| 摘要 |
Disclosed is a browning reaction product which is prepared by heating an aqueous solution of a mixture of a saccharide with an amino acid, and has a pH value of 2.9-4.7 and a Brix of 25-65% (w/w). Also disclosed is a fat-based food which is prepared by adding a fat to said browning reaction product followed by emulsification or solubilization. Since the aforesaid browning reaction product is useful as a substitute for an emulsifier or a surfactant, the use of the browning reaction product makes it possible to obtain a fat-based food, which can be safely taken, without using any emulsifier or surfactant and without using any food which might contain an allergen causing food allergy. In addition, the fat-based food has been stably emulsified or solubilized without fat separation. |
