Abstract
The effects of microcrystalline cellulose (MCC), gellan gum (GG) and mixed emulsifiers on physical stability of cloudy Flos sophorae immaturus (FSI) beverages were studied. The physical stability of FSI beverages characterized by particle size, microstructure, rheological properties, suspension stability index and backscattered light intensity. It occurred an irreversible phase separation during thermal sterilization process in the original FSI beverage. The beverage adding MCC had large (the volume weighted mean diamete [d43]~36 μm) but non-coalesced particles after thermal sterilization step, showing MCC could protect the particles against the coalescence. Moreover, when MCC and GG were added to FSI beverage, the suspension stability index increased, and the particle size and the change of backscattered light intensity (△BS) decreased. Mixed emulsifiers not only enhance the viscosity of beverage but also influence the properties of beverage interface, leading to greater absolute value of zeta potential which rose to 45.5 mV. In the existence of MCC, GG, and mixed emulsifiers, the system displayed greater stability than others. This study provided some suggestions for the industrial production of cloudy beverages with low viscosity and good stability.
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