IMPROVING STABILITY OF CASHEW NUT MILK BY USING FOOD ADDITIVES AND HIGH PRESSURE HOMOGENISATION
Abstract
The trend of consuming nut milk is strongly growing in Vietnam, and cashew nut milk becomes a potential new product. However, the suspension system and emulsion of cashew nut milk are unstable, leading to phase separation and influence on the acceptance of consumers. This research was carried out to find solutions to improve the stability of product with food additives and high pressure homogenization. Homogenization was investigated at 2 stages with a total pressure of 250 bar. Xanthan gum (E415) and glycerol monostearate (E471, GMS) were used. The effects of additive concentration and pressure on stability and viscosity of milk were investigated. The experimental results showed that both additive concentration and pressure significantly influenced the stability of milk (p < 0.05). Xanthan gum concentration 0.3% (g/100 mL), GMS concentration of 0.3% (g/100 mL) and homogenization condition of 200-50 bar (1st stage pressure - secondary stage pressure) were the best condition for stabilizing cashew nut milk.
Keywords: Nut milk, stability, xanthan gum, glycerol monostearate (GMS), two-stage high pressure homogenization.