FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 36-39.doi: 10.7506/spkx1002-6630-200907007

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Comparison among Three Compound Stabilizers of Ultra Heat Treated (UHT) Milk by Back Scattering Turbidity Technique

HANG Feng1 GUO Ben-heng1,* MENG Ling-jie1 REN Lu1 GONG Guang-yu1 WANG Yin-yu1 CHEN Wei2   

  1. (1.Technical Center , Bright Dairy and Food Co. Ltd., Shanghai 200072, China 2.State Key Laboratory of Food Science and
    Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
  • Received:2008-05-28 Revised:2008-06-11 Online:2009-04-01 Published:2010-12-29
  • Contact: GUO Ben-heng1,* E-mail:awy7677@hotmail.com

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Abstract:

The compound stabilizers of κ-carrageenan- molecule distilled monoglyceride (DMG)-sucrose esters (SE)-11 (1:2:2, W/W) with hydrophile-lipophile balance (HLB) of 9.10, κ-Carrageenan-DMG-SE-15 (1:2:2, W/W) with HLB of 11.10 and κ-carrageenan-DMG-SE-15 (1:1:3, W/W) with HLB of 13.05 were prepared respectively. With change rate of back scattering (ΔBS) and stability kinetic parameters as evaluation indexes and with standard compound stabilizer BD 007 as the control, the advantages and disadvantages of the three compound stabilizers were compared. The results showed that among the three compound stabilizers, the stability kinetics index of the compound stabilizer with HLB of 11.10 is 0.66, which is the nearest to that of the control, and its ΔBS is the minimum during 24 h of observation in sample test room. Hence, this compound stabilizer is suitable for UHT milk stabilization.

Key words: back scattering, UHT milk, compound stabilizer, HLB

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