Studies on Suspended Stability and Oxidative Stability of Beverage Prepared from Microencapsulated Algal Oil

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (6): 91-94.

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Studies on Suspended Stability and Oxidative Stability of Beverage Prepared from Microencapsulated Algal Oil

WU Ke-Gang, AN Bin, HUANG Tong-Wang, YANG Xiu-Qun, OU-Yang Qiong-Hua

1.Department of Food Science and Bioengineering, Guangdong University of Technology;2.Weilibao Beverage Factory, Lanzou Sanye Corporation; 3.Biology Department of Shantou University

Online:2005-06-15 Published:2011-09-19

Abstract

Abstract: The object of this paper was to investigate suspended stability and oxidative stability of beverage prepared from microencapsulated algal oil. Results showed that optimum suspended stability and fluidity of beverage were obtained with 0.25% mixed agar and guar gum(1:3). Hydrophobic microencapsulated algal oil gave higher oxidative stability than water-soluble microencapsulated algal oil and emulsified algal oil in beverage.

Key words: hydrophobic microencapsulation, algal oil, suspended stability, oxidative stability, beverage

WU Ke-Gang, AN Bin, HUANG Tong-Wang, YANG Xiu-Qun, OU-Yang Qiong-Hua . Studies on Suspended Stability and Oxidative Stability of Beverage Prepared from Microencapsulated Algal Oil[J]. FOOD SCIENCE, 2005, 26(6): 91-94.

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Studies on Suspended Stability and Oxidative Stability of Beverage Prepared from Microencapsulated Algal Oil

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