole Shokuhin Kk Water-in-oil type emulsion composition

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5959149A (en) * 1982-04-05 1984-04-04 Taka Shokuhin Kogyo Kk Ice cream made by using w/o-type emulsion and its preparation
JPS5911141A (en) * 1982-07-07 1984-01-20 Kao Corp Fat or oil composition for pie pastry
JPS5971643A (en) * 1982-10-15 1984-04-23 Asahi Denka Kogyo Kk Preparation of water-in-oil type emulsified fat and oil composition containing solid powder
JPS6185141A (en) * 1984-10-02 1986-04-30 Kunoole Shokuhin Kk Water-in-oil type emulsion composition

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7468395B2 (en) 2002-09-30 2008-12-23 Kao Corporation Foamable oil-in-water type emulsion
KR100780338B1 (en) * 2002-10-03 2007-11-29 도꾸리쯔교세이호진 상교기쥬쯔 소고겡뀨죠 Authentication system, light radiation device, authentication device and authentication method
WO2020048849A1 (en) 2018-09-07 2020-03-12 Unilever Plc Frozen confection
CN111436499A (en) * 2018-12-29 2020-07-24 丰益(上海)生物技术研发中心有限公司 Oil composition, and preparation method and application thereof
CN111436499B (en) * 2018-12-29 2023-03-24 丰益(上海)生物技术研发中心有限公司 Oil composition, and preparation method and application thereof

Also Published As

Publication number Publication date
JPH07110203B2 (en) 1995-11-29

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