| 摘要 |
Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa.s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt% to the acidic protein foods. It is possible to achieve a wider stable pH range and improvement in palatable texture due to lower viscosity of the products. |
