国际食品添加剂工业中多糖胶质的发展趋势.docVIP

第二届中国国际食物原料及添加剂科技研讨会 Food Ingredients China 97 Conference 国际食品添加剂工业中多糖胶质的发展趋势 The Development Trends of Polysaccharide Gums in the International Food Additives Industry 林少雯博士 Dr. Shaowen Lin 美资上海凯惠食品添加剂有限公司 Shanghai Kaihui Food Additive Ltd. 海富花园6幢11层AB座 Unit 11 AB, Building 6, Fortune Garden 上海浦东新区东方路1369号，邮编：200127 No. 1369 Dongfang Road, Pudong District Shanghai 200127, China 电话(Tel)：(021) 6873 8687 传真(Fax)：(021) 6873 9199 Summary The world market of hydrocolloid is estimated to be US $2.5 billion annually, A broad spectrum of functionalities provided by hydrocolloid, such as viscosifying, gelling, and stabilizing properties make the production of palatable and stable food and beverage products possible. These functionalities have also, in recent years, made a key contribution to the development and production of low-fat, no-fat, and low-calorie foods. Xanthan gum has continuously been the leader of premium viscosifying agents while the guar gum industry has been experiencing one of the worst guar seed shortages in history, resulting in a sky rocketing guar gum price increase. Recovered from a raw material shortage in the last several years, the price of locust bean gum has been gradually stabilized. Gellan gum is still struggling to make a mark in the gelling agent market worldwide. After winning the food regulatory battle in the US and Europe, philippine Natural Gum (PNG) manufacturers have been aggressively taking up the carrageenan market share, especially in developing countries like China, at the expense of those refined carrageenan manufacturers. Asia, particularly China, has become a battle field for multi-national hydrocolloid suppliers. The key ingredients to business success seen to include competitive prices, innovative end-product development, a local inventory and supply, effective technical services, and, perhaps most importantly, God Bless! 内容 页 1 引言 2 2 多糖胶质概论 2 2.1 多糖胶质的分类 2 2.2 多糖胶质的基本化学组成 2 2.3