Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins

Area of Science:

• Food Science
• Colloid Science
• Material Science

Background:

• Polyphenol-protein interactions in milk tea lead to flocculation, impacting beverage stability.
• Understanding and controlling these flocs is crucial for improving milk tea quality.

Purpose of the Study:

• To investigate the regulation of flocculation in milk tea using various stabilizers.
• To determine the optimal concentrations of stabilizers for enhanced milk tea stability.

Main Methods:

• Utilized Arabic gum, β-cyclodextrin, and Agar as stabilizers.
• Employed Response Surface Methodology (RSM) to find optimal stabilizer ratios.
• Analyzed system characteristics using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM).

Main Results:

• Identified optimal stabilizer concentrations: 0.04% Arabic gum, 0.02% β-cyclodextrin, and 0.03% Agar.
• FT-IR, XRD, and SEM confirmed reduced flocculation and improved surface order with compound stabilizers.
• Increased milk tea crystallinity from 9.67% (blank) to 33.16% (compound group).

Conclusions:

• A combination of polysaccharide (Arabic gum, Agar) and oligosaccharide (β-cyclodextrin) stabilizers effectively regulates milk tea flocculation.
• These stabilizers significantly enhance the stability and structural order of milk tea systems.
• Findings expand research into polyphenol-protein complex instability and food applications.