2009•Unpublished venueRequires access

Optimization of formula of soy milk stabilizer by response surface analysis.

Zhao RongZhong, Xuesong Zhou, Zeng Jian-xin

Abstract

Effects of locust bean gum, guar gum and xanthan gum on the stability of soy milk was studied by response surface analysis the optimal dosages of the three factors were determined in the paper. It was demonstrated that the soy milk showed the highest stability when the compound stabilizer was composed of 0.06‰ locust bean gum, 0.13‰ guar gum and 0.17‰ xanthan gum.

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Available abstract

Key concepts: Locust bean gum, Xanthan gum, Guar gum, Stabilizer (aeronautics), Food science, Response surface methodology, Guar, Soy milk