JP6918453B2 - How to prevent water separation from food - Google Patents

Description

The present invention relates to a food containing welan gum, which maintains water retention and moisture retention, and substantially does not cause a quality-undesired phenomenon of water separation.

Since the food according to the present invention is significantly suppressed from water separation, it is beneficial in that it retains its freshness even after long-term storage and does not impair the original texture of the food.

Foods such as jelly and water yokan containing carrageenan and agar are filled and sealed in cans or cups, sterilized, and distributed and supplied to the market. So-called "water separation" occurs in which water flows out. Therefore, when such foods are stored for a long period of time, there are problems that the water content contained in the foods is reduced, the texture is impaired, and the taste is changed. In addition, even if the storage period is not long, water separation occurs immediately after production, so even if the product is sold to consumers immediately after production, water separation occurs when the consumer opens the can or removes the lid. There were problems such as water getting on the hands and splashing. Furthermore, with jams containing pectin, etc., and yogurt, etc. using agar, gelatin, etc. as a gelling agent, water separation occurs even when the product is in the container as it is, but especially when the container is opened, a part of it is separated. After scooping out the water, the water is separated more significantly, causing quality deterioration over time, and the flavor and appearance are impaired, giving an unfavorable impression to the food and drink, and reducing the motivation for taste.

Even if the food is not a food that retains water with the above-mentioned polysaccharides, the texture becomes hard and dry due to the continued loss of water over time, and infiltrates the surroundings of the food. There is a problem such as

Since a "gel" or "gel composition" usually holds a large amount of liquid inside, water separation occurs over time, but structural destruction due to cutting, breaking, etc. is particularly severe after gelation and molding. If it is also in the part, the degree of water separation will be greater. In order to suppress the deterioration of quality of the gel or gel composition due to water separation, a method of increasing the amount of the gelling agent to be blended, a method of using iota carrageenan, guar gum, pectin, tamarind, etc. together have been proposed. There is.

However, none of these methods can sufficiently suppress water separation, and when added to foods, elasticity is exerted, which adversely affects the properties of the original foods and the original foods. The feeling is impaired. In addition, since the water separated from the food covers the surface, the original effect of the aroma component contained in the food may be weakened. Further, there is a problem that the separated water spills and pollutes the surrounding area.

In addition, industrial products such as foods that retain water and dessert foods that use gelling agents cannot be stored for a long period of time due to lack of sufficient means of suppressing water separation, and the water separation that progresses over time extends the life of the product. It was also a big factor in deciding.

Therefore, various simple methods for preventing / suppressing water separation have been proposed for the above-mentioned foods.

Specifically, a method for suppressing water separation of frozen and thawed jelly by containing psyllium seed gum (Patent Document 1), a stabilizer for frozen desserts containing ramzan gum (Patent Document 2), and suppressing water separation by containing native gellan gum. A gel composition (Patent Document 3), a processed food in which bread or rice is in contact with an ingredient containing a cellulose-based powder (Patent Document 4), etc. are disclosed, but there is still room for improvement. Is the reality.

Japanese Unexamined Patent Publication No. 2011-142906 Japanese Unexamined Patent Publication No. 2007-159570 Japanese Unexamined Patent Publication No. 10-150933 Japanese Unexamined Patent Publication No. 2011-254770

The present invention has been developed in view of such circumstances, and significantly reduces water separation that occurs during food storage (normal temperature, refrigeration, freezing and thawing) without changing the original properties such as elasticity and strength in foods in general. The purpose is to provide foods that have been prevented or suppressed.

Another object of the present invention is to provide a method for stably confining a liquid inside a food and substantially preventing water separation even by long-term storage, that is, a method for suppressing water separation of the food.

As a result of intensive research to solve the above problems, the present inventors have conducted water separation without impairing the original elasticity, hardness, strength, texture and other characteristics of each food by adding welan gum. We have found that undesired phenomena are suppressed, and have completed the present invention.

That is, the present invention relates to a food containing welan gum and having suppressed water separation.

The present invention also relates to a method for suppressing water separation of foods, which comprises adding welan gum.

The food object of the present invention is a food containing a large amount of liquid, but does not flow out under its own weight and maintains its shape. Specifically, boiled seaweed, tuna mayonnaise (rice balls and sandwich ingredients), sauces such as pizza sauce and Worcestershire sauce, yogurt, water yokan, fruit jelly, pudding, jam, hamburger, dumpling ingredients, spring roll ingredients Examples include wood, fried vegetables, and whipped cream.

