| 摘要 |
PURPOSE:To provide a food with viscosity and emulsion stability even under at high salt concentration at low temperature and to carry out gelatinized body formation of a food easily, by adding a specific polysaccharide consisting of glucose, mannose and mannuronic acid to the food. CONSTITUTION:A polysaccharide consisting of glucose, mannose and mannuronic acid in a molar ratio of glucose: mannose: monnuronic acid = 1:0.4-0.7:4-17, having 0-1.0 acetylation degree and 10<3>-10<5>mol.wt.measured by 3,5- dinitrosalicylic acid method is added to a food. |
