PREVENTION OF LEES FORMATION

摘要

PURPOSE:To prevent lees formation in foods with a simple operation in high efficiency for a long time, by bringing a food (raw material liquid) containing protein and phosphoric acid into contact with calcium phosphate-contg. crystal seeds in the presence of calcium ion to make a crystallization. CONSTITUTION:A food (or its raw material liquid) containing soybean protein, protein such as corn starch and a phosphate is brought into contact with calcium phosphate-contg. crystal seeds in the presence of calcium ion to make a crystallization, thus preventing formation of lees.