METHOD OF IMPROVING TEXTURE OF DRINKS AND FOODS

PROBLEM TO BE SOLVED: To provide an excellent method for improving the texture of foods and drinks by using mannose as an antiaging agent that can inhibit the starch in the drinks or foods from being aged. SOLUTION: This foods or drinks texture-improving agent includes mannose as an active ingredien...

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Bibliographische Detailangaben
Hauptverfasser:	NOMURA GORO, MITSUYOSHI SHINSUKE
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an excellent method for improving the texture of foods and drinks by using mannose as an antiaging agent that can inhibit the starch in the drinks or foods from being aged. SOLUTION: This foods or drinks texture-improving agent includes mannose as an active ingredient.