| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a browning inhibitor excellent in stability and processing suitability, giving no influence to taste, flavor and color inherent in food added, and broadly usable in a food processing field. <P>SOLUTION: The browning inhibitor contains acidic xylooligosaccharide having uronic acid residues in the xylooligosaccharide molecules. It is preferable that the acidic xylooligosaccharide comprises a mixture composition comprising oligosaccharides different in the polymerization degree of xylose from each other and having an average polymerization degree of 2.0-20.0, and that the acidic xylooligosaccharide is produced through "enzymatically and/or physicochemically processing lignocellulose material to obtain a complex composed of xylooligosaccharide components and lignin components, subjecting the complex to acid hydrolysis to obtain a xylooligosaccharide mixture, separating xyloorigosaccharides having at least one uronic acid residue as a side chain in a single molecule, from the xyloorigosaccharide mixture". <P>COPYRIGHT: (C)2008,JPO&INPIT</p> |
