물성 ≫ 증점제 ≫ 증점제 역할

증점제 역할

- Thickening
- Gelling
- Emulsion Stabilization
- Encapsulation
- Protein stabilization
- Ice crystal control
- Suspending
- Fat holdout
- Dietary Fiber




 

Adhesive agent Glazes, icings, frostings
Binding agent Pet foods
Bodying/mouthfeel agent Reduced-calorie beverages
Clarifying agent Beer, wine
Coating agent Candies, confectionery, cereals, nuts
Crystallization inhibitor Ice cream, frozen foods, confectionery
Emulsifier Salad dressing
Emulsion stabilizer Salad dressings, cream sauces
Encapsulating agent Powdered flavors
Fat replacer Salad dressing, ice cream
Fiber, dietary Cereals, beverages
Film former Sausage casings
Foam stabilizer Whipped toppings, beer
Gelling agent Jams, jellies, preserves, dessert gels, canned pet foods, onion rings, confectionery
Instant viscosity/mouthfeel agent Dry mix beverages
Protective colloid Low-pH dairy beverages
Protein stabilizer Yogurt drinks, acidic milk beverages, chocolate milk
Satiation agent Reduced-calorie foods
Stabilizer Frozen foods, salad dressings, sauces, ice cream
Suspending agent Salad dressings, fruit juice drinks, chocolate milk
Syneresis inhibitor Thick sauces, reduced-calorie preserves, pie filling, desserts, cheese, frozen foods
Thickener/viscosity agent Canned goods, gravies, sauces, soups, dressings, reduced-calorie foods,
reduced-calorie beverages, pie fillings, pancake syrup
Water binder Baked goods, icings, candy
Whipping agent Toppings, marshmallows