COMPOSITION POUR DISPERSION DE POUDRE HYDROSOLUBLE ET SON PROCÉDÉ DE PRODUCTION, AINSI QUE PRODUIT ALIMENTAIRE UTILISANT LA COMPOSITION POUR DISPERSION DE POUDRE HYDROSOLUBLE
Provided is a composition that is added to a dish prepared from a food ingredient having a high water content, such as a vegetable or a boiled egg, to suppress syneresis from the dish even a long time after preparation of the dish. The composition is a water-soluble powder component-dispersing composition containing edible oil and fat, water, a protein, a reduced starch saccharification product, and a polysaccharide, wherein the edible oil and fat and undissolved water-soluble powder components are each dispersed in the composition, the total light transmittance (reference: clear water, wavelength: 390 nm, light path length: 5 mm) is 13% to 35%, and the total light transmittance at the time of diluting the composition threefold with water is 0.1% to 12%.