Further, in the present invention, "water separation" refers to a phenomenon in which a liquid once held in a food oozes out from the food over time.

The "liquid" referred to in the description of the present invention including the above "food" and "water separation" means an aqueous component containing water, and "water" and "water, sugars, polysaccharides, preservatives, fragrances, etc." Includes both pigments, seasonings, emulsifiers, and other substances that can be dissolved or emulsified in water and dissolved and emulsified.

The food with suppressed water separation of the present invention is characterized by containing welan gum.
Welan gum is mainly composed of a polysaccharide obtained from a culture solution of a bacterium belonging to the genus Sphingomonas (Sphingomonas sp.). It is possible to easily use a commercially available product that is generally distributed, and specifically, Bistop (registered trademark) W of Saneigen FFI Co., Ltd. can be exemplified.

The present invention is based on the finding that welan gum has a property of stably confining a liquid contained in a food material therein. Therefore, any food of the present invention in which water separation is a problem can be applied without limitation.

More specifically, the foods to which the present invention is applied include processed aquatic products (for example, sausages, hams, pork cutlets, hamburgers, tsumire, etc.), meat buns, dumplings, spring rolls, ingredients such as shumai and croquettes, and rice balls. Sandwich ingredients (eg tuna mayonnaise), fried vegetables, dashi rolls, kneaded wasabi, kneaded rice balls, kneaded ginger and other kneaded products, yogurt, water yokan and other agar products, strawberry jam, marmalade and other jams, wine jelly and coffee Examples include jellies such as jelly and fruit jelly, whipped cream, seasoning liquids and sauces used for boiled seaweed, salted spicy sauce, and sauces such as pizza sauce and Worcestershire sauce. In all of these, water separation after food production or storage is a problem, which visually and tastefully reduces the commercial value.

The food according to the present invention is the food by significantly suppressing water separation that occurs during storage (normal temperature, refrigeration and freezing and thawing) of the food without impairing the original elasticity, strength, taste and flavor of the food. It is useful in that it can maintain good quality such as.

The amount of welan gum contained in the food with suppressed water separation according to the present invention may be appropriately adjusted according to the type of the target food or the like, and may be used in combination with other conventionally used gelling agents or the like as necessary. You can also do it. The specific amount of welan gum added is appropriately selected from the range of usually 0.01 to 1.5% by mass, preferably 0.05 to 0.5% by mass with respect to the food to be added.

The present invention also relates to a method for suppressing water separation of foods, which comprises adding welan gum.

Such a method is achieved by adding and blending welan gum as a kind of raw material in the food manufacturing process. Therefore, from another aspect, the method can be said to be the above-mentioned method for producing a food product in which water separation is suppressed.

Hereinafter, the contents of the present invention will be specifically described with reference to the following examples, comparative examples, etc., but the present invention is not limited thereto. In the prescription, unless otherwise specified, "%" is "mass%", "part" is "part by mass", and those marked with "*" in the text are manufactured by Saneigen FFI Co., Ltd. , "*" In the text indicates that it is a registered trademark of Saneigen FFI Co., Ltd.

Experimental Example 1 Nori tsukudani Based on the following formulation, nori tsukudani was prepared. Table 1 shows the types and amounts of thickeners used. Table 1 also shows the evaluation results of the viscosity of the obtained seaweed boiled in soy sauce, the degree of water separation, and the texture.

<Prescription>
Dark soy sauce 39.0
Syrup 20.0
Sugar 11.0
Raw seaweed 58.3
Sodium L-glutamate 0.3
Thickener See Table 1
Boil down and total 100.0 copies

<Preparation method>
1) A thickener was added to a raw material other than raw seaweed, and the mixture was stirred at 80 ° C. for 10 minutes.
2) Add raw seaweed, mix well and boil down over low heat until the total amount reaches 100 parts.

<Evaluation method>
-Viscosity: With a digital viscometer (B-type rotational viscometer), the measurement temperature was 20 ° C., the rotation speed was 60 rpm, and the viscosity after 1 minute was measured.
-Water separation: 10 g of the prepared sample (boiled seaweed) was uniformly spread in a circle (φ70 mm) of a filter paper (No. 2) having a diameter of 150 mm. Then, it was allowed to stand at room temperature for 1 hour, and visually evaluated by the wetness of the filter paper (the amount of water exuding) (“+ (less) to +++ (more)”).

