| 摘要 |
PURPOSE:To reduce the swelling rate of a dietary food and obtain a souplike food, by treating a glucomannan with an edible fat or oil, a wax, an edible surfactant or salt, or adding a hydrophilic high polymer to the glucomannan in a soup stock material. CONSTITUTION:A glucomannan is coated with a salt, e.g. common salt or calcium chloride, a fat or oil, e.g. cacao butter, hard butter or hardened oil, a wax, e.g. bees wax, palmitin wax, stearin wax or paraffin wax, or a surfactant e.g. a sucrose ester or sorbitan ester of a fatty acid, or about of 30-200wt% hydrophilic high polymer, e.g. gelatin, pectin, dextrin or gum arabic, as an expansion retarder is added to a soup stock material consisting of the glucomanan essentially. |
