| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a gel composition that can impart an aroma component such as Japanese horseradish to food in a form of sufficiently remaining even after cooked with heat. <P>SOLUTION: The gel composition is obtained by gelling an oil-in-water emulsion that contains 1-30 wt.% oil containing a volatile flavor component such as Japanese horseradish or mustard, the oil-in-water emulsion further containing 0.5-5.0 wt.% organic acid monoglyceride having a saturated fatty acid side-chain centering on the carbon number of 18, as a hydrophobic group, and 0.1-5.0 wt.% polymer with gelling ability. <P>COPYRIGHT: (C)2013,JPO&INPIT |
