It is an object of the present invention to provide a water retention agent and a water separation prevention agent that exhibit high water retention and water separation prevention effects by adding to general foods that cause water separation during cooking and storage. A water retention agent for food derived from a yeast cell residue, wherein the water retention rate per solid content at 25 ° C. is 1500% or more. And a method for producing the food preservative.【課題】調理時や保存期間中に離水が生じる一般的な食品に添加することで、高い保水性および離水防止効果を示す保水剤および離水防止剤を提供することである。【解決手段】２５℃における固形分当たりの保水率が１５００％以上であることを特徴とする酵母菌体残渣由来の食品用保水剤。およびその食品用保存剤の製造方法。
