| 摘要 |
PURPOSE:To obtain an O/W type emulsified food having high emulsion stability, transparent feeling, improved appearance, and good texture, by blending xanthan gum with guar gum and tragacanth gum. CONSTITUTION:1pts.wt. xanthan gum is blended with 0.3-10pts.wt. guar gum and 0.3-10pts.wt. tragacanth gum to give a blend, which is used as a emulsion stabilizer for an O/W type emulsified food such as salad dressing, French dressing mayonnaise, tartar sauce, etc. |
