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STUDY ON THE COACTION OF POLYSACCHARIDE FOOD GUMS

Lin Wei Ning Zhengxiang (Dept.of Food Eng.,South China Univ.of Tech.)  
The coaction of κ carrageenan and some food gums is studied.The results show that there exists gel synergetic action not only between κ carrageenan and locust bean gum,but also between κ carrageenan and conjac flour,and that gel antagonism takes place between κ carrageenan and arga, xanthan gum,guar gum,pectin,CMC,sodium alginate,cassava starch,β cyclodextrin,gelatin respectively.
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