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| of food additive-stabilizer |
| Release time:2012/6/27 |
| A, edible gelatin edible gelatin is to use contain collagen protein animal bones and skin as raw materials, made of hydrolysis extraction. For translucent light yellow or colorless solid powder, insoluble in water and soluble in hot water, after cooling form a gel, 5% of the solution becomes not glue frozen. Main ingredients are proteins have good emulsification, gelling sex, stability and the water. When used to use cold water to immerse 10-20 minutes, and heating make its dissolution, but not more than 60 degrees Celsius temperature, to prevent thermal degradation damage its viscosity. Because of gelatin itself is nutrients, gu usage not strictly limited, can according to the product requires. Second, sodium alginate sodium alginate and says algae acid sodium flours, is with alkali treatment will seaweed extract and refined a polysaccharide carbohydrates. General for white or light yellow powder, odorless tasteless, transparency, good stability. Use a sort of below 2% into solution, dissolved in water temperature 30-40 degrees Celsius advisable. General in Fried products, according to the normal production needs can be added. This study found that sodium alginate is advantageous to cholesterol out of body, to slow the food through the gut of time, have entire bowel, hypoglycemic, resist bug effects, so increasingly attention by people. Three, carrageenan carrageenan seaweed extract of is a kind of polysaccharides, main component is very easy to form polysaccharide gel of lactose, dehydration and a half lactose and a half. Molecules containing sulfate, in the form of salt exists. Can keep their own quality 10-20 times the moisture. In the stuffing adding 0.6%, namely can make stuffing of the tax rate increased from 80% to 88%. Kara glue is the only natural colloid have protein reaction of the of the colloid. It can and the protein into uniform gel, the molecules can be directly and sulfuric acid and protein of amino combined. It as a thickener for Fried products, usage should according to the request and right amount added. Four, wheat gluten (gluten) wheat gluten is not like other plants or grains such as corn, soybean oats, such as protein, such as wheat, corn, soybean protein, wheat gluten has the kind of glue with nature, with the meat can be combined, Fried or are rulers, its color to add flour than meat deep, it produces membrane or organization, the connection of the sample material, similar to the connective tissue. In combination with broken meat, crack almost look not to come out, like the color of itself, and is generally will gluten and water or oil mix to a pulp material coating on the surface of meat products. The wheat gluten adding amount of 0.2%-5% in between. Five, xanthan gum xanthan gum for light yellow to light brown powder, soluble in water, neutral solution. Dispersed in water, emulsification become stable sticky hydrophilic gel, low concentration of the solution viscosity is also very high. Viscosity from stable effect. Of acid and stable salt, salt is viscosity rise. Resistance to freeze and thaw out. Not soluble in alcohol. And Angle beans glue share a synergistic effect, can improve the flexibility. With guar gum can improve with viscosity. The maximum usage by 0.3%. Six, sodium carboxy methyl cellulose sodium carboxy methyl cellulose is white kind of white powder, fiber kind material, odorless, in damp air easy absorption of moisture, in cold water in hot water can be dissolved, within a certain range, the temperature increase its solubility also increases. It basically is to improve the water imbibition, increase Fried products the water and the water. And reduce the oil absorption rate when Fried. In addition, in Fried products processing, especially some high-end meat products, are also used as eggs, protein, skim milk, serum powder, lecithin and bean as a thickening agent, emulsifier and stabilizer, already can thickening and emulsification, water, but the cost is higher. |
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