404复合乳化稳定剂

４０４复合乳化稳定剂闫茂玉（济宁市儿童食品厂，济宁，２７２１０３）复合乳化稳定剂，是由精选的多种稳定剂和１～２种乳化剂，经特殊的工艺加工后使稳定剂均匀地分布于乳化剂中，成为均一、流动性强的细小颗粒状复合体。由于其综合考虑了各种乳化剂和稳定剂的协同作用...     

优异的冰淇淋乳化稳定剂

<正> 长期以来,冰淇淋已成为大众生活中普通的甜食或休闲食品的选择。目前,在冰淇淋的制作过程中,乳化剂和稳定剂的应用不仅能有效地提高冰淇淋的品质,还能优化产品的口感、结构和货架期等。随着消费者对产品品质要求的不断提升,因此,生产商应抓紧客户这种心态,提供优异的产品以拓宽市场领域。     

SMG冰淇淋复合乳化稳定剂

本文叙述了冰淇淋乳化剂、稳定剂的作用和常用品种，并比较了它们的优缺点；介绍了一种以魔芋微细精粉为主要成分的 ＳＭＧ（Ｓｙｎｅｒｇｉｃ Ｍａｎｎａｎ Ｇｌｕｅ）冰淇淋复合乳化稳定剂的组成、生产工艺、原理和产品的性能。     

SMG冰淇淋复合乳化稳定剂

介绍了冰淇淋乳化剂、稳定剂的作用和常用品种，并比较了它们的优缺点。介绍了以魔芋微细粉为主要成分的SMG（Synergism mannan glue)冰淇淋复合乳化稳定剂的组成、生产工艺、机理和产品性能。     

冰淇淋用乳化稳定剂的新动向

前言近10年来，国际上的冰淇淋出现一股高级化热浪．各著名公司纷纷推出超高级冰淇淋．低档冰淇淋中上市了一些有特色的产品，例如1992年上市的西瓜雪贝特、南瓜冰淇淋．有些冰淇淋中使用了代替脂肪的淀粉，属于保健食品。制造超高级冰淇淋时，必须使用不影响产品特色风味的乳化剂和稳定剂。本文列举了目前国际上在冰淇淋中尚在使用的乳化剂、稳定剂的性质，及其选用原则。1．冰淇淋的乳化剂在冰淇淋制造的各个过程中，其牛乳中的脂肪球的集散有所不同，乳化剂的作用是促使脂肪球呈微细粒状而凝聚，并使其保持稳定，参见图1．乳化剂因分子结…     

乳化稳定剂在肉制品中的应用

本文介绍了乳化稳定剂功能特性,使用方法及在肉制品中一些使用情况,用乳化稳定剂与一定比例的水和脂肪制作成具有热稳定性的乳化体,添加到肉制品中不仅可以降低产品成本,改善产品风味,而且还可避免出油现象的发生.     

乳化稳定剂在冰淇淋中的应用

乳化稳定剂在冰淇淋中的应用邱德生（张家港市奥依喜有限公司，张家港２１５６１８随着冰淇淋工业化生产规模的不断扩大，对各种添加剂的要求也越来越高，在生产中乳化剂和稳定剂的选择和使用显得十分重要。笔者对冰淇淋所使用的乳化剂和稳定剂做一简单介绍。１乳化剂类１...     

Sorbet制造中乳化稳定剂的选择

本文确定了Sorbet的生产工艺，并重点研究了卡拉胶、瓜尔豆胶、海藻酸钠、羰甲基纤维素钠、三聚甘油单硬脂酸酯等乳化稳定剂对Sorbet膨胀率、抗融性的影响。     

酸奶冰淇淋乳化稳定剂的开发研究

通过单因素实验和正交实验,以感官评价和冰淇淋的浆料黏度、膨胀率、融化率为指标,对羧甲基纤维素钠(CMC-Na)、瓜尔胶、黄原胶、刺槐豆胶组成的复配稳定剂和单硬脂酸甘油酯、山梨醇单硬脂酸酯(司盘60)组成的复配乳化剂进行优化,确定了应用酸奶粉的酸奶冰淇淋的复配乳化稳定剂。结果表明,该冰淇淋的复合乳化稳定剂优化配方为:CMC-Na 0.35%,瓜尔胶0.030%,黄原胶0.040%,刺槐豆胶0.040%,单硬脂酸甘油酯0.03%,司盘60 0.03%,产品的膨胀率为96.0%,融化率为4.8%(均为质量分数,下同),感官评分为98分。     

SENSORY AND RHEOLOGICAL PROPERTIES OF K-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM

Mixed gels of _K-carrageenan (C) and a galactomannan gum, viz., locust bean (L), tara (T), and guar (G) in ratios of 7:3 and 1:1 (total concentration 1%), were examined for their rheological properties and by a sensory evaluation. Texture, creep and rupture were measured, and the semantic differential method (SD) was employed. _K-Carrageenan alone could not form a gel at the concentration of 0.5%, while C-L and C-T but not C-G mixtures in the ratio of 1:1 formed gels. The mixed gels of C-L were hard, very elastic and not perceived as smooth by the sensory evaluation. The values for the gels comprising T were intermediate between the C-L and C-G gels in instrumental measurements and sensory characteristics, indicating that the C-T mixture performed well as an edible gel. This difference is attributed to the synergistic effect between _K-carrageenan and the gums.     

