General thickener in solution is easy to form mesh structure or with more close water of the groups material, with high viscosity. Anti-obesity effect of flaxseed oil Along with the relative molecular mass increase, mesh structure form the odds of increase, so thickener molecular quality, the bigger the viscosity is bigger also. Thickener higher concentration, increased risk interaction; To increase the water molecules, viscosity. Medium pH value and thickener viscosity and its stability is very close relationship;
High acidity in pop, yogurt and other food additives, appropriate chooses side chain a larger or more, and a large resistance, and hardly happen hydrolytic propy leneglucolalginate ester and xanthan gum, etc.; And sodium alginate and CMC etc is appropriate in soy cheese closer to neutral food in use.
General ─ ─ with temperature, the solution viscosity decreased;
Special ─ ─ sodium chloride to exist, xanthan gum viscosity in-4 ~ + 93 ℃ scope changes very little.
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ReplyDeleteThe problem with additives runs deep. The FDA currently maintains a list of ingredients called Everything Added to Food in the United States (EAFUS), which features more than 3,000 items and counting. http://shop.thecoatingstore.com/KonFusion-Chameleon-Paint-Build-A-Car-Kit-KONF-BUILDACARKIT.htm
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