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Kategorie: Wszystkie - sources - protein - solubility - modification

przez Lau Yincheng 8 lat temu

364

Gums and stabilisers

Gums and stabilizers serve various functional properties in food science, including gelling, thickening, and modifying texture. Gelling agents such as gellan gum, low methoxyl pectin, and agar form gels with varying thermal properties.

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Gums and stabilisers

Solubility

High temperature

Pectin

Konjac

LBG

Room temperature

CMC

Xanthan

Arabic

Guar

Protein reactivity

Carrageenan (pH> 4.6)

Pectin (pH<4.6)

Sources

Chemical physical modification

Cellulose derivatives

Starch derivatives

Botanical

Animal

Microbial

Algal

Plants,

Functional Properties

Gelling agents

Thermally irreversible gelling agent

Locust bean Gum

Konjac mannan

High methoxyl pectin

Alginate

Thermoreversible gel

Methyl cellulose and hydroxypropyl methyl cellulose

Gellan gum

Low methoxyl Pectin

Carrrageenan

Iota

Kappa

Agar

Gelatin

Thickeners

Galactomannans

Methyl cellulose and hydroxypropyl cellulose

Carboxylmethylcellulose

Xanthan gum

Subtopic

Gums and stabilisers

Gums and stabilizers serve various functional properties in food science, including gelling, thickening, and modifying texture. Gelling agents such as gellan gum, low methoxyl pectin, and agar form gels with varying thermal properties.

Shell INc

LIDERAZGO EN ENFERMERIA

Bigger Leaner Stronger by Michael Matthews

eggs are a rich source of protein which has many uses in food preparation.prepare a nutritious and interesting one-dish meal with the use of eggs for a group of people

Gums and stabilisers

Solubility

High temperature

Pectin

Konjac

LBG

Room temperature

CMC

Xanthan

Arabic

Guar

Protein reactivity

Carrageenan (pH> 4.6)

Pectin (pH<4.6)

Sources

Chemical physical modification

Cellulose derivatives

Starch derivatives

Botanical

Animal

Microbial

Algal

Plants,

Functional Properties

Gelling agents

Thermally irreversible gelling agent

Thermoreversible gel

Thickeners

Galactomannans

Methyl cellulose and hydroxypropyl cellulose

Carboxylmethylcellulose

Xanthan gum

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