JP3787685B2 - Additive for thickening composition and its application - Google Patents

Description

  The present invention relates to an additive for thickening compositions, and in particular, to a thickened food obtained by thickening food, a composition for preparing the food, and an additive for the composition.

  Specifically, the present invention relates to a thickened food obtained by thickening foods such as beverages, confectionery, desserts, sauces, etc. that can be eaten and eaten to a high viscosity without gelling, and a composition for preparing the thickened foods. And an additive for the composition for thickening the product.

  The present invention also relates to a method for thickening food.

  Specifically, the present invention relates to a method for thickening foods such as beverages, confectionery, desserts, sauces, etc. that can be eaten and eaten without causing gelation.

  Conventionally, xanthan gum, guar gum, locust bean gum, pectin, tamarind seed gum, carrageenan, gellan gum and the like have been used to thicken foods.

  Thickeners containing these are usually commercially available in the form of a solid such as a powder, and if they can be dissolved in a solid state such as a powder in food, the desired viscosity can be easily obtained.

  However, thickening may occur in foods that are inherently low in moisture, or that contain components (such as alcohol or high salt concentrations) that prevent the dissolution of solid (such as powder) thickeners even though there is moisture. When an agent is dissolved in a food in a solid state, so-called “mako” is likely to occur, and it is difficult to obtain a desired viscosity.

  In such a case, a method in which the thickener is dissolved in water in advance as an aqueous solution or added to food with water, that is, a method in which a solution of the thickener is separately prepared and added, can be considered. Therefore, it has been difficult to easily produce a highly viscous food industrially. The reason is as follows.

  In the thickener solution, the concentration and the viscosity are proportional, so when added to food and diluted with other components, the concentration becomes lower and the viscosity becomes lower than before addition. Therefore, the thickener solution must be higher in viscosity than the final viscosity in the target food product.

  However, in the production process, there is a limit to the viscosity that can be handled by itself in the process of stirring and transferring a high-viscosity liquid, so the final viscosity obtained is the final product (food) production stage. Rather, it will be limited by the viscosity of the thickener solution at the previous stage.

  In general, thickeners such as those described above exhibit significant viscosity in aqueous solutions of only 2% by weight or less, depending on the type of thickener. In the manufacturing process using the thickener solution, handling is difficult and complicated, and it is difficult to put on the production line.

  On the other hand, if the viscosity is lowered by further reducing the concentration for easy handling, the final desired viscosity cannot be obtained, that is, the final viscosity in food is limited by the viscosity of the thickener solution. The Rukoto. In such a case, in order to finally make the food highly viscous, it is necessary to add a large amount of a thickener solution. However, this would dilute the food, and a satisfactory product was obtained. There wasn't.

  Under these circumstances, when a thickener is used as a solution, there has been no method for industrially easily producing a high-viscosity food, and a solving means has been demanded.

  As a means for solving this problem, Japanese Patent Laid-Open No. 1-266179 has been proposed. This is a technique in which gellan gum and tamarind seed gum are separately prepared as low-viscosity and easy-to-handle solutions, and when they are mixed in food, a high viscosity is obtained by synergism. However, the gazette is aimed not only for thickening foodstuffs but also for gelation. The measured viscosity value, which is considered to be a thickening effect by this technology, is obtained by destroying the gel structure. The viscosity is increased and an effective viscosity as a thickener is not obtained.

  That is, if the viscosity of the gelled material is measured while partially destroying the gel structure, the value of the viscosity will surely increase, but this is not what the present inventors require. For example, even if grilled meat is attached to a gelled grilled meat sauce, the sauce does not adhere uniformly and is not valuable as a product. Only when the viscosity is increased to a high viscosity without gelation, the sauce is evenly and sufficiently adhered to the grilled meat, and the object can be achieved.

  In addition, in terms of texture, there is a clear difference in the smoothness, richness, etc., between those that have obtained a high viscosity as a result of gelation and those that have been thickened to a high viscosity without gelation. Thus, there has been a demand for a method of increasing the viscosity to a high viscosity without causing gelation and easily producing a food with high viscosity industrially.

