CN104041590A - Cranberry and collagen polypeptide Zn yoghurt - Google Patents
Cranberry and collagen polypeptide Zn yoghurt Download PDFInfo
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- CN104041590A CN104041590A CN201410298939.0A CN201410298939A CN104041590A CN 104041590 A CN104041590 A CN 104041590A CN 201410298939 A CN201410298939 A CN 201410298939A CN 104041590 A CN104041590 A CN 104041590A
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Abstract
The invention discloses cranberry and collagen polypeptide Zn yoghurt and a preparation method thereof. The cranberry and collagen polypeptide Zn yoghurt comprises the following raw materials by weight parts: 5-10 parts of cranberry fruit juice, 1-5 parts of cranberry pulp, 1-5 parts of collagen peptide Zn protein powder, 1-5 parts of momordica grosvenori concentrated juice, 0.5-1 part of a thickening agent, 0.05-1 part of a fermenting agent and the balance of fresh milk. The cranberry fruit juice and the cranberry pulp are sterilized by adopting a sterilization method with small influence on chemical components and added into yoghurt to improve the mouth feel of the yoghurt and add the purple color, and are also rich in antioxidant-anthocyanin; the low-peptide collagen peptide Zn protein powder prepared from tilapia scales has better digestive absorption performance than protein, also has the functions of promoting immunity, adjusting hormone, resisting bacteria and viruses, reducing blood pressure and blood fat and the like, and contains Zn element generally lacking in an adolescent growth process; the yoghurt, the cranberry fruit juice and the cranberry pulp are combined with the small molecular collagen peptide Zn protein powder, so that the mouth feel and the health function are better.
Description
Technical field
The present invention relates to food or field of health care products, be specifically related to a kind of Cranberry collagen polypeptide Zn yoghurt.
Background technology
Yoghourt is taking fresh milk as raw material, after pasteurize, adds beneficial bacterium (leavening) again in milk, after fermentation, more cooling filling a kind of milk product.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt has not only retained all advantages of milk, and some aspect also maximizes favourable factors and minimizes unfavourable ones through process, becomes the nutrient and healthcare products that are more suitable for the mankind.
Cranberry, claims again mossberry, cranberry, european cranberry, English name (Cranberry), and its title derives from former title " the crane certain kind of berries ", and the head and the mouth that resemble very much crane because of the flower of Cranberry are gained the name.Be being commonly called as of Ericaceae Vaccinium crowberry subgenus (formal name used at school: Oxycoccos has another name called littlefruit craneberry subgenus), the species of this subgenus are evergreen shrubs, are mainly grown in the nice and cool area acid peat soil earth in the Northern Hemisphere.Flower rediance, raceme.It is edible that red berry can cook fruit.Current some areas in North America are by a large amount of plantations.The fruit of results is used for making fruit juice, jam etc.Cranberry sauce (cranberry sauce) is the traditional proportioning of U.S. entree in Thanksgiving Day turkey.Because the tart flavour of Cranberry itself is stronger, as generally converting the composition that syrup or cider etc. are sweeter in the fruit juice of beverage.Cranberry claims again mossberry, cranberry, and its title derives from former title " the crane certain kind of berries ", and the head and the mouth that resemble very much crane because of the flower of Cranberry are gained the name.Cranberry is a kind of natural antibacterial health fruit, is the best nature food therapy of preventing and treating the various bacterium infection of the daily urinary system of women, urethritis, cystitis, chronic nephropyelitis.
Cranberry contains special compound-condensed tannins, and except common being considered to have prevents urethral infection function, Cranberry contributes to suppress helicobacter pylori and is attached in stomach.Helicobacter pylori is exactly to cause the gastric ulcer main cause that even cancer of the stomach occurs.More the certain kind of berries can effectively suppress helicobacter pylori and is attached in stomach.Helicobacter pylori is exactly to cause the gastric ulcer main cause that even cancer of the stomach occurs.Cranberry Juice Cocktail has been regarded as preventing the health drink of urethral infection, Cranberry Juice Cocktail can effectively suppress helicobacter pylori, resists bacillary gastric ulcer, and has very strong antioxidation, can reduce low density cholesterol and triglyceride, be particularly suitable for women edible.Drink the above Cranberry fruit juice of about 350ml or Cranberry nutritional supplement every day, helpful to prevention urethral infection and cystitis.Cranberry contains special compound-condensed tannins, and except common being considered to have prevents urethral infection function, Cranberry contributes to suppress helicobacter pylori and is attached in stomach.Helicobacter pylori is exactly to cause the gastric ulcer main cause that even cancer of the stomach occurs.More the certain kind of berries can effectively suppress helicobacter pylori and is attached in stomach.Helicobacter pylori is exactly to cause the gastric ulcer main cause that even cancer of the stomach occurs.On the Medical conference that the researcher of United States Department of Agriculture holds in Washington for 2012 09 month on the 20th, announce research report and say, test shows, if normal adults is often drunk Cranberry Juice Cocktail low in calories, can appropriateness reduce blood pressure.
