Fecha de publicación: 01/03/2021 Fuente: WIPO Food Portada PROBLEM TO BE SOLVED: To provide a composition for suppressing effectively adhesion between each food product, and a production method of such a food product that adhesion between each food product is suppressed; and to provide a composition for improving crispy feeling of a food product, and a production method of a food product having improved crispy feeling.SOLUTION: A composition for suppressing adhesion between food products contains following reduced starch syrup with a sugar composition as an active ingredient; 1-10 mass% of monosaccharide, 6-55 mass% of disaccharide, 7-35 mass% of trisaccharide, 1-13 mass% of tetrasaccharide and 1-81 mass% of pentasaccharide or more. A production method of a food product whose adhesion between food products is suppressed includes a step for bringing the composition for suppressing adhesion between food products into contact with a food product.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2021,JPO&INPIT