| 摘要 |
PROBLEM TO BE SOLVED: To provide a stabilizer for frozen dessert which gives body feeling, concentrated feeling, and body taste to frozen dessert having a small amount of milk solid and a small amount of milk fat content without reducing flavor release, and giving sufficient shape-retaining properties to dessert using no emulsifier, and which gives sharp aftertaste or fresh feeling of meltability while suppressing stickiness, sliminess or heaviness inherent in oil and fat. SOLUTION: The stabilizer for frozen dessert contains dried-konjak processed product prepared by mixing etherified crosslinking starch or konjak powder, sugar and starch together. Further, in the stabilizer, at least one kind selected from Tamarindus seed polysaccharide, Cyamoposis Gum, carrageenan, xanthan gum, Locust bean gum, gellan gum, native gellan gum, ager, gelatine and glucomannan to improve the stability of the frozen dessert. COPYRIGHT: (C)2004,JPO
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