| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a noodle disaggregation improver intended for preventing mutual noodle surfaces from being stuck without impairing the appearance, taste, and palate feeling of noodles, with its emulsified phase causing neither segregation nor precipitation, and high in fluidity, and to provide a method for ameliorating noodle disaggregation using the same. <P>SOLUTION: The noodle disaggregation improver contains 0.5-15 pts.wt. of gum arabic, 0.5-10 pts.wt. of gum ghatti, and 0.5-10 pts.wt. of glycerol fatty acid ester as active ingredients in 100 pts.wt. of a liquid agent, and the balance comprises water and at least one selected from ethanol, acetic acid, and sodium acetate. <P>COPYRIGHT: (C)2010,JPO&INPIT |
