To provide a void inhibitor for thermally gelled foods having good textures and capable of preventing the formation of voids therein, to provide a foamability-improving agent for foam-containing foods having good textures and good freezing resistance, to provide a viscosity-adjusting agent for highly viscous foods maintaining characteristic viscosity and having good textures, and to provide an anti-bending agent for compression-molded foods not collapsed into small pieces and not bent.
This void inhibitor is characterized by containing psyllium seed gum and tamarind seed gum in a mass ratio of 99:1 to 1:1. The void inhibitor preferably further contains 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 dextrin. The thermally gelled food preferably contains the void inhibitor in an amount of 0.1 to 2.0 mass%. The foam-containing food preferably contains the foamability-improving agent in an amount of 0. 2 to 5.0 mass%. The highly viscous food preferably contains the viscosity-adjusting agent in an amount of 0.1 to 2.0 mass%. The compression-molded food preferably contains the anti-bending agent in an amount of 0.1 to 2.0 mass%.
HAYASAKA CHOEI
FUJINO HIKOHITO
CHIBA KATSUNORI
