| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide filling material such as flour paste or custard cream, having shape retention when heated, and excellent in palate feeling and appearance. <P>SOLUTION: The filling material contains milk whey protein where β-lactoglobulin content is ≥70 wt.% based on the whole of protein in terms of dry matter. <P>COPYRIGHT: (C)2007,JPO&INPIT |
