JP2000042395A - Highly soluble composition and food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a highly soluble composition capable of maintaining its transparency over a long period of time when the composition is added to a beverage having transparent appearance. SOLUTION: This composition is incorporated with following A and B in A:B=(99:1)-(1:99) (wt. ratio). A is polyhydric alcohol fatty ester and/or org. acid glycerine fatty ester in which >=50 wt.% of constituent fatty acid is 6-24C satd. or unsatd. fatty acid and also HLB is larger than 5. B is lecithins subjected to hydrophiliciy impartition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly soluble composition which is excellent in solubility and is suitable for foods, and a food containing the composition. In addition, food means broad foods including beverages.

[0002]

2. Description of the Related Art Various additives for foods are known, and they are properly used according to the characteristics required for each application. Surfactants, which are a type of additive, are also used depending on the application, such as, for example, dispersion and solubilization of flavors, starch, oil and fat components, proteins, and physiologically active substances. Among them, sucrose fatty acid esters are extremely safe emulsifiers and are widely used in various foods. Various sucrose fatty acid esters are commercially available depending on the type of fatty acid group and the degree of esterification. Among them, there are those exhibiting a high antibacterial effect as well as a dispersing and solubilizing effect. In addition, it is indispensable to prevent the formation of aggregates and precipitates and to prevent deterioration by heat-resistant spores. (Poly) glycerin fatty acid esters and organic acid glycerin fatty acid esters are also surfactants having a fatty acid ester structure like sucrose fatty acid esters, and are used as emulsifiers. Some of them exert antibacterial action similarly to sucrose fatty acid ester.

In recent years, the demand for beverages in transparent containers such as PET bottles has been rapidly increasing, and accordingly, development of beverages having a transparent appearance has been promoted. Here, "having a transparent appearance" means that, in addition to the literally transparent one, even if it contains an insoluble component, a poorly soluble component, a coloring component, etc., it is highly emulsified or dispersed, and is functionally suspended. This also means that almost no object is found. For example, an optical path length of 10 mm before and after removing a suspended matter by applying a centrifugal force of 2 × 10 ⁴ G for 30 minutes using a centrifuge.
If the difference in absorbance at 650 nm at 0.04 is 0.04 or less, it can be said that it has a transparent appearance. The difference in absorbance before and after removing the suspension is preferably 0.03 or less, more preferably 0.02 or less.

[0004]

However, development of such a beverage is surprisingly difficult. For example, when a highly hydrophilic sucrose fatty acid ester is added to these foods for the purpose of antibacterial action, emulsification, or the like, turbidity or precipitation may occur during storage due to the effect of coexisting components in the foods, and the appearance may be impaired. In this case, the added sucrose fatty acid ester itself may precipitate and become turbid or precipitate, or coexisting components in the food may precipitate. Therefore, in order to stably store foods having a transparent appearance to which sucrose fatty acid esters and the like are added over a long period of time, it is necessary to prevent precipitation of the added sucrose fatty acid esters and the like. An object of the present invention is to provide a highly soluble composition that can serve such a purpose. Another object of the present invention is to provide a food containing such a highly soluble composition and capable of maintaining its good appearance for a long period of time.

[0005]

The highly soluble composition according to the present invention contains the following two types of surfactants having two different types of fatty acid ester groups, A and B, and a ratio of both. Is A: B = 99: 1 to 1:99 (weight ratio). A: 50% by weight or more of the constituent fatty acids are saturated or unsaturated fatty acids having 6 to 24 carbon atoms, and HLB larger than 5
A polyhydric alcohol fatty acid ester and / or an organic acid glycerin fatty acid ester having: B: a lecithin that has been subjected to a hydrophilization treatment;
It is characterized by containing no more than 10,000 ppm and not impairing its appearance due to generation of precipitates and aggregates for a long period of time.

