PROBLEM TO BE SOLVED: To provide an edible composition in which remarkable variation in physical properties and texture by a temperature change is suppressed.SOLUTION: Provided is an edible composition in which physical value X represented by the following inequality (1) is 0.45 to 1.5, and characterized in that welan gum is contained. Also provided is an additive for an edible composition for preparing an edible composition in which physical value X satisfies 0.45≤X≤1.5: X=Z/Y inequality(1)(Y denotes the viscosity numerical value (mPa s) of the edible composition measured under the conditions of 20°C, 1 min and 12 rpm using a B type rotational viscometer) and Z denotes the viscosity numerical value (mPa s) of the edible composition measured under the conditions of 60°C, 1 min and 12 rpm using a B type rotational viscometer).SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】温度変化によって物性や食感が大きく変動することが抑制された可食性組成物を提供する。【解決手段】下記式(1)で表される物性値Xが0.45~1.5である可食性組成物であり、ウェランガムを含有することを特徴とする可食性組成物。物性値Xが0.45≦X≦1.5である可食性組成物を調製するための可食組成物用添加剤。X=Z/Y・・・式(1)(YはB型回転粘度計を用い、20℃、1分間、12rpmの条件下で測定した前記可食性組成物の粘度数値(mPa・s)、ZはB型回転粘度計を用い、60℃、1分間、12rpmの条件下で測定した前記可食性組成物の粘度数値(mPa・s))【選択図】なし
