| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a stabilizer for frozen desserts, which is capable of inhibiting the aggregation of a milk component. <P>SOLUTION: The stabilizer for frozen desserts is prepared to contain μ-carrageenan and ν-carrageenan. Further, by using gellan gum simultaneously, the stability of the frozen dessert having a pH of acidulous and neutral regions is improved. <P>COPYRIGHT: (C)2013,JPO&INPIT |
