Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage

• Main Authors: Mirhosseini, Seyed Hamed, Tan, Chin Ping, Aghlara, Arezou, Sheikh Abdul Hamid, Nazimah, Yusof, Salmah, Boo, Huey Chern
• Format: Article
• Language: English; English
• Published: Elsevier 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/7241/1/Influence%20of%20pectin%20and%20CMC%20on%20physical%20stability.pdf; http://psasir.upm.edu.my/id/eprint/7241/; http://dx.doi.org/10.1016/j.carbpol.2007.11.002

In the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion was investigated during six months storage. From the...