There is provided a method for thawing frozen grated daikon radish that can reliably suppress the release of moisture from grated daikon radish after thawing, and that does not cause impairment of texture due to viscosity (stickiness). In the present invention, when the frozen grated daikon radish is thawed, distarch phosphate and hydroxypropyl distarch phosphate are added in the range of 2 to 10% by mass in total with respect to the entire amount of the frozen grated daikon radish.

There is provided a method for thawing frozen grated daikon radish that can reliably suppress the release of moisture from grated daikon radish after thawing, and that does not cause impairment of texture due to viscosity (stickiness). In the present invention, when the frozen grated daikon radish is thawed, distarch phosphate and hydroxypropyl distarch phosphate are added in the range of 2 to 10% by mass in total with respect to the entire amount of the frozen grated daikon radish.

Provided is novel use of an allulose disaccharide.

Provided is novel use of an allulose disaccharide.

Disclosed is the use of a preservative composition comprising or consisting of glycolipids, said glycolipids being selected from at least one spirostan-3-glycosides according to formula (I), A to D.

Disclosed is the use of a preservative composition comprising or consisting of glycolipids, said glycolipids being selected from at least one spirostan-3-glycosides according to formula (I), A to D.

Lime-incorporated chitosan (LCh) beads are a non-toxic, environmentally friendly, and efficient preservative for food products, showcasing their superiority in microbial control, alcohol inhibition, color retention, and maintenance of physicochemical parameters. The all-natural LCh beads described here exhibit an on-par preservation performance with synthetic sodium benzoate at its maximum permissible limit in fruit juices. Additionally, the LCh beads offer the unique advantage of reusability, maintaining their preservation efficacy over multiple fruit juice preservation cycles, contributing to economic and environmental sustainability. The all-natural and biodegradable LCh beads exhibit comparable or superior preservation performance to synthetic preservatives like sodium benzoate at its maximum permissible limit in fruit juices. In light of the growing concerns about the harmful effects of synthetic preservatives, LCh beads present an eco-friendly and biocompatible solution, aligning with the increasing consumer demand for fresh and safe foods without chemically synthesized additives.