Position: Home > Articles > Compositional Analysis of Antisticking Oils for Jelly Use
FOOD SCIENCE
2002,23
(11)
110-112
凝胶糖果用防粘油的成分剖析
作 者：
赵希容
单 位：
淮阴工学院食品工程系
关键词：
防粘油;凝胶糖果;石蜡;重构甘油酯
摘 要：
近年来,国内高档凝胶糖果普遍采用了进口防粘油,它具有提高糖果透明度、防止糖果相互粘结和抗氧化等优点。在本研究中对防粘油的组成进行了剖析,得出其主要成分为重构甘油酯和石蜡。
译 名：
Compositional Analysis of Antisticking Oils for Jelly Use
作 者：
Zhao Xirong
关键词：
Antisticking oils Jelly Natural wax Reconsitiuted glyceride
摘 要：
Antisticking oils have been used in high - quality jellies manufacture recentlu. The antisticking oils could increase transparency of jelly and show good antisticking properties and good resistance to oxidation. In the research the composition of antisticking oils was analysesed. Analutical results indicated the that antesticking oils consisted of reconsitiuted glyceride and natural wax.
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