MATERIAL FOR IMPROVING PROPERTIES OF FOODS AND DRINKS

WIPO Patent Application WO/2011/033807

A1

The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous glucomannan solution, of 100 mPa.s or less, a dietary fiber content of 70% or more and a molecular weight of 50,000 or less. When added at a ratio of 0.2-25 wt% to a food material, which serves as the main material, during or after the production of a food or drink, the aforesaid material for improving properties of foods and drinks can improve the properties of the food or drink. The material for improving properties of foods and drinks is to be used in such a manner as to add the low-density glucomannan at a ratio of from 0.2 wt% to less than 10 wt%, and to be added to foods and drinks, including simulated foods and drinks, to prevent dripping or water separation, impart whippability and improve texture.

SHIMIZU Hideki (Kihara Mihara-sh, Hiroshima 21, 〒7290321, JP)
清水　秀樹 (〒21 広島県三原市木原４丁目５番１号　清水化学株式会社内 Hiroshima, 〒7290321, JP)
SHIMIZU Hisao (Kihara Mihara-sh, Hiroshima 21, 〒7290321, JP)

JP2010/056679

March 24, 2011

April 14, 2010

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SHIMIZU CHEMICAL CORPORATION (4-5-1, Kihara Mihara-sh, Hiroshima 21, 〒7290321, JP)
清水化学株式会社 (〒21 広島県三原市木原４丁目５番１号 Hiroshima, 〒7290321, JP)
SHIMIZU Hideki (Kihara Mihara-sh, Hiroshima 21, 〒7290321, JP)
清水　秀樹 (〒21 広島県三原市木原４丁目５番１号　清水化学株式会社内 Hiroshima, 〒7290321, JP)

A23L1/05; A21D13/00; A21D13/08; A23C9/13; A23C9/154; A23C19/09; A23G3/34; A23G3/48; A23G9/32; A23G9/44; A23G9/52; A23L1/24; A23L1/32; A23L1/325; A23L1/48; A23L2/52

KOHNO Makoto et al. (801 Ohhara Bldg, 2-1 Kandasakuma-ch, Chiyoda-ku Tokyo 25, 〒1010025, JP)

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