高酯果胶 meaning in Chinese
high-ester pectin
Examples
- The effect of carboxy methyl cellulose , high ester pectin and propy leneglucolalginate were significant , and we experienced the synergic effect of them by positive cross assay
增稠剂羧甲基纤维素钠、高酯果胶及藻酸丙二醇酯能够显著提高调酸果奶的稳定性，并通过正交试验进行增稠剂的复配。 - The results showed that the acidic juice - milk could preserved stablely by adding multiple stabilizer consisted of 0 . 14 % high ester pectin , 0 . 20 % sodium carboxy methyl cellulose , 0 . 175 % propy leneglucolalginate , 0 . 12 % sodium citrate
结果表明：添加0 . 14 %高酯果胶、 0 . 20 %羧甲基纤维素钠、 0 . 175 %藻酸丙二醇酯复合增稠剂与0 . 12 %柠檬酸钠，可使调酸果奶达到良好的稳定效果。