常用食品胶粘度和悬浮力关系的研究

以琼胶、黄原胶、卡拉胶、海藻酸钠、CMC－Na5种常用食品胶为研究对象，系统地探讨了食品胶溶液的粘度和悬浮力受食品胶浓度、环境温度、pH值、电解质加入的影响情况，对食品胶粘度和悬浮力的关系等进行了深入的研究和分析，为食品工业更好地选用合适的食品胶提供理论和方法的指导。

This paper has make further studies about the influence of different factors such as concentration, temperature. pH value. electrolyte on viscosity and suspension capability of severak common gum, as well as the relation of viscosity and suspension capabillity. This will supply theoretical and methodical guide for selecting suitable food gum in food industry.