| 摘要 |
PURPOSE:To obtain the subject improver useful for increasing the elasticity of processed foods or the shape retention or syneresis prevention of such foods when they are highly hydrated, and improved in scatterability, etc., by incorporating calcium hydroxide or a compound convertible into calcium hydroxide with a fat, a base material for including the fat and a polyol. CONSTITUTION:This improver is obtained by incorporating (A) calcium hydroxidy or a compound convertible into calcium hydroxide (e.g. calcium oxide) with (B) a fat of >=20 deg.C in rising melting point, (C) a base material for including the fat, capable of occluding or impregnating the fat (e.g. gelatin) and (D) a polyol (e.g. glycerin). For this improver, there occur no problems such as conversion into CaCO3 during storage and local gelling due to its maldispersion when incorporated in processed foods or its excessive reaction. |
