Introduction to the application of food additive ice structural protein.
Ice structural protein is an important food additive, and it has a wide range of applications in the food industry. Ice structural proteins have unique structures and properties, which can effectively improve the taste, texture and stability of food, and improve the quality and shelf life of food. In this article, we will introduce the properties and applications of ice structural proteins.
1. Properties of ice structural proteins.
Ice structural protein is a natural protein that is widely found in aquatic organisms, such as fish, shrimp, etc. It has several important properties:
1.Ice crystals are formed.
Ice structural proteins can combine with water molecules to form stable ice crystals, which can maintain the structure and morphology of food under freezing conditions, preventing the formation and growth of ice crystals, thus avoiding the denaturation and taste degradation of food.
2.Stability enhancements.
Ice structural proteins can combine with other components in food to form stable complexes that improve the stability and aging resistance of food. At the same time, ice structural proteins can also inhibit enzymatic reactions and oxidation reactions in food, prolonging the shelf life of food.
3.Improves taste and texture.
Ice structural proteins can improve the taste and texture of food, making food more delicate, soft and smooth. At the same time, ice structural protein can also increase the viscosity and consistency of food, making it more in line with the taste needs of consumers.
2. Application of ice structural proteins.
Due to its many important properties, ice structural proteins have a wide range of applications in the food industry. Here are some common ice structural protein applications:
1.Ice cream production.
In ice cream production, ice structural proteins can be used as stabilizers and emulsifiers to improve the stability and aging resistance of ice cream, and prevent ice crystals and hardening during the production and storage of ice cream. At the same time, ice structural protein can also improve the taste and texture of ice cream, making it more delicate, soft and smooth.
2.Meat processing.
In the processing of meat products, ice structural protein can be used as a water-retaining agent and binder to improve the water retention and adhesion of meat products, and prevent the loss and separation of water during the processing and storage of meat products. At the same time, ice structural protein can also improve the taste and texture of meat products, making them softer and tenderer.
3.Baked goods.
In baked goods, ice structural proteins can be used as improvers and humectants to improve the elasticity and toughness of baked goods, and prevent baked goods from becoming hard and dry during processing and storage. At the same time, ice structural proteins can also increase the moisturizing properties of baked goods, making them softer, moister, and more tasteful.
4.Beverage production.
In beverage production, ice structural proteins can act as thickeners and stabilizers to improve the stability and taste of beverages. At the same time, ice structural proteins can also increase the consistency and viscosity of beverages, making them more delicate and smooth.
In conclusion, ice structural protein, as an important food additive, has a wide range of applications in the food industry. It has a variety of important properties and functions, which can effectively improve the taste, texture and stability of food, and improve the quality and shelf life of food. With the continuous improvement of people's requirements for food quality and safety, the application prospect of ice structural proteins will be broader. Food processing aids