[0006]

DETAILED DESCRIPTION OF THE INVENTION The polyhydric alcohol fatty acid ester and the organic acid glycerin fatty acid ester constituting the highly soluble composition according to the present invention must have an HLB of more than 5. If the HLB is 5 or less, the solubility is low, and sufficient solubility cannot be obtained even when used in combination with lecithin subjected to hydrophilic treatment. It is preferable to use one having an HLB larger than 7, and more preferably to use one having an HLB larger than 8. In the case of a nonionic emulsifier, the HLB is calculated by HLB = 20 × (1-saponification value / neutralization value) according to the Atlas equation. Edition). The saponification value is the number of mg of potassium hydroxide consumed when 1 g of ester is hydrolyzed with potassium hydroxide, and the neutralization value is 1 g of fatty acid constituting the ester.
Is the number of mg of potassium hydroxide required to neutralize
Each of them can be determined by calculation from the structural formula of the ester or by a general fat and oil analysis method (see Oil and Fat Handbook, edited by Maruzen Co., Ltd., Japan Oil Chemical Association). Further, the HLB of the ionic emulsifier can be determined by an organic conceptual diagram ("organic conceptual diagram" by Sankyo Publishing Yoshio Koda "Organic Conceptual Diagram") or an empirical actual measurement method (Daiichi Kogyo Seiyaku, "Sugar Ester Story").

The fatty acid constituting the polyhydric alcohol fatty acid ester and the organic acid glycerin fatty acid ester is at least 50% by weight, preferably at least 60% by weight, more preferably at least 7% by weight.
0% by weight or more has 6 to 24 carbon atoms, preferably 8 to 2 carbon atoms.
2, more preferably 10 to 22 saturated or unsaturated fatty acids. In general, when the carbon chain length of the constituent fatty acid is short, an unpleasant taste is strongly felt, which is not preferable for food. Conversely, if the carbon chain length is too long, the solubility will decrease. As the fatty acid, it is preferable to use caprylic acid, capric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid and the like. For example, in sucrose fatty acid esters, those containing palmitic acid, stearic acid, behenic acid and the like as constituent fatty acids generally have low solubility, but according to the present invention, these sucrose fatty acid esters are also treated with lecithins subjected to hydrophilization treatment. By combining them, a composition exhibiting high solubility can be obtained.

[0008] Polyhydric alcohol fatty acid esters include
(Poly) glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, sorbitan fatty acid ester ethylene oxide adduct, propylene glycol fatty acid ester, and the like can be appropriately selected and used from those recognized as food additives. Preferably, (poly) glycerin fatty acid ester or sucrose fatty acid ester is used. It is particularly preferable to use a sucrose fatty acid ester. As the (poly) glycerin fatty acid ester, those having a degree of polymerization of 1 to 20 are usually used. Some examples thereof include glycerin and polymers thereof such as capryl such as diglycerin, tetraglycerin, hexaglycerin and decaglycerin. Acid esters, capric esters, myristic esters, palmitic esters, stearic esters and the like. Among them, those having a degree of polymerization of 3 or more are preferred because of high hydrophilicity. As is well known, commercially available polyglycerin fatty acid esters are usually a mixture of several polyglycerin fatty acid esters having different degrees of polymerization, and thus the above-mentioned polyglycerin fatty acid esters are also usually mixtures. As the sucrose fatty acid ester, sucrose palmitate, sucrose myristate, sucrose stearate and the like are usually used.

Organic acids The organic acids constituting the glycerin fatty acid ester include succinic acid, acetic acid, tartaric acid, acetylated tartaric acid, diacetylated tartaric acid and citric acid. As the organic acid glycerin fatty acid ester, those having a monoester content of fatty acid in which glycerin is combined with an organic acid and a fatty acid in an amount of 40% by weight or more are usually used. Preferably the monoester content is at least 50% by weight, especially 60% by weight
Use the above. Some examples of organic acid glycerin fatty acid esters include glycerin stearate succinate, glycerin stearate tartrate, glycerin stearate acetylated tartrate, glycerin stearate diacetylated tartrate, glycerin tartrate citrate, and the like. .

As the lecithin subjected to the hydrophilization treatment, lecithin obtained from soybean, egg yolk, or the like is used. Lecithin refers to phosphatidylcholine as a chemical substance. Lecithin used as an emulsifier for food contains phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like, in addition to phosphatidylcholine. In the present invention, lecithin hydrolyzed by hydrolysis with an acid or alkali, or by decomposing or transferring a part of the structure with an enzyme is used. It is preferable to use lecithin hydrophilized by an enzyme from the viewpoint of control of decomposition and color tone of the product.
Examples of those hydrophilized by an enzyme include a lyso form, ie, treatment with phospholipase A or A2 to reduce the number of fatty acid groups to one.
Known are those that have been deleted and those that have been treated with phospholipase D to form glycerol, and any of them can be used. Preferably, lecithin or its glycerol form is lysated and the lyso form content is 50%.
Use the one by weight or more. It is more preferable to use one having a lyso-form content of at least 60% by weight, particularly 70% by weight.

