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

• Main Authors: Hamed, Mirhosseini,, Chin Ping, Tan,, Arezou, Aghlara,, Nazimah S. A., Hamid,, Salmah, Yusof,, Boo Huey, Chern,
• Format: Article
• Language: English
• Published: ELSEVIER SCI LTD 2015
• Subjects: Supplementary Emulsion Components; Flavor Release; Physical Stability; Turbidity Loss; Cloudiness; Beverage Emulsion; Pectin; CMC

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 tu...