| 摘要 |
PROBLEM TO BE SOLVED: To provide frozen dessert excellent in shape retention, capable of retaining an original shape even taking out from a refrigerator. SOLUTION: The light frozen dessert which has no thickening feeling, retains smooth palate feeling and is excellent in shape retention is obtained by adding a frozen dessert stabilizer which contains low viscosity galacto-xyloglucan to the frozen dessert. The frozen dessert may contains thickening polysaccharides such as Locust bean gum, Cyamoposis Gum, xanthan gum, Tamarind Seed polysaccharides, glucomannan, carageenan, agar, gellan gum, native gellan gum, pectin, sodium alginate, carboxy methyl cellulose, Arabian gum, microcrystalline cellulose, and gelatin. COPYRIGHT: (C)2008,JPO&INPIT
|
