| 摘要 |
PURPOSE: To efficiently decrease the solid separation of a product containing vegetable juice without increasing viscosity, and to obtain a product having excellent storage stability and taste, by mixing a propylene glycol alginate having a low viscosity and the like in the product containing vegetable juice under specified conditions. CONSTITUTION: The following components are added to a product containing vegetable juice. The components are (A) a low-viscosity propylene glycol alginate which shows 50 to 175 cPs viscosity in a 2 wt.% soln. measured at 25 deg.C in a Brookfield viscosity meter, and (B) a CMC sodium having 25 to 59 cP viscosity measured by the same method as above described. The component (A) is added by 0.015 to 0.20% based on the product of single concn., while the component (B) is added by 0.01 to 0.10%. |
