| 摘要 |
PROBLEM TO BE SOLVED: To obtain a fat substitute not containing the fat, having a flavor and eat feeling resembling the those of the fat, capable of substituting the fat while keeping the eat feeling and flavor of a food and useful for the prevention of obesity, hypertension, and the like, by containing a protein-polysaccharide compounded material. SOLUTION: This fat substitute contains a protein-polysaccharide compounded material obtained by mixing a proteins e.g. an enzyme decomposed protein, egg albumin with a polysaccharide such as dextrin, pectin in a desired ratio and keeping the mixture at 50-90 deg.C for 1-170 hr and having 10,000-100,000 average molecular weight and <=500 mPa.s viscosity. Further, by incorporating the fat substitute, a food composition is preferably produced and also the blending ratio of the protein to polysaccharide is preferably 40-90 wt.% protein and 10-60 wt.% polysaccharide. |
