| 摘要 |
PROBLEM TO BE SOLVED: To prepare an article of food, excellent in resistance to emulsification with acids or salts and alcohols and quality stability without causing separation of an oily layer or settling and useful for noodles, etc., by including a specific mono-fatty acid ester of a polyglycerol and a fatty acid ester of glycerol therein. SOLUTION: This food comprises (A) a mono-fatty acid ester of a polyglycerol having <=70% content of a mono-fatty acid ester substance expressed in terms of peak area detected by using an ultraviolet absorption detector according to a column chromatographic analytical method and (B) one or more selected from the group consisting of fatty acid esters of glycerol, organic acid fatty acid esters of the glycerol, fatty acid esters of propylene glycol, fatty acid esters of sorbitan, fatty acid esters of sucrose and lecithin. The food is preferably prepared from the ingredient A and one or more selected from the group consisting of xanthan gum, carrageenan, furcellaran, locust bean gum, carboxymethyl cellulose, sodium alginate, etc. |
