Abstract
The stabilisation mechanism of acid dairy drinks (ADD) induced by pectin and soluble soybean polysaccharides (SSP) has been compared. The attachment of polymers onto the casein particles in both cases is due to electrostatic interactions. The layer of polymer formed around the casein prevents the aggregation of casein particles by steric repulsion. Nevertheless, this phenomenon is not sufficient to obtain an ADD with a long term stability. This stability requires the presence of a network which is only existing in the pectin based ADD and which can be displayed by rheological measurements. The weak gel formed presents thixotropic properties which are useful when the drink is sheared (during pumping or shaking of the drink). In the present work, we have also shown that only a fraction of the pectin is active in the drink. The other fraction is unable to interact with the casein.
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Boulenguer, P., Laurent, M.A. (2003). Comparison of the Stabilisation Mechanism of Acid Dairy Drinks (ADD) Induced by Pectin and Soluble Soybean Polysaccharide (SSP). In: Voragen, F., Schols, H., Visser, R. (eds) Advances in Pectin and Pectinase Research. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-0331-4_34
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DOI: https://doi.org/10.1007/978-94-017-0331-4_34
Publisher Name: Springer, Dordrecht
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