JPH09121787A - Composition for stabilizing dispersion of food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition which contains a conjugate between cellulose originating from a microorganism and a high molecular weight compound, has a low viscosity and sufficient dispersion stability and gives no coarse feeling to tongue, even when it is served at a practical concentration. SOLUTION: This composition contains a conjugate between (A) cellulose originating from a microorganism, preferably a bacterium in Acetobacter and (B) a high molecular weight substance, preferably anionic sodium carboxymethyl cellulose or xanthane gum. The formation of the conjugate between the components A and B is carried out by adding the component B to the culture medium while a microorganism producing the component A is cultured. In this case, the addition concentration of the component B is preferably 0.05-20wt.%. The ratio of the component B to the component A is preferably 2.5-10wt.% in the conjugate. When this conjugated product is added to a food product, it is crushed into a fine-particle powder and added to the food product preferably in an amount of 0.05-0.1wt.% based on the food product in the dry basis.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dispersion stabilizing composition for foods, and more particularly to a food composition characterized by containing a complexed product obtained by complexing microbial cellulose produced by a microorganism and a polymeric substance. The present invention relates to a dispersion stabilizing composition.

[0002]

BACKGROUND ART Conventionally, thickeners and gelling agents have been mainly used as dispersion stabilizers for foods, but these increase the viscosity of foods or react with ingredients in foods. There is a problem in that the physical properties of foods are changed by forming gels and the quality of foods is affected. Therefore, it has been desired to develop a dispersion stabilizer that does not increase the viscosity of food and does not react with the components in food. As a substance that meets such a demand, there is a plant-derived cellulose which has low reactivity with components in food and has low viscosity. For example, in calcium-fortified milk, plant-derived cellulose is used to improve the dispersibility of added calcium particles, while improving the dispersibility of calcium particles while maintaining the original dry texture of milk. It is possible. Further, when the particle size is large like cocoa particles, a sufficiently stable dispersion state cannot be obtained with a thickener or a gelling agent, and thus a plant-derived cellulose preparation having excellent suspension stability is widely used. Has been done.

However, when plant-derived cellulose is added in a large amount, it gives a rough texture to the tongue. Therefore, it is difficult to add a certain amount or more, and the dispersion stabilizing effect is insufficient. Therefore, a method for reducing the particle size by mechanically treating the crystalline cellulose derived from plants obtained by acid decomposition (JP-A-3-163135) has been developed, and the average particle size is 3 μm or less. Fine-grained cellulose can now be produced. As a result, the texture of the tongue was improved, but the texture was not sufficiently improved, and the amount added was still limited.

On the other hand, with regard to cellulose derived from microorganisms, it is known that cellulose obtained by static culture can be mechanically disaggregated by a high-pressure homogenizer to produce fine particle cellulose having an average particle diameter of 44 μm (Fo
od Hydrocolloid 6 (6) 493-501 (1992)). Further, the use of such a mechanically disaggregated material in an aqueous food such as a beverage is also disclosed in JP-A-62-83854. For example, in the case of cocoa powder, the minimum amount which does not cause precipitation even after 30 minutes The additive concentration is 0.1%, and in order to obtain a uniform emulsification even after 1 day of emulsification with French dressing,
It has been pointed out that the minimum addition concentration is required to be 1.0%, and it has been clarified that it exhibits the same degree of dispersion stability as that of the plant-derived cellulose preparation. In addition, the microbial cellulose obtained by static culture is treated by a combination of chemical treatment and physical treatment, and dried to give a 0.1.
A method for producing fine microbial cellulose having a particle size of 01 to 0.1 μm is also disclosed (Japanese Patent Publication No. 5-27653).
The microbial cellulose obtained by these methods is rod-shaped and crystalline, and the network structure peculiar to microbial cellulose is lost.

[0005]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a composition for dispersion stabilization of foods which has a low viscosity, sufficient dispersion stability, and does not cause a tongue roughness even when used at a practical concentration. It is about developing things.

[0006]

The present inventors have found that plant-derived cellulose has dispersion stability because the substance to be dispersed is trapped in the network structure of the fibrils of plant cellulose, and thus the sedimentation of the particles. It was estimated that oil and liquid separation did not occur easily. On the other hand, it is known that microbial-derived cellulose has finer fibrils than plant-derived cellulose and has a dense network structure. Therefore, it has been noted that microbial cellulose is capable of capturing a large amount of substances in its network structure, and may be able to stably retain them. The present inventors prepared samples of microbial cellulose by various methods based on the above observations, and examined their dispersion stability in detail. As a result, it was found that microbial cellulose exhibits high dispersion stability even when used in a small amount, but it has a problem that it has a high viscosity and affects texture.

