FOAMABILITY IMPROVER, FOAM-CONTAINING FOOD, VISCOSITY REGULATOR, HIGHLY VISCOUS FOOD, ANTI-BENDING AGENT, COMPRESSION-MOLDED FOOD AND METHODS FOR PRODUCING THEM

摘要

PROBLEM TO BE SOLVED: To provide a foamability improver for foam-containing food with good texture and freezing resistance, a viscosity regulator for high viscosity food which maintains a special viscosity and good texture, and to provide an anti-bending agent for compression-molded food free from collapsing into small pieces and bending.

SOLUTION: The foaming property improver comprises psyllium seed gum and tamarind seed gum in a mass ratio of 99:1 to 1:1. The improver further comprises a saccharide in a mass ratio of 2:8 to 7:3 to the total amount of the psyllium seed gum and the tamarind seed gum. The saccharide is preferably a dextrin. The foam-containing food preferably comprises the foaming property improver in an amount of 0.2 to 5.0 mass%. The highly viscous food preferably comprises the viscosity regulator in an amount of 0.1 to 2.0 mass%. The compression-molded food preferably comprises the anti-bending agent in an amount of 0.1 to 2.0 mass%.

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