JELLY CAPABLE OF RESISTING TO FREEZING AND THAWING

摘要

PROBLEM TO BE SOLVED: To obtain the subject jelly which keeps elasticity and shape keeping properties even at the time of thawing after freezing, eliminates syneresis after thawing, is excellent in eating feeling at the time of freezing and restores the eating feeling of the jelly equal to its original eating feeling before freezing at the time of thawing, by containing native gellan gum. ;SOLUTION: The subjective gel is obtained by containing 0.1 to 3wt.%, preferably 0.15 to 2wt.% native gellan gum being a high molecular polysaccharide of a microbiological origin obtained as precursor before the deacylation processing of gellan gum being a polysaccharide comprising a constitution unit composed of two mols. glucose, one mol. glucuronic acid and one mol. rhamnose.;COPYRIGHT: (C)1998,JPO