Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design...

Area of Science:

• Food Science
• Colloid and Surface Chemistry

Background:

• Beverage sensory quality is critically dependent on colloidal stability and physicochemical properties.
• Emulsifiers and stabilizers play a key role in maintaining beverage stability and texture.

Purpose of the Study:

• To investigate the impact of lecithin, xanthan gum, and propylene glycol alginate on a model peanut-based beverage.
• To determine the optimal combination of these ingredients for enhanced colloidal stability and desirable physicochemical and rheological properties.

Main Methods:

• A simplex centroid mixture design was employed to evaluate ingredient combinations.
• Key parameters assessed included visual and centrifuge stability, soluble solids, pH, water activity, color, flow behavior, and viscosity.

Main Results:

• All tested parameters were significantly influenced by the type and concentration of emulsifiers and stabilizers (p < 0.05).
• The optimal combination for colloidal stability at 0.5% total usage was 66% xanthan gum and 34% lecithin.
• Increased lecithin content beyond this ratio led to reduced colloidal stability. All samples displayed shear-thinning behavior, with xanthan gum enhancing pseudoplasticity.

Conclusions:

• The study provides a predictive model for visual stability, aiding industrial formulation of stable peanut-based beverages.
• Specific ratios of xanthan gum and lecithin are crucial for optimizing colloidal stability and texture in plant-based beverages.