| 摘要 |
<P>PROBLEM TO BE SOLVED: To inhibit binding between noodle strips without exerting bad influence upon texture and flavor of instant noodle. <P>SOLUTION: An emulsion obtained by emulsifying an oil or fat by using a sodium carboxymethyl cellulose in which the etherification degree is 0.8-2.0 and the viscosity of an aqueous solution in which the concentration expressed in terms of anhydride is 2 wt.% is 5-2,000 mPa s is used as a binding prevention agent for instant noodles. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
