| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide food modifiers that can impart resilient texture and spreadability to food. <P>SOLUTION: A food modifier obtained by admixing and heating soybean protein and polysaccharides is provided. A food modifier obtained by admixing and heating soybean protein, polysaccharides, and inorganic salt is also provided. Food with improved texture and physical properties can be manufactured using the food modifiers. <P>COPYRIGHT: (C)2013,JPO&INPIT |
