| 摘要 |
It is intended to provide a quality improving agent for foods, whose production method is simple, and which is excellent in storage stability and capable of keeping the texture or flavor of foods immediately after processing or cooking for a long time when it is added to various foods. The quality improving agent for foods comprises a lamella structure of an organic acid monoglyceride dispersed in an aqueous solution containing an emulsifying agent and a saccharide. In a preferred embodiment of the invention, the emulsifying agent is a sucrose fatty acid ester or a polyglycerine fatty acid ester, the saccharide is an oligosaccharide, and the organic acid monoglyceride is succinic acid monoglyceride. |
