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Novel compound thickener applied to food

A thickener, a new type of technology, applied in the field of food additives, can solve the problems of single colloid application effect is not obvious, hydrophilic colloid high cost, toxic and side effects environment, etc., to achieve poor food texture, better application effect, The effect of avoiding environmental pollution

Inactive Publication Date: 2012-07-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the introduction of new chemical groups in modified starch, there are potential toxic side effects and high pollution to the environment during the production process, and there are many food safety hazards
How to improve the safety of food, avoid environmental pollution, improve the aging process of starch application process, resulting in poor food texture, the effect of single colloid application is not obvious, the cost of hydrophilic colloid is high, etc., is a very important topic.

Method used

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  • Novel compound thickener applied to food
  • Novel compound thickener applied to food
  • Novel compound thickener applied to food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: This example provides the comparison of the application effects of cassava starch / xanthan gum with a ratio of 100g: 25g, special modified starch for beverages, and xanthan gum in pineapple pulp beverages.

[0012] 1. Static sedimentation rate

[0013] Observe the sample after standing for a week, measure the height (LW) of the precipitated water layer and the total height (LS) of the sample, and use LW / LS to express the static stratification rate, the greater the value, the worse the stability.

[0014] Table 1 Comparison of standing sedimentation rate

[0015]

[0016] As can be seen from the table, when no additives are added, the pulp of the pineapple beverage settles quickly, and the stability is very poor. After adding tapioca starch, the stability is improved, but it is still stratified quickly, resulting in a decrease in the quality of the beverage. After adding xanthan gum, the static sedimentation rate decreased significantly, and the stabilit...

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Abstract

The invention discloses a novel compound thickener applied to food and belongs to the field of food additive preparation and application. The thickener is a mixture of different types of starch and hydrophilic colloids and serves as an additive for fruit flesh beverages. The thickener has a low cost and an excellent application effect, helps improve quality and structure of food systems, improves storage stability, retains original flavor of food and provides special physicochemical properties without needing any chemical, overcomes the problem of poor performance of natural starch, satisfies the need for natural food, reduces the application of modified starch in food industry and has good application prospects in food industry.

Description

technical field [0001] The invention relates to a compound thickener used in food, belonging to the field of food additives. Background technique [0002] Food thickener is a macromolecular substance that can be dissolved in water and fully hydrated under certain conditions to form a viscous, slippery or jelly liquid, also known as food glue. Food thickeners play a very important role in maintaining the color, aroma, taste, structure and relative stability of food (liquid food, jelly food). It is an important food additive with a wide range of uses in the food industry. . [0003] Starch is a major component of the human diet and a major source of carbohydrates. However, the use of starch as a thickener is not based on its nutritional value, but its functional value to facilitate food processing and provide the properties required by the food system, such as viscosity, stability, appearance, taste, etc. Starch acts as a thickener mainly after its gelatinization. However,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0522A23L1/0526A23L1/054A23L2/52A23L29/238A23L29/269
Inventor 顾正彪洪雁程力李兆丰张雅媛
Owner JIANGNAN UNIV
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