According to United States Department of Agriculture's introduction, have the normal adults that 56 mean aves are 51 years old and participate in this random experiment, wherein one group for each person every day early the dinner time-division do not drink approximately 227 grams of Cranberry Juice Cocktails low in calories, what another group was drunk is the placebo that color, taste are close.Other diet of all participants provide by research institution, so that it is stable that their body weight keeps, thereby error is controlled in minimum zone. after volunteer is carried out observing for 8 weeks, researcher finds, drink the people of Cranberry Juice Cocktail, its diastolic pressure drops to 71 millimetress of mercury by initial average 74 millimetress of mercury, and systolic pressure is down to 119 millimetress of mercury by 122 initial millimetress of mercury.Placebo does not change.Cranberry has a kind of very powerful opposing free radical material-biological flavone, and its content is in the hat of 20 kinds of general common vegetables and fruits.Biological flavone can effectively prevent senile dementia.Skin maintenance, maintains skin young healthy.Cranberry is containing polyphenoils such as vitamin Cs, Protoapigenone and enrich pectin, can skin maintenance, improve constipation, help to discharge vivotoxin and superabundant fats.Supplementary rhodopsin can alleviate myopia.
Due to fresh Cranberry fruit obtain with preserve difficult, therefore more common Cranberry product on the market at present, mainly with being in harmonious proportion fruit juice, the fruit universe or the nutritional supplement of lozenge is main, and why it can become the reason of health food, except because being rich in vitamin C indispensable among fruit, it also has the nutrient of high throne of content in the middle of many Zhong Rongdeng vegetables and fruits circle, therefore has many-sided benefit for health.
Prior art adds Yoghourt to have to fruit to disclose more process technology.The Chinese patent that is CN201210182396.7 as number of patent application discloses a kind of sorosis buffalo milk sour milk beverage, it comprises cloudy mulberry juice 10%～15%, buffalo milk yogurt 25%～30%, FOS 1%～5%, xanthans 0.05%～0.2%, pectin 0.05%～0.2%, CMC0.05～0.2%, potassium sorbate 0.03%～0.04%, white granulated sugar 5%～10%, all the other are water.Its preparation process comprises: fresh buffalo milk obtains buffalo milk yogurt after clean breast, homogeneous, sterilization, inoculation fermentation; Sorosis after cleaning, squeeze the juice, filtering, sterilization obtains cloudy mulberry juice; Buffalo milk yogurt, cloudy mulberry juice, FOS, white granulated sugar, stabilizing agent mix, then make finished product through homogeneous, high-temperature instantaneous sterilization, cooling packing.Prepare sour milk beverage product taking " king in milk " buffalo milk and sorosis as raw material, the nutritive value of product is comprehensive, and mouthfeel is good, has logical enteron aisle, relieves the effect of alcohol, aid digestion, the effect such as promote the production of body fluid to quench thirst.
Aspect the sweetener using in Yoghourt, prior art mainly adopt sucrose, fructose or taking xylitol, Aspartame etc. as main for sugar.Xylitol has identical sugariness with sucrose, and mouthfeel is excellent, is internationally recognized sugar substitute.Xylitol can participate in body metabolism fast, does not need insulin just can penetrate cell, can not cause that blood sugar raises.But existing research thinks, too much edible generation sugar may produce a series of bad consequences to health.
Summary of the invention
The object of this invention is to provide a kind of unique flavor, there is plurality kinds of health care effect, the edible Yoghourt of diabetes patient, Cranberry fruit juice, pulp are added in Yoghourt after sterilizing respectively again, mouthfeel is good, the bacterium that has avoided Cranberry fruit juice, pulp to bring is caused the rotten situation of Yoghourt, and add low peptide collagen peptide Zn albumen powder, improve the mouthfeel of taking and the local flavor of albumen powder, also brought Promote immunity that albumen powder possesses, regulate hormone, the function such as antibacterial, antiviral, hypotensive and reducing blood lipid.
