2004•Food Science and Technology InternationalRequires access
Study of several food additives on the heated stability of the condensed walnut milk
Zhao Sheng-lan
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Abstract
This paper discussed the thermostability of several food additives such as Span60, mixed emulsifiers, lecithin etc. on the condensed walnut milk. The results showed that the lecithin, the xanthan gum, single or mixed emulsifiers, could improve the thermostability of the condensed walnut milk, and the mixed emulsifiers were better. The optimum usage of the mixed emulsifiers is 0.3%.