| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a viscoelastic composition for not-too-sweet food which is produced by using no sugar even in view of health, so as to make safely-eatable and chewable candies. <P>SOLUTION: The viscoelastic composition for food contains a dietary fiber as an essential component, and has the following characteristics: (i) the value of a storage elastic modulus (G') obtained by following equation (1): G'(ω)=σ1/γ0 and is in the range of 100,000-600,000 Pa at 25-35°C, and the ratio of (the value of G' at 35°C)/(the value of G' at 25°C) is not less than 0.5 but less than 1; and (ii) the value of a loss elastic modulus (G") obtained by following equation (2): G"(ω)=σ2/γ0 and is in the range of 200,000-800,000 Pa at 25-35°C, and the ratio of (the value of G" at 35°C)/(the value of G" at 25°C) is not less than 0.4 but less than 1. Wherein, ω shows an angular velocity, σ1 shows a stress of an elastic component, and γ0 shows vibration strain in the equation (1), and ω shows an angular velocity, σ2 shows a stress of a viscosity component, and γ0 shows vibration strain in the equation (2). <P>COPYRIGHT: (C)2011,JPO&INPIT |
