PARTIALLY GELATINIZED HYDROPHILIC MANNAN PASTY FOOD INGREDIENT AND ITS PRODUCTION

摘要

PURPOSE:To provide a mannan get paste having high affinity for protein gel paste such as fish meat. CONSTITUTION:A partially gelatinized hydrophilic mannan pasty food ingredient wherein a mannan gel paste partially gelatinized by adding an alkali agent is neutralized with an acid. The mannan paste is mixed with the alkali agent to promote gelatinization and then adjusted to pH5.0-9.5 by adding the acid to suppress gelatinization for producing the partially gelatinized hydrophilic mannan pasty food ingredient.