| abstract |
The present invention provides a food having at least two phases of sol and gel, wherein the boundary between each phase is clear, and a method for producing the same. A food product having at least two phases of a sol and a gel, wherein at least one of the phases contains low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose. By doing so, it is possible to provide a food having a clear boundary between phases and a method for producing the same. [Selection] Figure 1 |