| 摘要 |
PROBLEM TO BE SOLVED: To provide a drip preventing agent which prevents drips that leak out of food when cooking such as heat treating high water content food or over time after cooking to improve eating quality and appearance of cooking and daily dishes containing it.SOLUTION: A drip preventing agent includes xanthan gum and at least one selected from the group consisting of monosaccharides, disaccharides, trisaccharides, dextrins of 30 or more DE (dextrose equivalent), sugar alcohols, and salts. Daily dishes contain such drip preventing agent. |