The polyhydric alcohol fatty acid ester and / or organic acid glycerin fatty acid ester and the hydrophilized lecithin are generally blended in a weight ratio of 99: 1 to 1:99. Preferably 95: 5 to 5:
95, especially 90:10 to 10:90. The preferred blending ratio varies depending on the HLB of the polyhydric alcohol fatty acid ester and / or the organic acid glycerin fatty acid ester, and when the HLB is less than 7, 75:25 to
The ratio is preferably 1:99, preferably 60:40 to 1:99, more preferably 40:60 to 1:99. 90 when HLB is 7 or more and less than 10:
10: 1: 99, preferably 80:20 to 20:80,
More preferably, it is preferably blended so as to be 74:26 to 25:75, and when the HLB is 10 or more, 9
It is preferable that the compounding ratio is 9: 1 to 1:99, preferably 98: 2 to 2:98, and more preferably 97: 3 to 3:97.

When a sucrose fatty acid ester is used as the polyhydric alcohol fatty acid ester and / or the organic acid glycerin fatty acid ester, the mixing ratio is preferably adjusted by the monoester content of the sucrose fatty acid ester. For example, when a sucrose fatty acid ester having a monoester content of 40% by weight or more and less than 70% by weight is used, sucrose fatty acid ester: lecithin hydrophilized = 90:10 to 1:99, preferably 85 15-
It is preferred that the ratio be 15:85, more preferably 80:20 to 20:80. 95: 5 when the monoester content is 70% by weight or more and less than 83% by weight.
１ ： 1: 99, preferably 90: 10〜１０10: 90, more preferably 85: 15５〜15: 85. 90% by weight when the monoester content is 83% by weight or more
When it is less than 98: 2 to 1:99, preferably 97: 3 to 3:97, and more preferably 95: 5 to 5: 9.
It mixes so that it may become 5. When the monoester content is 90% by weight or more, 99: 1 to 1:99, preferably 98: 2 to 2:98, more preferably 97: 3 to 3: 9.
It is preferable to mix them so as to be 7. The present invention is to stably dissolve sucrose fatty acid esters and the like by using in combination with lecithin subjected to hydrophilic treatment, and when the ratio of lecithin subjected to hydrophilic treatment is too small, the dissolution of sucrose fatty acid esters and the like is prevented. Is reduced. Conversely, if the ratio of the sucrose fatty acid ester is too small, naturally, the original function of the sucrose fatty acid ester is not sufficiently exhibited.

The highly soluble composition according to the present invention exerts the desired effect by including it in a food at 1 to 10000 ppm depending on its type. The content is preferably 2 to 2000 ppm, particularly 3 to 1000 ppm. Note that lecithins subjected to hydrophilic treatment have a peculiar off-taste, so that their content in foods is preferably 3000 ppm or less. Content 2
It is more preferable that the concentration is not more than 000 ppm, especially not more than 1000 ppm. When producing a food containing the highly soluble composition according to the present invention, it is preferable to add the highly soluble composition in advance to form, but if desired, each component may be added separately. Good. In addition, it is preferable to add the highly soluble composition or each component thereof after dissolving it in water or the like in advance.

The highly soluble composition according to the present invention comprises noodle soup,
It can be widely added to foods to which emulsifiers such as sucrose fatty acid esters have been conventionally recommended to be added, such as sauces, soups, coffee, black tea, green tea, fruit juice, and even jelly and agar products. The highly soluble composition according to the present invention exerts its effect even when added to a weakly acidic food having a pH of 4.5 or more and less than 7 or an acidic food having a pH of 2.0 or more and less than 4.5. be able to. As a weakly acidic food having a pH of 4.5 or more and less than 7
Dashi seasoning, boiled beans, noodle soup, boiled vegetables, plant extracts, sauces, seasonings such as soy sauce, soups, side dishes, puddings,
Contains foods such as egg tofu, mirin-style seasonings, concentrated extracts, and oden, milk-free coffee such as black coffee and sweetened coffee, and tea leaves such as green tea, houjicha, bancha, gyokuro tea, oolong tea, and black tea Tea drinks,
Barley tea, barley barley tea, brown rice tea, corn tea, cereal tea such as soybean tea, Tochu tea, Yonglong tea, Teng tea, Jasmine tea, Sakuraha tea, Rafu hemp tea, kelp tea, dokudami tea, Poor tea, Gymnema tea, mate Other examples include tea that extracts plants, such as tea, Kumasa tea, and rooibos tea, and the mixed tea described above.

