CELLULOSE COMPOSITE-CONTAINING ICE CREAM COMPOSITION

摘要

PROBLEM TO BE SOLVED: To provide an ice cream composition that hardly causes water flow into a water-absorbable food material even upon contact with the water-absorbable food material and/or to impart emulsion stability when the ice cream composition is preserved as a mix liquid.SOLUTION: An ice cream composition includes a cellulose composite composed of crystalline cellulose and hydrophilic gum. The cellulose composite has a ratio (B)/(A) of (B) a viscosity as measured when a water dispersion including 1 mass% of the cellulose composite is heated at 68°C for 30 minutes and thereafter the temperature is returned to 25°C to (A) a viscosity as measured at 25°C without heating the water dispersion under the condition of (B) of 1.0 or less.SELECTED DRAWING: None