乳饮料稳定剂的比较（Comparison of stabilizers for milk drinks）.docVIP

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乳饮料稳定剂的比较（Comparison of stabilizers for milk drinks）.doc

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乳饮料稳定剂的比较（Comparison of stabilizers for milk drinks）

乳饮料稳定剂的比较（Comparison of stabilizers for milk drinks） Comparison of.Txt milk beverage stabilizer my dad said touched me the most a word: the child, Study hard, dad used to play mahjong play the $10, now for you to study, to play the 1 block. Milk beverage stabilizer.Txt25 love is a lamp, the darkness of walking distance; love is a poem, a cold heart warm.; love is the wind in summer, is the sun in winter, is the spring rain, autumn fruit. I found that in the process of research and application in the long term, due to price factors, in the actual production, the most widely used should be CMC, xanthan gum, guar gum and agar suspension system, PGA, pectin and gellan gum while suspension effect is obvious but the price is high, because of the less used alone. Usually used with other compound colloid. Xanthan gum has high viscosity, high thermal stability and acid resistance, has good compatibility with a variety of stabilizers, pseudoplastic xanthan gum which used not in the juice produced slime gum is widely used in texture, suspension and thickening of the colloid. Guar gum itself does not have the suspension stability, but can xanthan mixed form weak gel network space structure, has good suspension stability. There are reports of xanthan gum and guar gum on the optimum proportion of the best synergistic effect for 1:4, but in the application should pay attention to the content, because the two kinds of adhesive thickening effect is obvious, and the dosage of guar gum will bring high guar bean specific odor, affect the flavor. Sodium carboxymethyl cellulose has good water solubility, strong water retention, good thermal stability, acid resistance and other characteristics, and other general compound colloid, CMC as protective colloid and xanthan gum can drink to prevent condensation. The suspension of agar is better, but when used as a stabilizer agar from the pH value of the larger, pH value close to neutral product, also affected by temperature, hysteresis phenomen