Title:
COMPOSITION FOR STABILIZING DISPERSION USED IN FOOD
Document Type and Number:
Japanese Patent JP3507603
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a low-viscosity composition for stabilizing the dispersion used in a food, having sufficient dispersion stability without any feeling of roughness caused in a tongue even when used at a practical concentration.
SOLUTION: This composition for stabilizing the dispersion used in a food comprises a fine particulate microbial cellulose, obtained by hydrolyzing a cellulose derived from a microorganism with a mineral acid, having ≤10μm average particle diameter and containing particles having ≥0.1μm particle diameter in ≥90% cumulative volume.
Inventors:
Hiroshi Furukawa
Yuki Maruyama
Masahiro Fukaya
Yoshinori Tsukamoto
Yoshiya Kawamura
Yuki Maruyama
Masahiro Fukaya
Yoshinori Tsukamoto
Yoshiya Kawamura
Application Number:
JP29498395A
Publication Date:
March 15, 2004
Filing Date:
October 19, 1995
Export Citation:
Assignee:
Nakano Vinegar Co., Ltd.
International Classes:
A23L29/20; C12P19/04; C12R1/02; (IPC1-7): A23L1/05; C12P19/04
Domestic Patent References:
| JP3163135A | ||||
| JP4325060A |
Attorney, Agent or Firm:
Fujiro Kubota
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