The technical solution adopted in the present invention is as follows:
A kind of Cranberry collagen polypeptide Zn yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Cranberry fruit juice 5～10;
Cranberry pulp 1～5;
Collagen peptide Zn albumen powder 1～5;
Mangosteen juice 1～4;
Oligomeric maltose 1～2;
Thickener 0.5～1;
Leavening 0.05～1;
All the other are supplied with fresh milk;
Described collagen polypeptide Zn albumen powder is the collagen peptide Zn that is prepared, prepared from Tilapia mossambica fish scale by enzyme hydrolysis process, and molecular weight≤1000Da of collagen peptide Zn;
Described Cranberry fruit juice is with squeezer squeezing, the fruit juice obtaining after filtration, sterilizing after ripe Cranberry fruit is cleaned;
After described Cranberry pulp is squeezer squeezing, sterilizing, the Cranberry pulp that moisture content is 5～10%;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining.
2. the preparation method of yoghurt as claimed in claim 1, is characterized in that, comprises the steps:
A. water is cleaned ripe Cranberry fruit, put into squeezer, add the pure water of 0.5～2 times of weight of Cranberry fruit weight, with the pressure of 10～100MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 5～10%, pomace crosses the method sterilizing of pasteurization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20～30 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing;
B. after dry Lo Han Guo fruit fragmentation, put into pressure cooker, add the pure water of 3～5 times of Momordica grosvenori weight, boil 5～30 minutes with the temperature of 120 DEG C, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
C. by the Cranberry pulp after the Cranberry fruit juice after 5～10 parts of sterilizings, 1～5 part of sterilizing and 1～5 part of collagen peptide Zn albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A for subsequent use,
D. fresh milk and leavening, thickener are mixed after Yoghourt, then mixture A is added in Yoghourt.
3. Yoghourt as claimed in claim 1, is characterized in that: described leavening is one or more of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
4. the Yoghourt as described in claim 1 or 3, is characterized in that: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei by 1: 1: 1: within 1: 1, weight portion mixes.
5. Yoghourt as claimed in claim 1, is characterized in that: described thickener is one or more in sodium alginate, konjac glucomannan, sodium carboxymethylcellulose, propylene glycol alginate, carragheen, xanthans, pectin, guar gum, locust bean gum.
The invention has the beneficial effects as follows:
1. by Cranberry fruit juice, pulp sterilizing respectively, save production cost;
2. yoghurt is combined with Cranberry fruit juice, Cranberry pulp, added Cranberry pulp compared with prior art, further improve the mouthfeel of yoghurt;
3. the low peptide collagen peptide Zn albumen powder of being prepared by Tilapia mossambica fish scale is combined with Cranberry fruit juice, Cranberry pulp, Yoghourt, improves the mouthfeel of albumen powder;
4. add Momordica grosvenori concentrate as sweetener, Momordica grosvenori includes mogroside, does not produce heat, and sweet 300 times compared with sucrose, so be the best substitute of sucrose; Another possess certain health-care effect containing fructose, amino acid, flavones etc., and compared with the Cranberry yoghurt of prior art generally using sucrose as sweetener, there is better local flavor; For compared with sugar, security is higher, less on the impact of human body with xylitol, Aspartame etc.
5. yoghurt is combined with Cranberry fruit juice, Cranberry pulp, collagen peptide Zn albumen powder, Momordica grosvenori concentrate, original local flavor and the nutrition of yoghurt are not only kept, the Cranberry fruit juice, the Cranberry pulp that are rich in anthocyanidin are also increased, increase again appropriate low peptide collagen peptide Zn albumen powder, for Promote immunity, regulate the functions such as hormone, antibacterial, antiviral, hypotensive and reducing blood lipid, and contain the Zn element generally lacking in adolescent growth process, the crowd who is applicable to various age brackets is edible.
Detailed description of the invention
In the following detailed description for embodiment, some specific detail are proposed, to allow those skilled in the art have more thorough understanding to the present invention.But those skilled in the art it will be clear that realization of the present invention can not only be limited to these specific details.Other in the situation that, known technical scheme is not described in detail, to avoid the correlative detail ambiguous of following examples.
