Effects Of Calcium-chelating Salts And Sugars On Stability Of Formulated Dairy Beverage

Dairy beverage is one of the most popular drinks because of its good taste and richnutritive components. According to the investigation of commercial products，reconstitutedmilk is the main recourse of milk proteins in dairy beverage. Besides, the addition of somenutritive materials such as fruit juice and cereal chips will result in a more complicated systemwhich has the instability problem easily during processing and storage. Therefore, it isnecessary to maintain the stability via choosing good ingredients and recipes.This study used Milk Protein Concentrate Powder70mixed with glucose, lactose, sucroseseparately to make1%protein and9%sugar solutions which were treated as the milkbeverage model. And also chose four calcium-chelating salts (CCS) including trisodiumcitrate, disodium hydrogen phosphate, tetrasodium pyrophosphate, and sodiumhexametaphosphate and four concentrations (0.1,0.5,1,1.5mmol/100g) to be added in. Theadjustment of pH to neutral was followed by the thermal treatment under110℃for10min.The storage experiment was processed at25℃and35℃for28days. The objective of thisstudy was to research the effects of salts, salts-dosage and sugars on thermal stability andstorage stability of neutral formulated dairy beverage.Here is the list of main results:1. The addition of CCS decreased turbidity of system, created smaller particle sizecomponets, increased protein solubility and deepened caseins bands on PAGE pattern. Baseon the disperse capability of CCS on casein micells, it showed CCS could improve boththermal and storage stability of beverage model system. And the extent is relative withchelating capability and salt dosage.2. The addition of sugars increased viscosity and protein solubility of system. Since sugarscan protect protein from thermal damage, sugars can improve both the thermal and storagestability of beverage model system.3. When CCS and sugars were added into beverage model system at the sametime, somesamples had some special changes. It shows maybe there are internal actions between CCSand sugars. And some actions are positive to stability while some are negative.According to these results, this thesis could draw some conclusions: CCS can improve thestability of dairy beverage during thermal treatement and storage. And sugars also can providepositive effect on the stability of dairy beverage. When CCS and sugars are added in dairybeverage at the same time, the unknown internal actions happened between them will bringeffect to the stability of dairy beverage. So producers should choose CCS and sugar seriouslyto achieve a most stable system when they develop the recipe.