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|1. (WO2017061628) FOOD-IMPROVING AGENT|
|Applicants:||SAN-EI GEN F.F.I., INC.
The present invention addresses the problem of providing a protein-containing food having a smooth texture that is not rough on the tongue, in which the proteins do not develop a rough texture or agglutinate even when subjected to intense heat sterilization such as retort sterilization. The problem is solved by means of a protein agglutination-suppressing agent that contains welan gum.