Application of propylene glycol alginate(PGA) in the Formulated Acid Milk Beverage

Application of propylene glycol alginate(PGA) in the Formulated Acid Milk Beverage

 

The formulated acid milk beverage is a kind of milk beverage produced by adding lactic acid, citric acid or fruit juice to adjust the pH value of milk or soymilk to the isoelectric point of casein (below 4.6).

Usually, the raw materials of formulated acid milk beverage are raw, powdered or soybean milk; lactic, citric or malic acid; sugar or other sweeteners; stabilizers; essence and pigment. The protein content of the beverage should be higher than 1%, so precipitation and layering are the most common quality problems occurring in the production and storage of the formulated acid milk beverage. The main reason for the problems lies in the selection of inappropriate stabilizers, that is, the selected stabilizers cannot achieve the desired results within the shelf life of the products.

The reported literatures and experimental researches at home and abroad have confirmed that the optimal stabilizer is the compound stabilizer of propylene glycol alginate(PGA) and other stabilizers or pectin. Although using pectin or the compound stabilizer of pectin enables the beverage products to have advantages in stability and the taste, the former is more competitive in the market if the cost performance is taken into consideration as a whole.

The stabilizers that can compound with propylene glycol alginate(PGA) include acid-resistant CMC, xanthan gum and pectin. The total dosage is generally 0.5%, of which the dosage of PGA usually accounts for 60—70%, but the precise proportion and dosage of propylene glycol alginate(PGA) and other stabilizers depend on the specific drinks and should be determined by experiment. Based on the contrast and optimal experiments, it has been found that the products are better in both the stability and taste. Furthermore, it can fully meet the requirements for quality of the products, and precipitation and layering phenomena don’t occur in the products even stored for 9 months.

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