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《China Food Additives》 2009-06
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The physicochemical properties of agar and application in the food industry

LI Qin-mei1,QI Bo2(1.Shaanxi Provincial Institute of Light Industry,Xi'an 710054;2.South China Sea Fisheries Research Institute,CAFS,Guangzhou 510300)  
Agar is a kind of hydrophile colloid extracted from red alga,and which is the earlist applied in food industry and one of the most widely used alga colloid in the word.of agar have been proved by worldwide application for hundred yeas,application of agar in food industry have achieved WHO approval and been accredited in regulations by some countries,such as china,,america,france,et al.Agar has been applied in many industries,such as medicine,chemical,biological engineering etc.In food industries,agar,as an important food additive,which can be used as gelling agent,extender,thickener,emulsifier,stabilizer,excipient,suspending agent,water retention agent,et al,and can improve the character and class of food clearly.In this paper,it was summarized that the chemic structure,material,extracting method,physicochemical properties,application status and development prospect about agar.This paper aims at providing theory reference for the future study of the application on agar in the food industry.
【Fund】: 国家高技术研究发展计划(863)项目(2007AA10Z345);; 广东省科技计划项目(2007A032600003);; 广东省海洋渔业科技推广专项(A200899E01);; 中央级公益性科研院所专项资金项目(南海水产所)(2007ZD06)
【CateGory Index】: TS202.3
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