Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《FOOD AND FERMENTATION INDUSTRIES》 1999-02
Add to Favorite Get Latest Update

Study on Synergistic Interaction and Stability of Salt Tolerance Between Xanthan Gum and Other Common Food Gums

Zhao MoumingYe LinLi Shaoxia Xu Jianxiang Peng Zhiying (College of Food & Biotechnology, South China University of Technology, Guangzhou, 510641)  
This paper has made further studies on the synergistic interaction and stability of salt tolerance between xanthan gum and other common food gums. It turns out that there is no synergistic interaction between xanthan gum and hydroxypropyl starch , CMCNa. Xanthan gum and guar gum ,locust bean gum ,konjak flour have great synergistic interaction. If two or three of them mix with proper proportion, the stability of salt tolerance will greatly improve and the consumption is less than any other simple gum, further more, the cost will decrease a lot. So the complex thickeners have a obvious superiority and wide utilization in high salty food.
【Fund】: 国家自然科学基金
【CateGory Index】: TS202
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved