The methods in analysis and mensuration of content of Tara gum(E417) in Tara bean were studied. 介绍了塔拉豆的研究现状,并对塔拉豆中塔拉胶(E417)含量的分析测定方法进行了研究。
Tara gum(E417) had the best effect on viscosity, and decreased overrun, rigidity, and resistant - melted of soft - serve ice cream. 他拉胶对冰淇淋浆料黏度的影响随添加量的增加缓慢增大,对膨胀率、硬度和抗溶性均由降低作用,但对各指标的影响程度稍好于魔芋胶。