摘要
魔芋葡甘聚糖是目前所发现植物类水溶性食用胶中粘度最高的一种高分子多糖,是世界公认的天然健康食品和食品添加剂,具有胶凝性、增稠性、粘结性、悬浮性和乳化性等多种特性,和绝大多数阳离子型、阴离子型和非离子型食用胶类都有互溶性、协同性或增效性,作为天然、健康、安全的食品增稠剂,可广泛应用于饮料、果冻、冰淇淋、肉制品、面制品等食品中。本文综述了魔芋葡甘聚糖的结构、食用安全性、增稠特性及其在食品中的应用,并对其应用前景进行了展望。
Konjac Glucomanan （KGM） is a polysaccharide polymer and has the strongest viscosity among the plant - based water - soluble geling agents. It is universally accepted as a natural healthy food and food additive. It has many characteristics such as gelling property, thickening properties, cohesiveness, suspension property and emulsifying property. Konjac gum interacts synergistically with most of cationic, anionic and non-ionic type of gel which can be widely used in soft drinks, jelly, ice cream, meat products and flour products. The structure, safety, thickening properties and the application of Konjac gum in food industry and its application prospect.
出处
《中国食品添加剂》
CAS
2008年第6期127-131,共5页
China Food Additives
关键词
魔芋
葡甘聚糖
增稠剂
食品
Konjac
Konjac Glueomannan
thickener
food
