| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition useful for thickening a seasoning liquid such as sauces, drippings, etc., not exhibiting the lowering of a viscosity caused by preservation thereof and also by thawing after freezing thereof. SOLUTION: This food thickening stabilizer composition contains a xanthan gum in a ratio of 20-160 pt.wt. based on 1 pts.wt. glucomannan. The xanthan gum is obtained usually as a metabolic product of a microorganism Xanthomonas campestris. With the objective composition, it is allowed to blend a thickening stabilizer such as a guaran gum and a pectin, a starch, and a saccharide within an extent of not inhibiting the effect thereof. Further, the blending ratio of the objective composition to a seasoning liquid is 0.1-3wt.% based on the amount of the seasoning liquid. |
