作用机理:改变食品系统流变学的能力,即流动特性粘度和机械固体特性质地。研究证实,食物系统的质地或粘度的改变有助于改变其感官特性。一般来说,增稠剂在溶液中易形成网状结构或具有较多亲水基团的胶体,胶体是长链聚合物(多糖和蛋白质)的异质基团,因此可改善食品的粘度和质地。
注:△植物籽胶;△△植物树胶;△△△其他植物胶
表2 食用胶对肉制品凝胶保水作用
表3 食用胶对肉制品乳化稳定作用
表4 食用胶对肉制品品质改善
表5 食用胶作为肉制品被膜剂保鲜
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