刺槐豆胶

使用0.10%单甘酯和0.10%蔗糖酯作为乳化剂，0.02%卡拉胶、0.10%刺槐豆胶和0.15%海藻酸钠作为增稠剂，生产的冰淇淋，口感细腻润滑，抗融性高。

Using 0.10 % glycerin monostearate and 0.10 % sugar ester as the emulsifier , 0.02 % carrageenan , 0.10 % locust bean gum and 0.15 % sodium alginate as the stabilizer renders ice-cream a smooth taste and improved meltability resistance .

当冷冻储藏时间相同时，添加沙蒿胶面团的抗拉伸阻力最大，其次是添加刺槐豆胶面团的抗拉伸阻力，最差的是空白面团的抗拉伸阻力；

When frozen storage time was same , the resistance to extension of the dough with ASK gum was biggest in three samples , the dough with locust bean gum got the second one , controlled dough had the smallest data ;

紫菜多糖与刺槐豆胶、卡拉胶和魔芋粉没有协效性。

Laver polysaccharides had little synergy with locust bean gun , carrageenan and konjak gum .

涂膜保鲜技术应用于果蔬保藏的研究刺槐豆胶复合涂膜保鲜剂低温保鲜荔枝的研究

Study on litchi preserving with compound coating antistaling agent of locust bean gum at low-temperature

前者的例子是藻酸铵，后者的例子是瓜耳胶和刺槐豆胶。

Examples of the former type are algins and of the latter guar and locust bean gums .

魔芋胶、明胶、刺槐豆胶与黄原胶都能影响奶冻的品质。

Konjac gum , gelatin , locust bean gum and xanthan gum had influence on the quality of dairy desserts .

瓜耳胶和刺槐豆胶瓜耳胶和刺槐豆胶在食品和非食品应用中是重要的增稠多糖。

Guar and Locust Bean Gums Guar and locust bean gums are important thickening polysaccharides for both food and nonfood uses .

甘露聚糖酶活性测定结果为250IU/mL（刺槐豆胶为底物）和470IU/mL（魔芋为底物）。

The activity of mannanase is 250IU / mL with locust bean as substrate and 470IU / mL with konjac gum as substrate .