| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a full-bodied taste-imparting composition for soup, good in dispersibility and full-bodied taste-imparting ability. <P>SOLUTION: This full-bodied taste-imparting composition for soup consists of an acidic oil-in-water type emulsified composition comprising edible oil-and-fat, phospholipase A-treated yolk and an octenylsuccinic acid-modified starch. <P>COPYRIGHT: (C)2004,JPO |
