| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a starch-derived emulsion stabilizer which exhibits an excellent emulsion stabilizing performance, is capable of being used for a wide range of addition purposes using starch which keeps the safety as food established and is purchasable easily, and further exhibits an oil/fat oxidation inhibiting effect. <P>SOLUTION: The emulsion stabilizer for an oil/fat containing composition comprises a starch dispersion obtained by dissolving and gelatinizing starch by using waxy corn starch or corn starch as a primary material and irradiating the resulting product with ultrasonic waves. Alternatively, the emulsion stabilizer comprises a dried product obtained by dissolving and gelatinizing starch by using waxy corn starch or corn starch as a primary material, irradiating the resulting product with ultrasonic waves and drying a starch dispersion obtained by the above irradiation with the ultrasonic waves. <P>COPYRIGHT: (C)2008,JPO&INPIT |
