What are the commonly used edible glue in dairy products?

What are the commonly used edible glue in dairy products?

Dairy products play an important role in the field of food processing, in which edible gum is an important additive to improve the taste, texture and stability of dairy products. This article will detail the types and functions of edible gums commonly used in dairy products.

Gelatin Gelatin is one of the most common edible gums in dairy products. It is a kind of natural biopolymer material, which is obtained by hydrolysis of collagen such as animal bones and skin. Gelatin is mainly used in dairy products to increase consistency, improve taste and texture, and at the same time to stabilize the dairy system. In addition, gelatin can also improve the gel strength of milk protein and extend the shelf life of dairy products.

Second, sodium caseinate sodium caseinate is a protein substance extracted from animal milk, with good emulsifying and gelling properties. In dairy products, sodium caseinate can be used as an emulsifying stabilizer to prevent fat from floating or protein precipitation. In addition, it can also improve the viscosity and taste of dairy products, making dairy products more delicate and smooth.

3. Pectin Pectin is a kind of polysaccharide naturally present in plant cell wall, which has excellent emulsifying, stabilizing and thickening properties. In dairy products, pectin is mainly used in the production of yogurt, juice-type yogurt and other products. Pectin can improve the viscosity of yogurt, improve the taste, and play a role in stabilizing the milk system.

Xanthan gum is a polysaccharide obtained by microbial fermentation, which has good stability and thickening. In dairy products, xanthan gum is often used in the production of ice cream, yogurt and other products. It can effectively improve the viscosity of the milk system, improve the taste and texture of the product, and improve the stability of the product.

Five, gum arabic gum is a kind of natural gum extracted from arabic plants, with excellent emulsification and stability. In dairy products, gum arabic is mainly used to improve the taste and stability of milk drinks. It can effectively mix oil and water, prevent oil floating and protein precipitation, improve product quality.

Sodium carboxymethyl cellulose (CMC) Sodium carboxymethyl cellulose is a synthetic edible gum with good thickening and stability. In dairy products, CMC is mainly used to improve the viscosity and stability of the product. It can effectively prevent protein precipitation and fat floating, improve the taste and texture of the product.

7. edible gum plays an important role in dairy products, and different types of edible gum have different characteristics and functions. Gelatin, sodium caseinate, pectin, xanthan gum, gum arabic and sodium carboxymethyl cellulose are commonly used edible gums in dairy products. These edible gums can improve the taste, texture and stability of dairy products, improve the quality of products, and meet the needs of different consumers. With the continuous improvement of consumers' requirements for the quality of dairy products, the research and application of edible gum will continue to develop and innovate.