| 摘要 |
PURPOSE:To obtain a dessert food free from partial gel, by using both xanthan gum showing specific values of visocity and fluidity index and galactomannan gum. CONSTITUTION:1pt.wt. modified xanthan gum having a viscosity of 0.5wt% aqueous solution measured by E type viscometer at a shear rate of 10sec<-1> at 25 deg.C of 50-240 is blended with 0.1-40pts.wt. galactomannan gum (locust bean gum, tragancanth gum, guar gum), and 0.1-2wt% prepared blend is added to a dessert food (ice cream, jelly food). |
