| abstract |
PROBLEM TO BE SOLVED: To provide a pasta sauce capable of suppressing water absorption into pasta such as spaghetti and macaroni. SOLUTION The lysophospholipid is preferably 0.002 to 2%, more preferably 0.01 to 1%, and the microcrystalline cellulose is preferably 0.01 to 2%, more preferably, to the product. Is a pasta sauce containing 0.02 to 1%. [Selection figure] None |