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《The Beverage Industry》 2011-09
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Research on use of gellan gum in suspended beverage systems

ZHU Shu-bing,LI Long-wei,LU Qi-ming,YAN Suo(R&D Center of Caixin Sugar Co.,Ltd.,Dancheng 477150,Henan,China)  
[Objective] To study the use of gellan gum in suspended beverage systems. [Method] Suspension solutions were prepared with gellan gum, calcium carbonate, sodium triply phosphate and citric acid as the single factor, respectively. The influences of different factors on the suspending power and stability of the suspension systems were assessed, and with gellan gum, calcium carbonate, sodium triply phosphate and citric acid as the test factors, through L9(34) orthogonal experiments, the sensory evaluations of products and analyses of variance, the optimum formula was determined in which gellan gum was used to prepare a suspended beverage system. [Results] The optimum formula was: gellan gum 0.018%, calcium carbonate 0.04%, sodium triply phosphate 0.02% and citric acid 0.2%. [Conclusion] Some references were provided for the use of gellan gum in suspended beverages.
【CateGory Index】: TS275
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