Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.

结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。

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The new gum remains the properties of sodium alginate. It also exhibit the better structural viscosity, permeability, alkali stability and so on.

该印花原糊保留了海藻酸钠糊料的各项优异功能，具有更好的结构粘度、较好的渗透性能、耐碱稳定性、透网性和抱水性等。

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In single factor experiment the results of orthogonal test show:Xanthan gum 0.4%, starch 1.0%, sodium alginate 0.3% added to the meat products, the result was the best for water holding capacity.

通过添加不同增稠剂的单因素试验，从而确定最佳添加量，并进行正交试验，确定显著提高牛肉持水性的最佳组合添加量为黄原胶0.4%， 交联淀粉1.0%， 海藻酸钠0.3%。

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