| 摘要 |
PURPOSE:To suppress the degradation of a gelatinous food, such as coagulation, surface-roughening, etc. even by the high-temperature sterilization over a wide acidic pH range, by using a colloidal polymer and a sucrose fatty acid ester as essential components, and adjusting the pH of the food to a specific level. CONSTITUTION:A milk-containing acidic gelatinous food prepared by conventional process is mixed with (A) a colloidal polymer such as guar gum, highly methoxylated pectin, etc. and (B) a sucrose fatty acid ester having an HLB of preferably >=13, and the pH of the obtained gelatinous food is adjusted to 3.7-4.4. The amount of the component A is <=1pt. based on 1pt. of the fat-free milk solid component of the food, and that of the component B is 0.003-0.5wt% based on the final product. |
