| 摘要 |
A food additive comprises a water-soluble hemicellulose resulting from a degradation of a protein. The hemicellulose is preferably obtained by degrading water-insoluble vegetable fibers containing protein under acidic conditions of about the isoelectric point of the protein and at a temperature of 130 DEG C or lower, and it is composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid. The food additive is useful as a dispersant, a protein stabilizer, a modifier, and/or a foaming agent for food. Food containing the food additive is also disclosed. |
