Frothing or foaming, where vegetable or fruit juice is mixed with gelatin or AGAR AGAR and then either propelled through a pressurized canister or aerated by hand.
发泡或泡沫化,在蔬菜汁和果汁混入凝胶或琼脂,而后推进加压罐或手动充气。
2
Index on gel time and gel strength - the effect of single-factor test indicated that AGAR, gelatin, sodium alginate and low methoxyl pectin could gel yoghurt effectively.