| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an emulsion stabilizer for sauce, a sauce produced by using the stabilizer and a method for producing the sauce having excellent wettability to raw vegetables and pasta, harmonized taste and palatability and excellent emulsion stability. <P>SOLUTION: The emulsion stabilizer to be compounded to the sauce composed of vegetable paste, vinegar and oil is a carboxymethylcellulose sodium (CMC-Na) having an etherification degree of 0.8-2.0 and a viscosity of 10-1,000 mPas in the form of 2% aqueous solution. Especially, the carboxymethylcellulose sodium is added in a powdery form at the crushing of vegetables, the produced paste is compounded with vinegar and oil and the mixture is emulsified and sterilized with heat. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