<Evaluation>
From the results in Table 1, when welan gum was added to the boiled seaweed, the same water separation suppressing effect could be obtained with a lower amount of addition than the conventionally used xanthan gum and tamarind seed gum. Furthermore, the one to which welan gum was added had an excellent texture with almost no slime.

Experimental example 2 Tuna mayonnaise (rice ball ingredients)
Based on the following prescription, tuna mayonnaise, which is an ingredient for rice balls, was prepared. Table 2 shows the types of thickeners used and the amounts added. Table 2 also shows the water separation rate and texture of the obtained tuna mayonnaise.

<Prescription>
Mayonnaise (commercially available) 58.0
Canned tuna (without draining) 40.0
(Hagoromo Foods Sea Chicken L Flakes)
Soy sauce 1.5
Thickener See Table 2
Total amount 100.0% with ion-exchanged water

<Preparation method>
1) All raw materials were mixed well.

<Evaluation method>
Water separation rate: 10 g of tuna mayonnaise was placed on two layers of filter paper (No. 2, 10 cm square), sandwiched between two layers of filter paper from the top, and the whole was wrapped in a wrap. Then, it was allowed to stand for 1 hour and 17 hours under room temperature conditions, and the water separation rate was calculated by the following formula.

Water separation rate (%) = (mass of filter paper after removing sample-mass of filter paper before evaluation) / mass of sample placed on filter paper (10 g) x 100 (hereinafter the same)

In addition, the texture of the obtained tuna mayonnaise was evaluated after refrigerating for 12 hours. These results are shown in Table 2.

<Evaluation>
From the results in Table 2, it was found that when welan gum was added to tuna mayonnaise, a superior water separation suppressing effect was obtained as compared with xanthan gum. Even if the amount of welan gum added was large, slime was hardly felt, and the texture was easier to loosen than that with xanthan gum added.

Experimental Example 3 Pizza sauce A pizza sauce was prepared based on the following prescription. Table 3 shows the types and amounts of thickeners used. Table 3 also shows the viscosity of the obtained pizza sauce, the degree of water separation before and after freezing and thawing, and the evaluation of texture.

<Prescription>
Tomato paste 30.0
Processed tomato product 1.0
(Clear Tomato Concentrate 60 ° BX *)
Salad oil 2.0
Brewed vinegar (acidity 10%) 2.0
Fructose-glucose liquid sugar 3.0
Garlic paste 1.0
Salt 1.0
Thickener See Table 3 Total amount 100% with ion-exchanged water

<Preparation method>
1) Salad oil, high fructose corn syrup, and thickener were added to ion-exchanged water, and the mixture was stirred at 85 ° C. for 10 minutes.
2) All the remaining raw materials were added, and the mixture was further stirred at 85 ° C. for 5 minutes.
3) After the total amount was corrected, the container was filled.
4) Boil sterilized at 85 ° C. for 30 minutes.
5) Cooled to 20 ° C.

<Evaluation method>
-Viscosity: With a digital viscometer (B-type rotational viscometer), the measurement temperature was 20 ° C., the rotation speed was 60 rpm, and the viscosity after 1 minute was measured.
-Measurement of water separation before freezing and thawing: 10 g of a sample was placed in a circle (φ58 mm) of a filter paper (No. 2) having a diameter of 150 mm and spread uniformly. Then, it was allowed to stand at room temperature for 1 hour, and the state of water separation was visually observed. Water separation was evaluated as "+ (less) to +++ (more)".
-Measurement of water separation after freezing and thawing: The sample was placed on a filter paper in the same manner as above, and rapidly frozen (1 hour) at -40 ° C. Then, it was allowed to stand at room temperature for 1 hour, and the water separation was evaluated by the amount of water exuded visually (“+ (less) to +++ (more)”).

<Evaluation>
From the results in Table 3, it was found that when added to the pizza sauce, welan gum has a high effect of suppressing water separation before and after freezing and thawing, while suppressing the sliminess of the texture.

