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Application of high-acyl gellan gum in normal temperature lactic acid bacteria beverage
Author(s): 
Pages: 100-104
Year: Issue:  2
Journal: FAJIAO KEJI TONGXUN

Keyword:  gellan gumlactic acid bacteria beveragestabilizer;
Abstract: In order to study the optimal formulation and stability of high acyl gellan gum in normal temperature lactic acid bacteria beverage ,the effect of stabilizer and its dosage on the stability of normal temperature lactic acid bacteria beverage w as determined by single factor test and orthogonal test .The optimum formulation of normal temperature lactic acid bacteria beverage is determined as follow s :w hite sugar 6%,yogurt base material 7%,mono-and diglycerol fatty acid esters 0 .02% .The best stabilizer was 0 .03% high acyl gellan gum ,0 .12% carboxymethylcellulose sodium(CMC) ,0 .02% soybean polysaccharide ,among which high acyl gellan gum had the highest effect on the stability of the beverage .The results of this study can provide reference for the application of gellan gum in food industry .
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