Effects of Colloids on the Stability of Peanut Milk
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Abstract:
Effects of xanthan gum, carrageenan, Rc-591 and sodium alginate on the stability of peanut milk were studied by analyzing its viscosity, rate of fat separation, precipitating rate and thermostability. The results showed that all the examined four colloids increased the viscosity of peanut milk. To improve its stability, the optimal adding amounts of xanthan gum, carrageenan, sodium alginate and Rc-591 were determined as 0.02%, 0.01%, 0.02%, and 0.01%~0.07%, respectively.
