用于布丁、果冻增稠改善口感提高凝聚强度及产品质地结构。
For the pudding, jelly thickening pool to improve taste improve product quality and strength of the structure.
在卡拉胶中添加适量的卵清蛋白，能有效地提高卡拉胶在果冻生产过程中的凝胶强度和持水性等功能特性。
The gel strength and ability of holding water of carrageenan could be significantly improved with ovalbumin added appropriately was found in this study.
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