Title: The study on salt-resistant stability of sophora bean gum and mixed gum
Abstract: The salt resistant stability of sophora bean gum and mixed gum of sophora bean gum with xanthan gum were studied on the basis of primary study.The result shows that the salt resistant of sophora bean gum and xanthan gum is different,the salt resistant of xanthan gum is better than sophora bean gum,and it reached stabilization in five days,and descend extent is lower;sophora bean gum attained stabilization in 8 days,and drop range is upper.When sophora bean gum mixed with xanthan gum,on one hand viscosity is raised,on the other hand salt resistant is raised remarkably,furthermore the cost is reduced.So sophora bean gum could be a match gum of xanthan gum to be used in high salt foodstuff.
Publication Year: 2001
Publication Date: 2001-01-01
Language: en
Type: article
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Cited By Count: 2
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