| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a cake mix that readily prepares a food having more preferable palatability by including foams in cake and a coating, or the like, of frozen fried food and to improve foamability and foam retention (viscosity) of batter mix. <P>SOLUTION: The subject powder foaming agent is prepared by dissolving a propylene glycol fatty acid ester, an organic acid monoglyceride, milk proteins and a saccharide in warm water, emulsifying the solution and spray-drying the emulsion. The food contains the powder foaming agent. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
