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In the processing of granular fresh sweet corn beverages, 1.0% xanthan gum and 0.08% konjac gum are used in combination with other food additives to stabilize the beverage and suspended particles. The processed corn beverage has the special flavor of corn, delicate taste, good particle suspension, good fluidity, and no sticky or bad feelings.
In the processing of vegetable protein beverages, such as the processing of peanut vegetable protein beverages, the processing of hemp protein beverages, the processing of sunflower beverages, the appropriate amount of xanthan gum can be used interchangeably with other stable thickening agents to reduce the amount of emulsifiers, which also makes the product stable.
The vegetable protein beverage made from the compound gum with xanthan gum as the main body has great advantages in taste. The concentrations of xanthan gum and the food compound gum used are 0.6% and 0.2%, respectively.
In the processing of suspended beverages, the key point is that the particles can be well suspended in the beverage. If the particles sink, it will give consumers a bad impression. However, one should not blindly pursue suspendability without paying attention to the taste and fluidity of the product, so that consumers will have a sticky taste. Therefore, in the processing of granular suspended beverages, food stabilizing thickening agents with low viscosity should be used as much as possible, which can make the product have good fluidity and suspension. Therefore, you should select suitable formulations for the compound concentration of xanthan gum and other gums.
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