| abstract |
Conventional liquid foods such as soups, sauces, fruit juice drinks, seasonings and the like are not only eaten as they are, but also entangled with foods, applied, or sandwiched between foods. Things are increasing. The present invention provides a foaming agent for liquid foods having good versatility such as easy to entangle with materials, easy to apply, easy to sandwich, good mouthfeel, fine and stable foam, and food containing the same. The purpose is to do. The above-mentioned problems are solved by adding a polyglycerol fatty acid ester to a liquid food. [Selection figure] None |