| 摘要 |
Thermo-irreversible aq. gels are made by subjecting a gellable combination of xanthan gum and glucomannan gum at a pH above 6 to a heat treatment under temp. and time conditions which cause the gel to become irreversible Pref., the pH is 6-10 (6.5-8). The gel also includes food materials, e.g. meat, fruit or vegetable material. It also includes other gums and/or gelling agents e.g. agar, carrageenan, pectin, alginate, gellan or guar gum. The ratio xanthan gum: glucomannan gum is 5:95-95:5 (1:10-10:1). The two gums total 0.02-6(0.5-4) wt.% w.r.t. gel. The glucomannan is from Amorphophallus corms. |
