新型增稠剂的性质及其在冰淇淋生产中的应用

介绍了新型增稠剂罗望子胶和富兰克胶的组成、性状及在冰淇淋生产中的应用，结果表明罗望子胶可部分或完全替代刺槐豆胶，并能取得较好的膨胀率、口感、抗融性。富兰克胶具有很好的乳化作用和起泡性，０．１０％～０．１５％的富兰克胶与０．０４％的卡拉胶合用可使冰淇淋产生良好的质地和７２％～８１％的膨胀率。

This study mainly focused on two new kinds of stablizations Tamarind Seed Gum and Flax Seed Gum including their compositions properties,and applications. We abtainted satisfactory results when Tamarind Seed Gum and Flax Seed Gum applied in ice creem. The tests showed that the locust bean gum can partly or totally be replaced by the Tamarind Seed Gum without siginificant difference in over-run, mouth-feed, and melt-down. We also found that Flax Seed Gum 0.10%～0.15% together with Carrageenanan Gum 0.04% can make ice cream have good fexture and over-run 72%～81%.