Study on Tiangang Light Stabilizer Developed from Agar for Acidic Milk Beverages

Study on Tiangang Light Stabilizer Developed from Agar for Acidic Milk Beverages

Using agar as the raw material, an optimised formula for Tiangang light stabilizer for acidic milk beverages was developed, providing theoretical and technical formula references for the development and application of agar in the milk beverage industry. The results show that the centrifugal precipitation rate of the acidic milk beverage first increased and then decreased with increasing sodium carboxymethyl cellulose addition, continuously decreased with increasing high-ester pectin addition, and continuously increased with increasing agar addition. Using centrifugal precipitation rate as the indicator, the optimised ratio of agar, sodium carboxymethyl cellulose and high-ester pectin was 1.6:35.6:62.8 (mass concentration ratio), with a total Tiangang light stabilizer addition of 0.6%. Under these conditions the acidic milk beverage had a centrifugal precipitation rate of 1.45%, viscosity 15.4 mPa·s and sensory score 90.