METHOD FOR DISPERSING FAT COMPONENT IN HIGH DEGREE BY PREVENTING SOLIDIFICATION AND SEPARATION OF FAT COMPONENT

摘要

PROBLEM TO BE SOLVED: To provide a method for dispersing a fat component in high degree without causing solidification, separation and precipitation of the oil-and-fat component even in long-term preservation and preservation in high-temperature condition without damaging the smooth feeling in the throat and the flavor of a beverage containing a milk fat or an edible oil-and-fat.

SOLUTION: The molecular weight-reduced galactomannan having the molecular weight of 100-300 kDa is obtained by subjecting a Locust bean gum to molecular weight-reducing treatment. The oil-and-fat component in the beverage can stably be preserved without causing the solidification, the separation and the precipitation of the oil-and-fat component in the beverage even in the long-term preservation and the preservation at high temperature by adding the molecular weight-reduced galactomannan to the beverage containing the milk fat or the edible oil-and-fat.

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