GEL-LIKE FOOD ARTICLES AND PROCESS FOR PRODUCING THE SAME

摘要

NOVEL GEL-LIKE FOOD ARTICLES AND PROCESS FOR PRODUCING THE SAME Gel-like food article that has satisfactory functional characteristics such as high heat and acid resistance and yet which is safe to eat, and a process for producing this gellike food article by crosslinking primary amino groups in food ingredients such as chitosan and proteins with an iridoid compound, which crosslinking may be combined with other methods of gelation.