| 摘要 |
PURPOSE:To obtain the title composition retaining the body and smoothness inherent in emulsified food and excellent in tastiness and emulsification stability by formulating fiber of specified granular size, gummy substance and fatty oil at a specified ratio. CONSTITUTION:The objective composition can be obtained by formulating (A) 0.05-5wt.%, on a dry basis, of fiber such as cellulose 10-80mum in average granular size to be produced by e.g. acetic bacteria, (B) 0.05-5wt.%, on a dry basis, of a gummy substance such as xanthane gum, guar gum agar-agar, and (C) 0.5-95wt.% of a fatty oil such as vegetable oil, fish oil or animal fat, and furthermore, if desired, (D) 0.01-3wt.% of an emulsifier such as lecithin or monoglyceride. |
