| 摘要 |
PROBLEM TO BE SOLVED: To provide an acid-resistant cream having, even in a case where it has been stored over an extended period in a state of being contacted with an acidic food such as fruit jelly, mango pudding, etc., a smooth texture without entailing the coagulation and solidification of the cream, to provide a multilayer food where at least one layer thereof consists of a cream layer and where at least another layer thereof consists of an acidic food layer having a pH of 5 or below, and to provide a multilayer food capable of significantly inhibiting a liquid splash or sealing defect occurring on an occasion for manufacturing the multilayer food and of inhibiting the mobilization of a cream layer occurring due to vibrations at the time of transportation, dripping fall, etc. of the cream layer at the time of eating, etc.SOLUTION: The following (A) through (C) are included within a cream: (A) a sucrose fatty acid ester having an HLB value of 14 or above; (B) galactomannan and/or agar; and (C) enzymolyzed lecithin and/or polyglycerin fatty acid ester. |
