Research on Complex Emulsifiers-thickeners and its Application in Peanut Butter Protein Milk
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Peanut protein milk was produced by using peanut butter, milk powder, and sugar as the main materials. The stability of the peanut protein milk was investigated after added with complex emulsifiers-thickeners and then subjected to a range of 10 to 50 MPa for homogenization. It indicated when added complex emulsifiers-thickeners 0.46% (polyglycerol esters of fatty acids 0.10%, sodium stearoyl lactylate 0.03%, CMC 0.03%,biopolymer cellulose 0.25%, k-carrageenan 0.05%), and the pressure of homogenization is 40 MPa at 70℃, its stability was satisfactory. No precipitation or obvious fat-floating of the samples were found after a 6-month constant temperature storage.
