| 摘要 |
PURPOSE:To improve heat resistance of dessert gel, bracken-starch pastry, sticks of bean jelly, bread cream, custard cream, etc., and prevent formation of a sol by heating, by using (modified) starch together with gelan gum, etc. CONSTITUTION:Starch or modified starch is used together with gelan gum or the resultant blend containing both is used together with other pastes [e.g. xanthan gum, pullulan, dextran, curdlan, alginic acid (salts), locust bean gum or guar gum]. Furthermore, the amount of the gelan gum used is preferably 0.01-0.1wt.%. |
