FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (11): 24-27.
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YUAN Yong-Jun, CHEN Bao-Lin
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Abstract: The paper studied spraying Arabic gum, CMC-Na, β-CD on soybean milkpowder’s surface for the purpose of improving soybean milk powder’s mobility and disperse property The results are as follows:spraying single Arabicgum 2.0g/100g soybean milk powder, or CMC-Na 0. 369g/100g soybean milk powder, or β-CD1. 0g/100g soybean milk powder on soybean milk powder’s surface can prevent dissolution agglomeration and possess better dampproof function, When using Arabuic gum, CMC-Na, β-CD together, spraying Arabic gum 1.0g/100g soybean milk powder, CMC-Na0.246g/100g soybean milk powder, β-CD1.0g/100g soybean milk powder can notonly prevent dissolution agglomeration, but dampproof function is better than spraying single Arabic gum’s or CMC-Na’s of β-CD’s.Keywords:Soybean Milk Powder Dissolution Properties Arabic gum β-CD CMC-Na
Key words: Soybean Milk Powder Dissolution Properties Arabic gum &beta, -CD CMC-Na;
YUAN Yong-Jun, CHEN Bao-Lin. The Study on Technology of Improving Soybean Milk Powder’s Dissolution Properties[J]. FOOD SCIENCE, 1998, 19(11): 24-27.
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