摘要
阐述了结冷胶的结构和特性,结冷胶水溶液在0.01%～0.04%的范围内呈假塑性流体特性,在0.05%时即可形成凝胶,与其它食品胶复合可应用于冰淇淋生产中.
The structure and property of gellan gum was discussed in this paper. The gellan gum solution showed pseudo - plastic property at a concentration of 0.01% -0.04 % , but started to gel at a concentration of 0.05 %. The gellan gum can be used in production of ice cream when mixed with other food gums.
出处
《冷饮与速冻食品工业》
2005年第4期27-29,共3页
Beverage & Fast Frozen Food Industry
关键词
结冷胶
食品胶
冰淇淋
Gellan Gum
food gum
ice cream
作者简介
蔡云升（1940-），男，江苏泰兴人，教授，企业高级顾问，主要从事冷食的研究与开发
