| 摘要 |
Edible materials contain a thickened or gelled phase comprising a mixture or a reaction product of at least one carrageenan and at least one glucomannan. The gelled phase may be either a thermo-irreversible gel or a thermo-reversible gel and the pH of the edible material is below 8. The glucomannan may be derived from plants of the Iris, Aloe or Amorphophallus genus, or from yams. The gels may be used in meat-in-jelly products or dessert gels. |
