摘要
乳是多种物质组成的混合物,含水分约88％左右,乳中各种物质相互组成分散的稳定体系。但是乳在酸乳饮料的发酵加工生产过程中,如饮料中添加营养强化剂,致使乳溶液的盐组成、溶液密度等发生改变;PH降低;热处理等对乳的稳定性都有极大的影响。因此,CMC作为优良的乳化稳定增稠剂使其在酸性蛋白饮料中被普遍使用。
The milk is a compound of various substances, morsture content is around 88% . The substances in milk mutually constitute the dispersive stable system.But in the process of fermenting production of sour beverage,eg.add nourishment intensifier in the beverage, the milk will have some changes on the compose of salt, the desity of the solution, lower the pH. The high-temperature processing affect the stability of the milk intensively. So CMC is widely used in the sour beverage as qualified emulsity stability enhancer.
出处
《中国食品添加剂》
CAS
2003年第4期93-96,共4页
China Food Additives
