Abstract
The use of gums in the food industry is mainly based in its functional properties, which are related to the capacity to prevent or delay a series of physicals phenomenon, having an important role in the stability of many industrialized food. The use of these in the several food productions is indispensable, because they contribute to thickening, gelling, stabilization, suspension, film formation and gums can act as auxiliary agents of processing. Therefore, our objective was evaluated the chemistries physical properties, as well as, the areas of application of the microbial hydrocolloid, curdlan.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2003 Mário Antônio Alves da Cunha, Raúl J. H. Castro Gómez, Elaine Soares Amorim
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