| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for improving palate feeling of water-in-oil emulsified food product such as butter cream, fat spread, margarine or fresh chocolate excellent in emulsification stability, reduced in its oily feeling so as to have favorable palate feeling. <P>SOLUTION: The method for improving palate feeling of water-in-oil emulsified food product comprises adding at least one kind of gum ghatti and/or hydroxypropylcellulose, or calcium-reactive polysaccharide, microcrystalline heat-denaturated fine-particle whey protein and microcrystal cellulose to water-in-oil emulsified food product. <P>COPYRIGHT: (C)2007,JPO&INPIT |
