Influence of different hydrophilic-colloid on the stability of mango juice beverage

ZHAO yun, ZHANG Lian-hui, YING Xin, WU Wei-Li, ZHONG Ming, LI Hui

(Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing 102209, China)

Abstract: To reduce the delamination of mango juice beverage during processing and storage, improve product stability and shelf life quality, the single factor experiment, sensory evaluation and stability analysis were carried out to study the stability of five kinds of hydrophilic-colloid, such as xanthan gum, pectin, soybean polysaccharide, sodium carboxymethyl cellulose (CMC-Na), gellan gum when used in mango juice drink. Xanthan gum and CMC-Na were further selected for the optimized combination experiment. The results showed that the stability of 0.7 g/kg xanthan gum and 1.8 g/kg CMC-Na was the optimum addition.
Key words: mango juice beverage; stabilizer; stability

Chinese Library Classification Number: TS255.44

Documentary Identification Code: A    Article ID: 1007-7561(2020)04-0054-05

Published time on CNKI: 2020-06-17 11:10:37

Published address on CNKI: https://kns.cnki.net/kcms/detail/11.3863.TS.20200616.1842.001.html