| Abstract |
It is intended to provide a food material by which a sufficient thickening effect and stability (heat tolerance, suspending properties, etc.) can be imparted to a food, and an economical process for producing the food material by using a less expensive starting material. It is also intended to provide a novel gel mainly comprising cellulose. A water-dispersible cellulose in the form of ultrafine fibers obtained from vegetable cell wall is provided. To produce this cellulose, a starting material having specific properties is employed and size-reduced stepwise. It is also possible to prepare a dry composition by blending a water-soluble polymer etc. This dry composition forms a gel together with a polysaccharide such as glucomannan. This gel is excellent in heat tolerance and shape retention and applicable to novel foods. (FIG. NIL) |