Therefore, as a result of extensive studies on a method of reducing only the viscosity without lowering the dispersion stability, it was found that the viscosity and the cellulose particle diameter are correlated, and that the viscosity increases as the particle diameter increases. This suggests that the viscosity may be significantly reduced by reducing the particle size of microbial cellulose. It has already been pointed out that by combining chemical treatment and physical treatment on microbial cellulose, fine crystalline microbial cellulose having a significantly reduced particle size can be produced. However, the microbial cellulose obtained by this treatment method is one in which the unique network structure is lost, and dispersion stability derived from the network structure cannot be expected. The present inventors have studied various known physical treatment methods in order to reduce the particle size of microbial cellulose while maintaining the network structure, but the average particle size was refined to particles of tens of microns or less. It was difficult to do.

Therefore, it was studied to reduce the particle size of microbial cellulose by a chemical treatment method or an enzyme treatment method. As a result, a method of thermally decomposing microbial cellulose in a viscous state with a water content of 95% or more with a mineral acid such as sulfuric acid or hydrochloric acid of about 4 to 7 N is effective for microparticulation, and the microbial cellulose obtained by this treatment method is The viscosity is also decreasing,
It was also found that the dispersion stability is also improved.

However, it has also been clarified that good dispersion stability cannot be obtained by drying the micronized microbial cellulose. This is because when the microbial cellulose is dried in a water-containing state, the water existing between the fibrils disappears, hydrogen bonds are formed even between the fibrils that could not be contacted until then, and the network structure is broken. In addition, since the hydrogen bond formed between the fibrils is strong like this, even if the dried product is suspended in water again, the hydrogen bond is not eliminated, so that the original network structure cannot be restored, resulting in stable dispersion. It is thought that the sex cannot be obtained.

As a method for preventing the formation of such hydrogen bonds, there is a method of drying in the state of a composite compound obtained by compositing microbial cellulose and a polymeric substance (Japanese Patent Laid-Open No. 3-157402). In this case, since the microbial cellulose and the polymer substance coexist, interaction between the cellulose molecules and the polymer substance occurs, the association between the cellulose molecules is inhibited, and the network structure of the cellulose molecules is maintained. Therefore, when the dried product of the complex is dispersed in the aqueous solution, the cellulose fibril itself is restored while maintaining the same network structure as before drying. Therefore, when drying the above-mentioned micronized microbial cellulose, if it is carried out in the form of a complexed product obtained by complexing with a polymeric substance, it is expected that a dried product that retains dispersion stability will be obtained, The condition was examined thoroughly. As a result, it was found that an anionic substance is effective as the polymer substance, and in the case of complexing, it is not necessary that the particle diameter of the microbial cellulose be fine, and for example, even if a large one of about 300 μm is used. It was also found that the dispersion stabilization effect is equal to or more than that of the finely divided particles, and the texture is good. The present invention has been completed based on such findings.

That is, the present invention relates to a composition for stabilizing dispersion of foods, which comprises a complexed product obtained by complexing cellulose derived from a microorganism and a polymeric substance. Furthermore, the present invention provides a composition containing the above-mentioned complexed product so that the microbial cellulose in the complexed product is added to food so that the dry weight thereof is 0.01 to 0.2%. Regarding improved food.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The microbial cellulose used in the present invention is not particularly limited as long as it is produced by a microorganism, and those prepared by a known method can be used. Examples of the cellulose-producing bacterium include bacteria belonging to the genus Acetobacter, the genus Pseudomonas, the genus Agrobacterium, etc., and the bacterium belonging to the genus Acetobacter is particularly preferable. These microorganisms are known by known methods, for example, JP-A-3-157402 and JP-A-5-308986.
The desired microbial cellulose can be produced by culturing in accordance with the method described in the publication. Hereinafter, various conditions for producing microbial cellulose will be described.

Examples of the bacterium belonging to the genus Acetobacter, which is a microbial cellulose producing bacterium, include Acetobacter pasteurianus ATCC10245 strain, Acetobacter sp. DA (FERM P-12924) strain, Acetobacter xylinum ATCC23768 strain and ATCC23.
769 strain, ATCC 10821 strain and the like.

