本品具有琼脂、明胶、果胶所不能比拟的优点，用本品做出的软糖弹性高，入夏不易深化，具有相当高的透明高，口感细腻且不粘牙。
The product is better than agar, gelatin, pectin. Soft candy produced with the product is of high elasticity, undissolve in summer, and has high transparent fine taste without adhesion to teeth.
确定了蜂蜜乳化所需的最佳HLB值为4.8，以Span60和S—770复配的复合乳化剂和以琼脂、果胶为混合稳定剂对蜂蜜有很好的乳化作用。
Ascertain that the optimum HLB value for emulsifying honey is 4.8, and find out that Span60 as emulsifier, agaragar and pectin as stabilizers have perfect emulsification to honey.
以胶凝时间和凝胶强度为指标，通过单因素实验确定添加适当用量的琼脂、明胶、海藻酸钠和低甲氧基果胶可使酸乳胶凝。
Index on gel time and gel strength - the effect of single-factor test indicated that AGAR, gelatin, sodium alginate and low methoxyl pectin could gel yoghurt effectively.
以胶凝时间和凝胶强度为指标，通过单因素实验确定添加适当用量的琼脂、明胶、海藻酸钠和低甲氧基果胶可使酸乳胶凝。
Index on gel time and gel strength - the effect of single-factor test indicated that AGAR, gelatin, sodium alginate and low methoxyl pectin could gel yoghurt effectively.
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