Effects Of Xanthan Gum To The Stability Of CMC Stabilized Acidified Milk Drinks

The effect of xanthan gum (shorted for XG) from different sources (from XG producers of China, Sino-America Joint and France) to the stability of CMC stabilized acidified milk drinks (shorted for AMDs) was studied in this paper. The results showed that comparing with the control product (using CMC only), the products addition of XG-China (shorted for CN) were less stable, whereas the products addition of XG-Sino-America Joint (shorted for JV) and XG-French (shorted for FR) were more stable, which were proved by two simplified models to the commercial products of AMDs.As to a simplified model to the commercial products of AMDs (35%fresh milk, 10%sugar, 0.4%CMC and/or 0.05%XG, by water making up to 100%), the sedimentation by centrifugation for the control product is 0.84%, for which addition of CN were 2.89%, 3.51%, 3.60% and 4.12%, respectively; and for which addition of JV and FR were 0.78%,0.79%,0.60%,0.82%,0.67% and 0.78%, respectively. As to another simplified model to the commercial products of AMDs (35%fresh milk, 5%sugar, 0.25%sweeters, 1.7%concentrated apple juice, 0.4%CMC and/or 0.05%XG, by water making up to 100%), the sedimentation by centrifugation for the control product is 0.84%, for which addition of CN-04 was 3.10%, and for which addition of FR-05 was 0.69%. Per the experiment, xanthan gums from JV and FR should be the better choice for this application.Visual observation, Turbiscan, viscosity and particle size distribution were employed to investigate the effect of XG from different sources to the stability of CMC stabilized AMDs. The results showed that the protein stability of the product by visual observation had the good consistency with which got from sedimentation by centrifugation and Turbiscan. Comparing with the control product, the viscosity of all the products addition of XG increased with different extent, particle size distribution of products addition of FR-05 was similar to the control product, which of products addition of JV was a little more than the control product, and which of products addition of CN and FR-01～04 were much larger than the control product. Neither viscosity nor particle size distribution of the products was the main factors leading to the stability of the products.By studying the physical-chemical parameters and solution properties of XG from different sources, the reason of the effect of XG from different sources to the stability of CMC stabilized AMDs was studied in this paper. The results showed that physical-chemical parameters (such as residual bacterial cells, inorganic salt, microorganism, organic solvent, calcium ion, magnesium ion, potassium ion, sodium ion in XG samples, molecular weight, pyruvate and acetyl of XG), XG in pure water properties (such as pH, conductivity, low shear viscosity, shear thinning behavior and the tolerance of pH), low shear viscosity of XG in 1.0%KCl solution and balanced concentration of XG in pure water and 1.0%KCl were not the main factors leading to the above results.The XG solution from different sources have the different ability to tolerant to thermal, the thermal transit temperature of CN were larger than 90oC, which of JV was about 68oC,...