Plot Thickens for Gums and Hydrocolloids

Lauren R. Hartman

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Plot Thickens for Gums and Hydrocolloids

机译：牙龈和水胶体的图变厚

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Creating foods and beverages with certain textural, thickness and mouthfeel qualities is the job of gums and hydrocolloids. In addition to thickening and gelling, they can replace some ingredients, such as fat or oils, emulsify, stabilize and even extend product shelf life. That's the beauty of hydrocolloids and gums. They're problem-solvers - in one application, inhibiting ice crystal formation in ice cream; in another, preventing solidifying and clumping in smoothies.

机译：生产具有一定质地，厚度和口感的食品和饮料是口香糖和水胶体的工作。除了增稠和胶凝外，它们还可以代替某些成分，例如脂肪或油，可以乳化，稳定甚至延长产品的保质期。那就是水胶体和胶的美丽。它们是解决问题的方法-在一种应用中，抑制冰淇淋中冰晶的形成；另一方面，防止冰沙凝固和结块。

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《Food Processing》 |2017年第8期|42-44|共3页
作者
Lauren R. Hartman;
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1. Plot thickens, as gums add special effects [J] . DONALD E. PSZCZOLA Food Technology . 2003,第12期

机译：随着牙龈增加特殊效果，地块变厚
2. Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method [J] . Journal of texture studies . 2020,第2期

机译：基于酪蛋白酸钠，黄原胶和瓜尔胶的二元和三元混合物的油凝胶生产：水胶体浓度和干燥方法的优化
3. Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend [J] . International Journal of Biological Macromolecules: Structure, Function and Interactions . 2020,第期

机译：使用流变，热力学和功能性质了解水胶体相互作用的物理学：黄原胶 - 水芹种子胶混合物的案例研究
4. POTENTIAL USES OF HYDROCOLLOIDS AND GUMS IN FOOD TEXTURE STUDIES [C] . M. Peleg, M.G. Corradini International Gums and Stabilisers for the Food Industry Conference . 2012

机译：水胶体和牙龈在食物纹理研究中的潜在用途
5. The application of controlled radical polymerization processes on the graft copolymerization of hydrophobic substituents onto guar gum and guar gum derivatives. [D] . Holmes, Veronica K. 2007

机译：受控自由基聚合工艺在疏水取代基接枝共聚到瓜尔胶和瓜尔胶衍生物上的应用。
6. Hydrocolloids as thickening and gelling agents in food: a critical review [O] . Dipjyoti Saha, Suvendu Bhattacharya 2010

机译：水胶体作为食品中的增稠剂和胶凝剂的评论
7. Corrigendum to "Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids" Food Hydrocolloids 84C (2018) 173-180 [O] . Jane Jun-Xin Ong, Catriona M. Steele, Lisa M. Duizer 2019

机译：基于增稠液体的感官试验的口服加工和吞咽危害对口腔剪切速率的挑战的挑战“食品水胶体84C（2018）173-180

Plot Thickens for Gums and Hydrocolloids

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