Prissättning Logga in Registrera

Kategorier: Alla - sources - protein - solubility - modification

av Lau Yincheng för 8 årar sedan

314

Gums and stabilisers

Gums and stabilizers serve various functional properties in food science, including gelling, thickening, and modifying texture. Gelling agents such as gellan gum, low methoxyl pectin, and agar form gels with varying thermal properties.

Mer av detta

Sample Mind Map

av Yuzanis Samuel

pure substances and mixtures by Aaliyah Larissa Vanessa

av Robertson Aaliyah

Levels of Sources

av Kelly Frost

Eggs are a rich source of protein,which has many uses in food preparation.Prepare a nutritious and interesting one-dish meal with the use of eggs for a group of people.

av Timothy Wong

Gums and stabilisers

Solubility

High temperature

Pectin

Konjac

LBG

Room temperature

CMC

Xanthan

Arabic

Guar

Protein reactivity

Carrageenan (pH> 4.6)

Pectin (pH<4.6)

Sources

Chemical physical modification

Cellulose derivatives

Starch derivatives

Botanical

Animal

Microbial

Algal

Plants,

Functional Properties

Gelling agents

Thermally irreversible gelling agent

Locust bean Gum

Konjac mannan

High methoxyl pectin

Alginate

Thermoreversible gel

Methyl cellulose and hydroxypropyl methyl cellulose

Gellan gum

Low methoxyl Pectin

Carrrageenan

Iota

Kappa

Agar

Gelatin

Thickeners

Galactomannans

Methyl cellulose and hydroxypropyl cellulose

Carboxylmethylcellulose

Xanthan gum

Subtopic

Gums and stabilisers

Gums and stabilizers serve various functional properties in food science, including gelling, thickening, and modifying texture. Gelling agents such as gellan gum, low methoxyl pectin, and agar form gels with varying thermal properties.

Sample Mind Map

pure substances and mixtures by Aaliyah Larissa Vanessa

Levels of Sources

Eggs are a rich source of protein,which has many uses in food preparation.Prepare a nutritious and interesting one-dish meal with the use of eggs for a group of people.

Gums and stabilisers

Solubility

High temperature

Pectin

Konjac

LBG

Room temperature

CMC

Xanthan

Arabic

Guar

Protein reactivity

Carrageenan (pH> 4.6)

Pectin (pH<4.6)

Sources

Chemical physical modification

Cellulose derivatives

Starch derivatives

Botanical

Animal

Microbial

Algal

Plants,

Functional Properties

Gelling agents

Thermally irreversible gelling agent

Thermoreversible gel

Thickeners

Galactomannans

Methyl cellulose and hydroxypropyl cellulose

Carboxylmethylcellulose

Xanthan gum

Sprid ordet om Mindomo

Mindomo

Mer Info

Vanliga frågor