- Kelp polyzaccharide was hydrolyzed with hydrochloric acid and citric acid.The kelp drink was prepared by mixing the diluted hydrosate with sweetener,acidifier and stabilizer.
- The effect of several thickening agents on the stability of kelp drink was studied here.Results showed that agar and xanthan gum could stabilize the kelp drink.
- The optimal concentration of mixed phosphate, xanthan gum, agar and kelp drink were 0.012 %, 0.15 %, 0.15 %, and 0.3 %, respectively, under which the achieved product had nice color and good taste.
- Study on the Stability of Kelp Drink
- Keywords Kelp drink;Stability;Thickening agent;
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