[en] he present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
Disciplines :
Food science
Inventor :
Dombrée, Anne
Kegelaers, Yves
Anihouvi, Prudent Placide
Danthine, Sabine ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
