申请人:INA FOOD INDUSTRY CO., LTD.
公开号:EP0570252A2
公开(公告)日:1993-11-18
According to a low gel strength agar of the invention, the molecules of agar are cut to short fragments, and the gel strength of the agar is adjusted to be 250 g/cm² or below at 1.5 % agar concentration. Thus, even when the agar is used at a certain agar concentration or above, a soft gel having a low gel strength with no syneresis can be obtained. When the agar is contained in foods or cosmetics, special advantages, which are not obtainable with prior-art products, can be achieved.
根据本发明的低凝胶强度琼脂,琼脂分子被切割成短片,琼脂浓度为 1.5 % 时,琼脂的凝胶强度调整为 250 g/cm² 或以下。因此,即使琼脂的浓度达到或超过一定水平,也能获得凝胶强度低、无滞后的软凝胶。当食品或化妆品中含有琼脂时,可以获得现有产品无法实现的特殊优势。