Study on Stabilizers Stability of the Yogurt Beverage

Abstract

Abstract: The effects of different stabilizers on the stability of yogurt beverage were studied in this paper. The results showed that acid-resistant CMC and pectin were the suitable stabilizers of 50% yogurt beverage. It had the unpleasant flavor when acid- resistant CMC and Guar Gum were mixed together, and was slight yellow when acid-resistant CMC, anthan gum and pectin were mixed together. The mixture of 0.3% acid-resistant CMC and 0.1% arabic gum was considered to be the better stabilizer for ferment yogurt beverage.

Key words: ferment yogurt beverage, stability, acid-resistant CMC, Arabic gum

CHANG Zhong-Yi, GAO Hong-Liang, ZHAO Ning, WANG Li, YAN Hui-Qiong. Study on Stabilizers Stability of the Yogurt Beverage[J]. FOOD SCIENCE, 2005, 26(3): 110-112.

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Study on Stabilizers Stability of the Yogurt Beverage

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