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2011•Journal of Nanyang Institute of TechnologyRequires access

EFFECT OF THE THICKENING AGENTS ON THE STABILITY OF PROCESS FLAVORING

MA Wu-cai

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Abstract

The influences of different thickening agents on the sedimentation rate and the sensory characteristics of process flavorings were studied. Through single factor experiments, three best thickening agents were selected among propylene glycol alginate, xanthan gum, sodium carboxyl methyl cellulose, modified starch and guar gum, and then orthogonal experiments were carried out. The results showed that the quality and the stability of process flavoring were optimal when xanthan gum was 0.15%, modified starch was 3.0%, and CMC-Na was 0.25%.

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What this paper is about

The influences of different thickening agents on the sedimentation rate and the sensory characteristics of process flavorings were studied. Through single factor experiments, three best thickening agents were selected among propylene glycol alginate, xanthan gum, sodium carboxyl methyl cellulose, modified starch and guar gum, and then orthogonal experiments were carried out. The results showed that the quality and the stability of process flavoring were optimal when xanthan gum was 0.15%, modified starch was 3.0%, and CMC-Na was 0.25%.

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Available abstract

The influences of different thickening agents on the sedimentation rate and the sensory characteristics of process flavorings were studied. Through single factor experiments, three best thickening agents were selected among propylene glycol alginate, xanthan gum, sodium carboxyl methyl cellulose, modified starch and guar gum, and then orthogonal experiments were carried out. The results showed that the quality and the stability of process flavoring were optimal when xanthan gum was 0.15%, modified starch was 3.0%, and CMC-Na was 0.25%.

Key concepts: Xanthan gum, Thickening agent, Guar gum, Thickening, Starch, Carboxymethyl cellulose, Polysaccharide, Chemistry

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