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《Food and Fermentation Industries》 1993-01
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Study on Soymilk Stability

Zhao Peicheng Ni Yuqiang(Zhejiang Institute of Technology,Hangzhou)  
The effect of several emulsifiers of different HLB value and stabilize-thickening agents on soymilk stability were studied.The results indicated that,as the HLB rated between 11-13,all the emulsifiers showed best effect,among the thickening agents xanthan gum was the best.The optimum dose was about 0. 05% when using xanthan only,and the stability of soymilk was not related to its viscosity, only the results of 34 factorial experiment showed that while sterilized at pH 6. 5, 121℃ for 15 min, the soymilk with 0. 04% xanthan gum and 0. 05% sodium alginate had a long shelf life time than three months.
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