The acidic foods having a pH of 2.0 or more and less than 4.5 include jelly, dressings, syrups used for processed fruits, pickles, pickles, tomatoes, fruit juice, malic acid, citric acid. Foods containing acidulants such as acid, phosphoric acid, etc., juice drinks, juice-containing soft drinks, honey drinks, fruit water, pulp drinks, granulated fruit drinks, granulated soft drinks, tomato drinks, vegetable drinks, mixed juice drinks with vegetables ,
Examples include lemon tea, functional drinks, nutritional drinks, dessert drinks, sports drinks, and other juices, and drinks containing acidulants such as malic acid, citric acid, and phosphoric acid.

In general, the more acidic a food becomes, the more acidic it becomes.
Although the stability of emulsification and solubilization tends to decrease, the highly soluble composition according to the present invention exerts its effect even in foods having a strong acidity, and particularly, the pH of 2.0 or more and less than 4.5. It can be effectively applied to acidic foods. In general, the risk of spoilage by microorganisms depends on the pH of the food,
Compared to weakly acidic foods with H4.5 or more and less than 7.0,
Acid foods with a pH of 2.0 or more and less than 4.5 have been considered relatively safe against microbial degradation. Therefore, measures such as adding a sucrose fatty acid ester are taken for the former, but such measures are not generally taken for the latter. However, recently, PE
To reduce the heat sterilization conditions in order to reduce the adverse effects on the nutritional components and flavor of food due to the fact that relatively low heat-resistant containers such as T bottles are used more often. Is required, and there is some concern about deterioration caused by acid-resistant bacteria. It is difficult to stably dissolve such acidic foods even if sucrose fatty acid esters or the like are added alone. However, according to the present invention, sucrose fatty acid esters and the like can be stably dissolved not only in weakly acidic foods but also in acidic foods.

The highly soluble composition according to the present invention has extremely good solubility, and the food to which it is added may cause changes such as aggregation, precipitation and precipitation that impair the appearance of the food, even if stored for a long period of time. Absent. Therefore, the highly soluble composition according to the present invention has a transparent appearance, agglomeration during storage, precipitation, foods such as tea that deteriorates appearance and loses commercial value if precipitation occurs, such as tea It is suitably applied to beverages and flavor water beverages having various fruit juice flavors. It can also be applied to beverages in which pulp or pulp is suspended. This is because, similarly to a beverage having a transparent appearance, such a beverage deteriorates its appearance and reduces its commercial value if aggregation, precipitation, precipitation or the like occurs during storage.

The foods to which the highly soluble composition according to the present invention is added are preferably the above-mentioned foods having an optical path length of 10 mm before adding the highly soluble composition and 650.
The difference (absorbance after addition minus absorbance before addition) between the absorbance at 650 nm and the absorbance at 650 nm at an optical path length of 10 mm after addition and sufficient uniformity is 0.04 or less. That the absorbance difference is larger than 0.04 means that
This means that the dissolution of the highly soluble composition is incomplete, and precipitates and turbidity easily occur during long-term storage. Absorbance difference is 0.0
It is preferably at most 3 and more preferably at most 0.02.

Foods having a large commercial value in appearance as described above are often sold in PET bottles, glass bottles, and further filled in transparent resin containers such as polystyrene, polypropylene, and the like. It is indispensable to maintain the commercial value of the product. If desired, a fatty acid, a salt thereof, a fatty acid ester of hydroxycarboxylic acid, a salt thereof, or the like may be used in addition to the highly soluble composition according to the present invention. As esters of hydroxycarboxylic acids, lactic acid, citric acid,
Esters such as tartaric acid, malic acid and gluconic acid are used. Preferably a saturated or unsaturated fatty acid having 8 to 22 carbon atoms, an alkali metal salt of this fatty acid, a lactate ester, an alkali metal salt of a lactate ester, such as palmitic acid, stearic acid, lactate palmitate, lactate stearate, And sodium salts and potassium salts thereof. It is preferable that the fatty acid salt or the fatty acid ester salt of hydroxycarboxylic acid is present in an amount of 0.5% by weight or more with respect to the polyhydric alcohol fatty acid ester in order to exhibit the effect.

