Effect of colloids Carboxymethyl cellulose, Xanthan gum, Alginate sodium on the dispersion stability of Nha Dam (Alove vera) in kudzu beverage

Abstract

With the development of the beverage industry, processors need to offer nutritious and healthy products to meet consumer needs. Therefore, this study aims to produce nutritious in kudzu- aloe vera beverage. The study evaluated the effects of Carboxymethyl cellulose (CMC), Xanthan gum (XG), Sodium alginate (ALG), Calxium lactate on the suspension stability of beverages for 3 months. Indexes of viscosity, dispersion stability, and sensory quality were evaluated. The results showed that the mixture CMC 0.1%; XG 0.075%; ALG 0.10% (w/v) meets beverage quality requirements. The product is rated 8.83 points on the hedonic scale. The product has been tested for microbiological safety (Coliform: Not detected; aerobic microorganisms: 54 CFU/ml) showing compliance with QCVN 6-2:2010/BYT and TT17/2023/TT-BYT.