Abstract: A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 ?m or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 ?m or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

Abstract: A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 ?m to 115 ?m, and the emulsion seasoning may have a water content of 20% by mass or more.

Abstract: A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 ?m or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 ?m or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

Abstract: Provided is an easy and efficient technique for obtaining a solid-oil-and-fat-containing composition by solidifying, without separating, a liquid oil-and-fat mixture composed of a solid fat and a liquid oil. A liquid oil-and-fat mixture containing a solid fat and a liquid oil is hardened in the presence of an oil-and-fat hardening agent containing cellulose.

Abstract: Provided is a method for producing, a method for improving an appearance and taste, and a composition of a plant-containing solid fat comprising a finely ground plant material in a solid fat. The method may comprise subjecting plant particles to a fine grinding in the presence of a solid fat liquefied with heating until an average particle diameter of the plant particles reaches 25 ?m or less, and then hardening the solid fat by cooling.

Abstract: A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 ?m to 115 ?m, and the emulsion seasoning may have a water content of 20% by mass or more.