| 摘要 |
PURPOSE:To obtain a low-calorie emulsion food while maintaining body and softness of emulsion food and without damaging flavor by blending fibers having specific particle diameter and a fat and oil component in a specific ratio. CONSTITUTION:In preparing mayonnaise or dressing by a conventional procedure, for example, 0.05-5wt.% fibers having 80-10mum average particle diameter such as cellulose produced by acetic acid or crystalline cellulose contained in grain, vegetable or fruit are blended with 0.5-30wt.% fat and oil component such as vegetable oil, fish oil or animal oil and optionally further 0.01-3wt.% emulsifying agent such as lecithin or monoglyceride. |