Embodiment 1
(1) prepare Cranberry fruit juice and the Cranberry pulp after sterilizing:
Water is cleaned ripe Cranberry fruit, put into squeezer, add the pure water of 0.5 times of weight of Cranberry fruit weight, with the pressure of 100MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 5%, pomace crosses the method sterilizing of pasteurization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 3 times of water of Momordica grosvenori weight, boil 5 minutes with the temperature of 120 DEG C, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 904.5 kilograms, milk and be placed in yoghurt-making appts, adding described leavening is 0.1 kilogram of Bifidobacterium, 0.1 kilogram of lactobacillus bulgaricus, 0.1 kilogram of streptococcus thermophilus, 0.1 kilogram of lactobacillus acidophilus, 0.1 kilogram of Lactobacillus casei, add again 10 kilograms of mangosteen juices, as 5 kilograms of the hydroxypropyl converted starches of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) Cranberry collagen polypeptide yoghurt preparation
The Cranberry pulp that is 5～10% by 50 kilograms of Cranberry fruit juice, 10 kilograms of water content mixes, stirs with 10 kilograms of collagen peptide Zn albumen powders, 10 kilograms of oligomeric maltose, adds in the Yoghourt that step (3) obtains.
Embodiment 2
(1) prepare Cranberry fruit juice and the Cranberry pulp after sterilizing:
Water is cleaned ripe Cranberry fruit, put into squeezer, add the pure water of 2 times of weights of Cranberry fruit weight, with the pressure of 10MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 10%, pomace crosses the method sterilizing of ultrahigh-temperature instant sterilization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 30 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 5 times of water of Momordica grosvenori weight, boil 30 minutes with the temperature of 120 DEG C, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 719.5 kilograms, milk and be placed in yoghurt-making appts, adding described leavening is 0.2 kilogram of Bifidobacterium, 0.1 kilogram of lactobacillus bulgaricus, 0.1 kilogram of streptococcus thermophilus, 0.1 kilogram of lactobacillus acidophilus, add again 50 kilograms of mangosteen juices, as 10 kilograms of the sodium alginates of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) Cranberry collagen polypeptide yoghurt preparation
The Cranberry pulp that is 10% by double centner Cranberry fruit juice, 50 kilograms of water content mixes, stirs with 50 kilograms of collagen peptide Zn albumen powders, 20 kilograms of oligomeric maltose, adds in the Yoghourt that step (3) obtains.
Embodiment 3
(1) prepare Cranberry fruit juice and the Cranberry pulp after sterilizing:
Water is cleaned ripe Cranberry fruit, put into squeezer, add the pure water of 1 times of weight of Cranberry fruit weight, with the pressure of 50MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 7%, pomace crosses the method sterilizing of pasteurization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 25 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 4 times of water of Momordica grosvenori weight, boil 15 minutes with the temperature of 120 DEG C, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 839.4 kilograms, milk and be placed in yoghurt-making appts, adding described leavening is 0.2 kilogram of Bifidobacterium, 0.2 kilogram of lactobacillus bulgaricus, 0.2 kilogram of streptococcus thermophilus, add again 10 kilograms of mangosteen juices, as 5 kilograms of the sodium carboxymethylcelluloses of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) Cranberry collagen polypeptide yoghurt preparation
The Cranberry pulp that is 8% by 80 kilograms of Cranberry fruit juice, 25 kilograms of water content mixes, stirs with 25 kilograms of collagen peptide Zn albumen powders, 15 kilograms of oligomeric maltose, adds in the Yoghourt that step (3) obtains.
Embodiment 4
(1) prepare Cranberry fruit juice and the Cranberry pulp after sterilizing:
Water is cleaned ripe Cranberry fruit, put into squeezer, add the pure water of 0.9 times of weight of Cranberry fruit weight, with the pressure of 80MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 6%, pomace crosses the method sterilizing of ultrahigh-temperature instant sterilization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing.
