| 摘要 |
New gelling agent mixt. consists of 2 gelling agents. The first is galactomannan depolymerised such that a 1% soln. in water at 25 degrees C has viscosity 10-1000 (300-1000)cP. The second is an agar and/or xanthan opt. supplemented by another polysaccharide, e.g., carrageenan, furcellaran or pectin. The mixts. are used as food gelling agents in opt. acidified water or milk, esp. yogurt. Gels obtd. have good consistency and improved palatability. Addn. of gelling mixt. allows treatment of yogurt above 70 degrees C, resulting in better storage stability by destroying ferments. |
