Acacia gum stabilizes best in beverage study
June 10, 2010
by Jeff Gelski
ST. PAUL, MINN. – Acacia gum and modified acacia gum emulsifiers were superior in stabilizing beverages when compared to those based on modified starches, according to a study appearing on-line June 9 in the Journal of Food Science. The study involved researchers from the University of Minnesota in St. Paul and Robertet Flavors, Inc., Piscataway, N.J.
Researchers studied the performance of several hydrocolloids: three acacia gums, one modified acacia gum and three modified starches. Concentrated emulsions were prepared using either orange terpenes, which are byproducts of orange peels, or Miglyol 812 (comprising medium-chain triglycerides, MCT) with ester gum. The emulsions were stored at 25 degrees Celsius (77 degrees Fahrenheit) or 35 degrees C (95 degrees F). The emulsions were analyzed at the beginning of the test, on day one and on day three. On day three, model beverages were made from each emulsion, stored at both temperatures and analyzed weekly for four weeks.
Particle size measurements showed concentrated emulsions with acacia gum or modified acacia gum with either orange terpenes or Miglyol 812 were stable over three days of storage at both temperatures. Concentrated emulsions made with modified starches destabilized faster at 35 degrees C. Beverages based on orange terpenes, in contrast to Miglyol, yielded smaller mean particle sizes, regardless of which hydrocolloid was used.