Compound curdlan colloid

Abstract

The invention relates to a compound curdlan colloid and belongs to the field of food processing. The compound colloid is characterized by being prepared by virtue of compounding the following components in percentage by weight: 54.1 percent of curdlan, 8.1 percent of guar gum, 16.2 percent of xanthan gum and 21.6 percent of trisodium orthophosphate. The compound curdlan colloid has the beneficial effects and advantages that because the curdlan belongs to a macromolecule polymer generated from a microbial fermentation saccharic raw material, the curdlan has a better synergistic effect when being compounded with the guar gum and the xanthan gum, and when the curdlan is applied to the meat product, the tissue structure of a product can be remarkably improved, the elasticity of the product is enhanced, the mouth feel is improved, and thus the outward appearance of the product is improved.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

This patented technology improves how foods behave during storage or use compared to traditional methods like adding bacteria for better texture. It also makes it easier to mix different ingredients together without losing their original shape over time due to its strong bonding properties between them.

Problems solved by technology

Technological Problem: Colonoscopy uses specialized ingredients called cranberries or other vegetables made from sugar crops like citrus fruits. These substances have unique properties such as being solubilizable without dissolving their own components when mixed with liquid solutions containing calcium salt solution at different temperatures (temperature). They also work well together due to similar chemical structures but they don't break down easily during cooking process making these compositions ideal candidates for use in creation of safer and more effective animal feedstuffs.