Mizkan Holdings Co., Ltd.

Hideaki Taguchi

Takuya Nakayama

Eri Shibata

Minoru Takeuchi

A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 μm or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 μm or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

Food structure-strengthening agent, food material containing structure-strengthening agent, food prepared by hardening food material, and method for improving taste and physical properties of food

A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 &#x3bc;m to 115 &#x3bc;m, and the emulsion seasoning may have a water content of 20% by mass or more.

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Aichi, Japan

Hideaki Taguchi