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Some time ago, I made a column on the production method of catering universal seasoning powder, and many friends gave high praise after purchasing, and I am very grateful to my friends who trust me. However, in actual use, many friends do not understand individual additions, and will not use flexibly, as the saying goes: teach people and fish, it is better to teach people and fish. Therefore, I decided to share a few issues in line with food safety, the role and principle of the ingredients allowed by the state to be added, and I hope that friends who have purchased my column can use it more flexibly and make their own food go further.
Today we share thickening spices in food additions:
Third, thicken the seasoning
1. Xanthan gum is a hydrophilic colloid, which integrates the functional properties of thickening, suspension and stabilization emulsion. Xanthan gum Xanthanson gum Hansheng 90 is used in cod liver oil products and dairy products. Xanthanson 902 is used in condiments for solid drinks, concentrated drink pulp drinks, and chocolate drinks. Xanthan Gum Hansheng 903 is used in gum gum, chewing gum, Western-style ham, lunch meat, sausages and meat, fish, fruit, tomato and other canned products. Xanthanson 904 is used in ice cream series products, pastry surface decoration, cream, cake products, etc.
2. Propylene alginate
Propyl dieginate is a pale yellowish white powder, slightly aromatic, easily soluble in cold and warm water, insoluble in ethanol, benzene and other organic solvents. This product is mainly used as an emulsifier, thickener and stabilizer for various cold vegetable marinades, mayonnaise, juices, lactic acid bacteria beverages, can be used as a foaming stabilizer for beer foam, and can also be used as a solid soy sauce, sparkling wine, margarine, thousand bean sauce powder and ice cream powder and other foods, as an emulsification stabilizer.
3. Maltodextrin
Under suitable conditions, maltodextrin can be combined with hydrogenesis to form a gel with a fat-like structure that replaces some of the fat in the high fat content and maintains the original quality of the food. Maltodextrin in the manufacture of candy chocolate, can replace part of the anti-sugar, reduce sweetness, improve quality; used in the manufacture of ice cream, can make the ice cream tissue delicate, ice crystal-free, good taste; in milk has good dispersion, can work with milk powder, the preparation of baby food and children's food.
4. Carrageenan
Carrageenan is generally white to light yellowish brown, the surface is wrinkled, slightly shiny, translucent flakes or powders, odorless, odorless, and some have a slight seaweed flavor. The solution of carrageenan is quite viscous, generally higher than the viscosity of agar. Salt can reduce the viscosity of carrageenan solution, the temperature increases, the viscosity decreases, and the change is reversible. Generally, the gel strength of carrageenan is not as high as agar, the transparency is better than agar, carrageenan can be used as a stabilizer for beverages, dairy products, canned food, jam fillers, bread improvers, clarifiers of wine, gelling agents of jelly; can also be added to instant tea, instant coffee, light condensed milk, to prevent product stratification. In addition, cocoa malt extract, sour cheese, artificial meat is also used.
5.β- Cyclic dextrin
This product is a white crystalline powder, odorless, sweet taste, water solubility with the rise in temperature and increase, so that a variety of spice colorants, seasonings are protected, play a stable, antioxidant, light resistance and other effects, with the function of removing odor, moisture, moisturizing.
6. Consume rosin ester
Food grade rosin esters include rosin glycerides and hydrogenated rosin glycerides. The product is non-toxic and has been included as a food additive. It is a light yellow glass-like solid, relatively brittle, odorless, tasteless, stable performance, no irritation. Used in chewing gum, it is mixed with other elastomers to increase viscosity, increase chewability and flexibility, and maintain aroma.
7. Gelatin
Gelatin is a polymer with collagen contained in animal skin, bone, cartilage, ligaments, muscle membranes, etc., and obtained by primary hydrolysis. The protein content is more than 82%, the nutritional value is high, it is white or light yellow translucent flakes or powder, odorless, no special taste. Mainly used in the production of jam powder, gravy powder, jelly powder, fruit paste, candy, pastries, cooked meat products, protein sauce and other sauces.
8. Transpropyl starch
This product is a white powder, non-toxic. Compared with raw starch, its vulcanization temperature is low, and its freeze-thaw stability, water retention, fluidity and film forming are good. Propyl starch is added to gravy, soy sauce, sauce, sauce, soup, cold food and pudding, which can make the surface of food smooth, clear and transparent, suitable for preservation at different temperatures. It can also be used as thickener, stabilizer, moisturizer and binder in canned food, jam, noodles and meat products.
9. Segment methyl starch sodium
This product is also called sodium starch glycolate, referred to as CMS, and its basic skeleton is the polymerization of glucose. It is a white powder, odorless, can be directly dissolved in cold water, the aqueous solution is close to colorless, it is a transparent viscous solution, it has a high bulk density, the water absorption is extremely strong, and it can expand to about 250 times the original volume after absorbing water. Susceptible to hydrolysis by the action of a-amyloid acid. Other properties are similar to segment methylcellulose sodium. Mainly as a thickener and stabilizer of food, used alone or in combination with other thickeners, the total amount shall not exceed 2%.
10. Acid-resistant salt-resistant antelope methylcellulose
This product is a white or slightly yellow powder, non-toxic, tasteless, odorless, is a polymer polyanionic electrolyte for water-soluble fiber derivatives. It has high degree of substitution, high geography, high transparency, and high degree of whiteness. It is also widely used in fruit metering, soy sauce, seasoning drops, frozen food, oil well instant noodles, Zangan, lian food rice, protein drinks, noodle products, jelly, oil brain curing, etc. When the curtain is dissolved, it should be mixed with my own products, after the selection of uniform sentences, all put me into a stock body when I am young, busy with the appearance of the country, mourning, such as rebuking desserts, it is not appropriate to use metal to describe the construction of technology, in order to reduce the viscosity.
Remarks: Friends who are interested in seasoning powder and seasoning can click on the following link: Two kinds of catering universal seasoning powder production, you can see.
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