| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a foam suppressor capable of remarkably suppressing a foaming phenomena generating in the process of manufacturing and processing food containing protein such as milk, soymilk, or egg, having good water dispersion properties, and excellent in handleability, moreover a foam suppression method of food containing protein characterized by adding the foam suppressor, and further a manufacturing method of food containing protein capable of manufacturing food containing protein having good texture and pleasant on the tongue even formulating using an all-in-mix process. <P>SOLUTION: The foam suppressor containing citric acid monoglyceride and polyglycerol fatty acid ester with HLB value of 10-16 is used. <P>COPYRIGHT: (C)2008,JPO&INPIT |
