| 摘要 |
PURPOSE:To obtain the subject improver effective in preventing the degradation of a food during the long-term preservation in frozen state or in thawing and useful for an emulsified oily food, etc., such as mayonnaise and white sauce by using a partial decomposition product of a specific cereal protein and xanthan gum, etc., as active components. CONSTITUTION:The objective improver contains, as active components, (A) a partial decomposition product (preferably obtained by a combination of decomposition treatment with an alkali and decomposition with enzyme, etc.) of cereal protein such as wheat and corn and having a weight-average molecular weight of 500-110,000 (preferably 3,000-100,000) and an Mw/Mo ratio of 0.85-0.004, preferably 0.77-0.023 (Mw and Mo are weight-average molecular weights after and before decomposition, respectively) and (B) xanthan gum, gum guaiac or their mixture. |
