FOOD HYDRO‐COLLOIDS
FOOD HYDRO‐COLLOIDS
复制标题
食品水胶体
DOI：
10.1108/eb059418
复制
发表时间：
1986
影响因子：
1.2
通讯作者：
W. Marrs
中科院分区：
文献类型：
--
作者：
W. Marrs
很少有加工食品的配方中不含有一种或多种亲水胶体。亲水胶体通常是从植物中获得的多糖提取物，在相对较低的浓度下(远低于1%)对水有很强的亲和力，并产生高度粘性或凝胶体系。它们在食品中的重要作用是提供一定程度的散装结构，足以稳定产品，提高其消费者吸引力，并延长其保质期。
There are few processed food products which do not contain one or more hydrocolloids in their formulation. Hydrocolloids are generally polysaccharide extracts, obtained from plants, which have a great affinity for water at relatively low concentrations (considerably less than 1%) and produce highly viscous or gelled systems. Their vital role in food products is to provide a degree of bulk structure sufficient to stabilise the product, improve its consumer appeal, and extend its shelf life.