To provide a method for producing an emulsifier useful for a food, capable of producing a modified starch which has a low turbidity in its aqueous solution, is stable when stored, and suitably used as the emulsifier for giving a stable, substantially sediment-free beverage, and to provide a chemical composi tion and the food, including the beverage, containing the modified starch.
This method for producing the emulsifier useful for the food includes the following steps (a) to (c): (a) a step where a starch derivative is formed from a base starch, preferable so derived as to have hydrophobic groups, (b) another step where the formed starch derivative is reacted with β-amylase to be degraded, and (c) the other step where the substantially- degraded starch is filtered through a filter aid, preferably with a multi-stage filter press under positive pressure, so that a filtered aqueous solution of the corresponding spray-dried degraded starch has a nephelometric turbidity unit of about <80. The flavoring agent contains the modified starch which is produced in the above method as the emulsifier, a flavoring oil, and a sweetener. The beverage contains the flavoring agent.
TSUBOMOTO HOZUMI
ODERA KIMIAKI
TSUBOMOTO HOZUMI
ODERA KIMIAKI