  For example, for grilled meat sauce, gellan gum is gelled and then finely crushed (microgelled) to maintain the contents (eg, sesame) between the microgels, increasing the dispersion stability. Although it can look like a liquid, it is only a mixture of gel particles and a liquid with almost no viscosity, the true thickening effect has not been realized, and the problem to be solved by the present invention Are completely unrelated.

  As described above, a technique for realizing high viscosity effective as a thickener without gelation and facilitating industrial production has not yet been known.

  The present invention has been developed in view of such circumstances, and when a thickener is used as a solution, the food can be thickened to a high viscosity without gelling, and can be easily manufactured industrially. An object is to provide a food additive that can be used. That is, the present invention solves the conflicting problem of realizing a high viscosity in the final stage, since the viscosity is not high until the final stage of the manufacturing process and is easy to handle. The object of the present invention is to provide a food additive that can easily produce a food having a viscosity industrially.

  The inventors of the present invention have heretofore conducted intensive research to solve the above problems, and by chance, by using native gellan gum in the presence of tamarind seed gum, it has a very high viscosity without gelation. It was found that the liquid was obtained.

  It was found that the foods to be thickened finally have native gellan gum and tamarind seed gum to achieve extremely high viscosity without gelation, which has never existed before.

  Furthermore, as a result of examining various polysaccharides other than tamarind seed gum, it was found that by using native gellan gum in the presence of a specific polysaccharide, a highly viscous liquid can be obtained without gelation. It has been confirmed that the presence of native gellan gum and specific polysaccharides in the composition of foods to be thickened finally achieves extremely high viscosity without gelation. The present invention has been completed.

  That is, this invention relates to the additive for thickening compositions characterized by including native gellan gum used in presence of specific polysaccharide, especially the additive for thickening food compositions.

  Furthermore, this invention relates to the thickened foodstuff or thickened food composition prepared by making specific polysaccharide and native gellan gum coexist.

  The present invention also relates to a method for thickening a food, characterized by allowing a specific polysaccharide and native gellan gum to coexist.

  Specifically, the present invention is for preparing a thickened food prepared by thickening a food that can be eaten and consumed such as beverages, confectionery, desserts, sauces, etc. without causing gelation, and the thickened food. The composition relates to an additive for the composition for its thickening. Furthermore, the present invention relates to a method for thickening foods such as beverages, confectionery, desserts and sauces with high viscosity without gelation.

  Native gellan gum used in the present invention is a fermented polysaccharide produced from corn syrup or the like by Pseudomonas elodea ATCC 31461 or a mutant strain thereof. Since native gellan gum has a natural origin, its structure can change slightly depending on the production microorganism used and the purification conditions. Accordingly, the native gellan gum used in the present invention is not uniquely limited based on a specific structural formula, and any native gellan gum may be used as long as it has the properties of native gellan gum produced by a microorganism (for example, ATCC 31461).

  Native gellan gum is deacetylated (Moorhouse, R., Colegrove, GT, Sandford, PA, Baird, JK and Kang, KS: ACS Symp., Ser., 150, In "Solution Properties of Polysaccharides" (Brant, DAed.), P.111, 1981.) Although native gellan gum and gellan gum are similar in structure, their properties as thickeners and gelling agents are completely different. Another gum.

  In Japan, gellan gum has been widely used mainly as a gelling agent mainly in the food industry. On the other hand, native gellan gum has never been used as a gelling agent or thickening agent, and has been viewed by those skilled in the art as having no features and worthy of use.

  Although it has been known that high viscosity can be obtained by gelation due to the synergistic action of gellan gum and tamarind seed gum (JP-A-1-266179), from this fact, when native gellan gum is used instead of gellan gum, It can only be assumed to gel. That is, the fact that native gellan gum can be realized as a net thickening effect without gelation of a high viscosity that has not been conventionally used as a thickener is the opposite of imagination and a phenomenon that has never been considered. The present invention has been made based on such unexpected findings.

  The additive for thickening composition according to the present invention is an additive for thickening composition characterized by containing native gellan gum used in the presence of a specific polysaccharide.

  Examples of the thickening composition include foods, paints, inks, concretes and the like, and are not particularly limited, but those applied to foods or foods are particularly preferable.

  Here, “used in the presence” means that the native gellan gum and the specific polysaccharide are mixed and used in advance before being added to foods, etc. This means that a specific polysaccharide is used together.

