Composition for improving mouthfeel, food/beverage product composition and method for producing same, and method for improving mouthfeel
AssigneeNagase Viita Co., Ltd.
InventorsMichie ITO, Shoji KAKUTA, Sayaka NAGAYOSHI
Life of this patent
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Abstract
The purpose of the present invention is to provide a novel means for improving the mouthfeel of a protein-containing ingredient and to provide a food/beverage product composition containing a protein-containing ingredient that has an excellent mouthfeel. Using glucosyl naringin makes it possible to improve the mouthfeel of a protein-containing ingredient.
Claims18
-2. (canceled)
A food and drink composition, comprising glucosyl naringin and a protein-containing food material.
A method of improving a mouthfeel of a protein-containing food material, the method comprising a step of blending glucosyl naringin with the protein-containing food material.
A food and drink composition comprising glucosyl naringin and a protein-containing food material, wherein the food and drink composition includes 0.1×10−4 to 3.5×10−4 parts by mass of the glucosyl naringin relative to 1 part by mass of a protein in the protein-containing food material.
Dependencies are inferred from the claim text.