Thesis for: Maestría en Ciencia y Tecnología de Alimentos, Advisor: de proteínas del suero y/o carragenina sobre la cristalización de la. carragenina agente espesante o aglutinante en alimentos, productos farmacéuticos, cosméticos y líquidos industriales; como agente clarificante para bebidas. Qué es la carragenina y en qué alimentos la encuentras? | Leche | Salud | Estilo de Vida.

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Como palmitato de ascorbilo, tomando como base el contenido de grasa.

Revista Facultad Nacional de Agronomía Medellín

Huevo, sus productos y derivados. Second, the acid stability When carrageenan solution at PH 4. T11 and T7, corresponding to the mixtures Hardness, elasticity, sensory, brine.

Expresados como P 2 O 5 Utilizados individualmente. In order to minimize the effect of hydrolysis, the proposal, where possible, carrageenan should be dealt with under neutral conditions, and the acid should be added immediately in front of the food storage and filling. So don’t carragenima preservation after summer boil, 10 min after boiling heat preservation in winter, the spring and autumn season somewhere in between.

The prediction of lower syneresis in the mixture Made of AGAR jelly elasticity is cqrragenina, the price is higher. For the evaluation of each parameter, one sample piece of every sampling point was given to the judges, who arranged them from the best to the worst performance for every evaluated parameter.


Meat Science 78 4: IC obtained the best scores for this characteristic. You have to remember that in acid products, gel strength and quality of a material by hydrolysis of heating and cooling effect. Effect of a new emulsifier containing sodium stearoyllactylate and carrageenan on the functionality of meat emulsion systems.

Synergistic effect of the locust bean gum on the thermal phase transitions of k-carrageenan gels. Reglamento de Control Sanitario de Productos y Servicios.

DOF – Diario Oficial de la Federación

With the special cubic model, the standard deviation was 1. The sensory analysis was carried out through a ranking test using 5 trained judges of the INTAL Foundation; hardness, elasticity and general acceptance were evaluated. Silicato de aluminio y potasio. Como estearato de ascorbilo tomando como base las grasas y los aceites.

Sustancias utilizadas no en las harinas para decolorar un producto. Sustancias purificadas para masticar. It is worth noting that under the condition of neutral, if carrageenan in high temperature and long time heating, also can be hydrolyzed, results in the decrease of strength of the gel.

Estearato de polioxilo Los decolorantes no contienen pigmentos. Sustancia o mezcla de sustancias destinadas a realzar los aromas o los sabores de los productosexcepto el cloruro de sodio o sacarosa. In Table 3the average data of these properties at 14 and 28 days are shown.

In spite of the efforts of technicians in manufacturing to retain the humidity of vacuumed packed cooked meat products, the issue with syneresis or water release remains; in addition, with an effect on the final presentation, it represents a bigger issue in terms of microbiology quality of the product, since the amount of water released boosts the proliferation of microorganisms. Aceites y grasas comestibles.



Enviar directamente tu consulta a este proveedor. Because although carrageenan can increase the viscosity of system, but can’t tolerate enough glue to stabilize the system.

In Figure 3the area of lower syneresis according to the equations 1 and 2 is shown. In ice cream production, carrageenan, although does not give priority to stabilizing agent, but it is in very low concentrations can serve as a good prevent auxiliary stabilizer using whey separation.

Diluyente de otros aditivos.

Journal alimenots Food Engineering Crema batida y crema para batir. Based on the properties of carrageenan has, in the food industry usually it is used as thickener, gelling agent, suspending agent, emulsifier and stabilizer, etc. Solo o mezclado con otros aditivos que tengan la misma clase. Has the good and the nature of the protein, with positively charged ions is formed between protein molecules, the interactions between the reactivity caragenina this unique is unique in all the colloid.

Productos de la pesca semipreparados, crudos o precocidos empanizados o rebozados y congelados.