角豆胶
- 网络LOCUST BEAN GUM;Ceratonia
角豆胶-
冰淇淋在热休克后，添加稳定剂角豆胶（LocustBeahGum，LBG）的样品比不加任何稳定剂的对照样品含较小的冰结晶，即LBG对重结晶有抑制作用。
Addition of locust bean gum ( LBG ) to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer . LBG inhibited recrystallization in ice cream .
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结果表明；保持总胶液浓度1.5%不变，几种复合食品胶各成分配比如下时：①0.1%的六偏磷酸钠＋0.8%的角豆胶＋99.2%琼脂；
The results are as follows : keep the concentration of gels at 1.5 % , the mixed food gums of better quality are : ① 0.1 % sodium Hexametaphosphate , 0.8 % locust beau gum and 99.2 % agar ;