We have got the patent of FREEZE-RESISTANT CREAM AND METHOD FOR PRODUCING THE SAME
We have got the patent for this Freeze-Resistant Cream in 2012.
A fresh cream is generally damaged when it is stored frozen and then thawed, and it is impossible to produce a whipped cream as smooth as that without frozen storage. But our FREEZE-RESISTANT CREAM can produce a whipped cream having an equivalent quality to that made from a cream without frozen storage, even after stored frozen and then thawed.
Therefore our FREEZE-RESISTANT CREAM can be stocked for long term. You can stock it and use as much as you need on occasion. Inventory management should be much easier to use it.
It should be noted that the cream means not only ‘cream contains 18.0% milk fat but also a product obtained by mixing an additive such as an emulsifier or a stabilizer with mil fat, a product obtained by adding vegetable oil and fat to milk fat, and further mixing an additive and the like, so called compound cream.
A cream is generally stocked in a chilled room such as a refrigerator, so far. If you stock it in freezer, it exhibits such properties greatly different from the smooth fluid properties of the original cream that the oil and fat component and water are separated or the fluidity reduced due to encapsulation of water by the oil and fat component. Hence, it is widely known that unlike the case of using a refrigerated cream, a smooth whipped cream cannot be obtained by whipping such a thawed cream.
There is an invention to freeze a whipped cream containing a surfactant, a humectant, a polysaccharide, and the like. But it may not the same as the whipped cream made from a chilled cream.
There is an invention to expose a whipped cream to a magnetic field by a constant temperature magnetic field processing device and then freeze. But it may not the same as the whipped cream made from a chilled cream.
There is also an invention to freeze a law fat cream such as ‘coffee-fresh’, then thaw and use in a liquid state. But it may not be the same as a cream containing more fat for whipping.
In view of above, we have invented and taken the patent of a fluid cream that can produce a whipped cream equivalent to that made from a chilled cream even when it is frozen and then thawed.
If you need more information, please look at FAQ.