食品增稠胶结构与性能关系的探讨

Research of Relation Between Chemical Structure and Its Characteristics of Food Gnms

食品胶是用途广泛的食品添加剂,本文根据食品胶分子结构的特点,分析了不同品种食品胶增稠、胶凝、耐酸、耐盐、耐温及协同作用性质的根本原因,并对食品的实际应用提出了建议、列举了实例。

This paper has made further studies about the root reasons for thicken\,gelatin\,acid\,resistant\,heat\|resistant\,salt\|resistant and synergistic interaction.This will help supply theoretical and methodical guide for selecting suiable food gum in the food.\;