| 摘要 |
PURPOSE: To improve rheological property of foods or the like and to control its nutritive value by adding a parenchyma cellulose to foods, chemicals, cosmetics and the like. CONSTITUTION: A parenchyma cellulose included in sugar beet and citrus fruits is added and mixed with foods, chemicals, cosmetics and the like. For example, as for a product having a structure of dispersion of a second material in a first material such as mayonnaise, ice cream and cream, the dispersion state can be stably maintained by adding a parenchyma cellulose. Moreover, the nutritive value of a food can be controlled so that the food can be made suitable as a diet food. |
