| 摘要 |
A stabilizer for foods or a stabilizer for meat products, which is effective in preventing syneresis and improving water holding capacities, yield, texture, cloudiness and the like in foods, particularly meat products using livestock meat, fish and the like. The stabilizer is characterized in that it contains a composite which has 10 to 90% by weight of a fine cellulose and 10 to 90% by weight of a gelling agent, and that it provides, when dispersed in water, an average fine cellulose particle size of not more than 20 mum and a fraction of particles having a size of not less than 10 mum of not more than 70%. The incorporation of the stabilizer can provide a meat product composition which can prevent syneresis and is improved in water holding capacities, yield, texture and other properties.
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