玉米凝胶淀粉

Corn gelatin starch

近来,由于饮料及冷冻食品不断发展,对于胶凝剂、增稠稳定剂的需求不断上升,常用的胶质类胶凝剂明胶等来源有限,加工工艺繁琐,价格昂贵。 淀粉虽有增稠作用,但不具有或仅有很低的凝胶性能。将淀粉改性得到的凝胶淀粉,具有热糊、冷糊稳定性、较强的凝胶强度和冻融稳定性,价格便宜,仅是明胶的1/5。 试验以玉米凝胶淀粉替代明胶作果冻胶凝剂、冰淇淋稳定剂,并试验作发酵乳、粒粒橙等饮料的增稠稳定剂,研究其实际应用性能。

In an experiment conducted by the Food Engineering Department of Fuzhou University, corn gelatin starch was used to substitute gelatin as a stabilizer in ice cream and as a gelatinizer in fruit jelly. Results show that the gelatin starch can be used to replace gelatin and CMC.