Thickeners is Everywhere
2016-11-26Have you ever seen the egg soup in a cafeteria or a restaurant? Experienced chefs only use an egg let a vat of soup looks floating with many eggs, the secret lies in thicken. The magical change caused by starch, scientifically known as gelatinization, it makes the soup thick, let the egg flower evenly suspended in the soup, rather than sink to the bottom of the barrel. Starch is actually the most simple thickener. We eat the meat skin frozen, as well as braised fish soup in the cold room will become jelly-like, these can form jelly gelatin called gelatin, can also be called collagen, is also a people loved by the increase Thickener.
There are about 30 kinds of thickener in food additive, they give food sticky, suitable taste. The most common of these thickeners are modified starches and gums such as sodium carboxymethyl starch, hydroxypropyl starch, guar gum, xanthan gum, pectin, gelatin, and the like. Many thickeners are derived from natural foods, such as sodium alginate, agar and so on. In fact, news of xanthan gum is corn starch obtained through microbial fermentation, to a certain extent, is "pure natural".