Ryukyus University

Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk.

瓜尔豆胶和刺槐豆胶对果胶有增效作用.

research shows that when agar and locust bean gum are combined at a ratio of 9: 1, their gel strength and elasticity increases.

研究表明，琼脂和刺槐豆胶以9：1的比例混合后弹力特性得以增加。

fortuitously, agar has synergistic properties with locust bean gum.

偶然发现，琼脂和刺槐豆胶有着趋同的特性。

put the skim milk in a blender. turn the blender on low and sprinkle the agar and the locust bean gum into the vortex.

将脱脂奶倒入搅拌器中慢速搅拌，再将琼脂和刺槐豆胶投入搅动的奶液中。

locust bean gum is a kind of the structure of galactose and mannose residues as a structural unit of the polysaccharide compounds.

刺槐豆胶的结构是一种以半乳糖和甘露糖残基为结构单元的多糖化合物。