| 摘要 |
PROBLEM TO BE SOLVED: To provide ice cream products excellent in heat-shock resistance and melting in the mouth besides having body feeling, and also to provide an additive for ice cream, enabling producing the ice cream product without taking a special apparatus and process. SOLUTION: The additive for ice cream to be formulated with ice cream products is characterized by being a fine cellulose-containing complex comprising 60-80 wt.% of fine cellulose, 2-12 wt.% of Locust bean gum, 0.5-8 wt.% of xanthan gum and 0-37.5 wt.% of a hydrophilic material, wherein a mean diameter of each particle generating when the complex is dispersed in hot water is <=60 μm, the content of the particles each with >=100 μm is <=30 vol.% and colloidal fraction is contained at <=30 wt.%.
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