| 摘要 |
PURPOSE:To prepare a food free from separation or elution of oil and fat, by adding specific amounts of cyclodextrin, thickener, and water-soluble protein. CONSTITUTION:The emulsifying agent is prepared by compounding 10pts.wt. of cyclodextrin, 1-10pts. of a thickener and 0.02-200pts. of a water-soluble protein. The cyclodextrin may be alpha-, beta- or gamma-cyclodextrin, and even insufficiently purified product can meet the purpose. The thickener is xanthan gum, gum guaiac, locust bean gum, etc., and the water-soluble protein is, e.g. soybean protein, albumen, sodium caseinate, etc. If necessary, seasonings, colorants, etc. are added to the emulsifying agent. The agent is added to a food containing oil or fat, e.g. mayonnaise, dressing, fish paste product, fresh cream, etc. |
