| abstract |
PURPOSE: To prepare a salad preservable over a long period by adding a polylysine and acetic acid, etc., to a salad prepared by mixing vegetables, fruits, etc., with an O/W-type emulsified food. n CONSTITUTION: In the preparation of a salad by mixing vegetables, fruits and/or pasta with an O/W-type emulsified food (e.g. mayonnaise sauce), a polylysine (preferably in an amount of 50-1,000ppm based on the product) and one or more kinds of acids selected from acetic acid, malic acid and citric acid are added to the salad and, as necessary, an isothiocyanate is added together (preferably ≤200ppm based on the salad) to obtain the objective salad. n COPYRIGHT: (C)1991,JPO&Japio |