| 摘要 |
A water-dispersive anti-sticking agent for noodles is provided to make noodles soft in the cooking process and reduce the thickness of the soup with noodles. A water-dispersive anti-sticking agent for noodles comprises: (a) saccharide or alcohol, (b) polyglycerin fatty acid ester, and (c) lecithin and/or glycerin organic acid fatty acid ester, wherein the anti-sticking agent contains no edible oil and fat. The polyglycerin fatty acid ester is diglycerin fatty acid ester and/or triglycerin fatty acid ester, and 100% by mass of the polyglycerin fatty acid ester contains 50% by mass of monoester form. The glycerin organic acid fatty acid ester is glycerin citric acid fatty acid ester. The saccharide is sugar alcohol and/or monosaccharide. |
