AGENT FOR IMPROVING NOODLE UNTANGLING, AND METHOD FOR USING SAME

摘要

An agent for improving the untangling of noodles is characterized by comprising, in 100 parts by weight of an aqueous medium, 0.5-30 parts by weight of gum arabic as a thickening agent, 0.05-5 parts by weight of a higher fatty acid glyceride as oil, and 0.05-7 parts by weight of at least one emulsifier selected from citric and fatty acid esters of glycerol, glyceryl lactate esters of fatty acids, sorbitan esters of fatty acids, propylene glycol esters of fatty acids, and polyoxyethylene sorbitan esters of fatty acids. The agent for improving the untangling of noodles is further characterized by the oil (O) and the emulsifier (E) having a weight ratio (O/E) of 0.03-80.