IMPROVER OF PROPERTY AND TEXTURE USING alpha-1,4-GLUCAN, AND FOOD AND DRINK CONTAINING THE SAME

摘要

PROBLEM TO BE SOLVED: To improve the property and the texture of a food and drink by improving industrial convenience which cannot be solved by a conventional amylose purified from starch or starch with high amylose content.

SOLUTION: The improver of the property and the texture by using α-1,4-glucan are enzymatically synthesized by a glucan phosphorylase, and exhibits the effects even if the improver is added at any step in the process of producing a food and drink. The used concentration is adequately selected by the kind of the food and drink, and an addition method, and usually the range of 0.001-10% is suitable.

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