| 乳化剂应如何正确添加到食品中 |
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| 引用本文： | 张守文,周云. 乳化剂应如何正确添加到食品中[J]. 中国食品添加剂, 2002, 0(2): 9-13 |
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| 作者姓名： | 张守文 周云 |
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| 作者单位： | 哈尔滨商业大学,哈尔滨,150076 |
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| 摘 要： | 应用乳化剂的介晶理论,乳化剂在添加到食品中前,首先将其制成凝胶或水合物,然后再添加到面包、蛋糕等烘培食品中。试验结果表明,将乳化剂制成凝胶或水合物后再添加到食品中,则可以大大提高乳化剂的作用效果。
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| 关 键 词： | 乳化剂 凝胶 水合物 介晶理论 |
How to Add in Food for Emulsifier Correctly? |
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| Zhang Shouwen Zhou Yun. How to Add in Food for Emulsifier Correctly?[J]. China Food Additives, 2002, 0(2): 9-13 |
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| Authors: | Zhang Shouwen Zhou Yun |
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| Abstract: | According to the emulsifier's mesomorphic theory, we make the emulsifier into a kind of gel or hydrate and then add it into the bread, cake, etc. The result suggests that adding the emulsifier, which is made into a kind of gel or hydrate, to the food product, can greatly improve the effect of the emulsifier. |
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| Keywords: | Emulsifier Gel Hydrate Mesomorphic theory |
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