| 摘要 |
PURPOSE:To provide a stabilizing agent for spice component, capable of keeping the hot taste or flavor of various foods containing spice components such as Japanese horseradish, mustard, rape, etc. stably for a long period, by using a sugar fatty acid ester as an essential component. CONSTITUTION:The objective agent contains a sugar fatty acid ester as an essential component, and edible oils and/or citric acid as arbitrary components. The amount of the sugar fatty acid ester is 0.1-4.0wt%, based on dried weight of the food containing the spice component. |