  Furthermore, the additive for thickening composition according to the present invention is an additive for thickening composition characterized by containing a specific polysaccharide and native gellan gum, and particularly an additive for thickening food composition. It is preferable.

  Moreover, when using this additive for a foodstuff, the other food component may be contained.

  The food thickening method according to the present invention is not limited as long as the food is finally allowed to coexist with native gellan gum and a specific polysaccharide and exhibit a thickening effect without gelation. That is, native gellan gum and a specific polysaccharide may be blended with foods or their production processes so as to obtain an effective viscosity within a range not gelling, and there is no particular limitation on the timing and order of addition.

  Preferred methods include a method in which native gellan gum and a specific polysaccharide are prepared in advance as a solution or added to food with water. A more preferable method includes a method in which a native gellan gum solution and a specific polysaccharide solution are separately prepared and added to food. In this case, the presence of native gellan gum and a specific polysaccharide in the food product achieves the viscosity required as a thickener by synergism, but each solution has a low viscosity and is easy to handle.

  The viscosity of the solution is not particularly limited as long as it does not gel in the solution state.

  The thickened food and thickened food composition according to the present invention are not particularly limited as long as they are foods or compositions containing native gellan gum and specific polysaccharides, but beverages, confectionery, desserts, sauces Etc. can be illustrated.

  The thickened food may be any food that exhibits a desired viscosity without causing gelation at any stage regardless of the production stage.

  The thickened food composition is, for example, a set of raw materials for thickened food, which may be mixed at home and added with water, sugar, etc., heated, refrigerated, etc. It is like getting the final food.

  Specific polysaccharides referred to in the present invention include tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, tragacanth gum, microcrystalline cellulose, PGA (propylene glycol alginate), SSHC (water-soluble) Categorized soybean polysaccharide), gati gum, methylcellulose, psyllium seed gum and cassia gum. Among these polysaccharides, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, tragacanth gum and microcrystalline cellulose are particularly preferred because of their excellent thickening effect. Tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, and guar gum are more preferable because they have an excellent thickening effect. These combinations and concentrations may be selected and adjusted as appropriate depending on the type and purpose of the food as long as the viscosity obtained within the range not causing gelation is obtained.

  Moreover, there is no restriction | limiting in particular about pH to be used, Although it can be suitably selected and adjusted with the kind of food, a purpose, etc., generally pH2.5-8 is preferable about things other than xanthan gum and cassia gum. , PH 3-7 is more preferable, and pH 4-7 is particularly preferable. Moreover, about xanthan gum, the range of pH 2.5-5 is preferable, and when using cassia gum alone, the range of pH 5-8 is preferable.

  In addition, the specific polysaccharide referred to in the present invention is, for example, glucomannan regardless of the presence of contaminants, instead of konjac powder, as long as the effect of the present invention as glucomannan is exhibited, It is included in the present invention.

  The final concentration range in the food product when the specific polysaccharide referred to in the present invention is used alone is shown below, and these can be appropriately selected and adjusted according to the type and purpose of the food product.

  When tamarind seed gum is used alone as a specific polysaccharide, in a pure aqueous system of native gellan gum and tamarind seed gum using ion exchange water, 0.01% to 0.1% by weight of native gellan gum, Thickening effect is seen at 0.05% to 0.7% by weight of tamarind seed gum, 0.05% to 0.1% by weight of native gellan gum, 0.1 to 0.5% by weight of tamarind seed gum is more preferable.

  When using tara gum alone as a specific polysaccharide, in a pure aqueous system of native gellan gum and tara gum using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, 0.05% tara gum A thickening effect is seen at ˜0.5% by weight, more preferably 0.05% to 0.1% by weight of native gellan gum and 0.05% to 0.4% by weight of tara gum.

  When glucomannan is used alone as the specific polysaccharide, native gellan gum and pure glucomannan aqueous system using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, glucomannan A thickening effect is observed at 0.03% to 0.5% by weight, with 0.05% to 0.3% by weight native gellan gum and 0.05% to 0.3% by weight glucomannan being more preferred.

  When locust bean gum is used alone as a specific polysaccharide, in a pure aqueous system of native gellan gum and locust bean gum using ion-exchanged water, 0.01% to 0.15% by weight of native gellan gum, Locust bean gum 0.05% to 0.7% by weight thickening effect is seen, native gellan gum 0.01% to 0.1% by weight, locust bean gum 0.08% to 0.5% by weight Is more preferable.

