| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a calcium-enriched food stable and having good texture which causes neither precipitation of a calcium salt in the manufacturing process of the calcium-enriched food nor formation of precipitation and flocculation by a reaction of calcium with a protein or the like based on a technology which allows to stably add calcium to a food. <P>SOLUTION: A calcium salt hardly soluble or insoluble in water in an amount of at most 1 wt% in terms of calcium, a crystalline cellulose in an amount of 0.1-1 wt% and a polysaccharide having gelation properties in an amount of 0.01-1 wt% are incorporated into a calcium-enriched food. <P>COPYRIGHT: (C)2004,JPO |
