| 摘要 |
PROBLEM TO BE SOLVED: To obtain a food modifier having high emulsifiability (stability) and high rheological modifying effect by comprising polysaccharides including mannose, allose, galactose, glucose and glucuronic acid. SOLUTION: The food modifier modifying the physical properties of foods such as emusifiability, emulsion stability, rheology and keeping of freshness of foods is obtained by comprising the polysaccharides including (A) mannose, (B) allose, (C) galactose, (D) glucose and (E) glucuronic acid in molar ratio of 1:0.8-1.5:5.0-10.0:1.0-5.0:0.5-2.0, having average molecular weight (observed by gel permeation method) < 500,000. For example, polysaccharides produced by microorganism are cited as the polysaccharides like these. The microorganism bacillus ATCC31504 strain belonging to genus Methylophilus or the like are preferably used. |