As a medium for producing microbial cellulose, a general medium for culturing ordinary bacteria may be used, as long as the above-mentioned microorganism can grow to produce the desired microbial cellulose. Good. For example, Hestrin-Schramm medium is preferably used. Also,
It is also possible to improve the productivity of microbial cellulose by adding a heat-inactivated cellulase preparation to the medium or adding a carboxylic acid such as acetic acid or a salt thereof. Cultivation may be performed under normal conditions, pH 5 to 9, culture temperature 2
A range of 0-40 ° C is suitable and continues until sufficient microbial cellulose is produced. The culture method may be any of aeration-agitation culture, static culture, agitation culture, and aeration culture, but aeration-agitation culture is particularly preferable. The conditions for carrying out aeration and agitation culture are, for example, as described in JP-A-7-39386, the oxygen concentration supplied to the culture tank is 1 to
It may be 100%, preferably 21 to 80%, and the culture may be performed in a flask or a jar fermenter.

The produced microbial cellulose can be purified by removing the residual alkali by washing it with water or immersing it in a weak acid solution after deproteinizing it by a usual method such as immersing it in a dilute alkaline solution. The purified microbial cellulose is in a gel form as it is, but can be made into fine particles by treating with a mineral acid or an enzyme. However, when microbial cellulose is used in combination with a polymer substance, the microbial cellulose does not need to be positively made into fine particles. For example, median diameters up to about 300 μm can be used as they are. it can. That is, in the case where the compound is used, even if the particle size of microbial cellulose is large, it gives a smooth texture when added to food.

The polymer substance used for complexing with microbial cellulose is not particularly limited as long as it is a water-soluble substance that reacts with fibrils of microbial cellulose, but since it is used in foods, it is recognized as a food additive. It is desirable that the product be extracted from a natural product that is used for food. Specific examples thereof include sodium carboxymethyl cellulose (CMC-Na), xanthan gum, sodium alginate, carrageenan, pectin, karaya gum, and guar gum. Particularly, anionic sodium carboxymethyl cellulose (CMC-Na), xanthan gum, sodium alginate. , Carrageenan,
Pectin is preferred. One or more of these polymer substances can be used. Furthermore, when preparing a composite with microbial cellulose, it is possible to use starch together with a polymeric substance, if desired.

There are two methods (described in Japanese Patent Application Laid-Open No. 3-157402) previously developed by the present inventor as a method for complexing microbial cellulose and a polymeric substance. First
Is a method of producing a microbial cellulose by culturing a microorganism, adding a polymer to the medium and culturing to obtain a microbial cellulose composite product in which microbial cellulose and a polymer are complexed. . The polymer substance added to the medium is not particularly limited in kind and concentration as long as it does not significantly hinder the growth of microbial cellulose-producing bacteria among the polymer substances described above, but the concentration added is usually 0.05. -20% is suitable. Also, the culture conditions and culture method are not particularly limited by the addition of the polymer substance.

The second method is a method in which a gel of microbial cellulose produced by culturing a microorganism is immersed in a solution of a polymer substance to impregnate the gel of the microbial cellulose with the polymer substance to form a composite. The gel of microbial cellulose is left as it is, or after being homogenized by a conventional method, it is immersed in a solution of a polymer substance. The homogenization treatment may be performed by a known method, for example, a blender treatment or 500 kg.
/ Cm ² at a high pressure homogenizer treatment for about 40 times, 10
Mechanical disaggregation treatment using a nanomizer treatment or the like about 3 times at 00 kg / cm ² is effective. The microbial cellulose concentration in the immersion liquid is 2.5% in terms of dry weight, and the concentration of the polymer substance in the immersion liquid is 1/100 of the microbial cellulose concentration.
10 to 1/100 is preferable. The immersion time is about 30 minutes or more and about 24 hours, preferably overnight, and it is desirable to remove the immersion liquid by a method such as centrifugation or filtration after the completion of the immersion. Furthermore, by performing treatments such as washing with water to remove excess polymeric substances, the ratio of microbial cellulose and polymeric substances becomes constant, and the effect of residual polymeric substances that are not used for complexing can be suppressed. It is preferable because it is possible. The formation of the complex can be confirmed by the change in the weight of the product.

When the ratio of the polymer substance to the microbial cellulose in the prepared composite is 0.5% or more, the effect is recognized, and the range of 2.5 to 10% is preferable. When the complex compound is added to food, it can be used in various forms such as gel, paste, slurry, dried product and powder. The complex is required to be mechanically dispersed in advance by a mechanical method such as a mixer or a stirrer before being added to sufficiently loosen the fibers, and if this treatment is insufficient, a sufficient effect is obtained. May not be obtained. Particularly, when the water content is 90% or less, sufficient dispersion treatment is necessary. This treatment is also necessary for micronized microbial cellulose.

