摘要
介绍了如何通过系统的方法对乳化剂进行选择和检验。着重研究了在含盐食品中,对不同HLB值乳化剂的选择和应用,并给出合适的HLB值范围和乳化剂组合。
It introduced how to choose and inspect emulsifying agent through the systemic method in this article. Accent on selection and application of different HLB value words emulsifying agent in saliferous food,it also give the proper range of HLB value and combination.
出处
《肉类工业》
2009年第7期32-35,共4页
Meat Industry
关键词
乳化剂
乳化效率
性能
emulsifying agent
emulsification efficiency
property
