| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide fruit dessert suppressed in syneresis of fruits and a decrease in a viscosity of dessert source, and easy to mingle fruits and dessert source so as to obtain united feeling of taste. <P>SOLUTION: The fruit dessert which is mixed with dessert source of a viscosity of ≤10 Pa s (initial temperature of 20°C) is obtained by mixing at least one selected from among agar, gelatine, gellan gum and carrageenan, and a gel-like product comprising hyaluronic acid and/or its salt. <P>COPYRIGHT: (C)2010,JPO&INPIT |