RHEOLOGY OF GALACTOMANNAN SOLUTIONS: COMPARATIVE STUDY OF GUAR GUM AND LOCUST BEAN GUM

The rheological properties of several samples of guar gum and locust bean gum, characterized by light scattering and intrinsic viscosity measurements, were studied. The flow curves of concentrated solutions were obtained with a cone-plate viscometer and their viscoelastic properties were measured with a concentric hemispheres viscoelastometer. The two flow-units Ree-Eyring model and the Cross equation gave a good fit to the experimental flow curves. The zero shear rate viscosity, and the relaxation time, of the Ree-Eyring model depend mainly on the reduced concentration c[η]. This result, as well as the viscoelastic properties, indicate that entanglements play a dominant role in concentrated solutions. From a practical viewpoint, it is possible to predict the flow curve of a galactomannan solution at any concentration if the intrinsic viscosity of the sample is known. However, there are secondary differences in the flow parameters, mainly in the relaxation time, which are not ascribed to [η]. It is hypothesized that these differences are due to the mean branching degree rather than to the botanical origin. As, in solution, the smoothest galactomannan macromolecules are more probably aggregated than isolated, further work should aim at establishing the relationships between aggregate formation and degree of branching.     

APPARENT VISCOSITY OF CHEWING GUM

Deformation tests of chewing gums with a parallel-plate plastometer are described using a variety of test conditions of load, specimen diameter and thickness. The observed behavior can, by modification of earlier theory for this mode of testing, be described in an internally consistent way by assuming the viscosity to be non-Newtonian and proportional to a power of the average shear rate; the elastic components are assumed to be small enough to be disregarded. The results under diverse test conditions appear to be in accord with the modified theory and to fit the proposed equations well. The computed viscosity at a reference shear rate (herein 10^-3sec^-1) is a useful parameter which appears to relate to stateness of various samples, to water loss on aging and to test temperature, to which the apparent viscosity is appropriately sensitive. Comparison of different materials, especially if the test time is fixed, appears to be feasible with the procedurally simple technique using the described algebraic relationships.     

新型抗疲劳口香糖的研制

利用红景天的抗疲劳作用，将其添加到口香糖中，研制出了一种新型抗疲劳口香糖。采用正交试验法，考察丁基橡胶、氢化松香甘油酯、石蜡及牛油的添加量对口香糖胶基品质的影响，进行感官评定，确定出最佳胶基配方为：丁基橡胶40％，氢化松香甘油酯30％，石蜡10％，牛油1．5％。以最佳胶基配方制备口香糖，确定出最佳口香糖配方为：胶基35％，异麦芽糖醇35％，阿斯巴甜1．0％，柠檬酸0．3％。     

大豆水化油脚酶法改性研究

用磷脂酶A1水解大豆油脚中磷脂制备溶血磷脂产品。通过正交试验得到磷脂酶A1水解的最佳反应条件：反应温度60℃、加酶量4U／g、反应时间5h，在该条件下水解产品的酸值为60．65mgKOH／g。用高效液相色谱（HPLC）对水解前后原料和产品进行了分析，知最佳条件下磷脂酶A1水解水化油脚的水解率为90．2％。     

硫酸酯化香豆胶的制备、表征及其性质

通过单因素和正交试验获得硫酸酯化香豆胶的优化工艺参数:香豆胶添加量为7 g,反应温度为0℃,浓硫酸添加量为3mL,正丁醇添加量为6mL.红外光谱分析表明,该条件下硫酸基已经与半乳甘露聚糖结合成酯.酯化后的香豆胶分子粒径减小,黏度降低,且随取代度的增大而下降,表现出较好的溶解性、透明度.冷水溶和热水溶硫酸酯化香豆胶溶液的表观黏度都随浓度的升高而呈指数规律的上升;酯化香豆胶溶液为非牛顿流体,随着温度的升高,表观黏度下降,具有耐热性;酯化香豆胶溶液在碱性条件下较为稳定;冻融处理可使酯化香豆胶溶液的表现黏度下降.     

TOXICOLOGICAL EVALUATION OF GUM KARAYA IN RHESUS MONKEYS

Gum karaya was fed to rhesus monkeys at the 5% level for 18 weeks. Growth pattern, hematological status and histopathological patterns were studied. No toxic effect attributable to gum karaya was observed.