  When guar gum alone is used as a specific polysaccharide, native gellan gum and pure aqueous solution of guar gum using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, 0.03% of guar gum A thickening effect is seen at ˜0.4% by weight, with 0.01% to 0.1% by weight native gellan gum and 0.06% to 0.3% by weight guar gum being more preferred.

  When pullulan alone is used as a specific polysaccharide, native gellan gum and pullulan in a pure aqueous system using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, 0.5% pullulan A thickening effect is seen at 7% to 7% by weight, with 0.01% to 0.1% by weight of native gellan gum and 1% to 5% by weight of pullulan being more preferred.

  When xanthan gum is used alone as a specific polysaccharide, a native gellan gum and xanthan gum system in a pure acidic aqueous system of native gellan gum and xanthan gum, adjusted to pH 3.5 with trisodium citrate using ion-exchanged water. A thickening effect was observed at 01 wt% to 0.1 wt%, xanthan gum 0.01 wt% to 0.5 wt%, native gellan gum 0.01 wt% to 0.1 wt%, xanthan gum 0.03% wt% -0.3 wt% is more preferable.

  When iota carrageenan is used alone as a specific polysaccharide, in a pure aqueous system of native gellan gum and iota carrageenan using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, iota carrageenan A thickening effect is observed at 0.01% to 0.4% by weight, with 0.01% to 0.1% by weight of native gellan gum and 0.03% to 0.3% by weight of iota carrageenan being more preferred.

  When tragacanth gum is used alone as a specific polysaccharide, native gellan gum and pure tragacanth aqueous system using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, 0.05% of tragacanth gum % By weight to 2% by weight is preferred.

  When microcrystalline cellulose is used alone as a specific polysaccharide, native gellan gum 0.01 wt% to 0.1 wt% in a pure aqueous system of native gellan gum and microcrystalline cellulose using ion exchange water, The amount of microcrystalline cellulose is preferably 0.05% to 3% by weight.

  When using PGA alone as a specific polysaccharide, native gellan gum and PGA in pure aqueous system using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, 0.1% by weight of PGA % To 2% by weight is preferred.

  When SSHC is used alone as a specific polysaccharide, native gellan gum and SSHC in a pure aqueous system using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, 0.1% by weight of SSHC % To 10% by weight is preferred.

  When gati gum alone is used as a specific polysaccharide, native gellan gum and gati gum in a pure aqueous system using ion-exchanged water, 0.01% to 0.1% by weight of native gellan gum, 0.05% gati gum % By weight to 2% by weight is preferred.

  When methylcellulose is used alone as a specific polysaccharide, native gellan gum and pure aqueous solution of methylcellulose using ion-exchanged water are 0.01% to 0.1% by weight of native gellan gum and 0.01% of methylcellulose. % By weight to 2% by weight is preferred.

  When using psyllium seed gum alone as a specific polysaccharide, the native gellan gum and psyllium seed gum in a pure aqueous system using ion-exchanged water, Psyllium seed gum is preferably 0.1% to 1% by weight.

  When cassia gum is used alone as a specific polysaccharide, the native gellan gum 0. 0 in a pure acidic aqueous system of native gellan gum and cassia gum, adjusted to pH 3.5 with trisodium citrate using ion-exchanged water. 01% by weight to 0.1% by weight and cassia gum 0.05% by weight to 1% by weight are preferred.

  As mentioned above, the concentration range of native gellan gum and specific polysaccharides is shown when using a specific polysaccharide alone. The blending ratio of the native gellan gum and the specific polysaccharide is not necessarily optimal, and is determined appropriately for each application case based on the above concentration.

  That is, those skilled in the art can appropriately adjust the native viscosity of the gellan gum and the specific polysaccharide so that an effective viscosity can be obtained within a range not causing gelation, and is not limited to the above concentration range.

  Hereinafter, the contents of the present invention will be specifically described with reference to Examples, Comparative Examples, and Experimental Examples, but the present invention is not limited to these.

