Agricultural and Biological Sciences
8 years ago

New study finds perfect mix for stable sour soybean milk drink!

Food Science and Technology International
Study on the stability of a formulated sour soybean milk drink
Zeng Jian-xin

Paper Summary

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A study looked at how different types of gums affect the stability of a sour soybean milk drink. They found that using a mix of kongac gum, guar gum, and xanthan gum in a 3:2:3 ratio with 0.06% addition resulted in the best stability for the drink over time.