2007•Unpublished venueRequires access

Influence of Xanthan Gum Compounded with Several Colloids on the Stability of Peanut Milk

Zeng Jian-xin

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.

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Key concepts: Guar gum, Xanthan gum, Locust bean gum, Food science, Chemistry, Guar, Gum arabic, Natural gum