| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a membrane formation inhibitor for a protein-containing liquid food, capable of remarkably inhibiting membrane formation produced on a liquid surface when heating in the protein-containing liquid food such as cow milk and soymilk, and maintaining smooth taste of the liquid food even in a heating condition. <P>SOLUTION: This membrane formation inhibitor for the protein-containing liquid food contains fermented cellulose, and in more details, fermented cellulose combined with a polymeric matter. <P>COPYRIGHT: (C)2008,JPO&INPIT |
