摘要
目的:介绍新型微生物多糖——结冷胶的凝胶特性及其在食品工业中的应用现状和前景。方法:查阅今年来国内外的相关文献报道,并进行分析、整理和归纳。结果:结冷胶组织相容性和复配性能良好,具有良好的透明性,凝胶性能卓越,具有独特的胶凝和融化温度,可形成多种凝胶质构,在极低的用量下形成的预(弱)凝胶可以发挥良好的悬浮、稳定作用。结论:结冷胶作为一种新型凝胶剂,其优异的性能将在食品工业中得到广泛应用。
Objective:This paper reports the gel properties of gellan gum and its application in food industry.Methods:Through searching and analyzing relative literatures about gellan gum,summary is drawn.Results:Gellan gum has good compatibility with other hydrocolloids,it has excellent transparency and gelling ability,it has unique setting and melting temperature.The extremely low concentration gum can offer excellent suspending and stabilizing effects.Conclusion:Gellan gum is a novel gelling agent and its excellent performance will be widely used in food industries.
出处
《中国食品添加剂》
CAS
北大核心
2009年第4期54-61,共8页
China Food Additives
关键词
结冷胶
凝胶特性
食品工业
应用
Gellan gum
gel properties
food industry
application
