| 摘要 |
An emulsion stabilizer composition having multi-functionality for mayonnaise containing guar gum, sodium alginate, locust bean gum and active peptide is provided. The emulsion stabilizer is harmless to the body, affects little or no mayonnaise flavor as a final product, improves emulsifying power and texture of mayonnaise and provides excellent freeze/thaw stability to the mayonnaise. An emulsion stabilizer composition for mayonnaise comprises; 48% by weight of guar gum which is added to common mayonnaise in an amount of 0.15 to 0.2% by weight, 17% by weight of sodium alginate, 17% by weight of locust bean gum, 16% by weight of gelatin and 2% by weight of active peptide. |
