食品添加劑凝固膠
- 食品添加劑 Curdlan Gum HBG-371 是一種完美的膠凝劑，可替代肉製品中的角叉菜膠, 肉丸, 植物性肉類食品, 豆腐, 仿生素食, 麵條和烘焙產品, 植物漢堡.
- 凝固糖膠有助於提供熱不可逆凝膠, 強彈性 Q 特性凝膠, 吸水性 / 保留, 熱穩定, 酸鹼穩定性.
- Curdlan Gum的使用方法很簡單, 你只需要加熱口香糖溶液然後冷卻.
- E編號E418, 凝固糖膠源自植物來源的玉米 / 玉米 .
- 產品採用20Kg/桶或20Kg/紙箱包裝，內襯PE袋. 1KGS樣品袋包裝 .
- 郵寄給我們: opalbio@hotmail.com
- Description
- Inquery
Curdlan Gum HBG-371 Food Additive E424 is a perfect gelling agent as replacement of Carrageenan in meat , 麵包店 , plant based foods production.
Curdlan is a kind of fermentation product. Under normal temperature, Curdlan could swell after absorbing water, insoluble in water and alcohol. Curdlan is able to dissolve in alkalinous solution with pH above 11. After heating, Curdlan could absorb 50times water to form gels.
As food additive, Curdlan could help to improve the moisture containing ability, Q-characteristics, stability, 增稠能力, 可以增強食品的加工能力和口感.
與卡拉膠相比, Curdlan Gum形成的質地更穩定 : 熱不可逆. 即使在高溫下, 產品的形狀不會改變 , 連味道都沒有變.
凝固膠水分 / 保油能力也優於卡拉膠。而凝固膠和卡拉膠, 魔芋膠和瓜爾豆膠 LBG 可以混合以獲得更好的性能.
低溫膠凝: 當 Curdlan 溶液加熱到 55-65 攝氏度, 然後冷卻到40C以下, 熱可逆凝膠會形成, 再次加熱有助於形成高溫凝膠.
高溫膠凝: 當Curdlan溶液加熱到80C以上時, 凝膠多醣可以幫助形成高凝膠強度的熱穩定凝膠. This gel is heat-irreversible and even after being iced and melted, the gel. Strength is still stable.
Main characteristics: gelling, heat-irreversible, elastic Q-Characteristics, 吸水性, 熱穩定, 酸鹼穩定性.
As food additive, Curdlan could help to improve the moisture containing ability, Q-characteristics, stability, 增稠能力, 可以增強食品的加工能力和口感.
Curdlan is widely used in meat products, 肉丸製品, meat free products, 豆腐製品, 仿生素食, 麵條和烘焙產品.
產品採用20Kg/桶或20Kg/紙箱包裝，內襯PE袋. 1KGS樣品袋包裝 .
Store away from heat and moisture, preferably at a cool and dry place.
The product, when stored in these conditions and in its original unopened packaging, will maintain its initial properties for 24months.
郵寄給我們: opalbio@hotmail.com
