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Research and preparation of xanthan gum for acidified milk beverage
Pages: 173-177
Year: Issue:  3
Journal: Bulletin of Fermentation Science and Technology

Keyword:  acidified milk beveragexanthan gummodificationorthogonal;
Abstract: Acidified milk beverage is developing rapidly in recent years. It is important to prevent the aggregation and precipitation of casein by stabilizer under acidic conditions. As xanthan gum can’t stabilize the system alone, it needs to be used with CMC together. The stability of the system varied with different xanthan gum products used. The main differences between the special and common type of xanthan gum were concentrations of Ca2+ and pyruvic acid. The concentrations of Ca2+ and pyruvic acid of the special type xanthan gum were about 0.09% and 3.2%, while they were 2.0% and 4.9% in the common type of xanthan gum, respectively. The optimal CaCO3 addition was found to be 0.2‰ by single factor optimization of fermentation process. The pyruvic acid concentration of xanthan gum was 3.12% when extracted at pH 3.5, 70 ℃ for 4 h. The modified xanthan gum was used to guarantee both flavor and stability.
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