抄録
Our recent studies enabled to make whipped cream without surfactants, using high-melting fat crystals and low-melting oil. If the whipped cream is frozen, the shelf life and mechanical stability are improved. However, crystallization temperature (T_c) of water in whipped cream is around -17℃, and it is required to increase T_c by adding nucleation promoting substances. We here report preliminary results of the effects of adding ice nucleation active bacteria on T_c of ice in whipped cream.
