JPS5665622A - Foaming agent - Google Patents

Foaming agent

Info

Publication number
JPS5665622A
JPS5665622A JP14146879A JP14146879A JPS5665622A JP S5665622 A JPS5665622 A JP S5665622A JP 14146879 A JP14146879 A JP 14146879A JP 14146879 A JP14146879 A JP 14146879A JP S5665622 A JPS5665622 A JP S5665622A
Authority
JP
Japan
Prior art keywords
albumin
foaming agent
sol
paste material
bubble
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.)
Pending
Application number
JP14146879A
Other languages
Japanese (ja)
Inventor
Kazuo Fujiwara
Kazuo Uchida
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.)
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Original Assignee
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
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 San Ei Kagaku Co Ltd, Sanei Kagaku Kogyo KK filed Critical San Ei Kagaku Co Ltd
Priority to JP14146879A priority Critical patent/JPS5665622A/en
Publication of JPS5665622A publication Critical patent/JPS5665622A/en
Pending legal-status Critical Current

Links

Landscapes

  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)

Abstract

PURPOSE: To provide a foaming agent excellent in bubble forming property and bubble stability by using albumin as the major component.
CONSTITUTION: Albumin is used as the main component. Preferably, albumin and natural or synthetic paste material are used. Alubumin is added to sol, for example, in 0.1W5wt%, in dry basis, to a gel composition. When a foamable sol or gel containing albumin is heated to a temperature higher than the thermal solidifying point of albumin, bubbles become semisolid and are stabilized. By adding a paste material to the above mixed system, a large effect can be obtained.
COPYRIGHT: (C)1981,JPO&Japio
JP14146879A 1979-10-31 1979-10-31 Foaming agent Pending JPS5665622A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14146879A JPS5665622A (en) 1979-10-31 1979-10-31 Foaming agent

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14146879A JPS5665622A (en) 1979-10-31 1979-10-31 Foaming agent

Publications (1)

Publication Number Publication Date
JPS5665622A true JPS5665622A (en) 1981-06-03

Family

ID=15292577

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14146879A Pending JPS5665622A (en) 1979-10-31 1979-10-31 Foaming agent

Country Status (1)

Country Link
JP (1) JPS5665622A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005023018A1 (en) * 2003-09-10 2005-03-17 Unilever N.V. Food composition

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005023018A1 (en) * 2003-09-10 2005-03-17 Unilever N.V. Food composition
AU2004269874B2 (en) * 2003-09-10 2007-09-20 Unilever Plc Food composition

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