Example 1
In the formulation shown in Table 1, the ingredients of the orange jelly part and lemon jelly part were mixed according to a conventional method, stirred at 80 ° C. for 10 minutes, and when the temperature dropped to 65 ° C., each part was simultaneously added to the jelly cup in equal amounts. Injected to prepare a two-color jelly with well-defined vertical boundaries.

  In the production process of the two-color jelly, at the time of injection into the container, each part is not gelled, but it is strongly thickened due to the synergistic effect of native gellan gum, locust bean gum and xanthan gum. Therefore, when each part was poured into a container, it did not mix and the obtained jelly had a clear boundary.

  According to the present invention, it was found that a two-color jelly having a clear boundary can be prepared by a simple manufacturing method in which each part is poured into a container at the same time.

Comparative Example 1
In Table 1, a two-color jelly was prepared in the same manner as in Example 1 except that only native gellan gum was used among the raw materials of each part. However, in this case, although it became jelly, since the viscosity of each jelly part at the time of injection | pouring was not enough, each part mixed, the boundary was unclear, the external appearance was dirty, and it was a thing without commercial value.

Example 2
In Example 1, at the time of injection into the jelly cup, each part was injected in an amount of one half of the container in order to prepare a two-color jelly with a clear horizontal boundary. The jelly had clear boundaries between the parts.

  According to the present invention, it has been found that a two-color jelly having a clear boundary can be prepared without going through a process of cooling and solidifying each time each part is poured into a container.

Experimental example 1
A solution of 0.1 g of native gellan gum in 50 g of water, heated and dissolved at 80 ° C. for 10 minutes, and a solution of 0.3 g of xanthan gum in 50 g of water and heated at 80 ° C. for 10 minutes to mix The viscosity was measured.

  The viscosity was measured at 20 ° C. using a B-type viscometer (manufactured by Tokyo Keiki) (the same applies to the following viscosity measurements).

  The results are shown in FIG.

Experimental example 2
Place 0.1 g of native gellan gum in 50 g of water, heat at 80 ° C. for 10 minutes to dissolve and adjust the pH to 3.5, and 0.3 g of xanthan gum in 50 g of water and heat at 80 ° C. for 10 minutes. The solution was dissolved and adjusted to pH 3.5, and the viscosity was measured.

  As shown in FIG. 2, the result showed that the lower the rotational speed, the higher the viscosity, and the extremely high viscosity of 7180 cp at the rotational speed of 6 rpm. Further, no gelation was observed in this solution.

  Furthermore, the viscosity of each of the solutions not used in combination, that is, a 0.1% by weight solution of native gellan gum (pH 3.5) and a 0.4% by weight solution of xanthan gum (pH 3.5) was measured. It does not show sufficient viscosity as a sticking agent.

  That is, when used alone, the viscosity is low, but when used in combination, it can be seen that a high viscosity is obtained by synergistic action.

Experimental example 3
A solution of 0.1 g of native gellan gum in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes and a solution of 2 g of HM pectin in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes are mixed. The viscosity was measured.

  As a result, as shown in FIG. 3, the synergistic effect of thickening was not recognized.

Experimental Example 4
Place 0.1 g of native gellan gum in 50 g of water, dissolve it by heating at 80 ° C. for 10 minutes and adjust the pH to 3.5, and add 2 g of HM pectin in 50 g of water and dissolve it by heating at 80 ° C. for 10 minutes. The solution was adjusted to pH 3.5 and mixed, and the viscosity was measured.

Experimental Example 5
A solution of 0.1 g of native gellan gum in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes and a solution of 2 g of LM pectin in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes are mixed. The viscosity was measured.

  As a result, as shown in FIG. 5, a synergistic effect of thickening was not recognized.

Experimental Example 6
Place 0.1 g of native gellan gum in 50 g of water, heat at 80 ° C. for 10 minutes to dissolve and adjust pH to 3.5, and 2 g of LM pectin in 50 g of water, heat at 80 ° C. for 10 minutes to dissolve The solution was adjusted to pH 3.5 and mixed, and the viscosity was measured.

  As a result, as shown in FIG. 6, a synergistic effect of thickening was not recognized.

Experimental Example 7
A solution of 0.1 g of native gellan gum in 50 g of water, heated and dissolved at 80 ° C. for 10 minutes, and a solution of 0.6 g of lambda carrageenan in 50 g of water and heated at 80 ° C. for 10 minutes to dissolve. Mix and measure viscosity.

