| 摘要 |
PURPOSE:To provide the subject stabilizer composed of a partial decomposition product of cereal protein, having specific physical properties, free from toxicity, usable as a safe and inexpensive substitute for surfactants such as a polyhydric alcohol fatty acid ester and exhibiting excellent emulsion stabilizing effect. CONSTITUTION:The objective stabilizer for an emulsified oily food such as margarine, shortening or dressing is a partial decomposition product of cereal protein and has the following physical properties. Weight-average molecular weight, 500-90,000; ultraviolet absorption, 260-280nm; infrared absorption, 1400, 1630 and 3400cm<-1>; isoelectric point, 3,9-5.0; pH buffering property, positive; solubility, soluble in water and insoluble in methanol, ethanol, acetone and ether; appearance, pale yellow or reddish brown powder; color reactions, positive to xanthoprotein reaction and ninhydrin reaction; surfactant properties, strong surface tension lowering property and strong emulsifying property. |
