学术
新型食品添加剂增稠剂-刺云实胶的特性及其在食品中的应用
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尹胜利[1] 陈艳燕[1] 孙瑾[1] 胡国华[2]
[1]中国食品添加剂生产应用工业协会,北京100082 [2]上海师范大学工程食品研究所功能与复合食品添加剂研究室,上海200234
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
刺云实胶是由半乳甘露聚糖组成的高分子量多糖类物质,在我国可作为食品添加剂增稠剂使用。它具有溶解性好,在低浓度时具有高黏度的特性。本文研究了刺云实胶的溶解性、黏度随温度、浓度的变化趋势,以及研究了刺云实胶在食品工业中的应用,尤其是与其它水溶胶的异同点及协同作用。[著者文摘]
文章出处:
《中国食品添加剂》-2007年4期,89 -108-109,89页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）04-0108-02
[参考文献]
The characteristics and the application of tara gum
YIN Sheng-li, CHEN Yan-yan, SUN Jin, HU Guo-hua （ 1. China Food Additive Association, Beijing 100082 ;2. Functional ＆ Compound Food Additive Research Department, Industrial Food Research Institute, Shanghai Normal University, Shanghai 200234）
Abstract:
Tara gum, a kind of macromolecular polysaccharide consists of galactomannan, which can be applied as thickener in food industry. It is characterized by the high solubility, and high stickiness at low temperature. The paper analyzes Tara gum in terms of the solubility, and the tendency to alter as the stickiness and the concentration change, studies the application of Tara gum in food industry, especially focusing on its differences from other hydrosols and the synergistic reaction with them.[著者文摘]
Key words:
tara gum; thickener; feature ; application
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