| 摘要 |
PROBLEM TO BE SOLVED: To obtain a water content adjustor comprising trehalose as an active ingredient, having low sweetness, not damaging characteristic color, luster, flavor, texture, etc., of a food, improving self stability by reducing water activity of a food and preventing water release of a food. SOLUTION: This water content adjustor for foods comprises trehalose as an active ingredient and is added to Japanese-style confection, western-style cakes, pastes, jams, syrups, sugar confections, pickles, tofus, konjaks, animal meat products, etc., especially a gelatinous food required to have <=0.88 water activity. |
