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Application of PGA in Milk Beverage
Fan Suqin et al. studied the effect of different dosages of propylene glycol alginate on the stability of formulated acid milk beverages, determined the most suitable amount of propylene glycol alginate in yogurt beverages by single factor test, and determined the formulated yogurt by orthogonal tests. The best formula for beverage compound emulsion stabilizer: propylene glycol alginate 0.20%, sodium carboxymethyl cellulose 0.25%, high-ester pectin 0.10%, sucrose ester 0.015%. Liu Haiyan's research shows that PGA can be fully integrated with other ingredients in fermented milk and can be used in any pH range during fermentation. PGA not only acts as a stabilizer in fermented dairy products, but also provides emulsification to make fat-containing fermented dairy products smooth, round, and taste better. It can give fermented dairy products a natural texture and taste, while effectively preventing the product Forms an unsightly rough uneven surface, making the product appearance smooth and shiny. Using milk and coconut fruit granules as raw materials, the selection of product stabilizer was studied, and the best formula was determined. The best stabilizer combination was screened out through the test: sodium carboxymethyl cellulose 0.40%, gellan gum 0.14%, pectin 0.14%, propylene glycol alginate 0.03%; and the stability of the product during the shelf life was verified. The results show that the stabilizer formulation meets the product requirements. The determined optimum formula was investigated in many aspects, and the product stability and fruit suspension were all performed well within the shelf life, and the selected optimum formula met the product requirements.