Study on Emulsifying Stabilization of Sunflower Kernel Beverage

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (7): 114-116.

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Study on Emulsifying Stabilization of Sunflower Kernel Beverage

WANG Zhi-Hua, WANG Kui-Ming, ZHAO Jin-Fu, XIAO Yan

1.College of Food Science and Biological Engeening,Tianjin Technology University;2.Jilin Local Special College

Online:2004-07-15 Published:2011-10-24

Abstract

Abstract: This paper studied the emulsifying stabilization effectiveness of emulsifiers on the basis of HLB method andoptimized the suitable HLB. The optimum ratios for the stabilizers was chosen. Response surface experiments designed by Box-Behenken were conducted. The optimum combination of stabilization and emulsifiers was chosen by RSM. The optimum ratiosfor sunflower kernel beverage were 0.125% emulsifiers, 0.075% sodium alginate and 0.043% sodium caseinate.

Key words: sunflower kernel, milk beverage, stabilization

WANG Zhi-Hua, WANG Kui-Ming, ZHAO Jin-Fu, XIAO Yan. Study on Emulsifying Stabilization of Sunflower Kernel Beverage[J]. FOOD SCIENCE, 2004, 25(7): 114-116.

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Study on Emulsifying Stabilization of Sunflower Kernel Beverage

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