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| Influence of Different Commercial Compound Sodium Alginate Products on Texture of Fat Substitute |
| FAN Su-qin，HUANG Hai-yan，WANG Xiao-mei，ZHANG Juan-juan |
| Qingdao Bright Moon Seaweed Group Co. Ltd., Qingdao 266400, China |
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Abstract This work focused on the influence of different commercial compound sodium alginate gel products, compound sodium alginate gel I amount, water temperature and stirring time on texture properties of fat substitute. Fat substitute with desired appearance and texture could be obtained by adding sodium alginate gel I at 2.5% and then stirring for 20 - 30 min.
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2011, Vol. 25 