As the drying treatment of the composite, known methods such as natural drying, hot air drying, freeze drying and spray drying can be used. Even if drying is performed by any method, the effectiveness as the composite is lost. I will not be told. For example, hot air drying is convenient because the method is simple and a large amount of sample can be treated at one time, but it is desirable that the temperature of hot air is usually 60 ° C. or lower so as not to affect the polymer substance. Since the dried product is usually formed into a sheet shape or the like, it is desirable to mechanically grind it into a fine powder when blending it into a food product. Therefore, as the microbial cellulose used for the preparation of the complex, one without physical disaggregation treatment can be used. As a crushing method,
A usual method, for example, a hammer mill, a ball mill, a jet mill or the like is adopted, but treatment with a food cutter is also possible. The pulverized and dried product prepared by the above method can be used alone or as a composition mixed with other food materials such as seasonings.

When the composite of microbial cellulose and polymeric substance prepared by the above-mentioned method is used for food, the amount used for food is usually 0.01 to 0. 2%, preferably 0.05-0.
1% is suitable. If the complex is compounded in the food within this range, good dispersion stability can be obtained, and no sensual feeling on the tongue is felt at all. However, if it is less than this range, the effect of improving moisture absorption, deliquescent property and flavor is small, and if it is more than this range, it may give a rough feeling or may adversely affect foods due to an increase in water-insoluble components. Furthermore, when used in the above range, no gel formation is observed. When microbial cellulose is used alone in food, the amount used is the same as in the case of the complex product.

There are no particular restrictions on the food subject to the dispersion stabilizing composition of the present invention, but preferred foods include beverages, oil-containing foods, seasonings, and the like. For example, calcium fortified beverages, cocoa beverages, coffee beverages, dressings. It can be suitably used for dripping, etc.

[0023]

EXAMPLES Next, the present invention will be described in more detail with reference to Preparation Examples and Examples, but the present invention is not limited thereto. Preparation Example 1 Preparation of Microbial Cellulose Hestrin-Schlum medium (HS medium, D-glucose 2.0 g, Bactopeptone (manufactured by Difco) 0.5 g,
Yeast extract 0.5 g, citric acid 0.115 g, disodium hydrogen phosphate 0.27 g, distilled water 100 ml, pH
6.0) 200 ml was dispensed into a 500 ml Erlenmeyer flask and heated at 70 ° C. for 5 minutes without sterilizing under pressure. As it was, Acetobacter pastorianus ATCC10
The 245 strain was inoculated and statically cultured at 30 ° C. for 7 days.

After completion of the culture, the microbial cellulose formed on the surface of the culture solution was taken out by filtration, immersed in a 1% NaOH aqueous solution, deproteinized for 24 hours at room temperature, and then immersed in a 1% acetic acid solution for neutralization. I went. Then, it was sufficiently washed with water to prepare microbial cellulose (water content 98%) by stationary culture. Also, a similar medium 67.5
ml was dispensed into a 300 ml spiral baffle flask, and the culture conditions were 28 ° C, amplitude 2 cm, rotation speed 180 r.
Culturing was carried out for 4 days with pm rotary shaking. After completion of the culturing, the microbial cellulose produced in the medium was taken out by filtration and treated in a 1% NaOH aqueous solution at 110 ° C. for 20 minutes to remove bacterial cells and the like, and then washed thoroughly with water and microbial cellulose by aeration stirring culture. (Water content 98%) was prepared.

Next, these microbial celluloses were subjected to a homogenizing treatment and a fine graining treatment by a blender and an acid treatment. In the blender treatment, the purified culture was suspended in water so as to have a concentration of 5 g / L in terms of dry weight, and treated with a Waring blender 7012 at a scale of 5 for 5 minutes. For the acid treatment, a sulfuric acid solution was added to the above blender-treated product (3 g in terms of dry weight) to a concentration of 6N to prepare a suspension, and the suspension was treated at 121 ° C. for 15 minutes. Then, centrifugation (6000 rpm, 15 minutes) was performed to collect the precipitate, and the precipitate was washed sufficiently with water to remove the acid used. The treated product thus obtained was filtered to adjust the water content to 90%, and a slurry-like product was used for the experiment.

