Effect of Emulsification Stabilizer on the Stability of Milk Tea
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Abstract:
The effects of emulsifier, hydrocolloid and salt on the precipitation rate, fat separation rate and viscosity of milk tea were studied. Results showed that the best ratio of distilled monoglyceride to succinylated monoglyceride, the carrageenan dosage, sodium citrate and the emulsifier content were 3:2, 0.30 g/L ,0.20 g/L and 2.0 g/L, respectively, under which both the fat separation rate, precipitation rate of milk tea were obviously decreased while its viscosity was increased. Furthermore, the achieved milk tea had a full-body taste and a pleasant odor.
