COMPOSITION FOR QUALITY IMPROVEMENT OF STARCH FOOD

Title:

COMPOSITION FOR QUALITY IMPROVEMENT OF STARCH FOOD

Document Type and Number:

Japanese Patent JPH07203834

Kind Code:

A

Abstract:

PURPOSE: To obtain the subject composition composed of an organic acid- aliphatic acid glycerin ester, etc., sodium chloride and water at specific ratios and useful for the quality improvement of a food mainly containing flour or rice powder, e.g. bread, doughnut, bun with a bean-jam filling, dumpling, noodle or spaghetti.

CONSTITUTION: This composition is composed of (A) 0.05-20wt.% of an organic acid-aliphatic acid glycerin ester (preferably a glycerin ester of succinic acid and an aliphatic acid, a glycerin eater of citric acid and an aliphatic acid, a glycerin ester of diacetyltartaric acid and an aliphatic acid or a glycerin ester of lactic acid and an aliphatic acid) and/or a salt of stearyllactic acid (preferably calcium stearyllactate or sodium stearyllactate), (B) 0.01-10wt.% of sodium chloride and (C) 20-95wt.% of water. The composition is fluidal at 10°C.

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Inventors:

AMANO HARUYUKI

Application Number:

JP3278694A

Publication Date:

August 08, 1995

Filing Date:

January 21, 1994

Export Citation:

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Assignee:

AMACOS KK

International Classes:

A23G3/00; A21D2/02; A21D2/16; A23G3/34; A23L7/10; A23L7/109; A23L29/00; (IPC1-7): A21D2/16; A21D2/02; A23G3/00; A23L1/03; A23L1/10; A23L1/16

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