| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an oil droplet regulator imparting disperse function to oil and fat in food or added thereto through modifying the taste, smell (flavor), palate feeling and appearance thereof in food production process and suppressing the oozing and segregation thereof after steps including cooking and heating. <P>SOLUTION: This oil droplet regulator comprises ester compound(s) obtained from at least one alcohol selected from the group consisting of propylene glycol, glycerol, sorbitan, pentaerythritol and diglycerol and arachic acid and/or behenic acid and at least one ester compound selected from the group consisting of polyglycerol fatty acid ester ≤3 in HLB and/or sucrose fatty acid ester ≤3 in HLB. <P>COPYRIGHT: (C)2003,JPO |
