摘要
黄原胶是一种用途非常广的食品增稠剂,并且与其他的食品添加剂有很好的复配效应,本文综述了黄原胶的结构与性质,黄原胶与魔芋胶、槐豆胶、瓜尔豆胶、结冷胶、琼脂单体的复配以及黄原胶与两种及两种以上食品增稠剂的复配应用研究。复配产生了良好的协同增效,协同凝胶效应,也使得食品稳定性大大提高,凝胶性由脆到富有弹性的任意转变。
Xanthan gum is a kind of widely used food thickeners which is compounded well with other food additives.Structure and properties of Xanthan gum and complex effect with konjac gum,locust bean gum,quar gum,gellan gum,agar etc were summarized.A good synergistic effect was produced by compounding,leading to the improvement of food stability.Besides,gelation＇s change from brittle to flexible was achieved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第7期440-443,共4页
Science and Technology of Food Industry
关键词
黄原胶
增稠剂
稳定剂
复配
凝胶
Xanthan gum
thickener
stabilizer
compound
gel