[0020]

EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to the following examples. The following examples were carried out using the following (poly) glycerin fatty acid ester, sucrose fatty acid ester, lecithins subjected to hydrophilic treatment, and beverages.

(Poly) glycerin fatty acid ester; A: tetraglycerin stearic acid ester (average degree of polymerization 4, stearic acid purity 70% by weight, saponification value 83.
0, HLB 11.9) B: Tetraglycerin stearic acid ester (average degree of polymerization 4, stearic acid purity 70% by weight, saponification value 131.
3, HLB 7.1) C: glycerin monolaurate (saponification value 204.3,
HLB 5.4 (Poem M-300 manufactured by Riken Vitamin Co., H
LB is calculated as lauric acid purity 100%) D: Decaglycerin stearate (average degree of polymerization 10, stearic acid purity 70% by weight, saponification value 54.
2, HLB 14.7) Sucrose fatty acid ester; the one shown in Table 1 below was used.

[0022]

[Table 1]

Lecithins subjected to hydrophilization treatment; Lecithin A; Lysolecithin having a lysogenation ratio of 80%. Acetone insoluble content is 92% or more. Lecithin B: lysolecithin with a lysolation rate of 76%. Acetone insoluble content is 92% or more. Lecithin C: lysolecithin with a lysolation rate of 86%. Acetone insoluble content is 92% or more. Beverage; Beverage 1 Commercially available flavor water (clear, pH 3.
5) Beverage 2 Commercial mixed tea beverage (clear, pH 5.9)

Examples 1-34 and Comparative Examples 1-7 (poly) glycerin fatty acid ester or sucrose fatty acid ester and lecithin subjected to hydrophilization treatment
0, 5, 10, 25, 50, 10
It was blended so as to be 0 or 500 parts by weight, and this was added to deionized water and dissolved to prepare an aqueous solution of a polyhydric alcohol fatty acid ester. 80 drinks in a 100 ml sample bottle
g, and immersed in a constant temperature water bath at 70 ° C. to 70 ° C., and then the polyhydric alcohol fatty acid ester aqueous solution prepared above was added thereto so that the polyglycerin fatty acid ester or the sucrose fatty acid ester became 100 ppm. Stirred. After leaving it at room temperature for 2 minutes, it was cooled with water. This is 5
The sample was kept standing in a refrigerator at a predetermined temperature for a predetermined period. This was visually observed for appearance. In addition, the absorbance at 650 nm was measured for the case where the aqueous solution of the polyhydric alcohol fatty acid ester was not added and the case where the aqueous solution was added for a predetermined period. The absorbance was measured using a spectrophotometer (UV-150-02 manufactured by Shimadzu Corporation). Table 2 shows the results. In the appearance observation, no precipitate was observed in any of the examples, but a precipitate was observed in any of the comparative examples. Therefore, the absorbance of the comparative example after storage was measured by stirring to uniformly disperse the precipitate. In the case where the polyhydric alcohol fatty acid ester aqueous solution was not added, no change due to storage was observed.

[0025]

[Table 2]

[0026]

[Table 3]

When Examples 27 and 29 and 28 and 30 are compared, the presence of lactic acid fatty acid ester salt is preferable because the difference in absorbance is small.

Continued on the front page (72) Inventor Yoshio Asahi 1 Tohocho, Yokkaichi City, Mie Prefecture Mitsubishi Chemical Corporation Yokkaichi Office (72) Inventor Mitsumasa Minato 1 Tohocho, Yokkaichi City, Mie Prefecture Mitsubishi Chemical Corporation Yokkaichi Office F-term (reference) 4B017 LC07 LE10 LG14 LK06 LL01 LL06 4B035 LC04 LE03 LG07 LG08 LG09 LG11 LG13 LG18 LK02 LK13 4D077 AC01 BA01 BA03 BA04 BA07 CA02 CA20 DC02Y DC34Y DC36Y DC68Y DD36Y DD52Y DD32Y DE02Y DE08Y

Claims (18)

