| 摘要 |
<p>The invention relates to novel applications of gels that contain immobilised yeasts. The aforementioned gels are used to control the browning of drinks which happens over time. The gels comprise a matrix of natural alginate or carrageenan polysaccharide as the base of the gel and immobilised yeast cells in the structure of said matrix. The gels thus formed can be used to correct the colour of a drink that has already browned and to prevent any change in the colour of a drink that can brown over time. The invention is suitable for use in the food industry sector.</p> |
