BACTERIAL CELLULOSE .4. APPLICATION TO PROCESSED FOODS

被引：96

作者：

OKIYAMA, A ^{[1
]}

MOTOKI, M ^{[1
]}

YAMANAKA, S ^{[1
]}

机构：

[1] AJINOMOTO CO INC,CENT RES LABS,KAWASAKI KU,KAWASAKI,KANAGAWA 210,JAPAN

来源：

FOOD HYDROCOLLOIDS | 1993年 / 6卷 / 06期

关键词：

D O I：

10.1016/S0268-005X(09)80074-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A new form of cellulose, bacterial cellulose (BC), features smooth texture and high water-holding capacity. These properties function positively in food systems: BC functions as a heat-stable suspending agent as well as a filler to reinforce the body of fragile food hydrogels, improved the quality of pasty foods by reducing their stickiness, could be applied to meat products as a fat substitute and to jam as a noncaloric bulking agent. These results show that BC will be widely applicable to processed foods to improve their quality.

引用

页码：503 / 511

页数：9

共 11 条

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