这幅画是用砂糖、葡萄糖浆、水和卡拉胶组成的特殊凝胶制作而成的。
The picture is made of special gel which consists of sugar, glucose syrup, water and carrageenans.
卡拉胶是一种红藻多糖，主要存在于红藻纲中的麒麟菜属、角叉菜属、杉藻属和沙菜属等生物的细胞壁中。
Carrageenans are gel-forming hydrocolloids extracted from the cell walls of marine red algae, such as Eucheuma, Chondrus, Gigartina, Hypnea.
卡拉胶是啤酒酿造过程中比较理想的澄清剂。
紫菜多糖与刺槐豆胶、卡拉胶和魔芋粉没有协效性。
Laver polysaccharides had little synergy with locust bean gun, carrageenan and konjak gum.
现在世界卡拉胶的年总产量已远远超过琼脂的产量。
And the annual production of carrageenan has far exceeded the production of AGAR worldwide now.
成分描述：苍术、广藿香、艾叶、樟树叶、卡拉胶等。
Ingredient: Wordlike Atractylodes Rhizome, Patchouli, wormwood leaves, Camphor leaves, carrageenan etc.
成分描述：苍术、广藿香、艾叶、樟树叶、卡拉胶珠等。
Ingredient: Atractylodes Rhizome, Patchouli, wormwood leaves, Camphor leaves, carrageenan bead etc.
可与K -型卡拉胶相互作用形成一种具有弹性的热可逆凝胶。
With the K-type carrageenan interaction between the formation of a flexible thermal reversible gel.
结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。
Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.
提高了卡拉胶的提取率，完全改善了卡拉胶凝胶易收缩析水等缺陷。
The extraction rate of carrageen was increased, while some shortcomings such as that the gel of the carrageen being prone to bleeding water and shrinking were improved under the above method.
决明子胶与黄原胶、卡拉胶具有明显的协效性，与瓜尔豆胶无协效性。
Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.
介绍了卡拉胶的功能特性，强调了卡拉胶应用于肉制品加工中的工艺要求。
Functional features of Carrageenan are introduced, technical requirement of applying it in meat processing is emphasized.
硒化卡拉胶 是以天然红藻为原料制取的新一代高含硒多糖类营养强化剂。
Kappa-Selenocarrageenan is a new nutritional supplement with high-content of selenium, made from natural red alga.
纯净水，果糖，天然风味泡泡糖，柠檬酸，黄原胶，卡拉胶口香糖。
Purified water, fructose, natural bubblegum flavor, citric acid, xanthan gum, carrageenan gum.
先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。
Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.
麦汁煮沸时添加一定量的卡拉胶，有助于啤酒过滤速度提高和去除麦汁中可凝固氮含量。
The beer filtering speed would be improved and the nitrogen content which could be sedimented during wort boiling would be decreased when the carrageenan was added in the boiling tank.
卡拉胶是一种食品工业用途极为广泛的食品胶，目前国内生产卡拉胶主要是靠进口原料。
Carrageenan is used widely in food industry, but in mainland its production is mainly dependent on import resources.
研究了电解质的种类和添加浓度对卡拉胶的粘稠性、凝胶强度、粘弹性和持水性等的影响。
Effects of electrolyte of different kind and concentration on the viscosity, gel strength, viscoelasticity and unshrinking ability of carrageenan were studied.
本文论述了卡拉胶的结构、性质、生产工艺、作用原理及质量标准等方面的研究现状和展望。
The study of carrageenan on its structure, characters, production technology, principle and quality standard are reported in this paper.
钾离子在K型卡拉胶中的含量直接影响凝胶强度及凝固点，并影响卡拉胶应用产品的泌水性。
Content of potassium ion in the Kappa - Carrageenan directly influence on condensation point the strength and diffusion water of Carrageenan gel.
卡拉胶在食品、医药、日用化工、生物化学，建筑涂料、纺织印染和食品等方面的用途十分广泛。
Carrageenan in food, medicine, household chemicals, biochemistry, architectural coatings, textile printing and dyeing, and food and so on a very wide range of USES.
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.
结果表明，两者胶体的最佳配比方案为：卡拉胶40%、魔芋微粉40%、柠檬酸钾10%、氯化钙10%。
The results show that the optimum ratio of colloidal program:Carrageenan 40%, konjac powder 40%, potassium citrate 10%, calcium chloride 10%.
其中以凝胶形成性对改善制品的感官和食用质量最为密切，本文对卡拉胶的最佳凝胶形成条件作了初步探讨。
Gelatin forming is most important to improve the sense and the edible quality of product, this article make the preliminary discussion in best forming gelatin condition of Carrageen.
亚麻籽胶可单独添加，也可与卡拉胶复配添加，使卡拉胶的凝胶韧性增大，持水时间延长，从而实现优势互补。
Add flaxseed gum alone and could also add carrageenan complex, so that the gel carrageenan increased toughness, water-holding extended in order to achieve complementary advantages.
实验结果表明，制作鲐鱼休闲鱼肉粒的较佳工艺配方为精盐1.5%，白砂糖12%，麦芽糊精3%和卡拉胶1.5%。
The results showed that the optimum recipes of Scomber japonicus grilled fish tidbit were salt 1.5%, sugar 12%, malt dextrin 3% and carrageenan 1.5%, respectively.
采用正交实验设计，研究了卡拉胶碱改性操作中碱浓度、改性时间和温度的优化，确定了适合工业生产的最佳工艺参数。
The factors affecting the alkali-treatment including NaOH concentration, time and temperature were studied by the orthogonal experiments. The optimum conditions for industry have been determined.
以瓜尔豆胶、卡拉胶、分子蒸馏单甘酯、乙醇、水、杀菌剂和防腐剂配制的涂膜保鲜剂，处理毛叶枣果实可延长其货架寿命。
The results indicated that the compound coating agents are better than the single coating agents for the shelf life of ber.
蛋奶布丁是以鸡蛋和牛奶为主要原料，通过添加香精、卡拉胶等食品添加剂，研制成的一种味道香醇，口感爽滑的凝胶冻半固体奶制品。
Eggs and milk pudding is eggs and milk for main raw material, through the added essence, food additive, etc, carrageenan developed a taste mellow taste, smooth gel half frozen solid milk.
蛋奶布丁是以鸡蛋和牛奶为主要原料，通过添加香精、卡拉胶等食品添加剂，研制成的一种味道香醇，口感爽滑的凝胶冻半固体奶制品。
Eggs and milk pudding is eggs and milk for main raw material, through the added essence, food additive, etc, carrageenan developed a taste mellow taste, smooth gel half frozen solid milk.
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