  As a result, as shown in FIG. 7, a synergistic effect of thickening was not recognized, but on the contrary, a decrease in viscosity was recognized.

Experimental Example 8
Place 0.1 g of native gellan gum in 50 g of water, heat at 80 ° C. for 10 minutes to dissolve and adjust the pH to 3.5, and add 0.6 g of lambda carrageenan in 50 g of water and heat at 80 ° C. for 10 minutes. Then, the resulting solution was mixed with a solution adjusted to pH 3.5 and the viscosity was measured.

  As shown in FIG. 8, the synergistic effect of thickening was not recognized, but on the contrary, a decrease in viscosity was observed.

Experimental Example 9
A solution of 0.1 g of native gellan gum in 50 g of water, heated and dissolved at 80 ° C. for 10 minutes, and a solution of 1 g of CMC (carboxymethylcellulose) in 50 g of water, heated at 80 ° C. for 10 minutes and dissolved Were mixed and the viscosity was measured.

  As a result, as shown in FIG. 9, a synergistic effect of thickening was not recognized.

Experimental Example 10
A solution of 0.1 g native gellan gum in 50 g water, heated and dissolved at 80 ° C. for 10 minutes to adjust the pH to 3.5, and 1 g CMC in 50 g water, heated to 80 ° C. for 10 minutes to dissolve and pH Was adjusted to 3.5 and the viscosity was measured.

  As a result, as shown in FIG. 10, a synergistic effect of thickening was not recognized.

Experimental Example 11
A solution of 0.1 g of native gellan gum in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes and a solution of 1 g of sodium alginate in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes are mixed. The viscosity was measured.

  As a result, as shown in FIG. 11, a synergistic effect of thickening was not recognized.

Experimental Example 12
Put 0.1 g of native gellan gum in 50 g of water, dissolve it by heating at 80 ° C. for 10 minutes and adjust the pH to 3.5, and add 1 g of sodium alginate in 50 g of water and dissolve it by heating at 80 ° C. for 10 minutes. The solution was adjusted to pH 3.5 and mixed, and the viscosity was measured.

  As a result, as shown in FIG. 12, a synergistic effect of thickening was not recognized.

Experimental Example 13
A solution of 0.1 g of native gellan gum in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes and a solution of 10 g of gum arabic in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes are mixed. The viscosity was measured.

  As a result, as shown in FIG. 13, a synergistic effect of thickening was not recognized, but on the contrary, a decrease in viscosity was recognized.

Experimental Example 14
A solution of 0.1 g native gellan gum in 50 g water, heated and dissolved at 80 ° C. for 10 minutes to adjust the pH to 3.5, and 10 g gum arabic in 50 g water, heated at 80 ° C. for 10 minutes to dissolve The solution was adjusted to pH 3.5 and mixed, and the viscosity was measured.

  As a result, as shown in FIG. 14, a synergistic effect of thickening was not recognized, but a decrease in viscosity was conversely recognized.

It is a figure which shows the result of Experimental example 1. FIG. It is a figure which shows the result of Experimental example 2. It is a figure which shows the result of Experimental example 3. It is a figure which shows the result of Experimental example 4. It is a figure which shows the result of Experimental example 5. FIG. It is a figure which shows the result of Experimental example 6. It is a figure which shows the result of Experimental example 7. It is a figure which shows the result of Experimental example 8. It is a figure which shows the result of Experimental example 9. It is a figure which shows the result of Experimental example 10. It is a figure which shows the result of Experimental example 11. It is a figure which shows the result of Experimental example 12. It is a figure which shows the result of Experimental example 13. It is a figure which shows the result of Experimental example 14.

Claims (4)

  An additive for non-gelling thickening composition characterized by comprising native gellan gum used in the range of pH 2.5-5 in the presence of xanthan gum.   Additive for non-gelling thickening composition characterized by containing xanthan gum and native gellan gum used in the range of pH 2.5-5.   A non-gelling and thickening method for food, characterized in that xanthan gum and native gellan gum coexist in a pH range of 2.5 to 5.   Non-gelling thickened food prepared by allowing xanthan gum and native gellan gum to coexist in the range of pH 2.5-5.

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