| 摘要 |
PURPOSE:To impart heat stability to dessert gel, jelly with a high sugar content, spherical jelly, jam, marmalade, etc., and prevent formation of a sol during heating, by using tamarind seed polysaccharides together with gelan gum, etc. CONSTITUTION:Gelan gum is used together with tamarind seed polysaccharides or the resultant blend containing both is used together with other pastes (e.g. xanthan gum, pullulan, dextran, curdlan, alginic acid or guar gum). Furthermore, the amount of the gelan gum used is preferably 0.01-0.1wt.%. |
