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【分享】designing foods using gums【已搜索无重复】
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If only a food designer's life were as easy as that of a certain elf who lives in a certain hollow tree. Everyday formulation and processing challenges could be eradicated with a simple wave of a magic wand. Do I need more freeze/thaw stability? POOF! There it is. Perhaps consumer tests indicate a textural change is necessary. POOF! No sweat. The marketing manager wants to move up the introduction date. POOF! He's a toad. Unfortunately, reality is a bit more challenging. In many cases, though, gums serve as the food designer's "magic" ingredient. After all, among other functional properties, gums can thicken, suspend dispersions, stabilize emulsions and act as gelling agents. (Sorry, you're still on your own as far as dealing with marketing managers.) Despite or, perhaps, because of, their extensive list of handy attributes and their long history of use, applying gums can be a challenge. Over-stabilization, for example, can create unacceptable textures, as well as take away the cost-effectiveness of a product; yet is a common error made when using gums. Nevertheless, with a better understanding of gum functionality, a sensible approach to their selection, and consideration for their special handling and incorporation requirements, using gums doesn't have to put you in a bind. more details could be seen in Appx. [ Last edited by kidy008 on 2008-10-16 at 07:23 ] |
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ajie25962楼
2007-02-27 16:35
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witwheat3楼
2007-03-16 11:00
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dangs164楼
2007-03-17 07:48
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[ Last edited by kidy008 on 2008-10-16 at 07:23 ]