Common edible glue and its application in meat products.

. Composite edible gluecomposite edible glue is two or more mononol edible glue in accordance with a certain proportion of composite edible glue. Because of the variety of edible glue, the composition structure and physical and chemical properties are different, the use of a food colle in meat products often has various technical or economic shortcomings;. For example, the gel formed by caramelagel is strong and brittle, its shrinkage dehydration in meat products application will bring disadvantages, but after adding hedgehog bean gum in caramelagel its elasticity and rigidity will be increased, and with the increase of hedgehog gum concentration, its colocation is also correspondingly enhanced;. The use of good gel synergy between edible glues can not only improve the organizational structure of meat products, give meat products a good taste and organization, but also reduce the use of edible glue and production costs. Therefore, compound edible glue has become a hot topic in the application of meat additives.
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.the workings of edible glue 01the role of protective proteinproteins in meat products are divided into water-soluble proteins, salt-soluble proteins and hard proteins, which give meat products a good taste. However, after a long processing process, the protein will denature and degrade. If the water preservation of meat products is poor, it will cause protein loss, flavor is greatly affected, and meat products are prone to dehydration and contraction.
the reaction between edible gel energy and the polar part of protein, protein can be effectively combined in the gel system formed by edible gel, coupled with its water preservation effect, can maximize the formation of meat products a good taste and elasticity.
.02gel water preservation effectwater preservation is an important requirement for meat products, poor water preservation, meat taste rough, poor snipping, low yield. By adding edible glue that can be used in cooperation with water, the water preservation of meat products can be improved. Usually added substances in meat products are starch, soy protein and edible glue, starch absorption ratio of 1:2, soybean protein absorption ratio of 1:4, and edible glue absorption ratio of dozens of times.
This is because the molecular structure of edible glue contains strong ion groups, can form hydrogen bonds with free water and edible glue to form a three-dimensional spatial structure, which can firmly "lock" free water,
so in the process of meat processing water will not be a large amount of loss, play a water holding, water preservation role.
.03 emulsified, stable effect edible glue added to meat products, the system viscosity will increase, dispersion phase is not easy to polymerize, so it can make the system stable.
Food glue usually does not work according to the hydro-oil balance mechanism of the general emulsifying agent, but by thickening and increasing viscosity to prevent or weaken the migration and polymerization tendency of dispersed grain balls.
. 04 membrane action edible glue can be used as a film agent, covering the surface of meat products, forming a protective film,
to protect meat products from oxygen and microorganisms, play a role in shelf life, preservation and fragrance.
. 05 the application prospects of edible glue whether it is monosynth edible glue or composite edible glue, in the food industry, especially in the meat industry has been widely used and made considerable progress. Recently. With the development of science and technology and the progress of society, some new edible glues have emerged in the food industry, such as Pruitt sugar, coagulation polysaccharides, flaxseed gum, cold glue, etc. , they gradually began to be used in meat products. . In addition to the nature of traditional edible glue, some of these new edible glues have special properties.
For example, the condensation of polysaccharides, where the thermal gel unique high temperature indisturbation in the processing of meat products has a very important value, the use of this feature, meat recombination can be developed, so that meat products in the heating to maintain the organization of the state of the product, no physical deformation. . In short, with the further research and development of edible glue resources, more new types of edible glue will emerge, hoping that more high-performance edible glue applications in meat production and processing, and thus promote the development of the food industry. article is for reference only, the actual production please refer to GB2760! . Source:
Food safety
and management services .