The Effect of Hydrocolloids on the Stability and Viscosity of Cloudy Apple Juice

GENOVESE, DIEGO B.; LOZANO, JORGE E.

FOOD HYDROCOLLOIDS

Elsevier Ltd.

Lugar: Amsterdam; Año: 2001 vol. 15 p. 1 - 7

0268-005X

The influence of xhantan gum (XG) and carboxymethylcellulose (CMC) on the colloidal stability of cloudy apple juice have been studied. Zeta potential (z) was measured by Laser Doppler Electrophoresis. As expected cloud in apple juice increase its stability with |z|, (the more electro-negative, the more stable) following a behavior common for both food gums. Log-log plot of apparent viscosity (ha) versus ( ), shown a typical Newtonian plateau, with a transition from dilute to concentrated solution at a critical concentration c*@ 0.4%.