食品工业科技2012，Vol.33Issue(7)：440-443,4.
黄原胶的结构与复配性质研究
Study on structure and complex effect of Xanthan gum
商飞飞 1王强 2赵学平 2吴莉宇 2仇厚援1
作者信息
- 1. 海南大学食品学院,海南海口570100
- 2. 浙江省农业科学院农产品质量标准研究所,浙江杭州310021
- 折叠
摘要
Abstract
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.关键词
黄原胶/增稠剂/稳定剂/复配/凝胶Key words
Xanthan gum/thickener/stabilizer/compound/gel分类
轻工纺织引用本文复制引用
商飞飞,王强,赵学平,吴莉宇,仇厚援..黄原胶的结构与复配性质研究[J].食品工业科技,2012,33(7):440-443,4.