Experimental Example 4 Yogurt Yogurt was prepared based on the following formulation. Table 4 shows the types and amounts of thickeners used. Table 4 also shows the evaluation of the viscosity, the degree of water separation, and the texture of the obtained yogurt.

<Prescription of fermented milk base>
Full-fat milk powder 23.0
Starter 3.0
Total amount 100.0% with ion-exchanged water
<Yogurt prescription>
Fermented milk base 50.0
Sugar 12.0
Appropriate amount of lactic acid
Thickener See Table 4
Total amount 100.0% with ion-exchanged water

<Preparation method>
1) Full-fat milk powder was added to ion-exchanged water, and the mixture was stirred at 70 ° C. for 10 minutes.
2) After total amount correction, homogenization was performed with a homogenizer (1st stage 10 MPa, 2nd stage 5 MPa).
3) Sterilized at 90 ° C. for 10 minutes.
4) Cooled to 45 ° C.
5) A starter was added.
6) Fermentation was carried out to pH 4.5 ± 0.1 in an incubator at 42 ° C.
7) The card was crushed at 3,000 rpm for 3 minutes with TK Robomix.
8) Refrigerated at 10 ° C (completion of preparation of fermented milk base).
9) Sugar and a thickener were added to ion-exchanged water at 80 ° C., and the mixture was stirred and dissolved at 80 ° C. for 10 minutes.
10) After total amount correction, the mixture was cooled to 10 ° C.
11) The fermented milk base portion obtained in 8 was added, and the pH was adjusted to 4.2 with a lactic acid solution.
12) It was filled in a heat-resistant container and sterilized by boiling at 85 ° C. for 30 minutes.
13) Cooled to room temperature.

<Evaluation method>
-Water separation: Water separation was visually evaluated after cooling.
"-(None) ~ + (less) ~ +++ (more)"

<Evaluation>
From the results in Table 4, when added to yogurt, the effect of suppressing water separation was high, and a smooth and rich texture was obtained.

Experimental Example 5 Jelly A jelly was prepared according to the following formulation. The thickener added to the jelly and the amount of the thickener added are shown in Table 5. The water separation rate and jelly strength of the obtained jelly were measured according to the following evaluation method. Table 5 shows the texture of the jelly.

<Prescription>
1 sugar 15.0
2 Gelling agent 1.2
(Gel up * WM-1 (F) *)
3 Thickener See Table 5 4 50% citric acid solution Appropriate amount 5 5 times concentrated Concord clear juice 1.0
6 Fragrance (Grape ESS NO.80 *) 0.1
With ion-exchanged water, the total amount is 100.0%

<Preparation method>
1) Additions 1 to 3 were added to a part of the ion-exchanged water with stirring, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes.
2) The pH was adjusted to 3.8 by adding 4 to 6, and the total amount was corrected with ion-exchanged water.
3) After filling a plastic cup, it was sterilized at 85 ° C. for 30 minutes and cooled.

<Evaluation method>
-Jelly strength: Measure the breaking strength when pushing a cylindrical plunger with a ^{cross-sectional area of 1 cm 2} at 1 mm / sec with a texture analyzer (manufactured by Stable Micro systems).
・ Water separation: Measure the water separation rate of jelly stored at room temperature for 3 days.
Water separation rate (%) = Water separation amount (g) ÷ Weight of jelly filled and cooled in a cup (g) x 100

<Result>
From the results shown in Table 5, in the jelly to which welan gum was added, a jelly having the same jelly strength as the blank product was obtained, and water separation and the occurrence of slime were suppressed. On the other hand, in the jelly to which guar gum and iota carrageenan were added as thickeners, although water separation was suppressed, the texture deteriorated due to the decrease in jelly strength, and the jelly became more slimy than the blank product, and the quality as jelly improved. It was hard to say that it was.

Experimental Example 6 Chicken meatballs Chicken meatballs were prepared based on the following prescription. The heating yield and texture of the obtained chicken meatballs were evaluated, and the results are shown in Table 6.

