盐及非盐物质对常用低浓度食品胶溶液粘度影响的研究

对饮料生产中常用的食品胶－黄原胶、海藻酸钠、瓜尔胶和琼脂在低浓度水相体系中外加盐（阴、阳离子）、乙醇、蔗糖及柠檬酸对溶液粘度的影响作了探讨性研究，结果表明四种胶溶液（０．１０％黄原胶、０．３０％海藻酸钠、０．２５％瓜尔胶、０．１０％琼脂）中、瓜尔胶溶液对盐的耐受性最好，即大多数阴阳离子都不会对其粘度产生影响，而常用金属盐阳离子及Ｃｌ＾－、ＳＯ３＾２－对黄原胶溶液粘度的影响与阴阳离子对海藻酸钠和琼脂

Study on Viscosity Affected by Salt or Non-salt Material of Low-Concentration Food Gum Solutions

Food gums, when used in soft-drink industry, was usually used in very low-concentration. In this paper, we studied the different contend of salt, alcohol, saccharose, starch or citric acid that would affect the viscosity of low-concentration food gum solutions. The results showed that with 0.25% guar gum, solution is more steady than that with 0.10% xanthan gum, 0.30% sodium alginate, or 0.10% agar. It was found that most metallic cations and anions could not affect the viscosity of guar gum solution, but they could obviously decrease the viscosity of agar, xanthan gum and sodium alginate solutions in the salt concentration from 10-4mol/L to 10-2mol/L. The viscosity of four kinds of food gums could all increase with the increase of concentration of alcohol. Saccharose could decrease the viscosity of 0.10% xanthan gum and 0.10% agar solutions, but when it mix of with 0.25% guar gum or 0.30% sodium alginate, it had the opposite effect. Citric acid could dramatically decrease the viscosity of 0.30% sodium alginate, 0.10% xanthan gum, or 0.10% agar solution, but it affected little guar gum.