Gelatin forming is most important to improve the sense and the edible quality of product, this article make the preliminary discussion in best forming gelatin condition of Carrageen.
其中以凝胶形成性对改善制品的感官和食用质量最为密切，本文对卡拉胶的最佳凝胶形成条件作了初步探讨。
The extraction rate of carrageen was increased, while some shortcomings such as that the gel of the carrageen being prone to bleeding water and shrinking were improved under the above method.
