Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 3
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- Pages.319-324
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- 1990
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- 0367-6293(pISSN)
Effect of pH, Chemical Composition and Additives on Stability of Soymilk Suspension
pH, 화학적 조성 및 첨가제가 두유(豆乳)의 현탁안정성에 미치는 영향
- Kim, Eun-Soo (Chung's Food Company, Ltd.) ;
- Chung, Seong-Soo (Chung's Food Company, Ltd.) ;
- Jo, Jae-Sun (Institute of Food Research and Development, Kyung Hee University)
- Published : 1990.06.01
Abstract
The effects of pH, protein and fat content, addition of emulsifiers, stabilizer, sugar, salt and calcium salt on the stability of soymilk suspension were investigated by analyzing the cream separated and precipitates of soymilk which is prepared by various conditions. In the alkaline region of pH, soymilk showed a good stability of the suspension and particularly, above pH 10, precipitates were not formed. When 1.5% of palm oil with 0.4% of glycerine monostearate was added to soymilk in the hydrophile-lipophile balance (HLB) value of 4 to 7, resulted maximal emulsion stability occured below H LB 6. The stability was decreased with increasing the fat concentration and soy oil showed better emulsion stability than that of palm oil. Among the commercial stabilizers, 0.03% of carrageenan was most effective. The stability was not decreased by addition of sugar up to 3% while it was decreased by addition of sodium salt and calcium salt at low level.
두유를 저장하고 유통하는 중에 크림층 분리와 침전물의 발생 등 현학안정성에 미치는 pH, 단백질과 유지함량, 유화제, 안정제, 당, 식염 및 칼슘염의 영향을 조사하였다. 두유현탁액은 pH가 증가할수록 침전의 발생이 적어져 pH 10에서는 저장하는 동안에 침전이 전혀 생성되지 않았다. 각종 안정제 중 0.03%의 카라기난을 첨가시 안정성이 가장 좋았으며 팜유를 1.5% 첨가시 glycerine monostearate와 sorbitan monostearate 등의 HLB값은