摘要
黄原胶具有剪切稀释、悬浮乳化、增稠、耐盐、耐酸碱、耐高温等独特性能,被广泛应用于石油开采、化工、医药、食品等多种行业.简要介绍了黄原胶的基本结构、生产工艺流程、性质和在食品及复配胶中的应用,重点论述了黄原胶在肉制品、面制品、饮料中的应用及与卡拉胶、刺槐豆胶和魔芋胶的配伍性.
Xanthan gum has the properties of shear dilution, suspension emulsification, thickening, resistance to salt, acid, alkali and high temperature, which is widely used in petroleum exploitation, chemical, pharmaceutical, food and many other industries. This review briefly describes the basic structure, process, properties of xanthan and its application in food and compound gums, especially the application of xanthan gum in meat products, flour products and beverages, as well as its compatibility with carrageenan, locust bean gum and konjac gum.
出处
《发酵科技通讯》
CAS
2017年第1期45-49,共5页
Bulletin of Fermentation Science and Technology
关键词
黄原胶
性质
食品
复配胶
应用
xanthan gum
properties food compound gums application
