THICKENING STABILIZER CONTAINING SESAME EXTRACT

摘要

PROBLEM TO BE SOLVED: To obtain a thickening stabilizer providing high operation efficiency in a food production process by paying attention to a material modifying properties of a food.

SOLUTION: This thickening stabilizer contains a sesame extract (e.g. water extract of degreased pasty sesame). An aqueous solution of the sesame extract and a xanthan gum reveals that the aqueous solution has values of a storage elastic modulus (G') and a loss tangent (tanδ) nearer to those of an aqueous solution of a Locust bean gum and the xanthan gum than those of an aqueous solution of the xanthan gun and sucrose in a sol shape, and is determined that the aqueous solution forms a hard gel from the measured results of dynamic viscoelasticity of the aqueous solution of the sesame extract and the xanthan gum, the aqueous solution of the Locust bean gum and the xanthan gum, and the aqueous solution of the the xanthan gum and sucrose. The viscosity of the aqueous solution of the sesame extract is nearly same to that of the aqueous solution of the sucrose, and very low compared to thickening polysaccharides such as the Locust bean gum.

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