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食用胶在肉制品加工中的应用

2014-09-28 12:01

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资料摘要:

乳化、稳定性食品胶添加到肉汁中后,体系黏度增加,体系中的分散相不容易聚集和凝聚,因而可以使分散体系稳定。肉汁中食品胶的作用方式通常不是按照一般乳化剂的亲水-亲油平衡机制来完成的,大多数是通过增稠和增加水相黏度以阻止或减弱分散的油粒小球发生迁移和聚合倾向方式来完成的。也有一些亲水胶体能起到表面活性剂的作用,可以降低体系的表面张力以达到乳化稳定的功能。

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