(2) prepare mangosteen juice
After dry Lo Han Guo fruit fragmentation, put into pressure cooker, add 3.5 times of water of Momordica grosvenori weight, boil 26 minutes with the temperature of 120 DEG C, to filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
(3) prepare Yoghourt
Get 816 kilograms, milk and be placed in yoghurt-making appts, adding described leavening is 0.2 kilogram of Bifidobacterium, 0.2 kilogram of lactobacillus bulgaricus, 0.2 kilogram of streptococcus thermophilus, 0.2 kilogram of lactobacillus acidophilus, 0.2 kilogram of Lactobacillus casei, add again 35 kilograms of mangosteen juices, as 8 kilograms of the konjac glucomannans of thickener, stir, in yoghurt-making appts, after fermentation, make Yoghourt.
(4) Cranberry collagen polypeptide yoghurt preparation
The Cranberry pulp that is 5～10% by 79 kilograms of Cranberry fruit juice, 18 kilograms of water content mixes, stirs with 33 kilograms of collagen peptide Zn albumen powders, 10 kilograms of oligomeric maltose, adds in the Yoghourt that step (3) obtains.
The present invention has also been the trial test mouthfeel official that Cranberry collagen polypeptide yoghurt that conventional yoghurt, fruit acid milk and the present invention on the market make carried out people and can have tested, the present invention has selected 18-55 one full year of life, each 20 people of men and women, totally 40 people, taste respectively embodiment 1, embodiment 2, embodiment 3, contrast 1 and control group 2 with identical people.Control group 1 is the common sour milk of buying on the market, and control group 2 is the good flavor Yoghourt of buying on the market, and its result is as follows.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (5)
1. a Cranberry collagen polypeptide Zn yoghurt, is characterized in that: the component of every 100 parts of raw materials of preparing this Yoghourt is as follows:
Cranberry fruit juice 5～10;
Cranberry pulp 1～5;
Collagen peptide Zn albumen powder 1～5;
Mangosteen juice 1～4;
Oligomeric maltose 1～2;
Thickener 0.5～1;
Leavening 0.05～1;
All the other are supplied with fresh milk;
Described collagen polypeptide Zn albumen powder is the collagen peptide Zn that is prepared, prepared from Tilapia mossambica fish scale by enzyme hydrolysis process, and molecular weight≤1000Da of collagen peptide Zn;
Described Cranberry fruit juice is with squeezer squeezing, the fruit juice obtaining after filtration, sterilizing after ripe Cranberry fruit is cleaned;
After described Cranberry pulp is squeezer squeezing, sterilizing, the Cranberry pulp that moisture content is 5～10%;
Described mangosteen juice is the boiling of Momordica grosvenori water, filtration, the concentrated very high juice of sugariness obtaining.
2. the preparation method of yoghurt as claimed in claim 1, is characterized in that, comprises the steps:
A. water is cleaned ripe Cranberry fruit, put into squeezer, add the pure water of 0.5～2 times of weight of Cranberry fruit weight, with the pressure of 10～100MPa, by juice extracting out, by Bag filter, fruit juice is separated with pomace, pomace is logical repeatedly to squeeze, filters, make its water content reach 5～10%, pomace crosses the method sterilizing of pasteurization, obtains the Cranberry pulp after sterilizing; By the fruit juice after Bag filter again by aperture be 20～30 μ m filter by fruit juice filter, sterilizing, obtain the Cranberry fruit juice after sterilizing;
B. after dry Lo Han Guo fruit fragmentation, put into pressure cooker, add the pure water of 3～5 times of Momordica grosvenori weight, boil 5～30 minutes with the temperature of 120 DEG C, filter, filtrate evaporation and concentration, to 2 times of Momordica grosvenori weight, obtains mangosteen juice;
C. by the Cranberry pulp after the Cranberry fruit juice after 5～10 parts of sterilizings, 1～5 part of sterilizing and 1～5 part of collagen peptide Zn albumen powder, 1～2 part of oligomeric maltose, mix, after fully stirring, obtain mixture A for subsequent use,
D. fresh milk and mangosteen juice, leavening, thickener are mixed after Yoghourt, then mixture A is added in Yoghourt.
3. Yoghourt as claimed in claim 1, is characterized in that: described leavening is one or more of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
4. the Yoghourt as described in claim 1 or 3, is characterized in that: described leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei by 1: 1: 1: within 1: 1, weight portion mixes.
5. Yoghourt as claimed in claim 1, is characterized in that: described thickener is one or more in sodium alginate, konjac glucomannan, sodium carboxymethylcellulose, propylene glycol alginate, carragheen, xanthans, pectin, guar gum, locust bean gum.
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Application publication date: 20140917 |