Effect of Different Food Gums on Volumetric Carbon Dioxide Capacity of Carbonated Soft Drinks

doi:10.7506/spkx1002-6630-201107028

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 121-124.doi: 10.7506/spkx1002-6630-201107028

• Basic Research • Previous Articles Next Articles

Effect of Different Food Gums on Volumetric Carbon Dioxide Capacity of Carbonated Soft Drinks

CAI Man-yi1,2，XU Hong-gao1,2，LI Shao-zhen2，GAO Yan-xiang1,2,*，ZHANG Hua-fang3

1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. Research and Development Center, Beijing Huiyuan Beverage and Food Group Co. Ltd., Beijing 101305, China；
3. Beijing Cathay Harmony and Health Technology Co. Ltd., Beijing 100036, China

Received:2010-08-24 Revised:2011-02-23 Online:2011-04-15 Published:2011-03-30
Contact: CAI Man-yi E-mail:caimanyiyanfa@163.com

Abstract

Abstract: The effects of respective additions of sodium carboxymethyl cellulose (CMC), propylene glycol alginate (PGA), arabic gum and guar gum on carbon dioxide volumetric capacity in carbonated soft drinks packaged with PET were studied. By carbon dioxide release rate after package opening, carbonated soft drinks with separately added four food gums at a level of 0.05% could be ranked as follows: CMC ＜ PGA ＜ arabic gum ＜ guar gum. During storage at 37 ℃ for 4 weeks, the attenuation rate of carbon dioxide volumetric capacity was decreased in the following order: guar gum ＞ arabic gum ＞CMC ＞ PGA.

Key words: sodium carboxymethyl cellulose, propylene glycol alginate, arabic gum, guar gum, carbonated soft drinks, volumetric carbon dioxide capacity

CLC Number:

TS202.3

CAI Man-yi1,2，XU Hong-gao1,2，LI Shao-zhen2，GAO Yan-xiang1,2,*，ZHANG Hua-fang3. Effect of Different Food Gums on Volumetric Carbon Dioxide Capacity of Carbonated Soft Drinks[J]. FOOD SCIENCE, 2011, 32(7 ): 121-124 https://doi.org/10.7506/spkx1002-6630-201107028

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Effect of Different Food Gums on Volumetric Carbon Dioxide Capacity of Carbonated Soft Drinks

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