| 摘要 |
PURPOSE:To prepare the titled composition having excellent high-temperature emulsion stability and high-temperature suspension stability, by adding a specific amount of microcrystalline cellulose to a liquid soup composed of starch, oil or fat, and seasoning. CONSTITUTION:Microcrystalline cellulose is added to a liquid soup composed of a mixture of starch such as wheat flour, corn starch, etc., oils or fats such as beef tallow, cream, etc., a seasoning such as sodium glutamate, salt, etc., an emulsifier composed of a glycerol fatty acid ester or sucrose fatty acid ester or their mixture, and a thickener composed of carrageenan. The microcrystalline cellulose is a composite of a microcrystalline cellulose and a natural polysaccharide, and available in the name of ''Avicel Re-N81''. The amount of the microcrystalline cellulose to be added to the soup is >=1wt%. |