Preparation Example 2 Preparation of Composite of Microbial Cellulose and Polymeric Substance Sodium Carboxymethyl Cellulose (CMC-N
a, manufactured by Katayama Chemical Co., Ltd., xanthan gum (manufactured by Dainippon Pharmaceutical Co., Ltd.), sodium alginate (manufactured by Kibun Food Chemifa), carrageenan (manufactured by Sansan Co., Ltd.), pectin (high methoxy type, Sansan Co., Ltd.), 20 ml of 0.5% aqueous solutions of karaya gum (manufactured by Gokyo Sangyo Co., Ltd.), guar gum (manufactured by Dainippon Pharmaceutical Co., Ltd.), and locust bean gum (manufactured by Gokyo Sangyo Co., Ltd.) were prepared.
20g of the microbial cellulose obtained in Preparation Example 1 having an average particle size of about 292 µm was further diluted to have a solid content of 5% (the microbial cellulose content in this case was 1 g in terms of dry weight). Which is equivalent to 10% by weight of the microbial cellulose content, each containing 0.1 g.) And well suspended in a mixer, and the suspension was left at 4 ° C. overnight. did.

A starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) was also added together with the above polymeric substance in an amount corresponding to 20% by weight relative to microbial cellulose. After that, the suspension is centrifuged (6000 rpm, 15 minutes)
And a precipitate was obtained. This precipitate was suspended in water and centrifuged again (6000 rpm, 15 minutes) to remove a polymer substance that was not complexed with microbial cellulose to obtain a complexed product precipitate. Then, it was filtered to obtain a slurry in which the water content was adjusted to 90% (composite product slurry, water content 90
%). The precipitate of the above complex was dried by freeze-drying and hot air drying (blowing with hot air at 60 ° C. overnight). The dried product was ground in a coffee mill for 5 minutes and powdered (composite powder).

Example 1 With respect to the hot-air dried product and freeze-dried product of the composite product of microbial cellulose and various polymer substances obtained by aeration and stirring culture prepared in Preparation Example 2, 0.2% in dry weight was converted to water. It was suspended and dispersed with Ace Homogenizer AM-3 (manufactured by Nippon Seiki Seisakusho). Put the dispersion in a graduated test tube,
1% of calcium carbonate was mixed, the test tube was turned upside down several times to disperse the calcium carbonate throughout the liquid, and then the mixture was stirred with a pencil mixer for 1 minute and allowed to stand. After 30 minutes, the amount of water released by the precipitation of calcium carbonate was measured, and the ratio of the amount of water removed was determined, and the results are shown in Table 1.

As is apparent from the table, no significant difference was observed between the hot-air dried product and the freeze-dried product except for locust bean gum. In addition, among various polymer substances, a suspension stabilizing effect was observed except for locust bean gum. In particular, sodium carboxymethyl cellulose (C
MC-Na), xanthan gum, sodium alginate, carrageenan, and pectin showed remarkable effects.

[0030]

[Table 1]

Example 2 With respect to the hot-air dried product and freeze-dried product of the composite of microbial cellulose prepared in Preparation Example 2, various polymeric substances and starch, the suspension stability was examined in the same manner as in Example 1,
I investigated the effect of starch. Table 2 shows the result of the composite product of xanthan gum and starch (240 minutes after suspension), Table 3 shows the result of the composite product of sodium alginate and starch (60 minutes after suspension), Table 4 Shows the results of the compound of karaya gum and starch (20 minutes after suspension). In any of the hot-air dried products and freeze-dried products of the complexed products, the amount of syneresis of starch was recognized because the amount of water separation decreased in the ones to which starch was added.

[0032]

[Table 2]

[0033]

[Table 3]

[0034]

[Table 4]

