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FOOD STRUCTURE-STRENGTHENING AGENT, FOOD MATERIAL CONTAINING STRUCTURE-STRENGTHENING AGENT, FOOD PREPARED BY HARDENING FOOD MATERIAL, AND METHOD FOR IMPROVING TASTE AND PHYSICAL PROPERTIES OF FOOD
FOOD STRUCTURE-STRENGTHENING AGENT, FOOD MATERIAL CONTAINING STRUCTURE-STRENGTHENING AGENT, FOOD PREPARED BY HARDENING FOOD MATERIAL, AND METHOD FOR IMPROVING TASTE AND PHYSICAL PROPERTIES OF FOOD
Provided is a food structure-strengthening agent that can mitigate both the cold stimulus and stickiness (for example, sweetness and oiliness) in the oral cavity when eating a food such as a frozen dessert. The food structure-strengthening agent according to the present invention comprises a water-insoluble long chain cellulose, which has a diameter of 3.5 μm or less and an aspect ratio of 2.0 or higher, and a water-insoluble short chain cellulose, which has a diameter of 5.0 μm or more and an aspect ratio of 32.5 or lower, at a ratio by mass of from 40:60 to 4:96.
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