<Prescription>
1 Minced chicken breast (3mm minced with skin) 75.0
2 Minced chicken thigh (3mm minced with skin) 11.5
3 Lard 4.5
4 Seasoning (Sun-like * Japanese-style soup stock L *) 1.0
5 Raw ginger paste 1.0
6 sugar 0.5
7 salt 0.5
8 Seasoning (Sun-like * Chicken extract 2822E *) 0.5
9 Seasoning (Sunlike * Ajibeef 1936P *) 0.5
10 Preservative (Sankipro * No.94 *) 0.5
11 Thickener See Table 6 Total amount 100.0% with ion-exchanged water

<Preparation method>
1) All materials were mixed well and molded into spheres of 25 g each.
2) Boil heating was performed at 95 ° C. for 6 minutes.
3) It was allowed to stand until it reached room temperature.

<Evaluation method>
・ Heating yield (%) = post-boil weight (g) ÷ pre-boil weight (g) x 100

<Result>
From the above results, it was found that the addition of welan gum suppresses water separation during heating, improves the yield, and gives a texture that is easy to loosen or a soft texture, similar to xanthan gum. On the other hand, it was found that slime was generated when the amount of welan gum added was increased. On the other hand, the blank chicken meatballs did not have slime, but had a hard texture. In the chicken meatball of Comparative Example 13 to which xanthan gum was added, slimy meat was produced and the texture was soft.

Experimental Example 7 Seasoning liquid A seasoning liquid was prepared based on the following formulation. The viscosity, water separation rate and texture of the obtained seasoning liquid were measured and evaluated, and are shown in Table 7.

<Prescription>
1 sugar 30.6
2 Fermented sodium lactate 50% solution 30.0
3 Sugar alcohol 18.0
(Amamir Mitsubishi Corporation Food Tech)
4 Cooking sake 5.0
5 Salty sauce 3.0
6 salt 1.5
7 Thickener See Table 7.
Total amount 100.0% with ion-exchanged water

<Preparation method>
1) A few of the formulations were added to ion-exchanged water, 1 and 7 were added with stirring, and the mixture was stirred at 80 ° C. for 10 minutes.
2) The remaining material was added, and the mixture was further stirred at 80 ° C. for 5 minutes.
3) After total amount correction, it was cooled.

<Evaluation method>
-Viscosity: With a digital viscometer (B-type rotational viscometer), the measurement temperature was 20 ° C., the rotation speed was 6 rpm, and the viscosity after 1 minute was measured.
-Water separation rate: 10 g of seasoning liquid was spread evenly in a circle of Ф72 mm of two layers of filter paper (No. 2, 15 cm square). Then, it was allowed to stand at room temperature for 6 hours, and the water separation rate was calculated by the same method as in Experimental Example 2.

<Evaluation>
From the above results, the seasoning liquid using welan gum exhibited the effect of suppressing water separation with a lower addition amount than the seasoning liquid added in combination with polysaccharides. In addition, there was almost no slime.

Experimental Example 8 Dumplings Based on the formulation shown in Table 8 below, the ingredients for dumplings were prepared and wrapped in dumpling skin to prepare dumplings. The ingredients inside were taken out from the baked dumplings, and the yield and texture were evaluated by heating. The results are shown in Table 9.

キャベツ^＊１：３分間ボイル後にみじん切りし、質量が３０質量％減少するまで脱水処理を行った。

Cabbage ^{* 1} : After boiling for 3 minutes, it was chopped and dehydrated until the mass was reduced by 30% by mass.

<Preparation method>
1) 1 to 18 were mixed well.
2) It was molded into a spherical shape of 10 g each and wrapped in dumpling skin.
3) Bake on a hot plate until browned, add 200 g of hot water, cover and steam for 3 minutes.

<Evaluation method>
Only the ingredients inside were taken out from the baked dumplings, and the heating yield and texture were evaluated.
-Heating yield (%) = weight after heating of ingredients (g) ÷ weight before heating of ingredients (g) x 100

<Result>
The dumplings to which welan gum was added to the ingredients had a higher yield than Comparative Example 16 to which blanks and xanthan gum were added, and had a texture that was easy to loosen without sliminess. On the other hand, the blank product had a hard texture as if it had no slime. In addition, the gyoza ingredients of Comparative Example 16 to which xanthan gum was added had a slightly improved yield as compared with the blank product, but had a slimy texture and a sticky texture.