Example 3 and Comparative Example 1 Slurry of 6N sulfuric acid treated product of microbial cellulose prepared by aeration stirring culture prepared in Preparation Example 1 and microbial cellulose obtained by aeration stirring culture prepared in Preparation Example 2 and sodium carboxymethylcellulose sodium ( The suspension stability of calcium carbonate in calcium-fortified milk was examined for the complexed product slurry with CMCNa), the complexed product slurry with microbial cellulose and xanthan gum, and hot-air dried products thereof. The calcium-fortified milk was prepared by adding 1.2 g of calcium carbonate to 500 ml of milk and stirring the mixture, followed by a high-pressure homogenizer manufactured by Manton Gorin (trade name: 15MR).
-8 TA), and was passed once under the condition of 150 Kg / cm ² . At this time, the microbial cellulose composite was added at the same time as calcium carbonate. The dispersion stability of calcium carbonate depends on the number of times (redispersibility) required for calcium carbonate precipitated by leaving calcium-fortified milk to stand overnight at 4 ° C. until it is completely inverted by reversing the container upside down, When the redispersed product was left at room temperature, the time required for the dispersed calcium carbonate to settle down (stability after redispersion) was measured and evaluated. The viscosity of the prepared calcium-fortified milk was also measured. In addition, as a control,
In addition to the non-addition section, the 6N sulfuric acid treated product slurry addition section (addition amount 0.025%), carboxymethyl cellulose sodium (CMCNa) addition section (addition amount 0.1%) and xanthan gum addition section (addition amount 0.1 %) Is provided. Table 5 shows the results of the slurry, and Table 6 shows the results of the hot air dried product. In the table, ∘ indicates no precipitation, Δ indicates partial precipitation on the bottom of the container, and x indicates observation on the entire bottom.

As is apparent from the table, in the slurry, C
The composite with MCNa and xanthan gum showed almost the same suspension stability as the slurry of microbial cellulose treated with 6N sulfuric acid. From this, it was confirmed that even microbial cellulose not treated with 6N sulfuric acid, that is, microbial cellulose subjected to a simple blender treatment, shows suspension stability when complexed with a polymer substance. In addition, CMC
It is also clear that the addition of Na or xanthan gum alone has no effect, and that complexing with microbial cellulose is effective for suspension stability. Similar results were obtained for hot air dried products.

[0037]

[Table 5]

[0038]

[Table 6]

Example 4 Using a hot-air dried product of a composite of microbial cellulose (blender-treated product) obtained by aeration and agitation culture prepared in Preparation Example 2 and sodium carboxymethyl cellulose, in the same manner as in Example 3, The suspension stability of calcium carbonate in calcium-fortified milk was investigated. As a control, an additive-free section is provided, and as a comparative example, a microfibrillated cellulose (manufactured by Daicel Chemical Co., Ltd., trade name: Serish FD-100F) which is a plant cellulose preparation, microcrystalline cellulose (manufactured by Asahi Kasei Kogyo Co., Ltd. Name: Avicel R
C-N30 (dry powder, containing 5% xanthan gum and 20% dextrin) was used. The results are shown in Table 7. In the table, ∘ indicates no precipitation, Δ indicates partial precipitation on the bottom of the container, and x indicates observation on the entire bottom.

As is apparent from the table, the composite of microbial cellulose and sodium carboxymethyl cellulose shows no sedimentation even after 120 minutes with the addition of 0.05%, whereas the microfibrillated cellulose has a density of 0. Two
Even with the addition of%, sedimentation was observed after 120 minutes. Further, even if 0.2% of microcrystalline cellulose was added, sedimentation was observed after 15 minutes.

[0041]

[Table 7]

[0042]

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a composition for stabilizing dispersion of foods which has a low viscosity, does not give a rough feeling on the tongue, and has a sufficient dispersion stabilizing effect without affecting the texture. This product can be used for stabilizing the dispersibility of foods such as calcium fortified drinks, cocoa drinks, coffee drinks, dressings and sauces.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location A23L 1/24 A23L 1/24 A 2/52 C12P 19/04 C C12P 19/04 A23L 2/00 E (C12P 19/04 C12R 1:02) (72) Inventor Yoshinori Tsukamoto 3-3-23 Kiyoshiro-cho, Handa-shi, Aichi (72) Inventor Yoshiya Kawamura 132 Furutawa, Kochino-cho, Konan-shi, Aichi

Claims (6)

[Claims] 1. A composition for stabilizing dispersion of food, comprising a complexed product obtained by complexing cellulose derived from a microorganism and a polymeric substance. 2. The composition according to claim 1, wherein the microbial-derived cellulose is derived from Acetobacter bacteria. 3. The composition according to claim 1, wherein the polymer substance is an anionic polymer substance. 4. The composition according to claim 1, wherein the polymer substance is at least one of sodium carboxymethyl cellulose, xanthan gum, sodium alginate and karaya gum. 5. The composition containing the complexed product according to claim 1 is added to food such that the microbial cellulose in the complexed product is 0.01 to 0.2% by dry weight. Foods with improved dispersion stability. 6. A composition for stabilizing dispersion of foods, which comprises a compound obtained by compositing a cellulose derived from a microorganism and a polymer substance, and starch.