| 摘要 |
Gelling and/or thickening food composition readily soluble at above 4[deg]C in water, aqueous solutions, emulsions or water-containing foods and/or containing swelling, crystalline animal or microbial gelling agents and/or sugars are obtained by mixing moistened sugar with finely-milled gelling or thickening agents of animal or microbial origin. Gelling and/or thickening food composition readily soluble at above 4[deg]C in water, aqueous solutions, emulsions or water-containing foods and/or containing swelling, crystalline animal or microbial gelling agents and/or sugars is such that addition of water or an alcohol to the gelling agent results in its deposition on the sugar, the novel features being that (1) finely-milled gelling or thickening agents of animal or microbial origin are in uniform admixture with the sugar in a predetermined ratio; (2) sugar moistened with water (0.1-10, especially 3, %) and/or mono- or poly-hydric alcohol (e.g. 0.2%) is obtained by mixing in a separate mixer; and (3) the moistened sugar from (2) is mixed with mixture described in step (1). |
