| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a quality-keeping agent for food which prevents fresh foodstuffs for vegetable salad or the like or semi-cooked refrigerated food from getting dried and discolored during preservation so as to safely maintain the quality-keeping period of the foodstuffs with their high added values kept to reduce mass disposal of food, also being a social problem, in view of the fact that the prolongation of the use-by date of the fresh foodstuffs for vegetable salad or the like is a conventional significant issue to be solved because the fresh foodstuffs inevitably get deteriorated. <P>SOLUTION: The quality-keeping agent for food includes glycerin and a monoglycerol fatty acid ester. The constituent fatty acid of the monoglycerol fatty acid ester comprises a stearic acid. The contents for mixing of the glycerin and the monoglycerol fatty acid ester are 60-80 wt.% of the glycerin and 20-40 wt.% of the monoglycerol fatty acid ester. <P>COPYRIGHT: (C)2013,JPO&INPIT |
