Acid Dairy Drink Induced by Pectin

• 영문명: Acid Dairy Drink Induced by Pectin -on Stabilization Mechanism and Effective Use of Pectin- on Stabilization Mechanism and Effective Use of Pectin-
• 발행기관: 한국축산식품학회
• 저자명: Kimiaki Abe
• 간행물 정보: 『학술대회논문집』2002년도 정기총회 및 제29차 춘계국제 학술발표대회, 83~89쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.05.31

영문 초록

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950 s that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.

목차

Ⅰ. Pectin

Ⅱ. Processing the pectin

Ⅲ. Technique for production ADD

Ⅳ. Stabilization mechanism of ADD induced by pectin

Ⅴ. ADD preparation

Ⅵ. Unipectine AYD Series Performance

Ⅶ. Application