[Claims] A: a polyhydric alcohol fatty acid ester and / or an organic acid glycerin fatty acid ester in which at least 50% by weight of the constituent fatty acids are saturated or unsaturated fatty acids having 6 to 24 carbon atoms and an HLB of more than 5 And B: hydrophilized lecithins, A: B = 99:
A highly soluble composition, characterized in that the composition is contained at a ratio of 1 to 1:99 (weight ratio). 2. The highly soluble lecithin according to claim 1, wherein the lecithin subjected to the hydrophilization treatment is obtained by treating the lecithin with an enzyme so that the content of the lyso form is 50% by weight or more. Composition. 3. The polyhydric alcohol fatty acid ester is selected from the group consisting of (poly) glycerin fatty acid ester and sucrose fatty acid ester having a degree of polymerization of 1 to 20. 3. The highly soluble composition according to 2. 4. The polyhydric alcohol fatty acid ester and / or the organic acid glycerin fatty acid ester has an HLB of more than 5 and less than 7, and the weight ratio of the HLB to the hydrophilized lecithins is 75: 25- The highly soluble composition according to any one of claims 1 to 3, wherein the ratio is 1:99. 5. The polyhydric alcohol fatty acid ester and / or organic acid glycerin fatty acid ester has an HLB of 7 or more and less than 10, and the weight ratio of the HLB to the hydrophilized lecithin is 90:10 to 1: 1. : 99, the highly soluble composition according to any one of claims 1 to 3. 6. The polyhydric alcohol fatty acid ester and / or the organic acid glycerin fatty acid ester have an HLB of 10 or more, and the weight ratio of the HLB to the hydrophilized lecithin is 99: 1 to 1:99. The highly soluble composition according to any one of claims 1 to 3, characterized in that: 7. A polyhydric alcohol fatty acid ester and / or an organic acid glycerin fatty acid ester having a degree of polymerization of 3 to 20.
The highly soluble composition according to any one of claims 1 to 6, wherein the composition is a polyglycerin fatty acid ester. 8. The fatty acid ester of a polyhydric alcohol and / or glycerin fatty acid of an organic acid is a sucrose fatty acid ester having a monoester content of 40% by weight or more and less than 70% by weight. 90:10 to 1:
3. The highly soluble composition according to claim 1, wherein the composition is 99. 9. A sucrose fatty acid ester in which the polyhydric alcohol fatty acid ester and / or the organic acid glycerin fatty acid ester has a monoester content of 70% by weight or more and less than 83% by weight, wherein the sucrose fatty acid ester is hydrophilized. The weight ratio with the treated lecithin is 95: 5 to 1:99.
The highly soluble composition according to claim 1 or 2, wherein 10. A polyhydric alcohol fatty acid ester and / or
Alternatively, the organic acid glycerin fatty acid ester is a sucrose fatty acid ester having a monoester content of 83% by weight or more and less than 90% by weight, and the weight ratio of the sucrose fatty acid ester to the hydrophilized lecithin is 98: 2. The highly soluble composition according to claim 1 or 2, wherein the ratio is from 1 to 99. 11. Polyhydric alcohol fatty acid ester and / or
Alternatively, the organic acid glycerin fatty acid ester is a sucrose fatty acid ester having a monoester content of 90% by weight or more, and the weight ratio of the sucrose fatty acid ester to the hydrophilized lecithin is 99: 1 to 1:99. The highly soluble composition according to claim 1 or 2, wherein 12. A food comprising the highly soluble composition according to claim 1 in an amount of 1 to 10000 ppm. 13. A food having a transparent appearance, comprising the highly soluble composition according to claim 1 in an amount of 1 to 10000 ppm. 14. The food according to claim 13, wherein a difference in absorbance at 650 nm between before and after containing the highly soluble composition is 0.04 or less. 15. A high-solubility composition according to any one of claims 1 to 11, which contains 1 to 10000 ppm, and a difference in absorbance at 650 nm before and after the composition is 0.04 or less. A food characterized by: 16. The food according to claim 12, wherein the food is a weakly acidic food having a pH of 4.5 or more and less than 7.0.
5. The food according to any one of 5. 17. The food according to claim 12, wherein the food is an acidic food having a pH of 2.0 or more and less than 4.5.
Food according to any of the above. 18. A food in a sealed container comprising the food according to claim 12 in a transparent container.