| 摘要 |
In making gelatine food products of the aqueous jelly type, an edible salt is added to decrease appreciably the time of setting of the jelly and increase its melting time and permanence. The salt added may be a neutral, an alkaline, or a buffer salt, e.g. sodium chloride, sodium or other tartrate, phosphate, or citrate, or pyrophosphates, malates or acetates. The amount of salt may be insufficient to affect perceptibly the taste. Where an acid is included to add tartness, a buffer salt or a mixture of buffer salts can be added in amount sufficient to decrease the setting time without affecting the taste; for example 0,75 gm. of a mixture in equal parts of mono- and di-sodium phosphate is added to 12 gm. of gelatine which is sufficiently acid to retain its tartness, the setting time of the jelly being reduced by half. Strongly alkaline salts can be added to a product containing excess of acid. The salt may be added to the gelatine during its manufacture, or to gelatine dessert powders or other gelatine preparations. |
