摘要
研究了不同来源黄原胶对羧甲基纤维素钠(CMC)稳定的酸性乳饮料稳定性的影响,结果表明,其结果依赖于黄原胶的来源。实验中选取了10种不同来源黄原胶进行研究,结果显示,供试的中国某厂来源的黄原胶使产品更不稳定,而供试的某合资厂来源及大部分法国来源的黄原胶使产品更加稳定。
The effect of xanthan gums from different sources （from xanthan gum producers in China, JV and French） to the stability of CMC stabilized acidified milk drink was studied. The results show that comparing with the control product（addition of CMC only）, the products addition of xanthan-China are much less stable, whereas the production addition of xanthan-JV and most French xanthan are more stable.
出处
《食品科技》
CAS
北大核心
2006年第6期87-90,共4页
Food Science and Technology
