Abstract:Effects of the mixtures of xanthan gum with locust bean gum, guar gum or konjac gum on the stability of peanut milk were studied. The rate of sample precipitation, rate of fat precipitation, viscosity and thermal stability of the sample were also analyzed. The results showed that the highest stability of peanut milk was obtained with the xanthan gum and guar gum concentrations being of 0.05% and the ratio of oxanthan gum to guar gum being of 1:2.
