To provide a foamability improver for foam-containing food with good texture and freezing resistance, a viscosity regulator for high viscosity food which maintains a special viscosity and good texture, and to provide an anti-bending agent for compression-molded food free from collapsing into small pieces and bending.
The foaming property improver comprises psyllium seed gum and tamarind seed gum in a mass ratio of 99:1 to 1:1. The improver further comprises a saccharide in a mass ratio of 2:8 to 7:3 to the total amount of the psyllium seed gum and the tamarind seed gum. The saccharide is preferably a dextrin. The foam-containing food preferably comprises the foaming property improver in an amount of 0.2 to 5.0 mass%. The highly viscous food preferably comprises the viscosity regulator in an amount of 0.1 to 2.0 mass%. The compression-molded food preferably comprises the anti-bending agent in an amount of 0.1 to 2.0 mass%.
HAYASAKA CHOEI
FUJINO HIKOHITO
CHIBA KATSUNORI
| JP2004105179A | 2004-04-08 | |||
| JPH05244880A | 1993-09-24 | |||
| JPH06181701A | 1994-07-05 | |||
| JP2003289802A | 2003-10-14 | |||
| JPH11276111A | 1999-10-12 | |||
| JPH11178518A | 1999-07-06 | |||
| JPH0551258B2 | 1993-08-02 | |||
| JP2004105179A | 2004-04-08 | |||
| JPH05244880A | 1993-09-24 |