PROBLEM TO BE SOLVED: To provide a quality-keeping agent for food which prevents fresh foodstuffs for vegetable salad or the like or semi-cooked refrigerated food from getting dried and discolored during preservation so as to safely maintain the quality-keeping period of the foodstuffs with their high added values kept to reduce mass disposal of food, also being a social problem, in view of the fact that the prolongation of the use-by date of the fresh foodstuffs for vegetable salad or the like is a conventional significant issue to be solved because the fresh foodstuffs inevitably get deteriorated.SOLUTION: The quality-keeping agent for food includes glycerin and a monoglycerol fatty acid ester. The constituent fatty acid of the monoglycerol fatty acid ester comprises a stearic acid. The contents for mixing of the glycerin and the monoglycerol fatty acid ester are 60-80 wt.% of the glycerin and 20-40 wt.% of the monoglycerol fatty acid ester.COPYRIGHT: (C)2013,JPO&INPIT【課題】野菜サラダなどの生鮮食材は自然に劣化し、消費期限を延ばすことは、従来より大きな課題となっている。野菜サラダなどの生鮮食材、又は半調理品である冷蔵食品の保存中の乾燥、及び変色を防止することによって、食品の品質保持期限を安全にかつ、付加価値の高いまま保持させる食品用品質保持剤を提供することによって、社会的問題でもある食品の大量廃棄を低減することを目的とする。【解決手段】グリセリンとモノグリセリン脂肪酸エステルを含有させることにより上記課題を解決する。【選択図】図1
