| 摘要 |
PROBLEM TO BE SOLVED: To obtain a thickening and/or stabilizing agent capable of imparting thickening effect and emulsion stabilizing effect to foods without impairing taste and texture of food itself by including κ caseinglicomicropeptide as an active ingredient. SOLUTION: This thickening and/or stabilizing agent contains κcaseinglicomicropeptide having high purity and obtained by neutralizing a permeate obtained by keeping pH of milky raw material containing κcaseinglicomicropeptide, e.g. cheese whey to <=4 and then treating the raw material with ultrafiltration membrane having 10,000-50,000 molecular weight cut off and subjecting the treated material to desalting and concentration as an active ingredient. |
