| 摘要 |
A water-soluble film forming component (A) including a water-soluble plasticizing component (C) such as sugar alcohol and at least one type of water-soluble polysaccharide (B) selected from an oligosaccharide (B1) and a polysaccharide (B2) having a cyclic structure is used to melt-form a film by a method such as extrusion molding, and an edible film having a low moisture content is obtained. The resultant edible film dissolves rapidly and has excellent shelf life (or storage stability) and texture in the mouth despite including a water-soluble polysaccharide. |
