TEXTURE IMPROVING AGENT FOR GELATINOUS FOOD

To provide a texture improving agent for gelatinous food capable of providing the gelatinous food with a texture having a degrading feeling by adding it to the gelatinous food.MEANS FOR SOLVING THE PROBLEM: A texture improving agent for gelatinous food containing glycerin succinic acid fatty acid es...

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Bibliographische Detailangaben
Hauptverfasser:	OKUMA TAMAMI, HAGIHARA TAKATOKI, SAWAMOTO TAKESHI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	To provide a texture improving agent for gelatinous food capable of providing the gelatinous food with a texture having a degrading feeling by adding it to the gelatinous food.MEANS FOR SOLVING THE PROBLEM: A texture improving agent for gelatinous food containing glycerin succinic acid fatty acid ester and glycerin monofatty acid ester, wherein the agent satisfies the following conditions (A) and (B): (A) an acid value is 85 mgKOH/g or less, and (B) a content of the glycerin monofatty acid ester in 100 mass% of the agent is 35 mass% or more.SELECTED DRAWING: None 【課題】ゲル状食品に添加することにより、該ゲル状食品に崩壊感のある食感を付与できるゲル状食品用食感改良剤を提供すること。【解決方法】グリセリンコハク酸脂肪酸エステル及びグリセリンモノ脂肪酸エステルを含有するゲル状食品用食感改良剤であって、該剤が、下記条件（Ａ）及び（Ｂ）を満たすことを特徴とするゲル状食品用食感改良剤。（Ａ）酸価が８５ｍｇＫＯＨ／ｇ以下（Ｂ）該剤１００質量％中のグリセリンモノ脂肪酸エステルの含有量が３５質量％以上【選択図】なし