| 摘要 |
PURPOSE:To impart heat resistance to dessert gel, congealed jelly, gelidium jelly, apricot stone bean curd, milk pudding, etc., and prevent formation of a sol during heating, by using gelatin together with gelan gum, etc. CONSTITUTION:Gelan gum is partially substituted for gelatin or used together. Alternatively, other pastes (e.g. carrageenan, furcellaran, agar, locust bean gum, xanthan gum or alginic acid) are used together with the resultant blend containing the gelatin and gelan gum. Furthermore, the amount of the gelan gum used is preferably 0.01-0.2wt.%. |
