Hydrocolloids in the colloidal stability of fruit drinks
Incorporation of hydrocolloids in tree tomato and aloe vera beverages
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Miller) on the physicochemical characteristics and degree of stability of tree tomato (Cyphomandra betacea) beverages. The addition of hydrocolloids helped to control phase separation of the beverages during storage. The results indicated that concentrations of xanthan gum (GX) and sodium carboxymethyl cellulose (CMC) greater than or equal to 0.05% w/w, are adequate in the physical stability of the beverages, expressed in low settling velocities and high zeta potential values (>30mV), without significantly affecting physicochemical properties and color parameters. The incorporation of aloe ver...
Miller) on the physicochemical characteristics and degree of stability of tree tomato (Cyphomandra betacea) beverages. The addition of hydrocolloids helped to control phase separation of the beverages during storage. The results indicated that concentrations of xanthan gum (GX) and sodium carboxymethyl cellulose (CMC) greater than or equal to 0.05% w/w, are adequate in the physical stability of the beverages, expressed in low settling velocities and high zeta potential values (>30mV), without significantly affecting physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected pH and titratable acidity (p<0.05), but its effect on physical instability was not statistically significant. The results suggest that due to the hydrophilic and anionic character of hydrocolloids, they are effective in the processes of steric and electrostatic stability of suspended particles favoring the control of phase separation phenomena, without altering the physicochemical and sensory properties of tree tomato beverages.
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