| 摘要 |
PURPOSE:To prepare a margarine having a physiological function and free from a pasty touch in a mouth by adding crystalline cellulose, hemi-cellulose or slightly digestive dextrin to the aqueous phase of a water-in-oil type margarine. CONSTITUTION:A water-in-oil type margarine prepared by adding 0.1-1wt.% of one kind or more of edible fibers selected from crystalline cellulose, hemi- cellulose and slightly digestive dextrin to the water phase of a water-in-oil type margarine having an oil content of 80-20wt.%. The edible fibers are a component not digested with human digestive enzymes and have a common point comprising low viscosities different from known tackifying agents, gelling agent, etc. The crystalline cellulose is a highly pure crystalline cellulose and the hemi-cellulose is a arabinoxylane extracted from the seed coats of corns. The slightly digestive dextrin is a specific dextrin prepared by subjecting readily digestive starch to a heating treatment, an oxidation treatment and separation purification, the raw materials all being commercially available. |
