ADDITIVE FOR FOOD

The purpose of the present invention is to provide: an additive for food with which it is possible, when added to food such as processed food, to improve properties and qualities such as water retention, shape retention, and dispersion stability, and that does not impair properties inherent to the f...

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Bibliographische Detailangaben
Hauptverfasser:	IWAHORI FUMIKO, KIMURA KOJI, NAKATANI TAKESHI, FUJII TAKESHI, KAWASAKI TAKAFUMI, SATO SHINJI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON CONFECTIONERY DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The purpose of the present invention is to provide: an additive for food with which it is possible, when added to food such as processed food, to improve properties and qualities such as water retention, shape retention, and dispersion stability, and that does not impair properties inherent to the food such as texture and flavor; and food containing the additive for food. Specifically, the presentinvention provides an additive for food containing anion-modified cellulose nanofibers, and food containing the additive for food. 本发明的目的在于，提供在加工食品等的食品中添加时，可以改善保水性、保形性、分散稳定性等的品质和物性，不损及食品原本所具有的口感、风味等特性的食品用添加剂，和含有该食品用添加剂的食品。即，本发明提供含有阴离子改性纤维素纳米纤维的食品用添加剂和包含该食品用添加剂的食品。