Food thickeners play an important role in maintaining the color, aroma, taste, structure and stability of fluid foods and jelly foods.
Thickeners mainly impart the rheological properties required for foods in foods, change the texture and appearance of foods, form liquid and paste-like foods into specific forms, make them stable and uniform, and improve food quality so that foods have Sticky and palatable feeling. For example, the quality of ice cream and ice snacks depends to a large extent on the formation of ice crystals. Adding a thickener can prevent the formation of excessive ice crystals, so as not to feel the coarse and slag of the tissue.
The thickener has water-solubilizing and stable characteristics, which can make the ice crystals formed in the freezing process of the food fine, and contains a large number of tiny bubbles, so that the structure is fine and uniform, the mouthfeel is smooth, and the appearance is neat. When the thickener is used in jams, granulated foods, various cans, soft drinks, and margarines, the article can have a satisfactory consistency. When an organic acid is added to milk or fermented milk, it causes aggregation and precipitation of milk protein, which is a serious problem in yogurt drinks, but after adding a thickener, the product can be uniformly stabilized.
The gelation effect of the thickener is to utilize its gelation property. When the thickener of a specific molecular structure is dissolved in the system, the concentration reaches a certain value, and when the composition of the system reaches a certain requirement, the system can form a gel. Gel is a three-dimensional network structure in space. The mutual cross-linking and chelation of these macromolecular chains and the strong affinity of thickener molecules and solvents are beneficial to the formation of this spatial network structure; . Some thickeners.