TH142235A - Salad dressings containing glucomannan - Google Patents

Abstract

DC60 (17/09/56) Collapsed salads and other food products Decrease in dissociation occurs when a source of glucomannan is added, especially at an amount of 0.1% or more. Glucomannan absorbs moisture in Enough is released from inclusions such as tuna, potatoes, vegetables, etc., and thus prevent the occurrence of The "liquid nature" of the salad. In addition, glucomannan is resistant. Against certain enzymes released by aggregates such as carrots, cabbage, vegetables, fruits, etc., especially amylase. Due to its amylase resistance, glucomannan thicken the dressing in Low-calorie products, such as low-calorie mayonnaise. Where starch is usually added and is prone to decomposition by amylase, therefore not "Water" occurs during prolonged use, or occurs as little as possible. Collapsed salads and other food products The dissociation is reduced when the glucomannan source is added. Nanotechnology, especially in the amount of 0.1% or more. Glucomannan absorbs moisture in Enough is released from inclusions such as tuna, potatoes, vegetables, etc., and thus prevent the occurrence of The "liquid nature" of the salad. In addition, glucomannan is resistant. To certain enzymes released by aggregates such as carrots, cabbage, vegetables, fruits especially amylase, from amylase-resistant properties, glucomannan Will thicken the salad dressing in Low-calorie products, such as low-calorie mayonnaise Where starch is usually added and is prone to decomposition by amylase, therefore not The "liquid nature" occurs during prolonged use, or this occurs as little as possible.

Claims (1)

: DC60 (17/09/56) Collapsed salads and other food products Decrease in dissociation occurs when a source of glucomannan is added, especially at an amount of 0.1% or more. Glucomannan will absorb moisture in Enough is released from inclusions such as tuna, potatoes, vegetables, etc., and thus prevent the occurrence of The "liquid nature" of the salad. In addition, glucomannan is resistant. Against certain enzymes released by their aggregates, such as carrots, cabbage, vegetables, fruits, etc., especially amylase. Due to its amylase resistance, glucomannan thickens the dressing in Low-calorie products, such as low-calorie mayonnaise. Where starch is usually added and is prone to decomposition by amylase, therefore not "Watery" occurs during prolonged use, or occurs as little as possible. Collapsed salads and other food products The dissociation is reduced when the glucomannan source is added. Nanotechnology, especially in the amount of 0.1% or more. Glucomannan will absorb moisture in Enough is released from inclusions such as tuna, potatoes, vegetables, etc., and thus prevent the occurrence of The "liquid nature" of the salad. In addition, glucomannan is resistant. To certain enzymes released by aggregates such as carrots, cabbage, vegetables, fruits especially amylase, from amylase-resistant properties, glucomannan Will thicken the salad dressing in Low-calorie products, such as low-calorie mayonnaise Where starch is usually added and is prone to decomposition by amylase, therefore not "Liquid is water" occurs during prolonged use or occurs as little as possible. (Section One) which will appear on the advertisement page: 1. A salad dressing containing a) 5-90% water and b) 0.-10% glucomannan and & tags: