Table 1.
Proportions of thickening agents and gel-forming agents in the samples containing different types of foods
| Type of hydrocolloid1) | 2% corn starch | 4% soy protein | 4% skim milk | 20% grape juice |
|---|---|---|---|---|
| Control (%) | 0 | 0 | 0 | 0 |
| CMC (%) | 1 | 1 | 1 | 1 |
| LBG (%) | 1 | 1 | 1 | 1 |
| AA (%) | 0.5 or 0.8 | 0.5 or 0.8 | 0.5 or 0.8 | 0.5 or 0.8 |
| KG (%) | 0.5 or 0.8 | 0.5 or 0.8 | 0.5 or 0.8 | 0.5 or 0.8 |
| Hot & Soft (%) | 0.5 or 0.8 | 0.5 or 0.8 | 0.5 or 0.8 | 0.5 or 0.8 |
1)
Control, 20% grape juice with no addition of hydrocolloids;
CMC, carboxymethyl cellulose; LBG, locust bean gum; AA, agar agar; KG, konjacglucomannan; Hot & Soft, hot & soft plus.