| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a gelling agent preparation for obtaining a composition for a processed food or the processed food, excellent in the uniformity of the content components and without forming precipitation or separation (coagulation) during processes such as production processes by improving the uniformity of the insoluble solid portions and the stability of the content components in a gel state food where the uniformity of insoluble solid portions or the stability of its content components becomes a problem. <P>SOLUTION: This gelling agent composition is provided by forming gel by combining barley β-fibers with xanthan gum, capable of improving the dispersibility of the insoluble solid portions and significantly preventing the separation, coagulation, sedimentation, etc., of the content components by the combination. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
