研究了表面活性剂和氯化钙作为胶清的凝固体系，对胶清凝固效果和胶清橡胶性能的影响。
The effects of surfactant and calcium chloride on skin coagulation effect and properties of skin rubber were investigated.
胶清废水系天然橡胶初加工时的一种工业废水，具有较高的生化需氧量(BOD)，其中约含有1%蛋白质，0.05 ~ 0.3%氨态氮等。
Skim serum is an industrial effluent from rubber factories. It is of higher BOD and contains about 1% protein and 0.05-0.3% ammoniacal nitrogen, etc.
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.
在无均质机的条件下，清汁型和浊汁型果肉饮料分别采用不同型号的结冷胶等构成其稳定体系。
Under the conditions without homogenizers, the stability systems for clear or cloudy pulpy juice beverages were established using different types of gellan gum, etc.
乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
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