| 摘要 |
A method was described for the prepn. of the composite for food stabilizer. Thus, shredded pulp was hydrolyzed with HCl and filtered. The filter cake was washed, dried, and pulverized to give fine cryst. cellulose (stokes average particle size 15 μm). The cellulose powder 0.3, sucrose 7.5, skim milk 5.8, cocoa 0.5, and water 85.9 % were mixed, homogenized to obtain a chocolate drink. The product did not show fat sepn. or cocoa pptn., whereas the control contg. 0.3 % guar gum had marked fat sepn. and cocoa settling.
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