Currently, I develop milk containing beverages (pH 6.8, 1% protein, 1% fat) that is stabilized by 0,055 % of xanthan gum and 0,2 % of microcrystalline cellulose. After UHT, the viscosity of the product is usually around 28 cps. After two weeks, the viscosity can increase until up to 40 cps. Can somebody give me an explanation about this phenomenon?
Thank you
Even in small amounts, xanthan gum has gelling and thickening properties. In addition, interactions with protein may occur.
Well, is the measurement temperatures were the same? I guess the storage temperature could affect the viscosity of the beverage. After the UHT, the sample becomes thinner while the sample becomes thick because of the netowrk formation at the chilled storage.
1- Interaction between polar and Non-polar groups in Milk protein and combined with Xantan Gum.
2- All of the Gums had specific Thickening properties, But some of them are sensitive to high and low temperature.
3- Attraction and repulsion between polar and Non polar groups in new structure.
There is every possibility for synergistic interactions among milk proteins and xanthan molecules, which manifests into increased viscosity.
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