| 摘要 |
PURPOSE:To obtain the subject gelatin free from disagreeable taste, odor and color, resistant to gelation even at low temperature and useful for drinks, cosmetics, etc., by adding natural fruit vegetables, etc., containing proteinase to a gelatin solution. thereby eliminating the gel-forming capability of gelatin, CONSTITUTION:The objective gelatin is produced by adding a natural fruit vegetable containing proteinase (preferably pineapple, papaya, kiwi fruit, fig, prince melon, ginger, green asparagus, sweet potato, banana or pear) or its juice to a gelatin solution. |
