| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an albumen foam stabilizer which makes it possible to have the same foaming ability as that of untreated albumen, even when the albumen is subjected to a heating treatment or freezing treatment, and to provide a food using foamed albumen containing the albumen foam stabilizer. <P>SOLUTION: This albumen foam stabilizer comprising konjac mannan and a pH-adjusting agent. The pH-adjusting agent is prepared to give pH 5.8 to 7.8, when added to albumen. <P>COPYRIGHT: (C)2007,JPO&INPIT |
