Title:
IMPROVEMENT OF GEL FOOD PRODUCT
Document Type and Number:
Japanese Patent JPH1056983
Kind Code:
A
Abstract:
To improve the water retention and texture of a gel food.
Hyaluronic acid is added to the objective gel food in an amount of 0.005-0.1wt.%, preferably 0.01-0.05wt.% or an extract of cockscomb with hot water is added thereto in an amount of 0.01-0.5wt.%, preferably 0.05-0.1wt.%.
Inventors:
UCHIDA TOMOKO
KIRIHARA OSAMU
OISHI HIFUMI
KIRIHARA OSAMU
OISHI HIFUMI
Application Number:
JP22939896A
Publication Date:
March 03, 1998
Filing Date:
August 13, 1996
Export Citation:
Assignee:
KYODO MILK IND
International Classes:
A23C9/137; A23L17/00; A23L21/10; A23L29/20; (IPC1-7): A23L1/05
Attorney, Agent or Firm:
Hiroshi Ishiyama (1 person outside)
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