Food quality improvers, uses of food quality improvers, baked goods, and methods for manufacturing baked goods.

Abstract

The purpose of this invention is to provide a food quality improver capable of inhibiting quality decline over a long period. This invention is a food quality improver comprising water, an ionic emulsifier (A), and a sucrose fatty acid ester (B) whose main structural fatty acid is palmitic acid or myristic acid and has an HLB of 15 or more. The total content of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is 8% by mass or more, and the mass ratio of the ionic emulsifier (A) to the sucrose fatty acid ester (B) (A:B) is in the range of 1:5 to 5:1.

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