| 摘要 |
PROBLEM TO BE SOLVED: To provide soft cream mix preservable for a long period at normal temperatures and capable of being circulated at normal temperatures or by freezing, to provide a method for circulated products at normal temperatures for maintaining homogeneity and controlling separation of whey without separating and coagulating components at the time of preparing and preserving, and to provide a method for frozen circulated products for significantly controlling coagulation of protein at the time of thawing. SOLUTION: A stabilizing composition for the soft cream mix capable of being circulated at normal temperatures or by freezing contains native type gellant gum, preferably one kind or at least two kinds selected from Cyamoposis Gum, Locust bean gum, pectin, water-soluble soybean polysaccharides, sodium alginate and carboxymethylcellulose sodium. COPYRIGHT: (C)2005,JPO&NCIPI
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