| 摘要 |
PROBLEM TO BE SOLVED: To obtain a disperse-stabilization composition capable of keeping homogeneity of foods without precipitating or coagulating a food ingredient even in the case in which vibration is applied to foods in distribution stage, etc., or foods are preserved in heated state. SOLUTION: This disperse stabilization composition of foods contains at least one kind of polymer substance selected from a group comprising native gellan gum, pectin and soybean polysaccharide and fermented cellulose, preferably at (100:1) to (1:10) ratio of the polymer substance to the fermented cellulose. This food containing disperse stabilization composition keeps dispersibility of the content ingredients without causing their precipitation under heated conditions. |