Experimental Example 9 Stir-fried vegetables A seasoning liquid for stir-fried vegetables was prepared based on the following formulation. Stir-fried vegetables were prepared using the obtained seasoning liquid, and the amount of water separation generated after cooking was measured.
<Prescription>
1 Dark soy sauce 8.7
2 Mirin-style seasoning 5.0
3 sugar 4.7
4 Sake 2.4
5 salt 2.0
6 Sodium L-glutamate 0.3
7 Citric acid 0.2
8 Caramel color 0.1
9 Seasoning 0.05
(Pepper SP-61524 *)
10 Preservative 0.5
(Sunkeeper * S-3 *)
11 Welan Gum 0.3
(Bistop * W *)
Total amount of 100.0 parts with ion-exchanged water

<Preparation method>
1) 11 was added to an appropriate amount of ion-exchanged water, and the mixture was stirred and dissolved at 85 ° C. for 10 minutes.
2) The remaining raw materials were added, and the mixture was further stirred and dissolved for 5 minutes.
3) The whole amount was corrected and filled with a hot pack at a temperature of 85 ° C.
4) The mixture was cooled to room temperature and used as a seasoning liquid for stir-frying vegetables.
5) The bean sprouts and the seasoning liquid obtained in 4 were mixed at a ratio of 8: 2 and fried on medium heat for 2 minutes.
6) Transferred to a container to remove rough heat.

<Evaluation>
Transfer the prepared stir-fried vegetables to a vat, store in a refrigerator (10 ° C) for 12 hours, transfer to a vat tilted at an angle of 10 °, and let stand for 30 minutes. Was calculated.
<Result>
In the stir-fried vegetables using the seasoning liquid for stir-frying vegetables to which welan gum was added, the water separation rate was 1.0%. On the other hand, the water separation rate of the blank product to which welan gum was not added was 4.0%. From this result, it was confirmed that the addition of welan gum to the seasoning liquid for stir-fried vegetables exerts the effect of suppressing water separation from stir-fried vegetables.

Experimental Example 10 Sauce A sauce was prepared based on the formulation shown in Table 10 below.

<Preparation method>
1) A part of ion-exchanged water and 1 were mixed, 10 and 11 were added thereto, and the mixture was stirred at 85 ° C. for 10 minutes.
2) All the remaining ingredients were added and stirred for an additional 5 minutes.
3) It was filled in a heat-resistant container and sterilized at 85 ° C. for 30 minutes.
4) The sauce was obtained by cooling to room temperature.

<Evaluation method>
-Water separation: A circle of φ58 mm was drawn in the center of the filter paper, and 10 g of the sample was placed in the circle and spread evenly. Let stand at room temperature for 3 hours and visually observe the appearance. Measure the water separation area with a planimeter (Koizumi Sokki Seisakusho KP-13).
-Viscosity: Measure the viscosity after 1 minute at 60 rpm and 20 ° C with a B-type rotational viscometer.

<Result>
The water separation area of the sauce to which only the modified starch of the comparative example was added was 7,700 mm ² , and the viscosity was 1,100 mPa · s. The appearance of the sauce was not shiny, and when I ate it, I could not feel the spicy and sour taste of the sauce.
Meanwhile, in the embodiment is replaced with a portion of modified starch to welan, syneresis area while been reduced to less than half of the comparative example 3,160Mm ^2, the viscosity was not significant difference between 1,020mPa · s. In addition, the appearance was bright and glossy, and the spiciness and sourness when eaten were strongly felt.
From the above, it was confirmed that when welan gum was added to the sauce, water separation from the sauce was remarkably suppressed. It was also confirmed that the appearance was good and the flavor release was improved.

Claims (5)

Foods containing welan gum with suppressed water separation (excluding curdlan, welan gum, scleroglucan, and jelly containing potassium chloride).
Said food is a Pizaso over vinegar, food. The food product according to claim 1, which contains welan gum in an amount of 0.01 to 1.5% by mass based on the pizza sauce. A method for suppressing water separation of foods characterized by the addition of welan gum (excluding curdlan, welan gum, scleroglucan, and jelly containing potassium chloride).
A method for suppressing water separation in which the food is a pizza sauce . The method for suppressing water separation of foods according to claim 3, wherein the welan gum is contained in an amount of 0.01 to 1.5% by mass based on the pizza sauce. A water separation inhibitor for foods containing welan gum,
The food is a pizza sauce
A water separation inhibitor for foods, which is characterized by suppressing the generation of slime (excluding a water separation inhibitor for jelly containing curdlan, welan gum, scleroglucan, and potassium chloride).