| 摘要 |
PROBLEM TO BE SOLVED: To obtain a food composition improved in hygroscopicity and excellent in stability of a color change with time and preservation stability by including a herb belonging to the genus Echinacea (extract), a crystalline cellulose and a starch (hydrolyzate). SOLUTION: This food composition is obtained by formulating (A) 1 pt. wt. of a herb belonging to the genus Echinacea such as Echinacea purpurea Moench and/or an extract of the herb belonging to the genus Echinacea with (B) preferably 0.45-1.60 pts.wt. of a crystalline cellulose having 8-80 μm average particle diameter and 0.18-0.53 g/cm3 bulk density, (C) preferably 0.45-1.60 pts.wt. of a starch and (D) preferably 0.50-1.25 pts.wt. of a starch hydrolyzate having 5-19 value of dextrose equivalent (DE) and 990-9,300 average molecular weight. Other additives, e.g. lactose, carmellose sodium, gum arabic, a vegetable oil and fat powder or a sucrose ester of a fatty acid, as necessary, may be contained in the food composition. |
