Paper Title:
Studies on Stability of Peanut Mango Milk
  Abstract

The choice and consumption of emulsifier and stabilizer are one of the main factors affecting stability for peanut mango milk. The stabilizer of mango peanut milk was guar gum, the dosage was 0.15%; The optimum emulsifier was the mixture of sucrose fatty acid ester , monoglyceride and polyglycerol fatty acid ester(1:1:1), the dosage was 0.24%.The study developed a nutrient-rich, stable state of the organization of peanut mango milk.

  Info
Periodical
Chapter
Chapter 1: The Basic of Mechanics and Research Methods
Edited by
Huixuan Zhang, Ye Han, Fuxiao Chen and Jiuba Wen
Pages
25-28
DOI
10.4028/www.scientific.net/AMM.117-119.25
Citation
C. S. Zhang, Q. L. Yang, J. C. Mou, Z. Q. Liu, L. N. Yu, J. Sun, J. Bi, "Studies on Stability of Peanut Mango Milk", Applied Mechanics and Materials, Vols. 117-119, pp. 25-28, 2012
Online since
October 2011
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Price
$32.00
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