| 摘要 |
FIELD: production of confectionery goods, and dairy, fat, preserved products, etc. SUBSTANCE: food texturizer containing low-methoxyl pectin in the form of beet pectin additionally includes carrageenan. Components are used in the following ratio, %: beet pectin, 75-85; carrageenan, 15-25. Prepared texturizer forms a two-component system. EFFECT: increased jelling ability exceeding ability of initial components. 1 tbl |
