摘要
综述了亚麻籽胶、罗望子胶、酪蛋白酸钠、热凝胶、海藻酸丙二醇酯、微晶纤维素、黄耆胶7种新型食品胶的特性及应用,同时举例说明了复合胶在冷食中的应用。
Characteristics and application of seven new types of gums in frozen food were discussed in this paper. Applications of gum composites in frozen food were also illustrated with several examples.
出处
《冷饮与速冻食品工业》
2004年第4期22-24,29,共4页
Beverage & Fast Frozen Food Industry