To obtain an emulsifiable food composition having fine and smooth palatability and excellent appearance and fluidity and useful for dressing, or the like, without deteriorating the taste of the food itself by including sucralose as a component.
The objective food contains sucralose having a structure obtained by substituting 3 hydroxyl groups at the 1,6-sites of fructose residue and the 4-site of glucose residue in sucrose molecule with chlorine molecule and has highquality sweetness of as high as 600 times the sweetness of sucrose. The amount of sucralose is preferably 0.0001-1 wt.% based on the emulsifiable food composition. The composition preferably contains preferably 0.01-10 wt.% of gum arabic and/or xanthan gum and preferably 0.0001-1 wt.% of sucralose. The compounding of the hydro-colloid such as sucralose and gum arabic is preferably carried out by mixing the components to a food raw material in the form of a solid material such as powder or granule.
KOJIMA NAOTO
FUJII MIKI
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