| 摘要 |
Naturally occurring plant or vegetable matter, such as rhubarb or cranberries, is liquefied into a homogeneous, fibrous and gelatinous mass of vegetable matter. The liquified fibrous and gelatinous vegetable matter is dehydrated to a predetermined state such as a powder or paste. This raw material is useful as a food additive which acts as a flavor enhancing, emulsifying, homogenizing, and thickening agent. In addition, it is believed that it acts as a cholesterol reducing agent. |
