摘要
试验表明：在微胶囊壁材中加入适量的黄原胶可明显提高产品的产量、效率及质量。同时，提高了乳化液的稳定性。
The microencapsulation products which were added 0.1% xanthan gum to the wall material, had high activity of antioxidation and intensive structure. Microencapsulation yield and efficiency and properties were enhanced.The results for indicated that Stability of emulsion was improved.
出处
《食品与机械》
CSCD
1999年第1期33-34,共2页
Food and Machinery
关键词
黄原胶
微胶囊
乳化
壁材
Xanchan gum Microencapsulation Emulsion
